Andes Mint Chocolate Cookies

These Andes Mint Chocolate Cookies are chewy, soft and super chocolatey with mint in every bite. Festive, minty and delicious!


  • 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)


  1. 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.
  2. In a separate bowl whisk together the dry ingredients: flour, cocoa powder, baking powder and salt.
  3. Using a stand mixer, mix the eggs, brown sugar and vanilla.  Beat for about 3 minutes until creamy and smooth.
  4. Add the cooled chocolate mixture to the sugar mix and combine.
  5. Slowly add the flour to the batter and mix well.
  6. Mix in the chopped Andes mints. I do this part by hand.
  7. Refrigerate the batter for at least 1 hour.  You can even leave it in the fridge overnight.
  8. When you are ready to bake the cookies, preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper (or silpat mat).
  10. Make 1 1/2 inch cookie dough balls (you can use a cookie scoop to do this), and flatten the tops slightly.
  11. Space the cookies at least 1 1/2 inches apart on your prepared baking sheet.
  12. Press a few extra mint pieces into the tops of the cookies if you like.
  13. Bake for 12 minutes.
  14. Cool on a wire rack.

Keywords: chocolate mint cookies, Andes mint chocolate cookies, Christmas cookies