Chocolate Andes Mint Cookies
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These Chocolate Andes Mint Cookies are one of my favorite holiday cookies!
They remind me of my favorite fudgy brownie and a Girl Scout Thin Mint cookie combined. It’s a pretty magical flavor combination.
You might notice these Andes Mint Cookies are prepared in a little bit of a different way compared to most of the other cookie recipes here on Kroll’s Korner. But don’t worry, they’re just as easy!
All you have to do is melt the chocolate and butter, add it to your other ingredients, let the dough chill (just 10 minutes!), scoop, and bake!
Speaking of other cookie recipes, you should try my famous Chocolate Chip Cookies, Chocolate Crinkle Cookies, or Chewy Chocolate Cookies if you haven’t yet!
Table Talk with Tawnie
Chocolate and mint has always been one of my all-time favorite flavor combos! After being inspired by Gimme Some Oven’s Chocolate Brownie Cookies, I knew I had to take that idea and give it a minty twist. Andes mints are always my go-to because they bring the perfect, nostalgic mint flavor without ever being overpowering.
When I updated this recipe for my 2025 Holiday Cookie series, the only real change I made was scaling the cookies down just a bit. You know I love a GIANT cookie, but these bake up even better with a smaller scoop, and they’re perfect for sharing at all your holiday parties! Of course, if a giant chocolate-mint cookie is calling your name… I fully support that, too!
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Espresso powder: It’s like a baker’s secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies.
- Cornstarch: The cornstarch helps to thicken the cookies and prevent them from baking too flat. It also helps to create a super soft, chewy cookie.
- Cocoa powder: I used regular unsweetened cocoa powder for these cookies! If you really want to amp up the chocolate flavor, you could try the dark cocoa powder.
- Andes mints: You’ll need 24 mints, or ~ 4oz. in the cookies. Plus, a few extras to place on top of the cookies once they’ve cooled.
- Flaky sea salt: The flaky sea salt is totally non-negotiable in my opinion. It really adds a lot of flavor to these cookies and is quite literally the perfect finishing touch!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk the dry ingredients
Whisk together the dry ingredients and set aside.
Mix the wet ingredients
Combine wet and dry ingredients
Scoop and bake!
Garnish and enjoy!
Allow cookies to cool, then press an Andes mint in the center and sprinkle with flaky sea salt. Enjoy!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. See this baking tip video for an easy tutorial.
- Don’t burn the chocolate: When melting the chocolate, Andes mints, and butter, watch it carefully so the chocolate doesn’t burn.
- Allow the melted butter to cool: Allow the melted chocolate and butter mixture to cool before adding it to the eggs and sugar (or it will cook the eggs and we don’t want that!).
- Chill the dough: The cookies will spread if you don’t allow the batter to rest. It will look very wet, shiny, and almost gooey at first. Allowing the batter to chill in the fridge for at least 10 minutes gives the dough a chance to firm up and act more like a cookie dough.
- Don’t over-bake: Cookies will look gooey when you pull them out, but once they cool, they will firm up and be perfect!
- Let cookies cool: If you press the Andes mint on the cookies while they are still warm, it will melt the mint. If that’s what you want, then go for it! However, I recommend allowing cookies to cool and pressing the mint into the gooey center.
While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. It’s so quick and easy and makes a huge difference!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Espresso powder: The espresso powder is optional, but I ALWAYS highly recommend adding it to any type of chocolate dessert to really enhance the chocolate flavor!
- Chocolate chips (or chunks): You can use semi-sweet, milk chocolate, or dark chocolate chips. Feel free to also cut up a chocolate bark if you love pools of melty chocolate.
- Substitute mint: Not a fan of mint? Substitute the Andes mints for miniature Hershey bars or your favorite chocolate candy!
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 2 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
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Ingredients
- 1¾ cups all-purpose flour (spooned and leveled )
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. espresso powder (optional, but recommended)
- 8 Tbsp. unsalted butter
- 4 oz. Andes Mints (about 24 mints) (plus extra for placing on top of cookies)
- 1/2 cup chocolate chips (milk, semi-sweet or dark)
- 1 tsp. vanilla extract
- 2 large eggs (room temperature)
- 3/4 cup brown sugar (packed (light or dark))
- 1/4 cup granulated white sugar
- Flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk dry ingredients: In a medium-sized bowl, combine the flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder. Whisk and set aside.1¾ cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt, 1/2 tsp. espresso powder
- Melt chocolate and butter: In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints, and butter. Stir just until ingredients are melted. Be careful to watch so the chocolate doesn't burn. Remove from heat, stir in vanilla extract, and let cool.8 Tbsp. unsalted butter, 4 oz. Andes Mints (about 24 mints), 1/2 cup chocolate chips, 1 tsp. vanilla extract
- Whisk eggs and sugars: Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, 3/4 cup brown sugar, 1/4 cup granulated white sugar
- Add chocolate mixture: Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
- Combine wet and dry ingredients: Add in the flour mixture and fold until combined. Be careful to avoid over-mixing. The dough will look shiny.
- Chill dough: Chill cookie dough in the fridge for at least 10 minutes so the batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop: Using a 2 Tbsp. cookie scoop, scoop the batter, and place on a parchment-lined baking sheet.
- Bake: Bake for 8-10 minutes, or until edges are set and centers still look slightly soft. Immediately after baking, cookie-scoot into perfect circles using a round cutter. Start Timer
- Let cool and top with Andes mint: Allow to cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, press an Andes mint in the center and sprinkle with flaky sea salt. Enjoy!Flaky sea salt
Notes
- If you press the Andes mint on cookies while still warm, it will melt. If that’s what you want, then go for it! However, I recommend allowing cookies to cool and pressing the mint into the gooey center.
- Be sure to chill the batter in the fridge for at least 10 minutes to prevent spreading.
- Recipe inspired by Gimme Some Oven Chocolate Brownie Cookies.
- This recipe was updated in December 2025. This recipe now calls to make 20 (2 Tbsp.) cookies. If you prefer the original version of making 10 larger cookies, you can definitely still do that! This post was also updated with new pictures and tips!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
Hii if I were to add peppermint extract for extra mint flavor, how much do you think I should put?? Thank you
Maybe start with 1 tsp 🙂
So good!!!!!
Thank you so much!! 🙂
Can these cookies be frozen?
yes! Up to 3 months 🙂
Have you ever scooped the dough and frozen the balls to be baked later? If so, would you recommend thawing them in the fridge before baking?
Hi yes! No need to thaw, just bake for an extra minute or so 🙂
Do you think I could add mint Oreo cookies to the batter? Like your cookies ‘n cream?
I haven’t tried but I bet it would be really yummy! 🙂
Delicious! Wondering if you’ve made them in a 1 or 2 ounce size and if so at what temp and time? I added lucky charms to the top for the holiday.
Thank you! I have not. All ovens can vary so I would just check on them periodically 🙂
I don’t know about oz but I used my large cookie scoop and got 14 cookies and they baked about 8 min.
Used the Andes chips instead of the whole chocolates. Brought to work and everyone loved them. Thanks for a great recipe.
Smart! I will have to try that out. I am glad everyone at work loved them, yay! Thank you so much! – Tawnie
Love that you added some espresso powder to bring out the chocolate flavor!
Yum! I love these mint cookies! They are so chewy and chocolatey! I think this is my new favorite cookie.
Looks so good! I can’t wait to try this one with my family!