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.ย 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.ย 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 gettingย tooย 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. ๐Ÿ˜‰ย 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.ย Feel free to make these cookies whichever size you’d like. ๐Ÿ˜‰

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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

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 (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

  1. Preheat oven to 350ยฐF (177ยฐC). 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.

Notes

  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 myย top 5 cookie baking tipsย ANDย these are my 10 must-have cookie baking tools.

Keywords: andes mint chocolate chunk cookies

2 images of Andes mint chocolate chunk cookies

150 Comments

Comments are closed.

  1. I bake a chocolate cookie with Andes melted on top and my family loves it. Can’t wait to try this one…

    Wende
    The Rickett Chronicles

    1. That sounds incredible! I’ll have to try it that way next! Thanks Wende ๐Ÿ™‚

  2. Aimee @ ShugarySweets says:

    I love mint. I would choose mint over peanut butter any day of the week! YUM.

  3. I’m going to start keeping Andes mints on hand – I love them plain and I love ’em even more in my cookies!

    1. I just made these cookies and they are amazing!! I have to try to not eat them all before I can take them to work tomorrow!!

      1. Hi Felicia! That’s great to hear, I’m so glad you enjoy them!

  4. I have an obsession with soft cookies, Laurie Extra egg yolks, a larger ratio of brown sugar to white, softened butter, and underbaking them for a minute or two does the trick

  5. Thanks Becca! The perfect cookie? That says a lot ๐Ÿ™‚

  6. Thank you! Let me know how they turn out if you do ๐Ÿ™‚

  7. Aww Erin! I wish you had access to these mint baking chips – they are too good to be true! You could maybe use mint extract (a quick dash of it) and chocolate chips instead. I’m glad we share a love for soft/chewy cookies. ๐Ÿ™‚

    1. Hi Erin,
      Did you try After Eights and did they work? They are the closest thing I could think of that we have in Scotland. I thought about freezing them first? Any advice would be much appreciated, so wish I could get American ingredients!! Lx

  8. Riley – i LOVE hearing that! I hope you do make them because if you love Andes mints as much as I do, these cookies are heeeeaven ๐Ÿ˜‰

  9. You are such a thoughtful wife! He would love these I bet ๐Ÿ™‚

  10. Aww thanks stephanie! we do share a love for all things cookies… and cookie dough dips of course ๐Ÿ˜‰

  11. Julie @ Table for Two says:

    I LOVE mint and chocolate together and andes is my most favorite mint chocolate candy of all time. i literally grew up on them because my mom and dad would always have a stash and it was our “treat” for finishing dinner ๐Ÿ™‚ so reminiscent of childhood! these cookies look SOOO soft, i want some right now!

  12. Anna @ hiddenponies says:

    Mmm, more soft cookies…you sure know the way to my heart ๐Ÿ™‚ I love Andes mints but have only tried them in double chocolate cookies, I’ll have to try these!

  13. Jocelyn @BruCrew Life says:

    Yay for fun minty cookies early!! I love peanut butter and chocolate as much as the next person, but chocolate and mint is a top contender in my mind!!! I actually just made mint fudge and was trying to decide if I should post it now or wait until closer to Christmas. These cookies are so perfectly delicious looking. Very soft and fluffy and Sally-esque!!! I’ll take that big giant one please:-)

  14. Donna @ The Slow Roasted Italian says:

    These look beautiful. My husband would love these, I would prefer the peanut butter, but these are definitely going on my Christmas baking list. Love the idea of andes mint.

  15. You. Are. The. Cookie. Queen. That’s it, from now on your name is Sally the Cookie Queen! Seriously you should write a cookie cookbook. I’d be first in line to buy it. It’s tradition for us to have Andes mints at Christmas time and these are definitely getting made – they look so soft and yummy. And you’re right chocolate and mint is a wonderful pair.

  16. Christina @Sweet Pea's Kitchen says:

    You had me at Andes mints!! These cookies look ridiculously fabulous! ๐Ÿ™‚

  17. You’ve got to try them in cookies next time ๐Ÿ˜‰

  18. LOL, Sally, I swear you are a baking goddess (and a pretty darn good mind reader)…earlier this week I found a bag of Andes mint bits in the back of my baking cupboard and I debated just eating the bag…but these cookies are going to taste so much better.

