Andes Mint Chocolate Cookies Recipe

A stack of chocolate mint cookies with Andes on a plate.

4.20 from 5 votes

Andes Mint Chocolate Cookies Recipe

Chopped Andes mints and gooey chocolate chips make Andes Mint Chocolate Cookies a must-bake treat. These cookies are soft, chewy, and full of rich chocolate and mint flavor.

Prep Time10

Cook Time10

Chill Time30

Total Time50

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 163kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

2 1/2 cups all-purpose flour
1/4 cup Hershey's unsweetened cocoa powder
1/4 cup Hershey's Special Dark unsweetened cocoa powder
3/4 cup sugar
1 cup brown sugar
16 Tbsp (2 sticks) butter room temperature
2 large eggs + 2 egg yolks
1/2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 1/2 tsp vanilla
1/4 tsp peppermint extract
1/4 cup warm water + 1/4 tsp espresso powder (dissolve in water)
1/2 cup semi-sweet chocolate chips
1/2 cup mint chips
12-14 Andes mints chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or a Silpat mat, and set aside.
In the bowl of a stand mixer, the wet ingredients— sugars, butter, vanilla, and peppermint until light and fluffy (about 2–3 minutes). Add in the “espresso” (water + espresso powder) and one egg, mixing until combined. With the mixing speed on low, continue to add in the remaining egg and egg yolks until the mixture is smooth.
In a medium mixing bowl, whisk together the flour, cocoa powders, baking powder, baking soda, and salt. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain.
Save some of the mint chips and chopped Andes mints to put on top of the cookies before baking for a polished look.
Remove the bowl from the stand mixer and fold in the chocolate chips, mint chips, and chopped Andes bits. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove the dough from the refrigerator and scoop it onto the prepared baking sheets. Place a few of the reserved mint chips and Andes mint pieces on top of each chocolate cookie dough ball.
Place the cookies in the oven and bake for 10–12 minutes, being careful not to overbake. The cookies will look soft and gooey in the centers, but once they cool, they will firm up (going over 13 minutes will result in hard cookies). Remove the cookies from the oven and allow them to cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely.

Notes

STORE Chocolate Chip Mint Cookies in an airtight container once they’ve cooled completely. If stacking, separate layers with parchment or wax paper to prevent sticking. Keep the container in a cool, dry place away from direct sunlight and heat. At room temperature, the cookies will stay fresh for up to a week.

For longer storage, refrigerate them in an airtight container for up to 2 weeks. To FREEZE, place the cookies in a freezer-safe container or freezer bag for up to 3 months. When ready to eat, thaw at room temperature or REHEAT in a 300°F (150°C) oven for 5–7 minutes to restore their soft texture.

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