I love the flavors of Andes mints, and they bring back memories of cozy nights by the fireplace. So, I thought, why not bring that into my kitchen?
Today I want to discuss my favorite recipes for Andes cookies where there is a combination of rich chocolate and refreshing mint in every bite. These delicious cookies are quick and easy to prepare and can be eaten anytime of the year.
Whether you’re a pro baker or a novice, these cookies are really easy to make.
Now let’s go ahead and prepare some more tasty goodies to be enjoyed by everyone!
The 14 Best Andes cookies recipes
1. Andes Mint Chocolate Chip Cookies
Whenever I decide to indulge in some delicious cookies, I have a particular recipe that I am always tempted to use because I love the flavor combination. Doing something as simple as tossing in some dark chocolate and some chopped up Andes chocolate mints makes a great dessert.
This is what brown sugar and vanilla extract does to these cookies. These items in the ingredient list are so basic yet it’s really harder to explain why I always come back to this recipe in my kitchen.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup Andes mint baking chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
4. Fold in the semi-sweet chocolate chips and Andes mint baking chips until evenly distributed in the dough.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Andes Mint Double Chocolate Cookies
I just love the hedonistic dessert that consists of a mixture of cocoa powder and semi-sweet chocolate chips that I make. There is something special that comes from mixing the dough and adding Andes mints.
When I bake those I am always certain that anyone who tastes their minty chocolate flavor will love this special combination. The smell that permeates my house is completely mouth-watering
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup Andes mint pieces (chopped)
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture until well combined.
4. Stir in the semi-sweet chocolate chips and Andes mint pieces until evenly distributed throughout the dough.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
3. Andes Mint Crinkle Cookies
I consider that out of all treats that I can make, the one that involves an indulgent amount of cocoa powder and Andes mints is one of the best holiday delights. Be it the crunch from the mints or the creaminess which is delivered by cocoa, it is a recipe that always manages to feel festive.
The more powdered sugar there is, the better, especially because the garnish has a little bit of sweetness and a snowy looking finish.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for rolling)
- 1 cup chopped Andes mints
Instructions
1. In a large bowl, combine melted butter and granulated sugar until well mixed. Add the eggs and vanilla extract, stirring until smooth.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
3. Gently fold in the chopped Andes mints.
4. Cover the dough and refrigerate for at least 1 hour to firm up.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, then coat each ball thoroughly with powdered sugar.
6. Place the powdered sugar-coated dough balls onto the prepared baking sheet, about 2 inches apart, and bake for 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Andes Mint Sandwich Cookies
The chocolate biscuits are scrumptious and even more so when they have a creamy mint filling. Mine is usually made of good quality cocoa powder, butter, and powdered sugar.
I think it makes these cookies even better if the filling has some crushed Andes mints in it. There is one more thing which really amps up these cookies and that is vanilla extract.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 24 Andes Mints, unwrapped
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Remove from the oven and immediately press one Andes Mint into the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Once the cookies are cool, sandwich two cookies together with the melted mint in-between. Allow the sandwiches to set before serving.
5. Andes Mint Sugar Cookies
I absolutely adore baking with ingredients like fresh butter, sugar, and cool peppermint extract. Among my must-haves, Andes Mints are what elevate these cookies to a whole new level.
Incorporating eggs ensures they have a perfect texture, while flour rounds it all out. I believe this combination creates an irresistible treat that I simply can’t get enough of.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/8 teaspoon salt
12-15 Andes Mints, chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar until creamy and smooth. Add the egg, vanilla extract, and peppermint extract, and mix until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped Andes Mints.
5. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the edges are lightly browned. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
6. Andes Mint Thumbprint Cookies
One of the best parts of baking these delightful treats is the blend of rich cocoa powder and creamy butter in the dough. I adore incorporating Andes mints into the recipe, both melted into the cookie and as a beautiful, minty center piece.
Egg yolks and a hint of vanilla extract add that perfect touch to make these cookies irresistible.
# Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 18 Andes Mints (6 for cookies, 12 for melting)
# Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, and salt.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg yolk and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Scoop out 1-inch balls of dough, placing them on the baking sheet. Press a piece of Andes Mint into the center of each ball to create a thumbprint.
