A perfect taste of the holidays, these Andes Mint Cookies are full of chocolate and mint goodness in every single bite!
I made these cookies on the same day that I made my coffee cookies with clove. While those coffee and clove cookies are a bit more adventurous, these Andes Mint Cookies speak to the traditionalist.
These cookies are irresistibly chewy but still crisp around the edges, thanks to a bit of cornstarch in the dough — similar to my popular M&M cookies.
These would be a welcome addition to any holiday cookie plate, or any time of year, really! I could go for one right about now, actually. Happy Baking!
More Minty Cookies
- Peppermint Sugar Cookie Sandwiches with Chocolate Ganache Filling
- Peppermint Chocolate Sugar Cookies
- Peppermint Lofthouse Sugar Cookies
- Chocolate Candy Cane Kiss Cookies
Recipe
Andes Mint Cookies
A taste of the holidays, these Andes Mint Cookies are full of chocolate and mint goodness in every single bite!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 10 ounce package Andes Creme De Menthe Baking Chips
Instructions
- In a bowl, mix together flour, cornstarch, salt, and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
- With the mixer back on low, add dry ingredient mixture gradually until dough forms. Mix in Andes baking chips. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper or Silpat; set aside.
- Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet (I did 8 at a time, they do spread a bit). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.
Notes
An alternative is to replace the Andes mint chips with an equal amount of chopped Andes mint candies.
Video
Nutrition
Serving: 1cookies, Calories: 198kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 106mg, Potassium: 26mg, Fiber: 1g, Sugar: 17g, Vitamin A: 189IU, Calcium: 12mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
These were hard, looked nothing the picture, and were absolutely not designed to spread. Cookies with corn starch do not spread. Cookies you put in the fridge do not spread. The cookies in the picture are not made with this recipe. Probably pulled from elsewhere so the author can take in a bit more money from ad revenue. After all, who cares about wasting someone else’s food.
Hi – I can assure you the cookies pictured are the cookies I made when I created this recipe, as I photographed them myself. The cornstarch adds some chewiness but it doesn’t completely prevent the cookies from spreading, same with refrigeration. How do you measure your flour? If it wasn’t spooned into the measuring cup (if you scooped it with your measuring cup or packed it into your measuring cup), the cookies will have too much flour and that would definitely create a hard cookie. Did you use real butter?
I’m sorry these cookies didn’t turn out for you, but the attack of my character is unwarranted. I care very much about the success of my recipes – when it comes to my business, nothing is more important to me. I also care about wasting food and I am truly sorry these cookies didn’t turn out for you, but as you can see from other comments, many people have loved them so it makes me wonder if something went wrong along the way for you.
These were YUMMY!! Nothing like chocolate and peppermint combined!! I used Andes Creme De Menthe candy chopped up…I couldn’t find the baking chips. I liked the irregular sizes of the chopped mint candies in the cookies. Thank you for another wonderful recipe Rachel!
So glad you liked them! I made these this year too. :)
YUMMY ! !
Thanks Patty!
These are sooooo good! Butter and mints are my favorites, so it’s not surprising I LOVE these! My only complaint is it didn’t make enough. :) I used broken up Andes Mints since I didn’t have the baking chips. I only used about 3/4 of a 8.5 oz bag, because I thought it looked like it had enough mints mixed in at that point. All her recommendations are helpful. i.e. They spread quite a bit, so leave enough room on the pan and let them sit on the pan for about 5 minutes after taking out of oven to “settle” and be the right texture to easily move to cooling racks. Yummy! Great start to my holiday baking…I just might need to make more on a different day.
I’m so glad you liked these cookies as much as we do!
I made the last night with broken up Andes mints since our grocery store was out of chips. They are delicious! Chewy, a little crunch… perfect cookie texture! (For my family, at least.)
So happy to hear you liked these cookies, Mandy! Thank you for taking the time to come back and leave a comment!
I LOVED this recipe.. I ran out of vanilla extract so I used half a tablespoon of vanilla and half peppermint extract.. they were sooo good.. now I just made chocolate chip with the same recipe and they are AMAZING too!!
So happy to hear you like this recipe, Kristen! I’m excited to try it with chocolate chips now. :) Thanks for taking the time to come back and leave a comment!