Skip to Content

Andes Mint Chocolate Chip Cookies

Sharing is caring!











Andes Mint Chocolate Chip Cookies are a classic cookie made with a classic candy. The edges are a bit crisp but the overall cookie is perfectly chewy and filled with crème de menthe chocolate baking chips. Chocolate and mint in a chewy cookie? Sign me up!

One Andes Mint Chocolate Chip Cookie sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

Last week, I promised to share my favorite minty cookie. This is it.

Andes Mint Chocolate Chip Cookies. They may not look as novel as my husband’s favorite, Minty Cocoa Fudge Sandwich Cookies, but they deliver on all the qualities I’m looking for in a good cookie.

If you’ve been reading along, you know the drill: chewy, a little crispy, a little soft, with enough texture to really sink your teeth into it…that’s the perfect cookie texture for me.

One Andes Mint Chocolate Chip Cookie and a stack of Andes Mint Chocolate Chip Cookies  sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

This is hardly a secret recipe. It’s not even a new recipe. It’s just the recipe on the back of the Andes Mint chip bag and it’s a ONE BOWL recipe!

I didn’t change a thing. If you’ve never bought a bag , you may never have heard of them.

Or, maybe you’ve made them a bunch of times so you’re already in the know. If, by chance, you haven’t heard of them and you still haven’t found your favorite minty cookie…today’s your lucky day.

A stack of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

If you’re a fan of peppermint patties or Andes Crème de Menthe, this is sort of the cookie form of that. It doesn’t have a creamy filling, but it’s full of chocolaty minty flavor.

Because the chips are somewhat smaller and more varied in size compared to a typical chocolate chip, they almost become one with the cookie dough.

The tiny chips permeate the entire cookie so that the batter itself tastes minty. I believe that therein lies the magic of this cookie and its wonderful flavor and texture.

In fact, I’m quite certain of it because I tried this same recipe as a chocolate chip cookie to see if it could replace my tried and true favorite, Chewy Chocolate Chip Cookies.

Well, it can’t, not even close. It was worth a try though. But for a minty cookie, it’s just perfect. It’s a hundred times better than eating a peppermint patty, because it’s chewy.

A pile of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

I was trying to knock out a bunch of photos for different cookies the day I shot this, and I have to tell you, I struggled a bit with this one.

My husband’s favorite Minty Cocoa Fudge Sandwich Cookies were shot the same day and practically shot themselves, they were so easy.

But how to really capture how good this cookie is?…clearly it was too much pressure. (And I was shooting a few other “chip” cookies and feeling a bit overextended on inspiration.) 

I finally decided to just go simple and show them on piles and piles of Andes Mint chocolate chips. 

It was easily one of the most aromatic photo shoots I’ve done; I was completely enveloped in the aroma of mint chocolate. 

Heady with the minty perfume, I was feeling pretty good about the quarry full of minty chips.

Stacks of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

After all, they wouldn’t be my favorite minty cookie,

One Andes Mint Chocolate Chip Cookie sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

without the magic of those wonderful minty little chips.

 

4 from 3 votes
Print

Andes Mint Chocolate Chip Cookies

Servings 54 cookies or just over 4 dozen

Ingredients

  • 1/2 cup salted butter softened
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 10 ounce package Andes Crème de Menthe Baking Chips or Andes After Dinner Mints, chopped
  • 2 2/3 cups all purpose flour

Instructions

  1. Blend butter, sugars, baking powder, baking soda, vanilla and eggs until combined.
  2. Stir in baking chips or chopped candy.
  3. Stir in flour until incorporated.
  4. Chill at least one hour in refrigerator.
  5. Preheat oven to 350 degrees F.
  6. Drop about a tablespoon of dough onto an ungreased cookie sheet.
  7. Bake for 8-10 minutes. Cool on pan for a couple of minutes before removing to wire rack to finish cooling.

Recipe Notes

*The directions do not follow your typical cream the butter and sugar first process. It's quite strange, but you can do it in one bowl and it works, so just go with it.

*I chose to roll the dough into balls, mostly because I scooped out larger portions (2T) and then remembered I wanted to make smaller cookies. So I divided each scoop in half and then rolled those into balls, which accounts a bit for their uniform round shape. It's not necessary.

*I used light brown sugar this time because I was out of dark brown. I don't notice a major change in flavor, but I do like the slightly deeper color when I use dark brown sugar.

*They don't usually carry the chips in my regular grocery stores but Target always seems to carry them.

*Store in an airtight container at room temperature up to 3 days, freeze up to 3 months.

