Description

These Andes Mint Chocolate Cookies combine rich cocoa with the refreshing flavor of Andes Creme de Menthe Chocolate Baking Chips for a perfectly balanced, minty chocolate treat. Soft and chewy, these cookies are easy to make and perfect for mint chocolate lovers looking for a delightful dessert.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup dark brown sugar, packed
1 large egg, preferably room temperature
1 teaspoon vanilla extract
2 tablespoons milk or heavy whipping cream

Dry Ingredients

1 cup all-purpose flour
½ cup + 2 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon salt

Mix-ins

1 cup Andes Creme de Menthe Chocolate Baking Chips (or chopped Andes Mints), plus a little more for topping
⅓ cup semi-sweet chocolate chips (or Mint Chips for more mint flavor)

Instructions

Preheat and prepare baking sheets: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
Cream butter and sugars: In the bowl of an electric mixer, combine the butter, granulated sugar, and dark brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie. Blend in the egg and vanilla extract, scraping down the sides of the bowl if needed to ensure everything is fully incorporated.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures even distribution of the leavening agent and cocoa for consistent flavor and texture.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients in the mixer on low speed, mixing just until combined to avoid overworking the dough. Mix in the milk on the lowest speed to slightly loosen the dough and fold in the Andes Mints and chocolate chips gently for an even distribution of mint chocolate pieces throughout the dough.
Form cookie dough balls: Roll approximately 2 tablespoons of dough into balls and place them spaced evenly on the prepared baking sheets. Top each cookie dough ball with a small additional piece of Andes Mints to enhance the minty flavor and create a visually appealing topping.
Bake the cookies: Bake the cookies in the preheated oven for 10-11 minutes. The cookies should be set but still soft in the center when removed from the oven.
Cool the cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, which helps them firm up slightly before transferring. Then, transfer them to a wire rack to cool completely, ensuring they preserve their tender texture and avoid sogginess.

Notes

You can substitute the Andes Creme de Menthe Baking Chips with chopped Andes Mints if unavailable.
Using room temperature ingredients helps in achieving a smooth and creamy batter.
If you prefer a stronger mint flavor, use mint-flavored chocolate chips instead of semi-sweet chocolate chips.
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing unbaked dough balls for up to 3 months is possible; bake directly from frozen adding 1-2 extra minutes to the baking time.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Andes Mint Chocolate Cookies, mint chocolate chip cookies, chocolate cookies, homemade cookies, minty cookies, easy cookie recipe