Andes Mint Cookies – Delicious cookies filled with all of your favorite Andes mint flavors. A classic chocolate chip cookie recipe loaded with Andes mints.
Andes Mint Cookies
Andes mints are a favorite at my house. Personally, I will eat just about anything that has both mint and chocolate in it so I bake with andes mints a lot. One of my favorite recipes that uses them are these andes mint cookies. I used a basic chocolate chip cookie recipe and then used chopped andes mints instead of chocolate chips and they turned out amazing. Trust me, if you love mint and chocolate, you will love these cookies.
Common Questions About Making Andes Mint Cookies
What are andes mint cookies?
Andes mint cookies are classic chocolate chip cookies but with andes mints instead of chocolate chips.
What are andes mints?
Andes mints are a layered candy with two layers of chocolate and a mint layer in the middle.
How many cookies does this recipe make?
This recipe makes 15 cookies but it can easily be doubled if you want more.
How long do these cookies last?
These cookies last about 5 days when stored in an airtight container at room temperature.
- Butter is the base of our cookies – it adds richness and moisture to our cookies. I use salted, but use whatever you have on hand.
- I like brown sugar in this recipe because it creates a chewy cookie – feel free to swap granulated sugar if that’s what you have.
- Egg holds our cookies together.
- Vanilla enhances the flavor of the chocolate and mint.
- Flour gives our cookies structure. These are a thin and crisp cookies – if you prefer thicker and chewier cookie, increase the amount of flour to 1 1/2 cups.
- Baking soda helps ensure the cookies are soft and chewy but don’t rise too much.
- Chopped Andes mints are our filling of choice in these cookies. Feel free to use any kind of candy you like.
Looking for more cookie recipes? Check these out!
- 10 tablespoons butter (melted)
- 3/4 cup light brown sugar (lightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1 cup Andes Mints (chopped)
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Next, add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and fold in the dry ingredients.
- Add the chopped Andes mints and continue folding until no large lumps of flour remain.
- Transfer the dough to the fridge to chill for 30 minutes.
- While the dough chills, preheat your oven to 375 degrees F and line two large sheet pans with parchment paper.
- Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3" apart - these cookies spread.
- Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
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