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.

stack of Andes mint chocolate chunk cookies with a bite taken from one

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.

chopped Andes chocolate candies

Andes mint chocolate chunk cookies

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.

stacks of Andes mint chocolate chunk cookies

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.

stack of Andes mint chocolate chunk cookies

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!

stack of Andes mint chocolate chunk cookies with a bite taken from one

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. 😉

Andes mint chocolate chunk cookies on a silpat baking mat

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.

stack of Andes mint chocolate chunk cookies

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stack of Andes mint chocolate chunk cookies with a bite taken from one

Soft-Baked Andes Mint Chocolate Chunk Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups and 1/4 cups (285g) all-purpose flour (spoon & leveled)
  • 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°F (177°C). 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.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.
  2. Milk: 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.
  3. Larger Cookies: If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: andes mint chocolate chunk cookies

2 images of Andes mint chocolate chunk cookies


Comments are closed.

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

  2. 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!

  3. 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!

  4. 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?

    1. Chilling always, always helps!

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

    1. 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?

      1. 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.

  6. Sally,

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

    1. Yes, absolutely! Just let it sit at room temperature for 30 minutes because it might be very stiff/hard to scoop or roll.

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

  8. 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!

    1. Absolutely! The bake time will be longer. Unsure of the exact time.

  9. 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……

  10. 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!

    1. 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!

  11. Betsy Reeve says:

    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 🙂

  12. 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.

    1. 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!

      1. Thank you!! 

  13. 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!!

  14. 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!!

    1. Sounds like the perfect gift! I hope she enjoys them!

  15. 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!!!

  16. 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!!

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

    1. Yep, absolutely! Here is a post I wrote about freezing cookie dough. If you have a second, give it a read. Lots of tips!

      1. Thanks very much! I may freeze them and then pull the dough from the freezer and defrost them overnight the day before baking. I’ve frozen other dough, and even though the directions say they only need 1-2 more minutes to bake frozen dough, that never works for me -I end up checking the cookies repeatedly and guessing if they are done. They sometimes need an extra five minutes or more. It might be our oven. Thanks for your help. I will definitely use your directions for freezing the dough.

  18. 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?

  19. Made these this afternoon. O. M. G! Added a little chopped dark choco. Amazing texture, amazing taste! Thank you! (10m was the magic number in oven for me too)

  20. Made these over the holidays and everyone loved them. They’re so good!V

  21. So yummy. Just made these!

  22. Hi Sally.
    I made this exactly as directed but mine came out cakey texture. Is there something I need to do differently? Any tips?

    1. Make this recipe even for plain chocolate chips and use sea salt. It’s the best recipe ever. Have used it for a few years now.

  23. Wonderful recipe- came out exactly as I had hoped. These cookies have made me a believer in the power of chocolate + mint!

  24. Just finished making these cookies they turned out perfect!! Delicious 10 minutes is the magic # for sure! Thanks!

  25. Could these be made as a giant cookie in a sheet pan? Would I need to double the recipe? Any idea on cook time (when I use the classic Nestle recipe, it’s about 17-18 minutes so I’m guessing it would be comparable?)

    1. Hi Sara! I’m unsure of the exact bake time. You don’t need to double the recipe, just bake as is.

  26. Today was the first time I’ve made this recipe, and it’s definitely become one of my favorites! I’ve put Andes candies in chocolate chip cookie dough before, but none of those batches turned out as soft and gooey as these did. I’m going to have to hide them from myself so my family will have some to munch on tomorrow! 🙂

  27. I make these cookies every year and they are always a huge hit! I have extra cookie dough leftover and I’m wondering if I can freeze it for later use?

    1. Absolutely! Here are my tips for freezing cookie dough. 🙂

    2. I would love to try this but I only have enough Andy’s mints to do half of a batch I usually have no problem cutting cookie recipes in half but I’m not sure what to do in the case of this recipe when it comes to using one egg and one egg yolk. Please advise I’m excited to try this! I am a chocolate mint lover and a huge fan of your blog!

  28. Hi Sally,
    Can I use just one egg white without the additional egg yolk?

    1. Hi Grace! No, I recommend following the recipe with 1 full egg plus 1 extra egg yolk.

  29. Do you think these would turn out if I chopped up After Eight mint squares instead? My grocery store was out of Andes mints 🙁

    1. Absolutely! Will be delicious. Use the same amount.

      1. Thanks! Tried it with the After Eights, and they spread out quite a bit because of the softer candies. But still soooo delicious!

  30. Did you try these with After Eights? Did it work?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally