I’ve been making these Andes Mint Cookies for years, and they’re a staple in our household. My kids love helping me in the kitchen, and this recipe is always a hit with them.
The combination of the sweet and refreshing mint flavor with the richness of the chocolate chips is a match made in heaven. I’ve experimented with various types of chocolate chips, but the semi-sweet ones work best for me.
When I first started making this recipe, I was skeptical about using peppermint extract, but it’s become a crucial component in giving these cookies that authentic Andes Mint taste. The technique of using a combination of white and brown sugar also adds a depth of flavor that’s hard to replicate with just one type of sugar.
I’ve served these cookies at family gatherings, potlucks, and even as a sweet treat for my kids’ school events. They’re easy to make, delicious, and perfect for any occasion.
Andes Mint Cookies
4.9 from 1199 votes
Soft and chewy chocolate cookies studded with pieces of Andes mint candies. These cookies have a rich chocolate base and a refreshing mint finish.
2Line two baking sheets with parchment paper to prevent sticking.
3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
5In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated.
7Fold in the chopped Andes mint candies with a spatula until evenly distributed.
8Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9Bake for 8 to 10 minutes, until the edges are set and the tops look slightly cracked.
10Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11The cookies will be soft and chewy when fully cooled.
For a more intense mint flavor, press a few extra Andes mint pieces onto the tops of the cookies right after baking. Store in an airtight container at room temperature for up to 5 days.
Watch Video Of How Andes Mint Cookies Works
These Andes Mint Cookies are always a good idea for any occasion – whether it’s a family gathering or just a sweet treat for your kids after school. They’re easy to make and require minimal ingredients, making them perfect for busy households.
The best part? They freeze beautifully, so you can make a batch and enjoy them throughout the month.
❓ Frequently Asked Questions About Andes Mint Cookies
Q1: What type of chocolate chips should I use?
I prefer using semi-sweet chocolate chips for this recipe because they provide a nice balance between sweetness and richness. You can also experiment with milk chocolate or dark chocolate chips if you prefer a different flavor profile.
Q2: Can I substitute the peppermint extract with vanilla extract?
While you can use vanilla extract as a substitute, it will change the flavor profile of the cookies significantly. If you want to maintain that authentic Andes Mint taste, stick with the peppermint extract.
Q3: How do I ensure the cookies are evenly baked?
To achieve evenly baked cookies, make sure to scoop out small balls of dough onto the baking sheet, leaving about 2 inches of space between each cookie. This will help them spread out evenly during baking.
Q4: Can I add nuts or other mix-ins to the cookie dough?
Yes, you can add chopped nuts like walnuts or pecans to give the cookies an extra texture and flavor dimension. Just be sure to adjust the baking time accordingly if you add any mix-ins.
Q5: How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them in an airtight container or freezer bag.
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