6. Bake for 10-12 minutes. While cookies are baking, melt the remaining Andes Mints in the microwave in 30-second bursts, stirring until smooth. Once cookies are done and slightly cooled, fill each thumbprint with melted Andes Mint. Let cool completely to set.
7. Andes Mint Oatmeal Cookies
When I bake these cookies, I’m always struck by the perfect combination of chewiness and cool minty chocolate. I adore how the oats add a hearty texture, and the chopped Andes mints create delightful pockets of refreshing flavor.
Brown sugar provides a rich sweetness, while a touch of vanilla extract enhances the overall aroma and taste. Baking these treats fills my kitchen with an irresistible smell that brings everyone running.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup chopped Andes Mints
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar.
5. Stir in the oats and chopped Andes Mints until just combined.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Andes Mint Brownie Cookies
When I think about baking, these cookies always come to mind. Whether it’s the rich chocolate brownie mix or the refreshing burst of chopped Andes mints, each bite feels like an indulgence.
I like to use semi-sweet chocolate chips for a deeper flavor and add a dash of vanilla extract to balance the minty freshness. This recipe combines all the elements I love in a cookie, making them a must-bake in my kitchen.
Ingredients
1 box brownie mix (for a 9×13 pan)
1/4 cup all-purpose flour
1/4 cup vegetable oil
2 large eggs
3 tablespoons water
1 cup Andes mints, chopped
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, combine the brownie mix, flour, vegetable oil, eggs, water, and vanilla extract. Mix until well blended.
3. Stir in the chopped Andes mints, distributing them evenly throughout the dough.
4. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 8-10 minutes, or until the edges are set. The centers may still look slightly undercooked.
6. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Andes Mint Shortbread Cookies
When I’m in the mood for a delightful treat, I often turn to these cookies. Packed with buttery goodness and the refreshing zing of Andes mints, they never disappoint.
I blend butter, powdered sugar, and flour for the perfect shortbread base, then mix in chopped Andes mints for that irresistible flavor. Whether for a special occasion or a casual snack, these cookies always hit the spot.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup Andes Mints, chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract, then gradually add the flour and salt, mixing until just combined.
4. Fold the chopped Andes Mints into the dough until evenly distributed.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Andes Mint Sprinkle Cookies
I just adore the delightful combination of flavors in these cookies. Featuring creamy butter, rich brown sugar, and delightful bits of Andes mints, they always bring a smile to my face.
My secret weapon? Adding a dash of vanilla extract to enhance the minty goodness.
Plus, incorporating colorful sprinkles makes them absolutely irresistible.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped Andes mints
- 1/2 cup sprinkles
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract and mix well.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped Andes mints and sprinkles until evenly distributed throughout the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Andes Mint Peanut Butter Blossoms
When I bake during the holidays, I love making something unique that stands out on the cookie platter. One of the irresistible treats I whip up includes rich, creamy peanut butter and refreshing Andes Mint chocolates.
Personally, I think using brown sugar and a touch of vanilla extract adds that extra bit of indulgence. Mine always disappear quickly!
# Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24-30 Andes mints
# Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and immediately press an Andes mint into the center of each cookie.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Andes Mint Chocolate Chip Cookie Bars
I think the perfect treat to indulge in are these bars. They combine a delightful mix of semi-sweet chocolate chips and chopped Andes Mints, making them irresistibly rich.
When I add a dash of vanilla extract and a sprinkle of sea salt, it transforms them into a heavenly dessert. I love how the minty freshness complements the decadent chocolate.
Mine always turn out soft and chewy, and they never last long!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup Andes Mint baking chips
- 1 cup chopped Andes Mint candies
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well incorporated.
4. Fold in the semi-sweet chocolate chips and Andes Mint baking chips, ensuring even distribution throughout the dough. Spread the dough evenly into the prepared baking pan.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and immediately sprinkle the chopped Andes Mint candies over the top. Allow the bars to cool completely in the pan on a wire rack before cutting into squares and serving.
