Chocolate Andes Mint Cookies

Chocolate Andes Mint Cookies are a delightful combination of rich chocolate and mint flavors. These cookies blend the sweetness of chocolate with the coolness of Andes mints, making them a perfect treat for holidays or any time you crave something special. Their chewy texture and minty center are sure to please everyone!

Why Make This Recipe

These cookies are not just delicious; they are also easy to make! The recipe requires simple ingredients that you might already have in your kitchen. Whether you’re baking for a family gathering, a holiday celebration, or just for yourself, these cookies are a fantastic choice. Plus, the added Andes mints create a unique twist that will impress your friends and family.

How to Make Chocolate Andes Mint Cookies

Ingredients:

1 3/4 cups All-Purpose Flour
1/4 cup cocoa powder, unsweetened
1 tsp baking powder
1 tsp corn starch
1/2 tsp salt
1/2 tsp espresso powder (optional)
8 Tbsp unsalted butter
4 oz Andes Mints (about 24 mints), plus extra for topping
4 oz chocolate chips (milk, semi-sweet, or dark)
1 tsp vanilla extract
2 large eggs
3/4 cup brown sugar, packed
1/4 cup white sugar
Flaky sea salt (for garnish)

Directions:

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder. Set aside.
In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints, and butter. Stir carefully to avoid burning the chocolate. Remove from heat, stir in vanilla extract, and let cool.
Using a stand mixer with the whisk attachment, beat the eggs and sugars for 3-4 minutes until thick and pale in color.
Using a rubber spatula, stir the cooled chocolate mixture into the egg mixture until well combined. Fold in the flour mixture until just combined—don’t over-mix. The dough will be shiny.
Chill the dough in the fridge for at least 10 minutes. This helps the dough thicken and prevents spreading when baked.
Preheat your oven to 350°F (175°C). Scoop the dough with a cookie scoop and place it on a baking sheet. Bake for 10-12 minutes until cookies are set.
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Press an Andes mint into the center of each cookie and sprinkle with flaky sea salt.

How to Serve Chocolate Andes Mint Cookies

Serve your Chocolate Andes Mint Cookies warm or at room temperature. They are great on their own or paired with a glass of milk or a cup of coffee. You can also add a scoop of ice cream on top for a delicious dessert treat!

How to Store Chocolate Andes Mint Cookies

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze the cookies. Just make sure they’re completely cooled, then place them in a freezer-safe bag or container. They can last in the freezer for up to three months.

Tips to Make Chocolate Andes Mint Cookies

Make sure not to over-mix the dough to keep the cookies soft and chewy.
Chilling the dough is important for preventing the cookies from spreading too much in the oven.
Keep an eye on the baking time. Every oven is different, so check the cookies a minute or two before the end of the suggested bake time.

Variation

You can switch things up by using different flavors of Andes mints, like raspberry or coconut. You could also try adding nuts or other types of chocolate for extra texture and flavor.

FAQs

Can I use different types of chocolate chips?

Yes, you can use any type of chocolate chips you like! Milk, semi-sweet, or dark chocolate chips all work well.

Do I have to chill the dough?

Chilling the dough helps create thicker cookies and reduces spreading. If you’re in a hurry, you can skip this step, but the texture may change.

Can I add nuts to the cookies?

Absolutely! Chopped nuts like walnuts or pecans can add great flavor and texture to your cookies. Just make sure to adjust the amount of chocolate chips accordingly.

Enjoy baking your delicious Chocolate Andes Mint Cookies!