    1. Beth – THAT IS TOO FUNNY!!! It’s like I knew you needed a reason to use your andes mint chips! Let me know if you make these cookies – I =know you will LOOOOVE them!

  19. Jen @ Jen's Favorite Cookies says:

    I totally have the same problem, deciding whether choc/PB or choc/mint is a better combo is basically impossible. I love that egg trick, I’m going to have to try it. These look delicious!

    1. Thank you very much Jen! I need to go check out your root beer cookies… ๐Ÿ™‚

  20. Melissa Burton says:

    I just made the Andes menthe cookies, they are great!

    1. Melissa!! SO glad to hear that. I know I say it a lot, but these cookies are on my top 5 list! You cannot go wrong with mint + chocolate in my world! Thanks for letting me know you made them. ๐Ÿ™‚

  21. 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!

    1. Hi Priya! Sorry I’m just getting back to you – when I saw this comment earlier, it made my afternoon! I looooove mint + chocolate together and these cookies are always a hit when I make them. I’m so glad they were a yummy success for you too ๐Ÿ™‚

  22. I love the way you wrote out this blog post. I am opening myself to the baking world and I did not know about the egg/egg yolk concept! These cookies look outrageously delicious and I will be making them for a cookie swap as well! ๐Ÿ™‚ Thanks for sharing!

    1. Hey Jackie! I am so glad you learned from my blog post! That is so great to hear. I think you will LOVE these cookies, especially if you adore mint & chocolate as much as I do! Happy Baking and good luck!

  23. 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!

    1. 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!

      1. I did make these cookies for a cookie exchange a couple of weeks ago, and I subbed in mint M&Ms for the Andes mints and they were absolutely delicious! Because the M&Ms are large, you can use less in the recipe than 2 cups. I also added in some regular chocolate chips as well for balance. As a final touch, I used green food coloring to give an extra appearance of mint. This is a great recipe, the cookies are very soft and tasty and were a big hit. Thank you!

      2. Oh Shenna! I love all of your adaptions to this! Wow, minty green cookies with M&Ms and chocolate chips! It sounds incredible and I may have to try that sometime. I’m so glad everyone loved them too. Thanks for letting me know! Happy New Year!

  24. Courtney @ Neighborfood says:

    Just wanted to let you know I made these last week and shared them with friends and family. They were loved by all! Next time I will use some chopped up Andes mints instead of the baking chips so I can get those lovely hunks of chocolate in there, but they were delicious with just the chips! I’ve shared the recipe on my blog and linked back here. Thanks for a great recipe!

    1. Hi Courtney! That is SO wonderful to hear and I’m so happy you enjoyed them. Yes, go for the big chunks next time! I must check them out on your site. YUM!

  25. Made these tonight after my first attempt at mint cookies turned out hard as a rock! SO SOFTTT mmmm but I only added 1 c of mints because that is all I had left and I think it was just enough, they can get a little strong!

    1. Hey Valarie! Thanks so much for letting me know and I’m mhappy you loved them! I adore mint, so more than 1 cup is perfect for me. ๐Ÿ™‚

  26. I love anything mint chocolate chip so I had to make these and I just made these last night. They are soooooo goodddddd. Thank you for the recipe!

    1. Hi Hima! I love mint chocolate chip everything too. ๐Ÿ™‚ So glad you enjoyed these and took the time to let me know you loved them. ๐Ÿ™‚

  27. I made this perfect cookie a few days ago, and my BF and I have been eating them for breakfast. One of my favorites. Thanks, my life is complete.

  28. Made these cookies last night but used about 1 cup of bread flour instead of the full all purpose amount! So tasty! Thank you for sharing – my husband thanks you too!

    1. Hey Raquel! I’m going to have to try that next time. I keep hearing how wonderful bread flour is in cookie dough recipes. Thanks for letting me know!

  29. These were really good! I only had dark brown sugar on hand, and I used 1.5 cups of mint baking chips. Easy to make and delicious! Thanks for the recipe!

    1. Perfect! I’m so glad you liked them Noor. Thank you for reporting back about them. =)

  30. I’d like to substitute at least some butter for canola oil. Do you have any suggestions on how to best do that? Thanks!

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

Iโ€™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

ร—