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. Loved your recipe! Just what I needed. I did add in some Rolo as I didn’t quite have 2 cups of Andes mint on hand, but it was a great combination.

    1. It actually sounds like an amazing combination, Hilda! Yum.

  2. All the recipes I’ve tried have turned out AMAZING!! These are in the oven right now (i did swap the mints for chopped up Toblerone bar) smell SO good!! 🙂

    1. Oh I have to try it with Toblerone! Yum!

  3. I have been following your blog for a few weeks, and I have been baking more than ever because of it! I just finished a batch of these mint cookies and they are as wonderful as everyone has said! We (my 8-year-old son and I) also made a “Mega Cookie” or “XXL Cookie” and it smells awesome! He can’t wait to share it with his little brother (and his baby sister might get in on the action, too!). I might start freezing some of these sweet concoctions for Christmas! (If they can make it into the freezer before we eat them all!) LOL Thanks for all you do!

    1. Hey again Sara! I love those XXL cookies AND these minty cookies too. Can never get enough of them. They freeze very well – for up to 3 months. My freezer is full of them right now! Let me know what you make next. Thanks for the comments today!

  4. 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!

    1. So happy you enjoyed them Kathy! Thanks for reporting back, I appreciate it as always!

  5. Perfect! They taste great warm but even better the next day when they’re all soft and chewy. I used a whole bag of the Andes baking chips and the dough was a bit crumbly, but came together when rolled into balls. Here’s a photo of mine:

    1. Stephanie, your cookies look so good! So perfectly cracked on top. I want one for breakfast!

  6. These cookies look soooo good! I don’t have a electric mixer though.. can I still make these by hand??

    1. I’ve found it near impossible to cream butter by hand. You’ll need a mixer. However, you don’t need a mixer for these andes mint cookies (you may leave out the coffee):

  7. I baked these cookies last weekend and just have to say that these are without a doubt some of the BEST cookies i have ever made. Now, i cook often and 99% of the time with recipes i’ve not made before. So i have tested about 200-300 recipes per year for the past 5 years, some of those being cookies and desserts. this recipe makes my top 1%, now on the rebake list. i’m still thinking about them, you see, so that’s why submitting the comment.

    I used a #24 scoop (1-1/3 oz) and yielded 19 big cookies. I baked them for about 15 minutes until done. I kept a close eye on them from the 10 minute mark on. And i added 1/8 cup (1 oz) milk, 1/2 oz at a time, for the dough to come together. My cookies didn’t look as “soft” as in your photos, but they still look good and they were soft and deliciously minty chocolatey.


    1. WHAT a compliment! Thank you so much. I’m happy you love these cookies, especially since you bake and cook so often. I really appreciate it! Since you made larger cookies, I’m not surprised they took a bit longer. Great idea with the milk. When cookie dough seems too dry, I add milk.

  8. My roommate and I did our own variations to this recipie and they came out FANTASTIC .. Instead of the egg and egg yolk we used 4.5 tablespoons of egg substitute (equal to 1.5 whole eggs). We also used yogurt butter (land o lakes). We also used 1/2 teaspoon of salt. For the sugar we used stevia in the raw and regular brown sugar instead of light brown sugar.

    Just a few changes and they came out soo amazing!

  9. Hands down the best cookies we have ever made!! I now can’t wait to try your other cookie recipes. A cookbook of your fantastic recipes is definitely one I would buy not only for myself but as gifts to other baking lovers! Thank you!

    1. So glad to read that you love these cookies, Shawn!

  10. Hey Sally! I left a comment a while ago on what I believe to be your original Andes Mint Chocolate Chip cookie recipe. Is that no longer available on your site, because my bookmark for it disappeared and I can’t find it in your recipe list. It’s kind of a bummer because I was just about to make them and low and behold they were gone…

    These certainly look like a delicious option, but I much prefer a plain cookie base to the a chocolate base.

    Sorry to prod you for a vanished recipe. It was just so good last time I made it (like a year ago haha… I snooze; I lose, I guess).

    Please let me know if you have it stored away somewhere! I have all the ingredients (I think) but none of the ratios etc. ^ ^;;;;

    1. Hi Hayley – these cookies are my first andes mint chocolate cookie on my website, I just made them moister with 1 egg yolk and brown sugar. These are not chocolate based. There is only 2 teaspoons of cocoa in the dough.

      1. Oh, sorry, I guess these did come first. But there was one that was not made with cocoa. I don’t know, it was kind of just a regular chocolate chip cookie but with andes mints in it. You know? ^^ Thanks for the reply.

      2. Are these it? They do have a bit of cocoa in them.

  11. These were delish! We loved them. Quick question: Which of your cookie recipes would you recommend for a cookie contest? Thanks!:)

    1. What a good question. Either of these:

  12. These were amazing!! Topped mine with a mint truffle hershey’s kiss!! to die for! Thanks!! 🙂

    1. I love the mint Hershey Kisses! Thanks for reporting back Kristina.

  13. 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!

    1. Aren’t they tempting? I don’t think I could hold back eating a few if I were you Taylor! Hope everyone loves them tomorrow. Thank you for reporting back!

  14. 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!

    1. Hi Pam! So glad you like them. I always have Andes on hand – just for these cookies!

  15. Hi Sally! I think that Hayley in post #54 might be referring to your Soft-Baked Mint Chocolate Chip Cookies recipe you posted in Zesty on November 21, 2012. No, I’m not a stalker, I just happened coincidentally to find it on Pinterest this morning!!! I was wondering which of these 2 mint chocolate chip recipes are your favorite (not including the ones with mocha). Thanks and Merry Christmas!

    1. Oh! Well, if she is… they are actually right here!

      Thanks so much Kathy!

  16. 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 🙂

  17. I just wanted to say these were absolutely delicious 🙂

  18. emily brockley says:

    I made these for my boyfriend for his birthday(: Except they were white chocolate chip! He loved them so much he ‘forgot’ to share a couple with his dad! 😛

  19. 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.

    1. You may leave it out. Enjoy these cookies!

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

    1. 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.

  21. 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.

  22. 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.. :]

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

  24. 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.

  25. 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!

  26. 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!


    1. Mine never flattened either! They were cakey and dry and had a strange aftertaste, maybe from the baking powder? I don’t know what I did wrong either but I won’t be making these again!

    2. Same thing happened to mine!

  27. 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…

    1. 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).

  28. 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!

    1. The dough balls for both cookies can be frozen. No need to thaw, simply bake for an extra minute.

  29. 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!

    1. The mints are heavier so they weigh more per cup.

      1. Oh, ok. I knew there was a logical explanation! I’m not used to cups, teaspoons and all the american measure units! Sorry!

  30. Hi Sally,

    Can I use salted butter?

    1. Definitely. I would reduce the salt to 3/4 teaspoon.

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