Soft Andes Mint Chocolate Chunk Cookies

Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.

Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.

Nothing steals my heart away quite like the combination of peanut butter & chocolate.  In fact, I once said that this duo could rule the world.  And I firmly stand behind my statement, thankyouverymuch. It’s no secret that chocolate & peanut butter are a match made in heaven.

But there’s one humble little guy that pairs quite as well and maybe even better (!!!) with chocolate.

Mint is the new peanut butter in my kitchen.

Back when no one read my blog but my mom and Kevin, I made Andes Mint Chocolate Chip Cookies.  They were amazing. When Kevin requested some cookies with Andes Mints this weekend, I quickly hovered over the cookie recipe and vowed to change it and make it even better.  I was on a mission.

Because that’s what I do apparently, I can never make the same thing twice.  Oh… unless it’s these. I love you cake batter.

You’ve got your basic cookie ingredients here: flour, baking soda, baking powder, butter, eggs, vanilla, white sugar, brown sugar, and salt.  Thrown into the mix are a couple teaspoons of cocoa powder and some chopped up Andes Mints AND Andes Mints Creme de Menth Baking Chips. A double dose. I like where this is going.

To make these cookies even better than last time, I removed 1 egg white from the recipe.  Egg whites are necessary in some cookies to give the cookie structure and they keep a baked cookie from getting too moist.  Egg yolks give cookies an undeniably chewy texture.  Moist, rich, and ultra decadent.  By using one whole egg and 1 extra egg yolk, you get a soft & moist cookie that will still hold its shape thanks to the egg white’s protein.

I also used more brown sugar than white sugar in this particular recipe.  Brown sugar makes cookies super soft – one of my cookie eating requirements. 😉 The combination of baking powder & baking soda give these cookies a nice lift.  I love thick cookies – flat & crispy hardly ever appeals to me. Look how puffy!

Soft-Baked Andes Mint Chocolate Chunk Cookies by

Not only did Kevin request these Andes Mint cookies, but he also asked for giant cookies. I sorta forgot about that last request (oops!), but with the last few tablespoons of dough, I made a giant one.

That big guy is 1/4 cup of dough. Feel free to make these cookies whichever size you’d like. 😉

one. monster. cookie.

And what I loved most about these cookies is that you don’t have to chill the dough.  Nope.  In less than 20 minutes, you’ll have yourself warm, gooey, minty chocolate cookies.  So soft, thick, & dreamy.

Soft-Baked Andes Mint Chocolate Chunk Cookies

Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.


  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups and 1/4 cups (285g) all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
  • 1/4 cup (60ml) milk (if needed, see note)


  1. Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
  2. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
  3. Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.

Recipe Notes:

*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips.

*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

Did you make a recipe?

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Just love these!

Super-soft Andes Mint Chocolate Chunk Cookies 


Here are a few more of my soft-baked cookie recipes.  Choose your favorite!

Butterscotch Pretzel Chocolate Chip Cookies


Thick Oatmeal Raisinet Cookies


Soft-Baked Peanut Butter Lovers’ Cookies


Rolo-Stuffed Peanut Butter Cookies


1 XXL Buttery Soft Sugar Cookie


Rainbow M&M Cookies


Soft-Baked Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies




  1. Hi Sally!
    I found your recipe on Pinterest and am making it tomorrow. Is the cocoa totally necessary? I do not have any on hand.

  2. Hi Sally! I’m sorta confused on the milk so how much did you use?

    • If you find the dough is too thick, trying adding up to 1/4 cup of milk (as directed in the recipe note). I’ve had readers say that helps.

  3. Hi Sally! I just made these cookies with Frango mint chocolates, as I had too many on hand. As not a huge fan of the mint/chocolate combo (more into the chocolate/PB, obviously!), I LOVE these cookies! As do the rest of my family. I am so impressed by the softness and bakery style texture of these cookies, without refrigeration or cornstarch!! Great recipe! Thanks so much.

  4. just made these.. and they are amazing! mint and chocolate are they best combo.. thank you so much for sharing this recipe.. i will use almost every family get together.. :]

  5. I made these, but instead of the cocoa powder used instant coffee. Mocha mint cookies. Everybody seemed to love them!

  6. Wow what beautiful are these cookies and how well I prepared the recipe with my girls but with M & M were very excited. I do not think tomorrow will remain on the lot.

  7. I just tried this recipe out and it was amazing 🙂 I just used 1 cup of the andes mint chocolate and added a cup of chocolate chips. The mint flavor definitely hits I hope the people at the party I’m going to later today enjoy it as much as I do!

  8. I’m not sure what I did wrong since everyone else’s turned out beautifully, but mine batch never “flattened down”. Each table spoon of dough basically sat where I put it and turned cakey and dry. Any thoughts on where I might have gone wrong? I only used 1 cup of andes chips, but I doubt that could have been the deal breaker!