*(Spoiler Alert! ) You've often seen me purposefully avoid anything with hydrogenated fats. We don't buy or eat anything with hydrogenated fats, at least that we're aware of anyway. This ingredient (Andes mint chips) is probably the only exception I ever make to that rule, just once a year, because I haven't yet tried to reformulate the recipe with other ingredients that will give me the same flavor and texture. It's on my list of things to do...

Recipe from the bag of Andes Crème de Menthe Baking Chips

The Merchant Baker Copyright © 2014

Minty Cocoa Fudge Sandwich Cookies
← Previous
Classic Butter Spritz Cookies
Next →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kim Abel

Saturday 6th of February 2021

I love making these! It’s so easy due to only using one bowl and they come out great after only chilling the dough for a few hours. Best cookies ever!

Ramona

Saturday 6th of February 2021

Thanks, Kim! Thrilled you love them, too! They are so yummy, aren't they? Definitely one of my faves :)

Dawn

Monday 7th of October 2019

I made the dough and put it in the fridge to chill but i ended up in the hospital that night for 3 days do you think i can still use the dough or will it be bad now?

Ramona

Monday 7th of October 2019

Hi Dawn, I'm so sorry you ended up in the hospital for the night. I hope you're feeling better. As far as the cookie dough, I can't personally guarantee food safety and have never refrigerated cookie dough longer than a day, many sources state that the dough should fine for 3-5 days. There are so many variables involved. However, here are a few links that may help you make the decision...Bob's Red Mill, King Arthur Flour and My Recipes. There are also some famous recipes like the NY Times Chocolate Chip Cookie Recipe that chills the dough for up to 72 hours to properly age it. Hopefully, these links will help you make a decision that you feel comfortable with.

Rennie

Tuesday 5th of February 2019

Very, very good. Made them yesterday exactly as the recipe says--EXCELLENT!

Ramona

Thursday 7th of February 2019

Perfect Rennie! These are a fave and I'm happy you're enjoying them as much as we do :)

Cat G.

Tuesday 25th of December 2018

Hey Ramona, Merry Christmas! I measure flour by fluffing up the flour first with a fork then spooning in measuring cup slowly,; always have for over 40 years. I Always use Land O’ Lakes Butter. Oven temp is spot on and all my day to day cooking/baking is done on time. All my other cookies come out chewy. I think I know what the problem is...these cookies looked unbaked at the allotted time (very light and underbaked so I had to add three extra minutes.) It’s the only thing that would render them crunchy. But I found if you pop these in the microwave for 15 seconds, they become chewy and release the chocolately-mint taste I’ll experiment one more time with these down the road. Thank you Ever so much for your help!

Ramona

Tuesday 25th of December 2018

Well, Cat...you most definitely have the baking experience to master any recipe here :) I'm perplexed. I have no idea why they're not coming out chewy. I was hoping to trouble shoot the problem for you, but I just don't know. I make them every year and have never had them come out crunchy. Maybe next time, try "underbaking" a couple and see how they set up once they cool. Mine are just a light golden. Well, I'm glad you found that the microwave helps for a quick post baking fix. If I think of anything other possible issues, I will let you know. Merry Christmas and Happy New Year!

Cat G.

Sunday 23rd of December 2018

These are the second time I made these, followed the recipe Exactly yet they still turn out very crunchy, not even a little bit chewy

Ramona

Sunday 23rd of December 2018

Cat, I'm sorry you're having issues. To trouble shoot, I would look at a few things...1. Insure you've measured your flour correctly. Everyone measures a "cup" differently. If you want to be very sure that you have the right amount, weigh it. It shouldn't weigh more than 4.25 ounces per cup. So, for this recipe, you'll need a total of 11.33 ounces. 2. Temperature of your oven and bake time- This might be the most probable issue. Your oven might run hot and/or you're baking the cookies too long. Calibrate your oven with an oven thermometer. For instance, if your oven temp reads 350, but the thermometer reads 375, then you know you have to lower your oven by 25 degrees to get the proper temperature. As far as bake time, that can vary based on how big you make your cookies and how hot your oven runs. Baking times are often just guidelines. Check earlier in the baking time to see how they look. They should be set up around the edges and just very lightly turning a golden brown. They shouldn't look wet on the center top, but if you leave them in too long, lots of moisture will evaporate in the oven and leave you with a crispy cookie. Maybe you only need 6 minutes of baking time. These cookies ALWAYS have a nice chew to them. That's one of the reasons everyone loves them. I know we can figure this out. Try checking some of my trouble shooting tips. If you give me more information, I might be able to help more specifically....One more quick thought is on the brand of butter you're using. Some generic butters have a much higher content of water than others and different milk solids to fat ratio. I use Land o' Lakes when baking my Christmas cookies.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares