Andes Mint Cookies Recipe

This Andes Mint Cookies Recipe is a fudgy and refreshing holiday treat, which is made with rich natural cocoa powder and cool peppermint extract. It’s the ultimate Christmas cookie, loaded with chocolate and mint chips for a festive bite in every mouthful.

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Andes Mint Cookies Ingredients

• Nonstick cooking spray
• 2 1/2 cups all-purpose flour
• 3/4 cup natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 sticks (1 cup) plus 2 tablespoons butter, softened
• 1 cup granulated sugar
• 1 cup lightly packed light brown sugar
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup chocolate chips
• 1 cup mint chips (or chopped Andes Chocolate Mints)

How To Make Andes Mint Cookies

1. Prep: Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray.
2. Sift Dry Ingredients: Sift the all-purpose flour, natural cocoa powder, baking soda, and kosher salt into a medium bowl. Sifting is crucial here to break up stubborn cocoa lumps. Set aside.
3. Cream Butter and Sugars: With a hand or stand mixer, cream the softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and pale.
4. Add Wet Ingredients: Add the eggs, pure vanilla extract, and peppermint extract. Mix well until fully combined and smooth.
5. Make the Dough: Add the dry flour mixture to the butter mixture and mix well until no streaks of flour remain.
6. Add Mix-ins: Stir in the chocolate chips and mint chips (or chopped Andes mints) by hand.
7. Shape: Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet.
8. Flatten: With two fingers, gently press the cookies down to about 1 inch thick. Keep the cookies about 2 inches apart to allow for slight spreading.
9. Bake: Bake for 15 to 18 minutes. The cookies are done when they lose their glossy raw sheen on top.
10. Cool: Let the cookies cool on a wire rack to set.

Recipe Tips

• Natural vs. Dutch Process Cocoa: This recipe specifically calls for natural cocoa powder. Because the recipe uses baking soda (not powder), it needs the acidity of natural cocoa to react and create lift. Do not substitute with Dutch-process.
• Chopped Mints vs. Chips: If you can’t find bagged mint baking chips, chopping actual Andes Mint candies is even better. The rectangular pieces melt into lovely green-and-brown swirls.
• Don’t Overbake: Dark chocolate cookies are hard to judge visually since they don’t turn “golden brown.” Watch the texture—once the wet glossiness in the center turns matte, pull them out. They will firm up as they cool.
• Peppermint Extract Strength: Peppermint extract is potent. Stick to the 1 teaspoon measurement; adding too much can make the cookies taste like toothpaste.

What To Serve With Andes Mint Cookies

• Hot Cocoa: A classic pairing that enhances the chocolate overload.
• Peppermint Ice Cream: Sandwich a scoop between two cookies.
• Cold Milk: To wash down the rich fudge texture.
• Coffee: The mint cuts through the bitterness of a dark roast.

How To Store Andes Mint Cookies

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: These cookies freeze excellently. Store them in a freezer-safe bag for up to 3 months. You can eat them cold for a firmer, mintier texture.

Andes Mint Cookies Nutrition Facts

• Calories: 190 kcal
• Carbohydrates: 26g
• Fat: 9g
• Protein: 3g
• Sugar: 18g

Nutrition information is estimated per cookie.

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