Andes Mint Cookies


Andes Mint Cookies | Cooking Classy

At last I’ve finally gotten around to making the famous Andes mints cookies and I’m so glad I did! I meant to make and post these during last years holiday season but never got around to it, so this year I decided they were a must. These are amazing to say the least! I love how amazingly fudgy and perfectly chewy they are. They are much like a milk chocolatey brownie in cookie form with a bonus upgrade of Andes Mints.

Now that I’ve tried them I’m pretty sure they’re going to have to make my holiday baking list every year. I love Andes Mints so it’s a given I’d be in love with these cookies. My whole family loved them too. Be sure to add this holiday classic to your list this year. They’re completely irresistible. Enjoy!

Andes Mint Cookies | Cooking Classy

Andes Mint Cookies | Cooking Classy

Andes Mint Cookies | Cooking Classy

Andes Mint Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: About 4 dozen

Andes Mint Cookies


  • 3/4 cup unsalted butter
  • 1 1/2 cups packed light-brown sugar
  • 2 Tbsp water
  • 1/2 tsp salt
  • 12 oz. semi-sweet chocolate chips (2 cups) or chopped semi-sweet chocolate*
  • 2 1/4 cups + 2 Tbsp all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/8 - 1/4 tsp mint extract (optional)
  • 3 (4.5 oz) pkgs Andes Mints Chocolates


  • Preheat oven to 350 degrees. In a medium saucepan combine butter, brown sugar, water and salt then set over medium heat and cook, stirring occasionally, until butter melts. Remove from heat and add chocolate chips and stir until melted then allow mixture to cool 10 minutes.
  • Meanwhile in a mixing bowl, whisk together flour, cocoa powder and baking soda for 30 seconds. Pour chocolate mixture into the bowl of an electric stand mixer and using the paddle attachment blend in eggs one at a time, mixing just until combined after each addition and adding in vanilla and mint extract with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (at this point if your cookie dough seems runny/sticky you may need to refrigerate it for 30 minutes). Scoop dough out by the rounded tablespoonfuls (about 22g each) and shape into balls, then drop onto Silpat or parchment paper lined baking sheets, spacing two inches apart. Bake in preheated oven about 7 - 9 minutes. Remove from oven and allow to cool for 1 minute (meanwhile unwrap chocolates) then add 1 Andies Mint to the top of each cookie and allow chocolate to rest 1 - 2 minutes until melted the spread over top of cookie into an even layer. Transfer to cooling rack and allow chocolate to set. Store in an airtight container.
  • *Bittersweet chocolate chips or chopped bittersweet chocolate would work great too, just omit the cocoa powder and up the flour 2 Tbsp (to 2 1/2 cups total) if using bittersweet.
  • Recipe Source: adapted slightly from

Andes Mint Cookies | Cooking Classy


  • Laura @ Laura’s Baking Talent: In the past I made a cookie similar to this where you melt the andes mint on top. Yum! Double Yum! I love how you decorated with the varied green sprinkles, very festive. December 3, 2013 at 9:44am Reply

  • sally @ sallys baking addiction: Andes mints and chocolate and cookies. three of my favorites in one. Oh, and you threw in sprinkles too. Jaclyn, I am all about these festive mint chocolate cookies!

    They’re gorgeous! Almost too pretty to eat. ;) December 3, 2013 at 10:39am Reply

    • Jaclyn: Thanks Sally :)! December 3, 2013 at 2:49pm Reply

  • Katrina @ Warm Vanilla Sugar: Such a perfect cookie for the holidays! Yum! December 3, 2013 at 1:34pm Reply

  • Emily: These look yummy! I’m thinking of trying them for my cookie exchange. I may have just missed it- but how many cookies does this recipe make? I just want to be sure I have enough! Thanks! December 3, 2013 at 2:06pm Reply

    • Jaclyn: They make about 4 dozen, sorry I forgot to add that! December 3, 2013 at 2:43pm Reply

  • Michelle: These are the best cookies. I have been making them for the past 18 yrs. It is a Christmas staple in our house. :) December 3, 2013 at 2:26pm Reply

  • Diane Roark: Delicious looking cookies. My family loves Andes Mints.

    Diane Roark December 3, 2013 at 3:29pm Reply

  • Rachel @ Bakerita: Beyond sounding delicious, these are too cute!! I absolutely adore how you decorated them. So fun for the holidays! December 3, 2013 at 4:48pm Reply

  • Averie @ Averie Cooks: Oh so festive! I love andes mints and you rocked these cookies out in the best possible use of Andes mints ever! Pinned December 3, 2013 at 6:25pm Reply

  • Taylor Griffin: after you put the andes mint on the cookie the directions right after that are not making sense to me….please explain …thank you December 3, 2013 at 8:22pm Reply

    • Jaclyn: I’ve reworded it a little and hopefully that helps. December 7, 2013 at 10:34pm Reply

  • elaine: Where did you get the sprinkles from? Is there a brand name? December 3, 2013 at 10:42pm Reply

    • Jaclyn: Michaels, I had to pick out the red – it was a pain :). You can get specific colors online though or at specialty kitchen stores. December 7, 2013 at 10:34pm Reply

  • Becca @ Crumbs: These look so good! Will have to see what the UK equivalent of an Andes Mint is, I think it might be an After Eight?! December 4, 2013 at 1:33am Reply

  • sara: So, so cute! I love those sprinkles you used!! :) December 4, 2013 at 11:14am Reply

  • Kayle (The Cooking Actress): ok first of all I love Andes and they just mean Christmas to me.

    2nd of all-THESE COOKIES ARE SO PRETTTYYY! December 4, 2013 at 2:29pm Reply

    • Jaclyn: Thanks Kayle :)! December 5, 2013 at 4:10pm Reply

  • Rebecca @ Dorm Room Baker: Andes mints are the best! I remember as a kid I would always want to go to Olive Garden with my parents because they gave out those mints with the check. I love the variety of sprinkles on top they remind me a little bit of the Emerald City from the Wizard of Oz. I guess it’s all the shades of green! December 4, 2013 at 11:13pm Reply

  • Wow these look so chewy and delicious, I’m def going to make these this holiday season! December 7, 2013 at 7:52pm Reply

  • Jocelyn: These are terrific cookies! I like your addition of cocoa powder to the recipe. The only thing I did differently was to use coffee instead of water when melting the butter. Also, I found chilling the dough to be very useful. Thank you so much! December 7, 2013 at 8:51pm Reply

    • Jaclyn: You’re very welcome Jocelyn! I’m so happy to hear you enjoyed them :)! December 7, 2013 at 9:50pm Reply

  • Janet: Made these for the church cookie walk. They were a hit! Was initially worried because the dough was so runny – almost like cake batter but after chilling it firmed up a bit and the cookies came out perfect. December 9, 2013 at 5:28am Reply

    • Jaclyn: I’m so happy to hear you liked these Janet :)! Thanks for leaving a comment! December 15, 2013 at 10:30am Reply

  • Dina: i love the sprinkles. they look great! December 13, 2013 at 4:02pm Reply

  • Marge: Is your “Andes Mint Cookie Recipe” adjusted for High Altitude? If not what would the adjustments be? July 22, 2014 at 4:02pm Reply

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