Andes Mint Cookie Recipe - Fresh April Flours (2024)

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This easy Andes mint cookies recipe results in soft and chewy brown sugar cookies with chunks of mint chocolate in every bite. No chilling, no rolling, and ready to eat in less than 30 minutes!

Andes Mint Cookie Recipe - Fresh April Flours (1)

Why you will love Andes Mints Cookies

I know the world is in loveeee with chocolate + peanut butter, but there is one chocolate + another flavor that I believe is underrated and not enjoyed in enough “things” other than ice cream and Christmas coffee/candy/cookies.

Proudly raise your hand if you are a mint chocolate lover and don’t care about seasonal flavors and would eat a candy cane in the middle of the summer (hi, yes, it’s me, and it’s happened).

Hello, my minty lovelies! You’re going to love these cookies.

Andes Mint Cookie Recipe - Fresh April Flours (2)

Because they are quite literally cookies with Andes mints inside.

Can I get a yum?

Side note: anyone else always call them “Andes candies” as a kid? It’s totally a much better name, so I’m also deeming these “Andes candies cookies.” There. Boom.

These Andes mints cookies have lived on my blog since 2015 and have always gotten a big boost around the Christmas baking season, but I’m hopeful you’ll love these cookies as much as I do and will want to bake them year round like I do, too.

Andes Mint Cookie Recipe Ingredients

These super easy Andes mint chocolate cookies are the base recipe for many other cookies on my site: see butterscotch cookies, cookies and cream cookies, and chocolate covered pretzel cookies.

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All great choices, and all great bases for various add-ins that jazz up that super simple and easy cookie base.

USE ALL BROWN SUGAR FOR THESE COOKIES

A lot of my cookies call for both granulated and brown sugar, to balance sweetness with moisture. I use entirely brown sugar in this cookie recipe, though, because brown sugar is loaded with moisture and deep, rich flavor.

The brown sugar also helps caramelize the edges of each cookie so the exterior has a bit of a crunch (not too much though, juuuuust right).

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I wanted the cookie itself to complement that sweet and minty flavor nicely without making it too sweet, so packing it with brown sugar (as opposed to white) added just the right amount of sweetness while keeping the inside of these Andes cookies moist and chewy.

USE CHOPPED ANDES MINTS OR ANDES CREME DE MENTHE BAKING CHIPS

I have used both actual Andes mints and also the Andes mint baking chips in this Andes mint cookie recipe, but I will say I much prefer chopping my own candy.

I like the jaggy pieces and how, when chopping them myself, I can get some really big pieces that make for incredible bites into each and every cookie so that no two cookies are alike.

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Which just means more taste testing, really. Can’t be mad about that!

If you’re going the chopped route, one standard 4.67oz box is the 1 cup of chopped mints you’ll need.

The cookie dough base comes together easily, then it’s just a matter of stirring in those Andes mint pieces. It will look like a ton of add-ins, but I promise, this is going really lovely places.

Andes Mint Cookie Recipe - Fresh April Flours (6)
Andes Mint Cookie Recipe - Fresh April Flours (7)

And make sure you reserve a few Andes mints pieces for sticking into the tops of the cookies after they come out of the oven (if you’re not sure what I’m talking about, check out my Insta reel about how to get beautifully round cookies with prominent add-ins on the surface).

Not Chocolate Andes Cookies

Although it’s pretty obvious by the photos, these are not chocolate Andes mint cookies. They are just basic brown sugar cookies.

While I do love mint chocolate a lot, I didn’t want these cookies to have a chocolate base, because I really wanted the balance of mint to chocolate to be just the way it is in an Andes mint. Not too much mint, not too much chocolate. Just right!

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Andes Mint Cookie Recipe - Fresh April Flours (9)

This also means the cookie base is available for tinting green– can you just picture green Andes mint cookies for St. Patrick’s Day? How fun!

Easy Mint Cookies

Quite possibly the greatest thing about these cookies, even with the taste/flavor/texture being *chef’s kiss* is that they are ready in less than a half an hour.

Many of my cookie recipes require chilling the dough (these classic chocolate chip cookies and these chewy oatmeal raisin cookies–> but sooo worth the wait!), but this cookie dough is a bit more forgiving and won’t spread too much in the oven.

