Chocolate mint cookies are loaded with rich chocolate flavor and bits of mint chocolate Andes candies. They are festive, easy and sure to please!

Pile of chocolate int cookies next to a jug of milk and some Andes candies.

These chocolate mint cookies have a crunchy edge with a soft interior, giving them a nice chew. They are easy to make and taste amazing.

The chocolate cookie dough just takes a few minutes to put together. Stir in bits of chopped Andes mints to get a lovely pop of cool mint.

Stack of chocolate cookies with bits of Andes mints inside next to jug of milk and more chocolate mint candies.

This recipe makes about 3 dozen medium cookies. However, you may want to consider doubling the recipe because they are just that good.

Like most cookies, these freeze well. You can also freeze to dough to bake later if you would like.

Just make sure you give these cookies a try. You will be glad you did!

Chocolate + Andes Mints = A Perfect Pairing

The combination of mint and chocolate always makes me think of Christmas. Whether it’s candy cane ice cream topped with simple hot fudge sauce or a box of fine chocolates with mint meltaways, the flavors are sure to put a smile on my face and a ho ho ho in my head.

But please don’t only make these cookies for the holidays, they are great year round. Chocolate and mint taste just as good together in March as they do in December.

Hand holding chocolate mint cookie with a bite taken out of it.

Ingredients including flour, sugar, brown sugar, cocoa powder, eggs, butter, vanilla, baking soda, and chopped Andes mints.

While chocolate and mint are perfect together, I have mixed luck with using mint extracts. Whether they are peppermint or spearmint, you have to have a very light touch.

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If you overdo it, my brothers will be spattering and claiming you are feeding them toothpaste. Ha! I’m sure we’re not the only ones!

So I prefer to add those flavors in an already diluted and manageable form. That’s why I added crushed candy canes on my peppermint mocha cookies and today we’re adding the Andes mints to get the chocolate flavor.

It’s a lot harder to overdo it when you start with an already delicious on its own candy. I also like these cookies because they are simple drop cookies.

Pile of chocolate mint cookies on wire cooling rack.

Plate of chocolate mint cookies with crackled tops, ready to eat.

I love decorated sugar cookies and gingerbread men as much as the next person at Christmas. But when you have a dozen types of cookies on your wish list and you want variety on your cookie trays, it’s nice to have some that aren’t super time-consuming.

I started these off with a pretty basic chocolate cookie base, and then I stirred a bunch of chopped Andes mints. So these are chalk full of goodness.

If your cookies do start spreading too much, you can refrigerate the cookie dough for 20 minutes. This will help keep the butter from getting too warm before the cookies bake. (Check out my guide to keep cookies from spreading for more tips.)

Storage

Store your cookies in an airtight container on the counter for up to 5 days or in the fridge for up to 6. Alternatively, you can freeze these cookies for up to 2 months.

You can eat them straight from the freezer or reheat one in the microwave for 30 seconds. Otherwise allow them to defrost overnight.

White plate piled high with chocolate mint cookies showing crackly exterior surrounded by Andes mints candies.

4.87 from 15 ratings

Andes Candies Cookies

Author: Carlee

Servings: Cookies

This cookie recipe is sure to be a hit with all you chocolate lovers. The fresh mint flavor from the chocolate chunks helps to balance the richness of the cookie. These chewy cookies can be easily modified to include peppermint extract if you need a little extra mint flavor.

Prep: 15

Cook: 12

Additional Time 2

Total: 2 27

Equipment

Ingredients

Instructions

Preheat the oven to 350°F.
In a large mixing bowl, use an electric hand mixer to cream the butter and sugars together until smooth and homogenous.
1 cup salted butter, 1 cup light brown sugar, 1 cup white granulated sugar
Once the butter, brown sugar, and granulated sugar are fully combined, add the eggs and vanilla. Continue to mix the ingredients on a medium-high speed until the eggs are fully incorporated into the cookie dough.
2 large eggs, 1 teaspoon vanilla extract
Add the flour, baking soda, and cocoa powder to the mixing bowl. Mix on low speed to incorporate the dry ingredients until no clumps remain.
2 cups all-purpose flour, 1 teaspoon baking soda, ¾ cup cocoa powder
Gently fold in the chopped Andes candies until it they evenly distributed throughout the cookie dough.
1¼ cup chopped Andes Mints
Use a spoon or cookie scoop to form balls of cookie dough about 2 inches in diameter. Place the cookie dough on a baking sheet, leaving 2 inches between each cookie, and bake for 12 minutes.
Cool on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.