Name: Chocolate Andes Mint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1/2 cup butter softened to room temperature; 1/4 cup granulated sugar; 3/4 cup light brown sugar packed; 1 large egg room temperature; 1 teaspoon vanilla extract; 1 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped Andes mints; 18-20 whole Andes mints

Chocolate and mint is one of those magical combos that just sing together — creamy, rich, and refreshing all at once. This Chocolate Andes Mint Cookies Recipe takes that classic pairing and bakes it into soft, chewy cookies studded with chopped Andes mints, topped with a melty mint you can swirl right at home. It’s a personal favorite for good reason!

The image shows a close-up of several round chocolate cookies arranged on a textured dark baking tray, placed on a white marbled surface. Each cookie has a rich, dark brown base layer with a soft, slightly cracked texture and is topped with a thick, swirled layer of milk chocolate mixed with white chocolate, creating a marbled effect on the top. Scattered between the cookies are rectangular pieces of dark chocolate, each embossed with the word

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Top Tip
How to Serve Chocolate Andes Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Andes Mint Cookies Recipe

Why You'll Love This Recipe

I can't tell you how many times I’ve reached for this Chocolate Andes Mint Cookies Recipe when I want a cookie with a little extra magic. There’s something so satisfying about biting into a cocoa-rich cookie that’s got minty pockets inside, plus a glossy swirl on top!

Mint Meets Chocolate Perfectly: The Andes mints melt into the cookie, giving it little bursts of refreshing mint that balance the chocolate richness.
Soft and Chewy Texture: Thanks to chilling the dough, these cookies bake up thicker and chewier than your average chocolate cookie.
Simple Ingredients, Big Flavor: Using basic pantry staples plus Andes mints makes this recipe easy but still feels a bit special.
Fun Finishing Touch: Pressing a whole Andes mint in at the end and swirling it adds a beautiful, professional look and extra minty goodness.

Ingredients & Why They Work

Each ingredient in this Chocolate Andes Mint Cookies Recipe has its role—whether it’s creating the tender crumb, that deep cocoa flavor, or the refreshing mint surprises. Here’s a quick peek at why I love these.

Flat lay of a few cubes of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of moist light brown sugar, one large whole egg with a clean shell, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of rich dark unsweetened cocoa powder, a small white ceramic bowl with fine light brown baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with shiny chopped green-and-silver wrapped Andes mint pieces (unwrapped for freshness), and a small white ceramic bowl holding about twenty fresh whole Andes mints in their natural green and silver foil wrappers, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Using room temperature butter helps you get that light, fluffy base when creaming with sugar.
Granulated Sugar & Brown Sugar: Brown sugar brings moisture and chewiness, while granulated sugar helps crisp up the edges.
Egg: Adds structure and richness to your cookie batter.
Vanilla Extract: Just a splash deepens all the flavors and rounds out the sweetness.
All-Purpose Flour: The foundation for your cookie dough, just the right balance for texture.
Unsweetened Cocoa Powder: For that rich chocolate flavor that’s not too sweet, perfect for pairing with mint.
Baking Soda: Gives just enough rise and spread for soft but not cakey cookies.
Salt: Enhances the chocolate and mint flavors by balancing sweetness.
Chopped Andes Mints: These melt into little minty morsels inside your cookies.
Whole Andes Mints: Pressed on top right out of the oven for that glossy swirl and a pretty finishing touch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Chocolate Andes Mint Cookies Recipe is it’s flexible. I love to play around with the intensity of the mint and chocolate depending on the occasion, and I encourage you to make it your own!

Mint Intensity Variation: If you want more mint flavor, try swapping half of the chopped Andes mints for peppermint chips—I tried it once and got a lovely mint bomb effect!
Dietary Swap: To make it gluten-free, use a 1:1 cup gluten-free flour blend. Just chill the dough longer to help it firm up before baking.
Extra Chocolate: Add a handful of mini chocolate chips for a double chocolate mint cookie. It’s a delightful treat I make around the holidays.

Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe

The image shows several round chocolate cookies on a beige parchment paper. Each cookie has a rough, dark brown base layer with a crumbled texture, topped with a thick, swirled lighter brown chocolate layer. One cookie in the center is missing a bite, revealing a dense, moist inside. In the background, there are rectangular chocolate pieces with three visible layers: a dark brown top and bottom layer with a white middle layer. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating softened butter with both granulated and brown sugars using either a stand mixer or handheld mixer. I usually beat it for about 3 minutes until the mixture lightens and looks fluffy — this step is key to getting that soft, tender texture in the final cookie.

Step 2: Incorporate Egg and Vanilla Smoothly

Keep the mixer going on low as you add the egg and vanilla extract. Scrape down the bowl’s sides so everything blends evenly—that way your cookies bake evenly and don’t have random clumps.