How to make Mint Cookies

MAKE THE ANDES MINT COOKIE DOUGH

STEP #1

Start by whisking together the flour, baking soda, baking powder, and salt, then set this aside.

STEP #2

Then, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no more lumps.

STEP #3

With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.

STEP #4

Lastly, fold in the chopped Andes Mints with a spatula.

Baking Andes Mints Cookies

STEP #5

Using a cookie scoop (this is my favorite), drop rounded balls of dough onto the prepared baking sheet, then bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes).

STEP #6

Remove from the oven, press a few extra pieces of chopped Andes Mints into the tops of the cookies, if desired, and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

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Andes Mint Cookie Recipe - Fresh April Flours (11)

They will puff up quite a bit in the oven, but once they cool, the edges will crisp up a bit, the cookies will flatten out just a tad, and you’ll be left with deliciously chewy and moist cookies that are absolutely bursting with creamy, dreamy, minty chocolate.

Another thing I love about these easy Andes mint cookies is that the recipe makes a pretty small batch.

Andes Mint Cookie Recipe - Fresh April Flours (12)
Andes Mint Cookie Recipe - Fresh April Flours (13)

At 16-18 cookies, you won’t be left with a billion cookies you feel forced to eat and/or pawn off on your friends (although I’m sure your friends would love you for that), plus doubling the recipe is easy math.

That’s my kind of recipe right there!

These may be my absolute favorite way to enjoy Andes mints, and I know that even if you’re not a mint chocolate lover, you know someone who is, and that person will love you even more if you bake them these cookies.

And remember– less than 30 minutes from start to finish. How can you refuse a recipe that easy?!

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How to store Andes Cookies

Andes Mint cookies will stay fresh in an airtight container at room temperature up to 1 week. The flavors marry as they sit!

Andes Mint Cookie Recipe FAQs

Andes Mints are peppermint, not to be confused with spearmint, which is a milder mint flavor than peppermint. Peppermint packs a peppery punch, hence the name.

Andes baking chips are not the same as chopped Andes Mints, but they are interchangeable. I prefer chopping my own Andes Mints for these cookies because the chocolate is smoother and I can get bigger chunks.

Andes Mints are dark chocolate, which makes these Andes Mint cookies a perfectly sweet mint chocolate flavor.

More mint chocolate recipes: copycat Shamrock Shake, mint chocolate brownies, no bake mint chocolate chip pie, and mint chocolate chip cupcakes!

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Andes Mint Cookie Recipe - Fresh April Flours (16)
Andes Mint Cookie Recipe - Fresh April Flours (17)
Andes Mint Cookie Recipe - Fresh April Flours (18)

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Andes Mint Cookie Recipe - Fresh April Flours (19)

4.90 from 19 votes

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Andes Mints Cookies

This easy Andes mint cookies recipe results in soft and chewy brown sugar cookies with chunks of mint chocolate in every bite. No chilling, no rolling, and ready to eat in less than 30 minutes!

Prep Time10 minutes mins

Bake Time11 minutes mins

Total Time21 minutes mins

Recipe Author Lynn April

Servings: 16 cookies

Ingredients

  • 1 cup + 2 Tablespoons (150g) all-purpose flour be sure to measure properly
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter softened to room temperature
  • ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup chopped Andes Mints one 4.67 box or creme de menthe baking chips

Instructions

  • Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

  • In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

  • In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.

  • With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in chopped Andes Mints with a spatula.

  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from the oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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Andes Mint Cookie Recipe - Fresh April Flours (2024)

FAQs

Are andes mints peppermint or spearmint? ›

Original Andes Creme De Menthe Ingredients: Sugar, Palm Kernel And Palm Oil, Cocoa (Processed With Alkali), Nonfat Milk, Lactose, Milk Protein Concentrate, Soy Lecithin (An Emulsifier), Natural And Artificial Flavors, Peppermint Oil, Colors Added (Yellow 5 Lake, Blue 1 Lake).

What is the green part of an Andes mint? ›

Andes are a rectangular, thin chocolate bite. The crème de menthe variety consists of three layers: two cocoa-based layers with green mint in the middle. The candies are usually wrapped in green foil and imprinted with the company's logo, the word Andes written amidst a drawing of snow-capped peaks.

