Chocolate Andes Mint Cookies
These Chocolate Andes Mint Cookies have quickly become our new favorite cookie! The rich chocolate cookie base has creme de menthe extract and is studded with Andes mint baking chips for the perfect minty flavor! Each cookie is topped with Andes mint chocolates for the most delicious melty mint topping to these indulgent andes mint cookies!
Mint and chocolate seems to be the perfect flavor match — as seen in my BYU Mint Brownies, Crumbl Mint Chip Ice Cream Cookies, Crumbl Peppermint Bark Cookies and Crumbl Mint Brownie Cookies! If you are a mint chocolate lover, each of these recipes will make you swoon!
Why This Recipe Works
- Perfectly minty creme de menthe cookies. These double chocolate andes mint cookies use creme de menthe extract which gives the cookies the perfect mint flavor you get from an andes mint! It’s just minty enough without being overpowering. No toothpaste flavor here! (These cookies kinda remind me of the Girl Scout thin mints cookies to be honest!)
- Packed with Andes mints! This andes mint cookies recipe Is packed with the delicious mint chocolates! Andes mint baking chips are used in the cookie dough and then the cookies are topped with 1-2 Andes candies!
- Amazing textures! I love these chocolate andes mint cookies so much because the texture is perfect! If you eat these warm, the cookies are soft, gooey and ultra chocolate-y. If you eat these at room temperature, the chew chocolate mint cookies are still soft! They are still ultra chocolate-y and your teeth sink into the cookies for the most satisfying bite!
- Unsalted Butter: If using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe.
- Light Corn Syrup: The small amount of corn syrup will help the chocolate andes mint cookies stay softer longer (and even stay soft when cold!) making these the perfect chewy cookies!
- Creme de Menthe Extract: This is very different from regular mint extract. You can find this at Michaels or online.
- Dutch Processed Cocoa Powder: You’ll definitely need the Dutch process cocoa powder. This is different than natural/unsweetened cocoa powder. It has a deeper flavor that’s a bit more like a mellow dark chocolate. It will be a different color, flavor, and chemical make up. Read more about the Best Cocoa Powder for Baking.
- Cornstarch: The cornstarch will help keep the andes mint cookies super moist! The cornstarch loves moisture so it will hold onto it, keeping the moisture in the cookies.
- Andes Mint Pieces: These you can find at your local grocery store in the baking aisle. They are considered baking chips so you can find them near the chocolate chips.
- Andes Mint Candies: These are the traditional wrapped Andes mints.
- Cream the wet ingredients. In a stand mixer bowl fitted with the paddle attachment, cream the butter, brown sugar and sugar until combined. Add the eggs, corn syrup, vanilla extract, and creme de menthe extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and mix again.
- Add the dry ingredients. Add the flour, cocoa, cornstarch, baking soda, and salt and mix until just combined, scraping down the sides of the bowl as needed.
- Add the Andes mint pieces. Add the andes mint pieces to the bowl and mix until combined.
- Portion into dough balls. Using a 1/4 cup, portion the dough into dough balls. Place 6 on a baking sheet lined with parchment paper and gently flatten each dough ball with the palm of your hand to create a thick disk.
- Top with Andes mints. Press 1 or 2 full Andes mints into the top of the cookie on each dough ball.
- Bake. Bake at 350°F for 9-10 minutes or until edges are set and the center is no longer shiny. Do not over bake. Remove and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Serve warm or at room temperature.
You can find the creme de menthe at Michaels or Amazon. Mint extract isn’t the same thing. You want the creme de menthe.
The Andes mint pieces can be found in the baking aisle of grocery stores by the chocolate chips. It comes in a bag already cut/broken into pieces. However, you can use regular andes mints and chop them into pieces if you want.
The Andes mint chocolates will get nice and melty on the tops of the cookies! When the cookies cool to room temperature, the melted andes mint will firm up again into delicious chunks of mint chocolate! If you want to you can spread the melted chocolate bar across the tops of the cookies to make it like a mint chocolate ganache.
Mint is a common flavor for Christmas cookies, but these chocolate andes mint cookies is a great cookie recipe for any time of the year!
Don’t over mix the cookie dough. This is a thick cookie dough. Mix until things just come together.
Make Ahead, Storing, and Freezing
I’ve had multiple people tell me that these chocolate andes mint cookies are even better the next day! So, eat them fresh or save some for tomorrow because these Andes mint cookies are a fan favorite!
Store leftover chocolate andes mint cookies in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.
The cookie dough can be made in advance and stored in the fridge for 1-2 days. Let the dough come to room temperature to then roll into balls.
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough!
Andes mints have a layer of peppermint sandwiched between 2 layers of milk chocolate.
No. Mint extract won’t give you the same kind of mint flavor as the creme de menthe! Find it at Michaels or online at Amazon.
Not at all! The creme de menthe is the key! It’s the perfect mint flavor in these Andes mint chocolate cookies! The ratio is perfect too. If you are a mint fan, these will not disappoint!
More Cookie Recipes
- Crumbl Chocolate Chip Cookie Recipe
- Walnut Brownie Cookies
- Crumbl Molten Lava Cookies
- Crumbl Oreo Birthday Cake Cookies
Chocolate Andes Mint Cookies
- 1 cup unsalted butter - softened
- 1 cup light brown sugar - packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon creme de menthe
- 2 1/2 cups all purpose flour
- 1 cup dutch processed cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups Andes Mint pieces - (the chopped andes mints you can find near the chocolate chips in the baking aisle)
- 18-32 Andes Mint candies - unwrapped
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
- Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, vanilla extract, and crème de menthe extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.
- Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Add the Andes mint pieces and mix to combine. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.
- Using a ¼ cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly so that the dough is like a thick disk. Press 1 (or 2) full Andes Mints on top of each cookie, pressing them into the dough slightly.
- Bake for 9-10 minutes or until edges are set and the center is no longer shiny. Do not overbake.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.