Step 3: Mix Dry Ingredients Separately

Whisk together your flour, cocoa powder, baking soda, and salt in a separate bowl. This helps distribute the leavening and cocoa powder evenly throughout the dough.

Step 4: Combine Wet and Dry Ingredients Gently

Turn your mixer to low and slowly add the dry mixture into the wet ingredients. This prevents a flour cloud in your kitchen and ensures a smooth cookie dough.

Step 5: Fold in Chopped Andes Mints and Chill

Gently fold in the chopped Andes mints with a spatula, then tightly cover your dough with plastic wrap. Chill the dough in the fridge for at least 3 hours, or up to 3 days. I can’t stress this enough—the chilling thickens the dough and helps develop flavor and chew.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If your dough’s been chilled for a day or more, let it sit at room temp for about 30 minutes before scooping. Use a large cookie scoop to form generous rounds spaced well apart on the sheet. Bake for 10-12 minutes until edges are set but centers still look soft.

Step 7: Press Whole Andes Mint and Swirl

Right when the cookies come out of the oven, press a whole Andes mint into the center of each warm cookie. Let it sit for a minute or two to melt, then swirl gently with a toothpick to spread that glossy, minty goodness around. If your cookies spread out of shape, I like to gently press a wide cup around the edges to round them back out.

Top Tip

Having made this recipe multiple times I’ve learned some small tricks that make all the difference to get perfect results every time — hopefully these help you too!

Don’t Skip the Chill: Chilling the dough is non-negotiable here. It helps the cookies stay thick and chewy instead of spreading out flat in the oven.
Use Room Temperature Ingredients: Butter and egg at room temp combine better, creating a smoother, more cohesive dough.
Swirling Mint Quickly: Press the Andes mint in right out of the oven so it starts melting immediately, and swirl it before it hardens to get that beautiful marbled look.
Prevent Spread: If your cookies seem like they’re spreading too much, don’t hesitate to chill the dough a bit longer or add a sprinkle of extra flour next time.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I usually serve these with a dusting of powdered sugar or a tiny drizzle of melted dark chocolate to amp up the chocolate vibe. Sometimes adding a fresh mint leaf on the side makes for a cute presentation and hints at the flavor inside.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of hot coffee for dipping. For a party, I like serving them alongside peppermint hot chocolate for a full mint-chocolate theme.

Creative Ways to Present

For holiday gatherings, I’ve wrapped them in clear cellophane with a mint sprig tied on with twine—it feels festive and inviting. Another fun idea is stacking them with whipped cream and chocolate drizzle for a decadent cookie parfait.

Make Ahead and Storage

Storing Leftovers

After baking, I keep any leftover cookies in an airtight container at room temperature, layered between parchment paper. They stay soft and chewy for about 4-5 days this way, which is perfect for weekly treat rotations.

Freezing

If I need to make them ahead, I freeze the prepared dough scoops on a tray first, then store them in a freezer-safe bag. When ready, I bake them straight from frozen, adding a minute or two to the baking time. You can also freeze baked cookies, wrapped tightly—they thaw beautifully without losing texture.

Reheating

To refresh a day-old cookie, I pop it in the microwave for about 10 seconds or warm it in a 300°F oven for a few minutes. It revives that melty soft texture and is almost like fresh-baked again.

Frequently Asked Questions:

Can I use another mint candy instead of Andes mints in this recipe?

Absolutely! While Andes mints are perfect for their creamy mint and chocolate flavor, you can substitute peppermint baking chips or chopped peppermint bark if you like a sharper mint taste. Just make sure whichever mint candy you use melts well during baking.

How important is chilling the cookie dough for this recipe?

Chilling is crucial here. It firms up the dough, stops the cookies from spreading too much, and helps the flavors meld. I recommend at least 3 hours, but chilling overnight or up to 3 days gives even thicker, chewier cookies.

Can I make these cookies vegan or dairy-free?

You can adapt this recipe by swapping butter with a vegan butter substitute and using a flax egg or other egg replacer. The texture might be slightly different, but the mint and chocolate flavors will still shine through beautifully.

How do I prevent the cookies from spreading too thin?

Make sure your butter is softened but not melting, and definitely chill the dough thoroughly before baking. Also, don’t flatten the dough balls when placing them on the sheet. If necessary, add a tablespoon or two of extra flour next time to help them hold shape.

Final Thoughts

This Chocolate Andes Mint Cookies Recipe is one I come back to again and again because it hits that sweet spot of easy-to-make, just different enough to feel special, and so incredibly delicious. I promise once you try them, you'll be the one sharing this recipe with friends - right from your own kitchen. Give them a try—I can’t wait to hear how you like them!