What are Andes baking chips? ›

Product details

These chips have a creamy flavor with bits of peppermint for a fun, seasonal taste. Use them to add a bit of crunchy texture to cookies, cakes and more. They also make a tasty topping for ice cream.

What is the history of Andes mint chocolate? ›

According to a representative from Tootsie Roll Industries, which acquired Andes Mints in 2000 from candymaker E.J. Brach, "Andes Mints were created by Chicago candy store owner Andrew Kanelos in 1921." Initially, his store was called Andy's Candies, named after himself, but he later changed the spelling of the ...

Why are Andes mints different at Olive Garden? ›

The design and wrapper of the candy can only be found at Olive Garden, although you can buy Andes mints at local retailers or on Amazon. The same recipe is used, but the design of the Olive Garden mint is different than what you would find anywhere else in the country.

Why does spearmint taste better than peppermint? ›

While peppermint's menthol content is a whopping 40 per cent, spearmint contains just 0.5 per cent. Therefore peppermint is especially pungent and even spicy, hence the 'pepper' in its name. Spearmint, on the other hand, contains a compound called carvone, which gives it a much subtler, sweeter flavour.

Why are Andes mints so good? ›

That's the thing: Andes mints are actually 2:1 chocolate to peppermint, which means they're twice as much treat as utility breath freshener, almost like... a real dessert.

What kind of mints does Olive Garden use? ›

The mints are made by the Andes Mint Company. The candies feature a thin layer of chocolate with a crème de menthe flavoring. The design and wrapper of the candy can only be found at Olive Garden, although you can buy Andes mints at local retailers or on Amazon.

What company owns Andes mints? ›

A tasty little snack to enjoy at any time of the day, owned by Tootsie Roll Industries.

What can I substitute for Andes peppermint baking chips? ›

If you can't find the Andes peppermint crunch baking chips, you can buy the Andes Peppermint Crunch Thins and chop them up. If you can't find candy canes, you can crush up peppermint candies. Important note-don't go crazy with the candy canes because they will melt.

Can you melt andes baking chips? ›

In large saucepan, over low heat, melt butter and sugar until dissolved. Add chocolate/hazelnut spread and vanilla to sugar mixture, stirring slowly making sure nothing sticks. Add 1 cup Andes Baking Chips, stir until just melted. Remove from heat.

What is the difference between baking chips and morsels? ›

They are specifically made to keep their shape in the heat of the baking process. This is done by using waxes and other extra solidifying ingredients. Chocolate morsels, however, are more natural chocolate and will melt when baked.

How long are Andes mints good for? ›

I would say a little over 6 months, and of course keeping them nice and cold.

What is in a tootsie roll? ›

Ingredients: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Cocoa, Whey, Soy Lecithin, Artificial and Natural Flavors. Contains Milk, Contains Soy.

What chocolate is after eights? ›

After Eight Mint Chocolate Thins, often referred to as simply After Eights, are a brand of mint chocolate covered sugar confectionery. They were created by Rowntree Company Limited in the UK in 1962 and have been manufactured by Nestlé since its acquisition of Rowntree in 1988.

Is chocolate mint spearmint or peppermint? ›

Chocolate mint is an herbaceous shrub in the mint family Lamiaceae. Technically, it is a hybrid of two mints, peppermint (Mentha piperita) and orange mint (Mentha citrata). It has lovely dark green, lance-shaped leaves, and, in summer, it erupts in lavender-colored flowers.

Are thin mints spearmint or peppermint? ›

Crisp, chocolaty cookies made with natural oil of peppermint.

Is mint chocolate chip spearmint or peppermint? ›

Most fresh mint sold in grocery stores is spearmint, but you can also use peppermint in this ice cream recipe. In fact, many mint ice creams are made with peppermint rather than spearmint. Just keep in mind that since peppermint has a higher menthol content, you'll want to use a bit less of it.

Is grocery store mint spearmint or peppermint? ›

Supermarkets tend not to label their mint by type and it appears that most supermarket mint is closer to spearmint than peppermint, though may well be a hybrid of the two.

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