Andes Mint Chocolate Cookies
These Andes Mint Chocolate Cookies are chewy, soft and super chocolatey with mint in every bite. Festive, minty and delicious!
If you’re looking for a delicious holiday cookie that everyone will love, these Andes Mint Chocolate Cookies are it! Fudgey, minty and so so good. Makes a big batch.
Let’s bake cookies!
Get your Holiday Baking Music Playlist going and let’s bake some cookies! These cookies are the perfect addition to your holiday treat plates, they’re perfect for cookie exchanges and delicious for gift giving. This recipe uses a tried-and-true rich chocolate cookie base that I have made many times…you may have seen them in my Hot Chocolate Cookies and my German Chocolate Cookies. It’s a great recipe that I used once again to make these Andes Mint Chocolate Cookies.
Mint + Chocolate = Match made in heaven!
Seriously though, is there any better flavour match than mint and chocolate? And in a cookie? Divine. What’s more seasonal than mint at this time of year?! If you love the taste of mint, you’ll love these Andes mint cookies.
Makes a big batch!
I love it when a cookie recipe makes a big batch, because that means I can keep some out on the cookie plate to enjoy right away, but I can also save some for later by putting a bag in the freezer. Cookies in the freezer means less stress later! Cookie. Baking. Rockstar.
Best cookie tip ever.
These cookies are SO GOOD a little frozen. Do you eat frozen cookies? If you do, then you know how good slightly frozen cookies are…and these, these chocolatey mint cookies are amazing a little frozen. And, when they’re frozen they are perfect for dipping in homemade hot chocolate. YESSSSSSS
Add these to your cookie baking list!
Make sure to download my Christmas Kitchen Planning sheets and add these Andes Mint Chocolate Cookies to your Christmas Cookies Baking List! Happy holidays!
Recipe Tips:
- Andes Mints: I found mine at Bulk Barn, but I have also seen them at Walmart and Superstore. If you can’t find them, feel free to use mint chips.
- Cocoa Powder. Use the good stuff. The quality of cocoa makes a big difference.
- Refrigerate the dough. I know this is a hassle, but this dough needs to rest in the fridge for at least an hour, as it lets the flavours come together. As well, if the dough is too soft the cookies will spread out too much. You can even let it sit overnight in the fridge if you want.
- Storage: Store these cookies in an airtight container on the counter for up to 5 days.
- Freezing: These cookies freeze well. Store in a ziplock bag in the freezer for up to 3 months. Tip! These cookies are SO GOOD a little cold, which also makes them a perfect cookie to make ahead of time and freeze.
Andes Mint Chocolate Cookies
These Andes Mint Chocolate Cookies are chewy, soft and super chocolatey with mint in every bite. Festive, minty and delicious!
- Prep Time: 15 minutes
- Refrigeration Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 48 cookies 1x
- Category: Cookie
- Method: Baking
Ingredients
- 1/2 cup butter
- 1 1/2 cups (12 oz) semi sweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup brown sugar (lightly packed)
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 cup chopped Andes mints + 1/4 cup chopped for the tops (optional)
Instructions
- Melt the butter and chocolate chips together first. I like to use the double boiler method: melt the butter and chocolate into a smooth mixture. To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug). Then add the butter and chocolate to the heatproof bowl and melt it there. Once it’s melted and mixed together, set it aside to cool slightly.
- In a separate bowl whisk together the dry ingredients: flour, cocoa powder, baking powder and salt.
- Using a stand mixer, mix the eggs, brown sugar and vanilla. Beat for about 3 minutes until creamy and smooth.
- Add the cooled chocolate mixture to the sugar mix and combine.
- Slowly add the flour to the batter and mix well.
- Mix in the chopped Andes mints. I do this part by hand.
- Refrigerate the batter for at least 1 hour. You can even leave it in the fridge overnight.
- When you are ready to bake the cookies, preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper (or silpat mat).
- Make 1 1/2 inch cookie dough balls (you can use a cookie scoop to do this), and flatten the tops slightly.
- Space the cookies at least 1 1/2 inches apart on your prepared baking sheet.
- Press a few extra mint pieces into the tops of the cookies if you like.
- Bake for 12 minutes.
- Cool on a wire rack.
Keywords: chocolate mint cookies, Andes mint chocolate cookies, Christmas cookies
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Have a delicious day!
