Andes Mint Chocolate Cookies Recipe

My First Minty Mistake

I once used peppermint oil instead of extract. Oh my! The cookies were so strong they made your eyes water. I still laugh at that.

That taught me to measure flavorings carefully. A little mint goes a long, lovely way. This matters because food should hug your taste buds, not shout at them.

Why We Cream Butter and Sugar

This step is not just mixing. You are trapping tiny air bubbles in the butter. Those bubbles make cookies soft and tall.

Doesn’t that smell amazing? When it looks light and fluffy, you’ve done it right. This is the secret heart of a good cookie.

The Chocolatey Truth

Use good cocoa powder. It is the soul of this cookie. The dark, rich kind makes all the difference.

Fun fact: Cocoa powder comes from dried, roasted cocoa beans. The beans are ground and pressed to remove the cocoa butter. What’s your favorite chocolate treat to bake?

The Gentle Bake

Watch the clock. Ten minutes is often enough. The tops will look soft, but they firm up as they cool.

This matters because overbaking steals the chewiness. Trust the recipe. Let them rest on the pan. It’s hard to wait, I know!

A Sweet Little Finish

Pressing that mint half on top is my favorite part. The warm cookie melts it just a bit. It becomes a shiny, happy hat.

Do you like your mint on top or all mixed in? I’ve tried both ways. The top mint makes every cookie feel special, like a gift.

Stories from Your Kitchen

My grandson calls these “magic cookies.” He says the mint makes them taste like Christmas. I love that.

What memory does mint chocolate bring up for you? Is it a holiday, or a person? Share your story with me next time. Food is best with stories attached.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter, softened	2 cups
Granulated sugar	3 cups
Large eggs	4
Peppermint extract	1.5 teaspoons
All-purpose flour	5 cups
Cocoa powder	1 ⅓ cup
Salt	1 teaspoon
Baking soda	2 teaspoons
Baking powder	1 teaspoon
Andes Creme De Menthe Baking Chips	1 ⅓ cups
Andes Crème de Menthe After-Dinner Chocolate Mints	1 or 1/2 per cookie	If desired, for topping

My Magical Mint Chocolate Cookie Secret

Hello, my dear. Come sit at the counter. Let’s bake something special. These cookies remind me of my grandson’s winter choir concerts. He always gave me a mint afterwards. I wanted to capture that happy, cool chocolate taste. Doesn’t that smell amazing? The mint and cocoa together is pure magic. It makes the whole kitchen feel cozy. I still laugh at that one time I used too much extract. We called them “mouth freezer” cookies! Let’s avoid that today.

Here is how we make them. Read each step slowly. It’s like a little dance.

• Step 1: First, warm up your oven to 350 degrees. Now, let’s make the dough base. Grab your big mixing bowl. Cream the soft butter and sugar together. It should look light and fluffy. Then, beat in the eggs and peppermint extract. Scrape the bowl sides often. This makes everything even.
• Step 2: Time for the dry ingredients. Use a second bowl for this. Sift the flour and cocoa powder together. Add the salt, baking soda, and baking powder too. Sifting stops little lumps. It makes the cookies so smooth. I learned this from my own grandma.
• Step 3: Now, let’s combine them. Pour the dry mix into the wet mix. Stir it all gently until just combined. See the beautiful brown dough? (My hard-learned tip: Do not over-mix! It makes cookies tough). Now, fold in those lovely green baking chips. They look like little treasures.
• Step 4: Scoop the dough into small balls. Make them about the size of a walnut. Place them on your lined baking sheet. Give them room to spread. They need personal space, just like us! What’s your favorite cookie to eat warm from the oven? Share below!
• Step 5: Bake for only 10 to 12 minutes. They will look soft on top. That is perfect. Take them out right away. Let them sit for 5 minutes. Then, break an after-dinner mint in half. Gently press a piece into each warm cookie. It will get all melty. Let them cool completely. The wait is the hardest part.

Cook Time: 10-12 minutes per batch
Total Time: About 30 minutes
Yield: About 4 dozen cookies
Category: Dessert, Cookies

Three Fun Twists to Try

This recipe is like a good friend. You can dress it up for different occasions. Here are some playful ideas. They are all delicious.

• Peppermint Patty Style: Skip the baking chips. Press a whole chocolate mint on top after baking.
• Double Chocolate Swirl: Use white chocolate chips instead of mint chips. The flavor will be pure chocolate mint.
• Cookie Sandwich Surprise: Let two cookies cool completely. Put a little mint frosting between them. A wonderful little sandwich!

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are stars on their own. But a little presentation is fun. Place them on a pretty vintage plate. Dust them with a tiny bit of powdered sugar. It looks like snow. Serve them with a scoop of vanilla ice cream. The hot cookie and cold cream is heaven.

For drinks, I have two favorites. A cold glass of milk is the classic choice. It is always perfect. For the grown-ups, a small cup of rich coffee is lovely. The bitter coffee and sweet mint dance together so well. Which would you choose tonight?

Keeping Your Minty Cookies Fresh

These cookies are perfect for making ahead. Let them cool completely first. Then, store them in a tin with a tight lid. They stay yummy for several days.

You can also freeze the dough or baked cookies. I once froze a whole batch for my grandson’s surprise visit. He was so happy! Just thaw the dough balls on the baking sheet before baking.

Want a warm, melty treat? Microwave a cookie for 10 seconds. It tastes like it just came out of the oven. Batch cooking saves time for busy days. It means you always have a sweet snack ready.

Have you ever tried storing cookies this way? Share below!

Cookie Troubles? Let’s Fix Them

Is your dough too sticky? Chill it for 30 minutes. This makes the dough easier to handle. Your cookies will keep their perfect round shape.

Did your cookies spread too much? Your butter might have been too soft. I remember when my cookies turned into one big sheet! Room temperature butter is key. This matters for texture and looks.

Are they dry or cakey? You might have over-baked them. Take them out when the tops look soft. They will finish cooking on the tray. This simple fix keeps them wonderfully chewy. Getting it right builds your kitchen confidence.

Which of these problems have you run into before?

Your Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.

Q: Can I make the dough ahead? A: Absolutely. Shape the dough into balls. Freeze them on a sheet, then bag them.

Q: I don’t have baking chips. A: Chop up regular Andes mints instead. It works just as well and tastes great.

Q: Can I make a half batch? A: You can. Just halve all the ingredients. This is perfect for smaller families.

Q: Is the mint on top needed? A: It’s optional but lovely. It gives a pretty finish and extra minty flavor. Fun fact: The chocolate-mint combo is a classic from the 1950s!

Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. They always make my kitchen smell like a holiday. Sharing them with family is the best part.

I would be so delighted to see your creations. Please share a picture of your cookie tray. It makes my day to see your baking adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.