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.
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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 (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)
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
Made these over the holidays and everyone loved them. They’re so good!V
So yummy. Just made these!
Hi Sally.
I made this exactly as directed but mine came out cakey texture. Is there something I need to do differently? Any tips?
Wonderful recipe- came out exactly as I had hoped. These cookies have made me a believer in the power of chocolate + mint!
Just finished making these cookies they turned out perfect!! Delicious 10 minutes is the magic # for sure! Thanks!
-M-:)
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. 🙂