Best Andes Mint Cookies Recipe: Easy And Delicious

Question 1

What is an Andes mint cookie recipe?

Accepted Answer

Andes mint cookies are soft chocolate cookies loaded with chopped Andes creme de menthe mints for a fudgy texture and refreshing mint flavor. Start with 1 cup butter, 1 1/2 cups sugar, 2 eggs, 2 tsp vanilla, 2 cups flour, 1 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, and 1 1/2 cups chopped Andes mints. Cream butter and sugar, add eggs and vanilla, then mix dry ingredients. Fold in mints. Scoop 1-inch balls onto parchment-lined sheets, bake at 350°F for 10-12 minutes until edges set. Cool on racks. This yields 36 cookies. For best results, chill dough 30 minutes to prevent spreading. Store in airtight container for up to a week. Perfect for holiday baking or mint chocolate lovers.

Question 2

How do you make Andes mint cookies without them spreading?

Accepted Answer

To prevent spreading, chill the dough for at least 30 minutes before baking—key for thick, chewy Andes mint cookies. Use room-temperature butter (not melted) and measure flour by spooning into the cup, not scooping, to avoid dense packing. Bake on parchment paper at 350°F on the middle rack; underbaking slightly (edges firm, centers soft) helps them hold shape as they cool. Ingredients: 1 cup softened butter, 1 1/2 cups sugar, 2 eggs, 2 tsp vanilla, 2 cups flour, 3/4 cup cocoa, 1 tsp baking soda, 1/2 tsp salt, 10 oz chopped Andes mints. Mix wet, add dry, fold mints, chill, bake 10 minutes. Yields 3 dozen. Pro tip: High altitude? Add 2 tbsp extra flour.

Question 3

How long do homemade Andes mint cookies last?

Accepted Answer

Homemade Andes mint cookies stay fresh 5-7 days at room temperature in an airtight container, thanks to the mints' oils preserving moisture. For longer storage, freeze in a single layer on a tray first, then transfer to freezer bags for up to 3 months—thaw at room temp for 20 minutes. Layer with wax paper to prevent sticking. Avoid refrigeration, as it can dry them out or cause mints to sweat. If gifting, wrap individually in cellophane bags. A batch of 36 cookies uses 10 oz Andes mints, 2 cups flour, and cocoa for that signature fudgy-mint taste. Check for softness before serving; revive stale ones by warming briefly in a 300°F oven for 2 minutes.

Question 4

Can you add chocolate chips to Andes mint cookies?

Accepted Answer

Yes, boost the chocolate in Andes mint cookies by adding 1 cup semi-sweet chocolate chips alongside 1 1/2 cups chopped Andes mints. This creates double chocolate mint bliss without overpowering the mint. Full recipe: Cream 1 cup butter with 1 1/2 cups sugar, add 2 eggs and 2 tsp vanilla. Mix 2 cups flour, 3/4 cup cocoa, 1 tsp baking soda, 1/2 tsp salt; combine. Fold in chips and mints, chill 30 min, bake at 350°F for 10-12 min. Chips melt slightly for gooey pockets. For gluten-free, swap flour with 1:1 GF blend. Dairy-free? Use plant butter and mint alternatives. Yields 36 chewy cookies—great for parties.

Question 5

Why use Andes mints in cookies instead of other mints?

Accepted Answer

Andes creme de menthe mints are ideal for cookies because their thin, creamy layer melts evenly during baking, infusing mint flavor without chewy bits or separation—unlike hard peppermint candies. Each 4.67 oz sleeve (28 pieces) provides perfect chunks for 3 dozen cookies. Chop finely for distribution. Recipe tip: 10 oz total mints with cocoa dough yields fudgy results (bake 350°F, 10 min). They resist full melting, staying visible for that classic look and taste. Substitute York Peppermint Patties if needed, but chop small. Nutrition per cookie: ~150 calories, 8g fat. Link to full recipe and variations for more baking ideas.

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