Andes Mint Chocolate Cookies
Andes candies cookies taste just like the classic mints but in cookie form. This is an easy cookie recipe and each soft chocolate cookie has mint chocolate pieces baked inside.
I love Andes mints and always get excited when they are offered as an after-dinner mint at restaurants or left on your pillow at hotels. So, of course, I wanted to make chocolate mint cookies with them. Chocolate and mint is the perfect combination.
These Andies candies cookies taste just like the mints but in cookie form. DH absolutely loves these chocolate mint cookies and hordes them whenever I make a batch.
For these cookies you can just chop up whole Andes mints or, if you can find them, you can use the Andes candies baking chips.
I think I prefer chopping my own because they’re not as chalky, but using the baking chips definitely saves time.
Ingredients
Ingredients- Softened unsalted butter
- Sugar
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Baking powder
- Andes candies baking chips or chopped Andes mints
First, cream the butter and sugar together until light and fluffy. Then add the eggs one at a time, scraping down the bowl in between each egg. Mix in the cocoa powder and mix until well blended.
Add the flour, salt and baking powder and mix until just combined. Stir in the chocolate mint chips.
Scoop about two tablespoons of dough to form each cookie. Place them on a baking sheet lined with parchment paper. Space them about two-inches apart. Bake the cooking for 11 to 14 minutes.
Cool the cookies completely. They will keep well in an airtight container for a few days at room temperature.
These are really tasty cookies. A soft chocolate cookie with Andes mint pieces scattered throughout. DH likes to pop them in the microwave before eating them so they’re warm and toasty as if they just came out of the oven.
More Minty Recipes
If you love mint here are some more recipes you might like to try:
Andes Mint Chocolate Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1¼ cup sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 1/2 cups Andes baking chips, (see note)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder at low speed until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in the mint baking chips.
- Scoop up about 2 tablespoons of dough and roll into a ball. Place on the prepared baking sheets, and repeat process, placing balls about 2 inches apart. Bake about 11-14 minutes, until cookies are cooked and set and slide easily off of parchment paper. Serve while warm.
Notes
- If you can't find Andes baking chips you can buy the regular mints and chop them into small pieces.
I made these last night and had the same problem as previous post Mary. They did not spread. I ended up pushing them down a bit with a fork and baked for another minute or 2. I hope they are not over baked. I followed recipe exactly, not sure what happened.
I’m not sure what happened either. Did you check to make sure your baking soda is still fresh?
These cookies did not come out right. They never really spread out And still seemed raw in the middle. I would not suggest making these.
It sounds like you may perhaps miscalculated one of the measurements or perhaps didn’t bake them long enough, especially since you say it was still raw in the middle. As you can see, mine came out right. And I’ve used this chocolate cookie base for many other recipes that have been successful by me and others who have tried it.
So funny, I’m the same way- my only mint exception is Andes mints too!
hehe!
Andes mints are one of my favorite candies! I bet these cookies are so good =)
I really enjoyed these cookies!