Andes Mint Cookie – Mint Chocolate Chip Inspired Treat – Mint Chocolate Chip Inspired Treat
The Magic of Mint & Chocolate
Chocolate and mint are a timeless pairing. There’s something almost magical about the way creamy chocolate melts alongside a refreshing mint note, creating a flavor combination that feels festive, indulgent, and comforting all at once. Andes Mints took this pairing to the next level, inspiring countless desserts, treats, and snack ideas.
Biting into a mint chocolate cookie is like capturing that magic in a soft, chewy, freshly baked experience. The cookie is not only indulgent but also visually appealing — dark chocolate specks contrast beautifully with minty green pieces or flecks. Every bite delivers a perfect balance of sweetness, creaminess, and a hint of cool mint.
Why This Andes-Inspired Cookie Works
Traditional chocolate chip cookies are already a crowd favorite, but adding mint elevates them to something special:
- Flavor Complexity: The mint cuts through the richness of chocolate for balance.
- Visual Appeal: Mint pieces add flecks of green that pop against brown cookie dough.
- Texture Harmony: Soft cookie center + melted chocolate + crunchy mint pieces.
- Versatility: Perfect for holidays, gifts, or everyday treats.
This recipe takes inspiration from Andes candies but keeps the cookie soft, chewy, and bakery-style — no candy melting disasters, just perfectly baked, minty goodness.
The Ingredients That Make It Perfect
- High-quality chocolate: Semi-sweet or dark chocolate chips give richness.
- Butter & sugar: A mix of brown and granulated sugar keeps cookies soft.
- Mint flavor: Andes candies or mint extract infuse that signature cool note.
- Eggs: Provide structure and tenderness.
- Flour & baking soda: Ensure proper texture and rise.
- Optional salt: Balances sweetness and enhances flavor.
Step-By-Step Baking Tips
- Softness Factor: Don’t overbake. Remove cookies when edges are set but centers look slightly underdone.
- Chocolate Distribution: Chop Andes candies or mint chips evenly for consistent flavor.
- Flavor Boosters: Add a tiny pinch of sea salt on top before baking for a bakery-style finish.
- Mixing: Cream butter and sugars first for proper aeration, then fold in dry ingredients gently to avoid dense cookies.
When to Serve These Cookies
These cookies shine in many situations:
- Holiday cookie exchanges
- Gift boxes
- After-school snacks
- Parties or movie nights
- Anytime you crave chocolate-mint comfort
Variations & Creative Twists
- Double Chocolate Mint: Add cocoa powder to the dough for an extra chocolate layer.
- White Chocolate Mint: Swap some chocolate chips with white chocolate for creaminess.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan Option: Replace butter with coconut oil and eggs with flax eggs
INGREDIENTS
Base Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder (optional for double chocolate)
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate & Mint Additions
- 1 ½ cups semi-sweet chocolate chips
- 1 cup chopped Andes candies or mint chips
- ½ teaspoon peppermint extract (optional for extra mint)
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs one at a time, then mix in vanilla extract and optional peppermint extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into the butter mixture until fully combined.
- Stir in chocolate chips and chopped Andes candies evenly throughout the dough.
- Scoop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
- Bake 10–12 minutes, or until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Andes Mint Cookie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs and vanilla extract, plus optional peppermint extract.
- Whisk flour, cocoa powder, baking soda, and salt separately.
- Fold dry ingredients into wet ingredients until combined.
- Stir in chocolate chips and chopped Andes candies.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges set but centers are soft.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
- Store in airtight container at room temperature for up to 5 days.