  9. I made these cookies…. And they were AMAZING. Except, maybe it’s just me, but they have a salty after taste. Should I go easy in the salt? Or did I not mix it enough? Idk, maybe it’s just me…

    • Yes, ease back on the salt if you find them too salty. 1/2 t is what I use and my hubby thinks they are just salty enough (he loves salty food).

  10. Is it okay to make the dough in advance and freeze it? How long to add onto the baking time, and would the dough need to be thawed?

    I apologize for asking the same question under more than one recipe. I am trying to plan holiday baking-using your recipes, of course 🙂 Thank you!

  11. Hi! I’m confused by the measure units you use. I tried a converter, but I don’t understand how 2 cups and 1/4 of flour is 285g and 2 cups of Andes Mints is 340 g. What am I doing wrong?

    -2 cups and 1/4 cups (285g) all-purpose flour
    -2 cups (340g) chopped Andes Mints

    Thank you!

  12. Hi Sally,

    Can I use salted butter?

  13. Yummy Sally! First time I have tried the mint chips.

  14. I made this once and ended up with too many cookies. Second time, I baked 12 of the dough balls I created, and froze the rest. Just this minute, I put into the oven a batch of 10, which is the third of four “bakings” this recipe will give me. Love making these now we can have freshly-made cookies every time I want to make a batch!

  15. Unfortunately these cookies did not turn out at all for me. Didn’t add milk, and still they spread into each other and I ended up with a huge mess and no mint cookies 🙁 I followed directions to the letter – grrrrr!

  16. I made this cookies tonight. The flavor was great! However, my cookies were pretty thin and flat, not sure why. Had fresh baking powder and baking soda. Do you think I should have chilled it a bit beforehand?

  17. Can I freeze the dough or just the baked cookies (for 2 months)?

    • I am wondering the same thing actually! How well do the finished cookies freeze? If they do freeze well, what would you recommend storing them in in the freezer?

      • You can freeze the cookie dough balls AND the baked cookies for 2-3 months. Bake the cookie dough balls for an extra minute (do not thaw) and/or let the dozen baked cookies thaw overnight in the refrigerator before serving.

  18. Sally,

    Can the dough be made a day ahead and left chilling in the fridge?
    Thank you for your help!!

  19. How would I make this with a chocolate dough? 

  20. Sally,

    Wondering if I can bake these as bars in a cake pan or spread out on a cookie sheet? How much time should I adjust for if so? Thanks!

  21. Hi Sally,

    I absolutely love your site. I made these cookies tonight as stated and they came out super salty. I was very careful with the measurements. Any ideas?
    Thank you & Merry Christmas Eve……

  22. Hi Sally! I just made these and they turned out great, super chewy! The only thing was I found it to be a bit too salty. Did you not find 1 tsp of salt too much? Most of your other cookie recipes only call for 1/2 tsp salt at most. I did use coarser sea salt, but I’ve also used it in other cookie recipes, which turned out fine. Just wondering if you have any thoughts on that. Love your blog! Thanks!

    • I wouldn’t use coarse salt in these cookies. And feel free to reduce the amount of salt to 1/2 teaspoon if you try them again, Lin!

  23. Thank you for including grams in your recipes. I live outside the U.S. and am always doing mental gymnastics to convert to grams-thanks for doing the math for me 🙂

  24. Hi Sally, 
    I want to try these cookies and was wonder If chilling the dough would make a difference in how the cookie comes out.

    • Hi Stephanie! The cookie dough is quite thick that chilling the dough may prevent the cookies from spreading or even create a dry/crumbly cookie. It’s not really necessary here. Though I will say a few readers said these cookies spread TOO much. (And chilling helps prevent that!) So what I would do is bake a cookie as directed without chilling the dough. Then if they spread too much, you can chill it for a few hours. Make sense? Sorry for the long response!

  25. Made these Andes mint cookies for my co-workers and everyone is absolutely raving about them. Didn’t need the milk in the recipe, btw. But thanks for sharing!!

  26. Hi! Just found your mint cookie recipe. My mom loves chocolate mint anything, so these are perfect for her Christmas gift this year! Wrapped up adorably, they will delight this 94 years young lady. Thanks so much–perfect!!

  27. I have made alot of cookies and i think these are the very best I have ever made!! Seriously delish!
    The only change I made was 1/2 tsp salt and I added a handfull of milk chocolate chips along with the chopped Andes mints and the Andes baking bits.❤️❤️These!!!

  28. Best cookies I have ever made…hands down. Only changes I made were 1/2 tsp salt and I added some milk chocolate chips along with the Andes candies and Andies baking bits.
    Absolutely delicious…I cant stop eating them!!

  29. Can the unbaked dough be frozen? Thank you!

  30. Is it really just 1 stick of butter in this recipe? Chocolate chip cookie recipes typically call for 2 sticks of butter, 2 and 1/4 cups flour, 2 eggs, so I was wondering if this was a typo and it should be 2 sticks of butter?

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