I’m usually not much of a mint person. You may have noticed a lack of any mint or peppermint flavored desserts on this blog. My one exception to the rule are Andes mints.
I don’t know what it is about them but I really enjoy them and get so excited when hotels put it on the pillow or restaurants offer it as an after-dinner mint. And these cookies taste just like the mints chocolate candies but in a cookie form. DH absolutely loved these. He hoarded the entire batch and has been slowly eating them.
I knew Andes had come out with baking chips so I was in search for them everywhere. We finally found them at Walmart. DH commented that I could just make my own by chopping up the regular Andes chocolates. I don’t know why, but I thought the baking chips would be more unique– they weren’t.
They are quite small and because they are so small and chopped, you can’t see the faint green layer at all. I was actually quite disappointed with how chalky and chopped up these looked. As a result, the green did not come out in my cookies at all, which is what I envisioned.
They still taste good, but for my next batch I’m just going to chop up regular Andes chocolates. I can chop them bigger pieces so that the green can shine through.
Regardless though, these are tasty. A soft chocolate cookie, with Andes mint pieces scattered throughout. DH likes to pop them in the microwave before eating so they taste warm and toasty as if they just came out of the oven.
Andes Mint Chocolate Cookies
- 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)
- 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.
- If you can't find Andes baking chips you can buy the regular mints and chop them into small pieces.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.