When I was little, my kitchen smelled like a peppermint factory whenever my mom pulled her holiday tin from the pantry — crinkly foil, tiny green wrappers, and the promise of the sticky-sweet chocolate that meant winter had officially arrived. I would sit on a stool, legs swinging, while she folded chopped Andes into warm cookie dough and let me sneak the odd, gooey corner. Those cookies became our holiday handshake: cold noses, hot cookies, minty breath. I still make them the same way, but now I get to be the grown-up in the kitchen who decides how many I taste-test. These Andes Mint Cookies fold nostalgia, chocolate, and that clean peppermint pop into every cozy bite.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 15 minutes (plus 30 minutes chill)
- Cook Time: 10 minutes per batch
- Total Time: 55 minutes (including chill)
Why This Recipe is Awesome
These cookies hit the jackpot: fudgy, slightly crisp edges, and a refreshing peppermint surprise in the center. They smell like melted chocolate and holiday cheer while they bake, and that little crackle when you break one in half? Chef’s kiss. They’re simple enough for weeknights but pretty enough for gifting — and honestly, they’re so forgiving that even if you skip one step, your oven will still love you.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 12 oz Andes Baking Pieces or chopped Andes mints (about 2 cups)
- 1/2 cup semisweet chocolate chips (optional, for extra chocolatey goodness)
For the Sauce / Garnish (if applicable):
- (Optional) Melted chocolate or a dusting of powdered sugar for pretty presentation.
How I Make It
Step 1:
Preheat your oven to 350°F. In a large bowl, cream together 1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar until the mixture looks light and fluffy — about 2–3 minutes with a hand mixer. You’ll smell a buttery sweetness that makes me smile every time. Beat in the 2 eggs one at a time, then stir in 2 tsp vanilla until glossy.
Step 2:
Whisk together 2 cups flour, 3/4 cup cocoa, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Add the dry mix to the wet in two parts, folding until just combined. Avoid overmixing — you want tender cookies, not hockey pucks.
Step 3:
Gently fold in the 12 oz Andes pieces and optional 1/2 cup chocolate chips. The dough will be dark, satiny, and peppered with minty green flecks — so pretty. If the dough feels too soft to shape, pop it into the fridge for 30 minutes; chilled dough gives chewier centers and neater mounds.
Step 4:
Scoop tablespoon-sized balls onto a parchment-lined baking sheet, leaving about 2 inches between cookies. Bake for 9–11 minutes until the edges set and the centers still look slightly soft — they’ll continue to firm as they cool. You’ll catch that warm chocolate-and-mint aroma halfway through, and your kitchen will become the room everyone flocks to.
Step 5:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. If you want a glossy finish, press a few extra Andes pieces into the warm tops while they’re still soft. Serve warm with a cold glass of milk or store in an airtight container once fully cooled.
Pro Tips
- Use room-temperature eggs and butter so everything emulsifies smoothly — no lumps, no drama.
- Chill the dough for 30 minutes if your kitchen is warm; it helps maintain shape and prevents spreading.
- Want extra shine? Press 2–3 Andes pieces into each warm cookie right out of the oven.
- For uniform cookies, use a 1-tablespoon cookie scoop — your oven will thank you with even baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter ↔ coconut oil: Use melted coconut oil for a dairy-free option, but expect slightly crisper edges and a hint of coconut flavor.
- All-purpose flour ↔ 1:1 gluten-free flour: You can swap in a good gluten-free blend; texture stays similar but may be a touch crumbly.
- Andes pieces ↔ peppermint chips or chopped candy canes: Keeps the mint profile with a different crunch.
- For dairy-free: Use vegan butter and dairy-free chocolate chips; flavor stays bright but the texture shifts to slightly denser.
Variations & Tips
- Add a teaspoon of peppermint extract + fewer Andes pieces for a stronger mint flavor without the candy pieces.
- Mix in 1/2 cup chopped toasted pecans or walnuts for a nutty crunch.
- Swap cocoa for 1 cup cocoa + 1 cup flour and omit extra flour for a darker, fudgier cookie.
- Drizzle melted dark chocolate and sprinkle sea salt for a gourmet twist.
- Mini cookies: Use a teaspoon scoop and bake 6–8 minutes for bite-sized treats.
- Creative twist: fold in 1/4 cup espresso powder for a mint-mocha cookie that pairs beautifully with coffee.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can shape the dough into balls and freeze them on a sheet tray. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. You may need to bake in batches to avoid overcrowding.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for set edges and a center that still looks slightly soft and glossy. The cookies continue to firm as they cool, so err on the underbaked side for chewy centers.
- What if I don’t have ingredient X?
- Short on cocoa? Use extra flour and toss in 1/3 cup melted bittersweet chocolate. No Andes? Try peppermint chips or chopped Andes-style mints from a candy aisle.
How I Like to Serve It
I love these warm with a tall glass of cold milk or hot cocoa on the side — total comfort food. They make a lovely plate for holiday guests, tuck nicely into cookie exchanges, and brighten weekday lunches when tossed into a lunchbox. In summer, I cool them and sandwich a scoop of mint-chocolate chip ice cream between two cookies for instant happiness.
Notes
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Reheat gently in a microwave for 8–10 seconds for that fresh-from-the-oven warmth.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these minty, chocolatey cookies. Seriously, nobody ever regrets keeping a tin full of these on hand.