Chocolate Andes Mint Cookies Recipe
If you have a soft spot for the perfect combination of rich chocolate and refreshing mint, this Chocolate Andes Mint Cookies Recipe is about to become your go-to treat. These cookies deliver a luscious cocoa flavor paired beautifully with chunks of creamy Andes mints, creating a delightful melt-in-your-mouth experience that’s both nostalgic and exciting. Whether you’re baking for a special occasion or just craving something sweet with a twist, this recipe strikes the perfect balance of chewy texture and minty bursts in every bite. Let’s dive into how simple ingredients come together to create these irresistible delights!
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making the best Chocolate Andes Mint Cookies Recipe. Each component plays a crucial role, from the soft butter that ensures tenderness to the cocoa powder that brings depth and richness to the dough.
- 1 1/2 cups all-purpose flour: The base that gives structure and a soft crumb to your cookies.
- 1/2 cup unsweetened cocoa powder: Adds a rich chocolate flavor and deep color.
- 1 teaspoon baking soda: Helps the cookies rise and become light.
- 1/4 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/2 cup unsalted butter, softened: Provides moisture and richness for a tender texture.
- 1 cup granulated sugar: Sweetens and contributes to a slight crisp edge.
- 1/2 cup brown sugar, packed: Adds moisture and a subtle caramel note.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- 1 cup semisweet chocolate chips: Delivers bursts of melty chocolate goodness in each bite.
- 1 cup Andes mints, chopped: Brings the signature creamy mint flavor and a cool contrast to the chocolate.
How to Make Chocolate Andes Mint Cookies Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This dry mix holds all the essentials that will give your cookies structure and their beautiful chocolate color.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial because incorporating air here makes the cookies tender and beautifully textured. About 2 to 3 minutes of beating will do the trick.
Step 3: Add the Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, which will bring out the depth of flavors in both the chocolate and mint.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Overmixing can lead to tough cookies, so keep it light and tender here.
Step 5: Fold in Chocolate Chips and Andes Mints
The magic happens when you fold in the semisweet chocolate chips and chopped Andes mints. These little pockets of melting chocolate and mint make each bite exciting and indulgent.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of the dough and place them on the parchment-lined baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake them for 9-11 minutes, or until the edges are set but the centers remain soft for that perfect chewy texture.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to set up before transferring them to a wire rack to cool completely. This step helps the cookies hold their shape without breaking apart.
How to Serve Chocolate Andes Mint Cookies Recipe
Garnishes
Sprinkle a few extra chopped Andes mints or chocolate chips on top of the cookies right after baking while they are still warm. This adds a pretty, glossy finish and makes the mint flavor pop even more beautifully.
Side Dishes
These minty chocolate cookies pair perfectly with a tall glass of cold milk or a steaming cup of coffee or hot chocolate. The creamy drinks complement the rich chocolate and refreshing mint in the cookies, making for a delightful snack or dessert combo.
Creative Ways to Present
For a festive touch, arrange your Chocolate Andes Mint Cookies Recipe on a decorative platter and add some green mint leaves or edible flowers. You can also sandwich them with peppermint buttercream or ice cream for a fun dessert twist that will wow any crowd.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week, making them an ideal treat to enjoy anytime you need a little chocolate-mint pick-me-up.
Freezing
You can freeze the baked cookies by placing them in a freezer-safe container separated by parchment paper to avoid sticking. When ready to eat, thaw them at room temperature; they’ll maintain that fresh-baked taste and texture.
Reheating
Warm your Chocolate Andes Mint Cookies in the microwave for about 10-15 seconds or in a low oven for a few minutes to revive that freshly-baked softness. This simple step brings back their gooey, melting chocolate charm perfectly.
FAQs
Can I substitute the Andes mints with a different type of mint candy?
While Andes mints have a unique creamy texture and flavor that works wonderfully, you can experiment with other mint candies like peppermint bark or chopped York Peppermint Patties. Just be mindful that the texture and melt can vary slightly.
Is it okay to use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid over-salting the cookies. Unsalted butter gives you better control over the final flavor balance.
Can I make this recipe vegan?
To make these cookies vegan, substitute the butter with a plant-based alternative, use flax or chia eggs, and ensure your chocolate chips and Andes mints are dairy-free. It might require a little tweaking but is definitely doable!
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, chill the dough for 15 to 30 minutes before baking, and avoid flattening the cookies before placing them in the oven. These steps help keep a thicker, chewier cookie.
Can I double this Chocolate Andes Mint Cookies Recipe?
Absolutely! Just double all the ingredients and bake the cookies on multiple sheets as needed, switching racks halfway through to ensure even baking. They freeze well too if you want to save batches for later.
Final Thoughts
This Chocolate Andes Mint Cookies Recipe is truly a showstopper for anyone who loves the harmonious blend of chocolate and mint. With its simple ingredients and straightforward steps, making these cookies will bring joy, cozy aromas, and a deliciously unforgettable treat to your kitchen. I can’t wait for you to try baking them and enjoy sharing these sweet moments with family and friends!
Print
Chocolate Andes Mint Cookies Recipe
- Total Time: 20 minutes
- Yield: 24 servings 1x
Description
These Chocolate Andes Mint Cookies combine rich cocoa and semisweet chocolate chips with bursts of refreshing mint from chopped Andes mints, delivering a delightful balance of sweet and minty flavors. Perfectly soft with slightly crisp edges, these cookies are an irresistible treat ideal for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup Andes mints, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick while baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes, which helps incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Mints: Fold in the semisweet chocolate chips and chopped Andes mints evenly throughout the dough to ensure pockets of chocolate and refreshing mint in every bite.
- Portion Dough: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading while baking.
- Bake Cookies: Bake for 9-11 minutes or until the edges are set but the centers remain soft, achieving the perfect balance of chewy and crisp.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use room temperature butter for easier creaming with sugars.
- Don’t overmix the dough once the dry ingredients are added to keep cookies tender.
- Adjust baking time slightly if using a different size scoop to prevent over- or under-baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a stronger mint flavor, add extra chopped Andes mints or a drop of peppermint extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
