If you love minty treats, you should also try these Coffee Mint Cookies, Choco Mint Blossom Cookies, or Mint Chocolate Chunk Cookies for a fun dessert!
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What is Andes Mint Chocolate Chip Cookies Recipe?
Andes Mint Chocolate Chip Cookies are super yummy cookies that mix the classic chocolate chip cookie with a cool minty twist! They’re made with soft, buttery dough and packed with chopped Andes mints, which are those delicious green and brown candies that taste like mint chocolate.
These cookies come out soft and chewy, making them perfect for munching. The Andes mints add a refreshing mint flavor that makes these cookies stand out from regular chocolate chip cookies.
The recipe is pretty easy; you just mix up the ingredients, scoop the dough, and bake them. Plus, you can even sprinkle some extra Andes mints on top before baking for an extra treat! So, if you love cookies and mint, these are worth a try. They're great for sharing with friends or just enjoying on your own.
Substitutions
- If you don’t have menthe (mint), you can use peppermint extract for a strong mint flavor.
- If you want to make chocolate peppermint cookies, you can swap some of the flour with cocoa powder for a chocolaty taste.
- You can also use baking chips instead of mini chocolate chips for extra sweetness.
Variations
- For an added chocolate flavor, melt some chocolate drops and drizzle over your Andes Mint Chocolate Cookies.
- Have you tried cookie sandwiches? You can make some by cooling some of your cookies and placing a scoop of vanilla ice cream in between two cookies. Slightly press and enjoy!
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a zip-top bag for up to 3 months; thaw at room temperature when ready to eat.
Ingredients
Listed below are all the ingredients you will need:
- flour
- baking soda
- cornstarch
- salt
- unsalted butter
- brown sugar
- white sugar
- egg
- green food coloring
- Andes mints
- mini chocolate chips
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy:
Add the large egg and green food coloring. Beat until combined:
Pour in the flour mixture and mix until well combined. Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired:
Use a cookie scoop or tablespoon to scoop out the dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving around two inches between each cookie.
Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly:
Bake in the preheated oven for 8-10 minutes, until the edges of the cookies, are beginning to brown and the center is still soft.
Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire rack to cool completely before serving:
These Mint Chocolate Chip cookies are way better than store-bought ones, I promise!
Top Tip
- Have your butter soften first before using it. It makes it so much easier to mix and makes the cookie texture perfectly good.
FAQs
Here are more delicious cookie recipes you can try!
Andes Mint Chocolate Chip Cookies Recipe
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup (one stick) butter room temperature
- ¼ cup brown sugar
- ½ cup sugar
- 1 egg
- green food coloring
- 1 cup Andes mints finely chopped
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Add the egg and green food coloring. Beat until combined.
- Pour in the flour mixture and mix until well combined.
- Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired.
- Use a tablespoon to scoop out the dough and roll it into a ball. Place the balls on the lined cookie sheet, leaving around two inches between each cookie.
- Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly.
- Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies are beginning to brown and the center is still soft.
- Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.
It's almost St. Patty's Day, and I know you are all looking for a dessert that has a hint of green to it 🙂
St. Patrick's Day is celebrated globally, in every country or state that has Irish descent. Aside from the green desserts and pastries, decide now what green outfit to wear so you will be invisible to the "leprechauns", as the old folklore says.
Moreover, it's okay if you do not celebrate St. Patty's Day because having some of these Mint Chocolate Chip Cookies is always a good idea, and it never fails!
Cindy says
Can i use mini semisweet chocolate chips instead of milk chocolate chips?
Lainey says
Hi Cindy,
Yes, you can. Feel free to use any chocolate chips of your choice. Please let me know how it goes it you when you try this recipe. Thank you for swinging by!
Claire M says
Love this! Next would be tea inspired cookie?
Cheng says
These cookies are interesting and look delicious. I hope I can taste them for real soon!
Jill Byrd says
I doubled the recipe And the batter seemed dry. Did I do something wrong or is this a firm batter?
Nicole says
Would this amount of dough work in a 9x13 pan?
Lainey says
Yes, you can definitely press the Andes Mint Chocolate Chip Cookie dough into a 9x13 pan to make cookie bars instead of individual cookies. Just remember that the baking time will be a bit longer since the dough is thicker in the pan—start checking for doneness around 20 to 25 minutes. Look for golden edges and use the toothpick test to make sure the center is baked through. Once done, let the bars cool completely before slicing so they set nicely and hold their shape.
Sweet says
I'm not fond of mint but I shared this recipe with a friend who does. MORE PLEASE!! hehehe