Andes Mint Chocolate Chip Cookies

Posted on April 12, 2025

Pin

These Andes Mint Chocolate Chip Cookies are absolutely irresistible! They have a delightful crunch on the edges while staying soft and gooey in the middle, bursting with peppermint goodness.

Why You’ll Love This Recipe:

  • Andes Mint Chocolate Chip Cookies are a breeze to whip up!
  • You can have these cookies ready in just about 30 minutes.
  • They strike the perfect balance with a crispy edge and a gooey center.
  • Packed with peppermint extract, chocolate chips, and chopped Andes Mint Chocolates.
  • Ideal for holiday baking, they’ll be the star of any cookie tray.
  • Once you try them, you won’t be able to stop eating them!
  • They’re a wonderful companion to a steaming cup of coffee or a mug of hot cocoa.
  • You can opt for Andes Mint Baking Chips or chop up Andes Mints yourself for a custom touch.

Helpful Tips and Tricks:

  • Ensure your butter is softened but still slightly firm for the best texture.
  • For extra flavor and a lovely appearance, add more Andes chocolate chunks on top of the cookies.
  • Bake for 9 minutes for a softer cookie or 11 minutes for a crispier one. 10 minutes strikes the perfect balance.
  • Remember, the cookies will continue to bake once out of the oven, so let them firm up for 5 minutes if they seem underdone.
  • Want to make your cookies green? Just add a drop of green food coloring to the dough.

Frequently Asked Questions:

  • Can I make these cookies gluten-free?
    Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
  • Can I use Andes Mint Baking Chips instead of the chocolate candies?
    Absolutely!
  • What if I want to make these cookies green?
    Just add a drop of food coloring!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Andes Mint Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 28 1x
  • Category: Dessert

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (or a 1:1 gluten-free flour blend)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup softened grass-fed butter (or dairy-free butter)
  • 3/4 cup cane sugar
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1.5 cups semi-sweet chocolate chips (or dairy-free)
  • 30 Andes chocolates (chopped (20 for the dough, 10 for topping))


Instructions

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Using an electric mixer with the whisk attachment, beat together the softened butter, cane sugar, and coconut sugar until light and fluffy (about 2-3 minutes).
  3. Add the eggs and extracts, then mix until well combined.
  4. Switch to a paddle attachment and add the flour, baking soda, and salt. Mix until just combined.
  5. Fold in the chocolate chips and chopped Andes chocolates.
  6. Use a cookie scoop to portion the dough onto the prepared baking sheet.
  7. Top each dough mound with a few Andes chocolate chunks.
  8. Bake for 10 minutes, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

  • Make sure your butter is softened but still slightly firm.
  • Adding more Andes chocolate chunks on top adds extra flavor and a nice look.
  • Adjust the baking time for your desired cookie texture.
  • Let the cookies rest for 5 minutes after baking to finish setting.
  • For green cookies, simply add a drop of food coloring to the dough.

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star