This crackly Andes Mint Cookies recipe with mint chocolate candies is a classic holiday treat. Chewy like a traditional chocolate chip cookie, they have luscious mint chocolate melted into the dough plus additional Andes mint pieces on top to enjoy in every bite.
Does it ever happen to you, where you first see a recipe and hardly even take notice - it just doesn't interest you - and then some time later (even years later) you see that recipe again and get absolutely excited about it.
This is what happened to me and these Andes mint cookies. The recipe is from the 2009 issue of Better Homes and Gardens Christmas Cookies magazine.
Back then I didn't even like mint chocolate or anything mint-flavored aside from tooth paste and chewing gum. Ha! As such, it wasn't until I got married and my husband introduced me to Andes mint chocolate that I got over my very selective mint liking.
So when I recently uncovered this magazine again, this was the first recipe that caught my eye and I couldn't wait to bake these cookies. And they certainly didn't disappoint. Mint chocolate chip cookies with chewy centers, crisp edges, and a bit of Andes mint chocolate in each bite.
Ingredients (& Substitutions)
- Andes mint chocolate - divided, some for the cookie dough and some for topping
- coconut oil - or shortening
- sugar
- baking powder
- salt
- egg
- vanilla extract
- all-purpose flour
See recipe card for quantities.
Instructions
- Melt 2 ounces of the Andes chocolate mints in a saucepan on the stove or in the microwave until smooth. Set it aside to cool for 5 minutes.
- Beat the coconut oil in a stand mixer for 30 seconds. Add the sugar, baking powder, and salt, and beat until combined.
- Beat in the melted chocolate, egg, and vanilla until combined. Stir in the flour until just combined. Cover the dough and refrigerate it for 3 hours.
- Preheat the oven to 350 degrees Fahrenheit. Shape the dough into 18 balls using a tablespoon (or similar-sized cookie scoop) to measure out the dough.
- Place the balls of cookie dough 2-inches apart on a parchment-lined baking sheet and bake them for 10 minutes. Remove them from the oven and sprinkle them with the remaining Andes chocolate mints. Bake them for 1 more minute and then allow them to cool on a cooling rack.
- Keep the cookies in an airtight container at room temperature for up to 3-4 days or the freezer for longer storage.
Hint: Rather than chilling the dough for these Andes mint cookies for 3 hours, after the dough has chilled for 1 hour, divide the mixture into 1-inch balls and refrigerate for another hour. The dough is easier to divide and roll this way, and will result in chewier cookies.
Storage
These Andes mint chocolate cookies will store well for up to 3-4 days in airtight containers. They will retain their freshness and chewiness for this amount of time but may keep a little longer if you place them in the fridge. Alternatively, if you would like to save the cookies to enjoy later, you can place them in airtight containers or sealable freezer bags in the freezer, where they should stay at their best for a few months.
Top Tip
Don't overbake the cookies to ensure they retain a chewy texture. You will know they are done when the bottoms of the cookies are a light golden colour.
FAQ
Chocolate mints, with their delightful chocolate and mint flavor, can be used in various culinary applications. You can use it as a garnish for desserts, such as cakes and ice cream, to add a refreshing twist. It also works well in beverages like hot chocolate and cocktails.
You absolutely can! Just note the the texture and taste of the cookies may be a little different but they should still be delicious.
No, a stand mixer isn't necessary. Similar to other cookie recipes, you can use an electric hand mixer if you have that instead.
These cookies aren't vegan, but if you would like to make them vegan, feel free to replace the egg with a flax egg. You would also need to replace the Andes chocolate mints with a type of chocolate mint or chocolate mint bar that doesn't contain dairy.
Andes chocolate mints are a type of chocolate mint candy that are a rectangular chocolate with a mint layer in the middle.
Related
Looking for other recipes like this? Try these:
Recipe
Chocolate Mint Chip Cookies
Ingredients
- 2 ounces Andes mint chocolate chopped, about ⅓ cup
- 3 tablespoons coconut oil or shortening
- ½ cup sugar
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cups all-purpose flour
- 12 Andes mint chocolates chopped, for topping
Instructions
- Melt 2 ounces chopped chocolate mints in the stove top in a heavy saucepan or in the microwave until smooth. Let cool for 5 minutes.
- In the bowl of your electric mixer beat the coconut oil (or shortening) for 30 seconds. Add the sugar, baking powder and salt and continue beating until combined.
- Beat in the cooled chocolate, egg and vanilla extract. Add the flour and either stir in with a wooden spoon or with the mixer. Cover the bowl and refrigerate the dough for about 3 hours. (If you have time, roll the dough into balls after 1 hour of chilling and continue chilling for 1 more hour. This way the cookies come out with chewier centers.)
- Preheat the oven to 350°F/180°C and roll the dough into about 18 balls (1 tablespoon of dough per ball).
- Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 10 minutes. Take out from the oven, sprinkle a few chopped Andes mint chocolate candy pieces on each cookie and bake for 1 additional minute. Cool on wire rack.
- Store the cookies in an airtight container for 3-4 days or freeze for later.
Nutrition
Recipe adapted from 2009 issue of Better Homes and Gardens Christmas Cookies magazine.
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Mallory @ Because I Like Chocolate
I just read your profile and that's actually really funny, I am from Calgary too! Weird how I found your blog on an American site like Serious Eats. Small world!
Regina
Wow...how awesome to 'meet' another food blogger from the same city. What a lovely surprise 🙂
Dina
I like the addition of mint! yum!
Regina
Thank you Dina 🙂