This Soft Andes Mint Chocolate Chunk Cookies recipe is a real treat for holiday gift-giving and so easy to make! No chilling required, just mix the ingredients and let the minty chocolate work its magic to create a cloud-like, decadent treat. Make it once and you’ll never go back to store-bought mint cookies again! It’s delicious with a cold glass of milk, a hot cocoa, a scoop of vanilla bean ice cream, a warm cup of coffee; in fact most things.
Jump to RecipeSoft Andes Mint Chocolate Chunk Cookies Recipe Ingredients
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 egg yolk (the secret to extra softness!)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/4 cups (281 g) all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 2 cups (340 g) chopped Andes Mints or Andes Mint Baking Chips
- 1/4 cup (60 ml) milk (optional, only if the dough is too dry)
How To Make Soft Andes Mint Chocolate Chunk Cookies Recipe
- Cream the base: Start by preheating your oven to 177°C (350°F). In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed. You want the mixture to be smooth and pale.
- The “Egg Yolk” secret: Add the whole egg and mix for 1 minute. Then, add the extra egg yolk and mix for another minute. This additional yolk is what provides that professional, chewy, and soft texture. Stir in the vanilla extract until combined.
- Whisk the dry ingredients: In a separate medium bowl, whisk together the baking soda, baking powder, salt, flour, and the two teaspoons of cocoa powder. Adding a tiny bit of cocoa doesn’t make these “chocolate cookies,” but it provides a beautiful color and a depth of flavor that complements the mint perfectly.
- Combine the dough: Add about half of the dry ingredients to the wet mixture and mix on low speed for 1 minute. Add the remaining dry ingredients and continue mixing until just combined. The dough should be very thick. If it feels too dry or crumbly to handle, add the milk a tablespoon at a time.
- The minty fold: Using a sturdy spatula or your hands, fold in the chopped Andes Mints or mint chips. Ensure they are evenly distributed so every bite has a burst of mint.
- Bake to perfection: Drop rounded tablespoon-fuls of dough onto an ungreased baking sheet or a silicone mat. Bake for 10 to 12 minutes. The secret is to take them out right as the sides slightly begin to brown—at exactly 10 minutes for a truly soft center.
- Cool and set: Let the cookies rest on the baking sheet for 2 to 3 minutes; they are very delicate when hot and need this time to set. Transfer them to a wire rack to cool completely.
Recipe Tips
- Spoon and Level: When measuring your flour, don’t scoop it directly with the measuring cup. Spoon the flour into the cup and level it off with a knife. Packing the flour can lead to dry, crumbly cookies.
- Temperature Check: Your butter should be soft enough to indent with a finger, but not greasy. If it’s too melty, the cookies will spread too much in the oven.
- Andes Variations: If you can’t find the baking chips, buy the individual wrapped mints and chop them by hand. The irregular chunks look beautiful and provide varied “pockets” of melted chocolate.
- Don’t Overbake: These cookies will look slightly “underdone” in the center when you pull them out. This is exactly what you want for a soft, melt-in-your-mouth texture.
What To Serve With Soft Andes Mint Chocolate Chunk Cookies?
This Soft Andes Mint Chocolate Chunk Cookies Recipe is a sweet, minty treat that needs a creamy or hot pairing! A Large Glass of Cold Whole Milk is the quintessential choice for a classic snack. For a more indulgent dessert, a side of Mint Chocolate Chip Ice Cream adds a lovely cool contrast that pairs perfectly with the warm cookies! A Hot Peppermint Mocha or a Homemade White Hot Chocolate pairs wonderfully with the vanilla and cocoa notes.
How To Store Soft Andes Mint Chocolate Chunk Cookies
- Room Temperature: Keep the cookies in a sealed, airtight container at room temperature for up to 1 week. They stay remarkably soft thanks to the egg yolk.
- Freezing (Baked): Once cooled, you can freeze the cookies in a freezer-safe bag for up to 2 months.
- Freezing (Dough): You can also freeze the raw dough balls! Bake them directly from frozen, adding an extra 1 to 2 minutes to the bake time.
Soft Andes Mint Chocolate Chunk Cookies Nutrition Facts
- Calories: 180 kcal (per cookie)
- Total Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 140 mg
- Total Carbohydrates: 24 g
- Sugar: 14 g
- Protein: 2 g
- Fiber: 1 g
Nutrition information is estimated and based on a yield of 24 cookies.
FAQs
This usually happens if the butter was too warm or if the baking soda/powder is expired. Make sure your ingredients are fresh and your butter is “cool-room temperature.”
Yes, but the cookies will be paler and have a slightly less complex flavor. It’s only 2 teaspoons, so it won’t make them taste like dark chocolate.
It’s the “secret ingredient” for softness! It adds fat and protein without the extra moisture of an egg white, which can sometimes make cookies cakey rather than chewy.
Soft Andes Mint Chocolate Chunk Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes180
kcalExceptionally soft and chewy cookies packed with chopped Andes Mints, featuring a secret egg-yolk base for a professional texture.
Ingredients
1/2 cup unsalted butter
3/4 cup brown sugar & 1/2 cup granulated sugar
1 egg & 1 egg yolk
2 1/4 cups all-purpose flour
2 cups Andes Mints (chopped)
1 tsp vanilla, baking powder, salt, and 3/4 tsp baking soda
Directions
- Preheat oven to 177 C. Cream butter and sugars until smooth.
- Mix in the egg, then the egg yolk, then the vanilla.
- Whisk dry ingredients (flour, soda, powder, salt, cocoa) in a separate bowl.
- Gradually mix dry ingredients into the wet until a thick dough forms.
- Fold in the chopped Andes mints by hand.
- Drop by rounded tablespoons onto a baking sheet and bake for 10-12 minutes.
- Cool on the sheet for 2-3 minutes before moving to a wire rack.
Notes
- Using 10 minutes as the bake time ensures the softest centers.
- Cocoa powder provides a subtle flavor boost and a beautiful tint.
- These cookies are a massive hit for holiday parties and cookie swaps.
