Name: Double Chocolate Andes Mint Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 3/4 cup brown sugar, lightly packed; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 1/2 cups all-purpose flour, spooned and leveled; 1/4 cup cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup chocolate chips; 1/2 cup Andes creme de menthe mints, chopped (plus more for topping)

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If you are a chocolate lover who also adores the refreshing touch of mint, then this Double Chocolate Andes Mint Cookies Recipe is about to become your new favorite treat. These cookies combine rich cocoa-infused dough with melty chocolate chips and the unmistakable creamy crunch of Andes creme de menthe mints, creating a perfect balance of deep chocolate flavor and cool minty notes. Whether you’re baking for a holiday party, a cozy night in, or just because, these cookies will delight anyone lucky enough to have one.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a creamy, light brown mixture that has a smooth and fluffy texture. The mixture forms soft waves and peaks inside the bowl, showing some areas where it swirls inwards, with some streaks stuck along the sides. The color of the mixture is consistent throughout, resembling a thick batter or dough, with a slightly shiny surface that suggests moisture. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Double Chocolate Andes Mint Cookies Recipe plays a vital role, from the creamy butter that adds richness to the cocoa powder giving that deep chocolate color and flavor. Each element is simple yet essential to achieving those irresistible texture and taste combinations.

Salted butter: Softened butter ensures a tender, perfectly chewy cookie base with just the right fat content.

Brown sugar: Adds moisture and a slight caramel flavor for that chewy goodness.
Egg: Binds ingredients together and contributes to the cookie’s structure and softness.
Vanilla extract: Enhances and deepens the overall flavor profile subtly.

Peppermint extract: Delivers that signature minty zing that partners beautifully with chocolate.
All-purpose flour: The foundation for your cookie dough, providing the necessary structure.
Cocoa powder: Packed with chocolate flavor and gives the dough its dark color.

Baking soda and baking powder: Help the cookies rise just enough to stay soft but with slight crisp edges.
Salt: Balances sweetness and enhances all other flavors.
Chocolate chips: Melty pockets of richness within every bite.
Chopped Andes creme de menthe mints: Adds a refreshing coolness and a delightful texture contrast.

How to Make Double Chocolate Andes Mint Cookies Recipe

Step 1: Prepare Your Oven and Baking Surface

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 2: Cream Butter and Brown Sugar

In a large bowl, use a mixer or sturdy spoon to cream the softened butter and brown sugar together for about 2 minutes until the mixture is light and fluffy. This step is key to developing a tender, chewy cookie by incorporating air into the dough.

Step 3: Add Egg and Extracts

Beat in the egg, then mix in the vanilla and peppermint extracts until the mixture is smooth and fully combined. These extracts bring your cookies to life, with peppermint adding that signature cooling freshness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which keeps your cookies tender.

Step 5: Fold in Chocolate Chips and Andes Mints

Carefully fold in the chocolate chips and chopped Andes mints evenly throughout the dough. This creates bursts of creamy mint and melty chocolate in every bite.

Step 6: Shape Your Cookies

Using a cookie scoop or spoon, portion the dough into 2-inch balls. Roll each ball between your palms to form a uniform shape. Then, top each dough ball with some extra chopped Andes mints for a gorgeous, minty finish.

Step 7: Bake to Perfection

Arrange the dough balls on your prepared baking sheet about 2 inches apart to give them room to spread. Bake for 10-12 minutes until the edges turn lightly golden. For a softer, slightly underbaked cookie, aim for 10 minutes, or 12 minutes for a perfect balance of chewy and crispy edges.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set and prevents breakage.

How to Serve Double Chocolate Andes Mint Cookies Recipe

There are six chocolate cookies placed on a white marbled surface. Each cookie has a rough, cracked texture and is studded with chunks of dark chocolate that have a slight mint-green layer inside. The cookies are spread casually, with some broken chocolate pieces scattered around them. The close-up view highlights the rich, soft texture and the contrast between the dark brown cookie dough and the shiny chunks of chocolate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cookies with extra chopped Andes mints or a light dusting of powdered sugar for a festive touch that adds a little sparkle and enhances the minty aroma.

Side Dishes

A glass of cold milk pairs wonderfully with these cookies, balancing the intense chocolate and mint flavors. For adults, a cup of mint-infused hot chocolate or coffee complements these cookies beautifully.

Creative Ways to Present

Arrange the cookies on a decorative platter layered with fresh mint leaves or cocoa powder dusting to highlight their ingredients visually. You can also sandwich two cookies with a scoop of mint-chocolate chip ice cream for a decadent dessert twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to a week. This helps maintain their chewy texture while preserving that unbeatable chocolate-mint flavor.

Freezing

For extended freshness, freeze cookie dough balls in an airtight container or freezer bag. When you’re ready to bake, simply thaw slightly and bake as directed. Baked cookies can also be frozen and thawed at room temperature before enjoying.

Reheating

Warm cookies in a 300°F oven for 5-7 minutes or microwave for about 10 seconds to revive that just-baked softness and melty mint-chocolate goodness.

FAQs

Can I use unsalted butter instead of salted butter?

Absolutely! Just add a pinch more salt to the dough to balance the flavors. Salted butter simply provides a convenient, consistent salt level.

What if I don’t have Andes mints? Can I substitute?

You can substitute with other mint-chocolate candies or chopped peppermint bark, but Andes mints have a unique creamy texture and flavor that truly elevates this recipe.

Why does this recipe use both baking soda and baking powder?

The combination ensures cookies rise with a nice texture—baking soda helps spread while baking powder gives a gentle lift without making them cakey.

How do I make sure my cookies come out chewy?

Use brown sugar, avoid overbaking, and let the cookies cool on the baking sheet for a few minutes to settle into that perfect chewy texture.

Can I make the cookie dough ahead of time?

Yes! Chill the dough for up to 24 hours in the fridge to develop flavor even more. Just let it sit at room temperature a bit before scooping and baking.

Final Thoughts

Now that you have the scoop on making the irresistible Double Chocolate Andes Mint Cookies Recipe, I hope you’ll dive right in and experience the magic of chocolate and mint mingling in every bite. These cookies are more than just baked goods—they’re little moments of joy you get to create yourself. Trust me, once you try them, they’ll become a beloved staple in your baking repertoire.