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Andes Mint Cookie

Soft, chewy mint chocolate chip cookies inspired by Andes candies, perfect for holidays, gifting, or everyday indulgence.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Base Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 cup cocoa powder optional
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate & Mint Additions
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup chopped Andes candies or mint chips
  • 0.5 tsp peppermint extract optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter, brown sugar, and granulated sugar until fluffy.
  3. Beat in eggs and vanilla extract, plus optional peppermint extract.
  4. Whisk flour, cocoa powder, baking soda, and salt separately.
  5. Fold dry ingredients into wet ingredients until combined.
  6. Stir in chocolate chips and chopped Andes candies.
  7. Scoop dough onto baking sheets, spacing 2 inches apart.
  8. Bake 10-12 minutes until edges set but centers are soft.
  9. Cool 5 minutes on baking sheet, then transfer to wire rack.
  10. Store in airtight container at room temperature for up to 5 days.

Notes

For extra festive flair, sprinkle sea salt or crushed Andes candies on top before baking.