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!
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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.
Ingredients
- 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 (281g) all-purpose flour (spoon & leveled)
- 2 teaspoons unsweetened cocoa powder
- 2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips
- 1/4 cup (60ml) milk (if needed, see note)
Instructions
- 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.
- 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.
- 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.
Notes
- 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.
- 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.
- 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.
- 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
I just made the Andes menthe cookies, they are great!
I made these andes mint cookies for my annual cookie swap and LOVED how they came out! It’s a definitely try if you love the chocolate mint combo!
Have you ever made these cookies subbing in mint M&M candies in place of the Andes mints? I have a couple of bags of them and wondered if the substitution would be acceptable. Thanks!
Hi Shenna! I have not tried subbing the mint M&Ms into this cookie recipe but I can only imagine how tasty the result would be; in fact I think I may have to try it!
I just made these last night, and they are so moist and yummy! I froze 2 dough balls and the rest I pulled from the fridge. You’re right, they bake up exactly the same! I chopped up 3 40g Cadbury Bubbly Mint Chocolate bars and added about half a cup of chocolate chips. I used 1/8 cup cream instead of milk! My kids loved them! Thanks so much for a great cookie to add to my rotation!
These were amazing!! Topped mine with a mint truffle hershey’s kiss!! to die for! Thanks!! 🙂
These cookies are amazing! Made them tonight to bring to a Christmas Eve party tomorrow and I am fighting every urge to just eat them all myself. Made a great amount of cookies and are perfectly soft! Will definitely be making these again, may even try with different add-ins. Thanks for the recipe!
These were delicious! I am going to have to stock up on these baking mints so I can make these more frequently! Thank you for such a yummy recipe!
Just tried these today to use up some Christmas Andes mint chips and all I can say is WOW ! These are amazing and the house smells so minty fresh 🙂
Hi Sally,
Can I use salted butter?
Donna
Definitely. I would reduce the salt to 3/4 teaspoon.
Sally,
Can the dough be made a day ahead and left chilling in the fridge?
Thank you for your help!!
Yes, absolutely! Just let it sit at room temperature for 30 minutes because it might be very stiff/hard to scoop or roll.
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!
Absolutely! The bake time will be longer. Unsure of the exact time.
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)
Made these over the holidays and everyone loved them. They’re so good!V
So yummy. Just made these!
Wonderful recipe- came out exactly as I had hoped. These cookies have made me a believer in the power of chocolate + mint!
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?)
Hi Sara! I’m unsure of the exact bake time. You don’t need to double the recipe, just bake as is.
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! 🙂
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?
Absolutely! Here are my tips for freezing cookie dough. 🙂
Hi Sally,
Can I use just one egg white without the additional egg yolk?
Hi Grace! No, I recommend following the recipe with 1 full egg plus 1 extra egg yolk.