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–+ servings
Two Andes chocolate mint cookies on plate.
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Chocolate Andes Mint Cookies

Calling all chocolate and mint lovers! These Chocolate Andes Mint Cookies taste like a warm, gooey brownie bursting with Andes mint flavor. They’re incredibly soft, chewy, and fudgy, aka the perfect festive treat for the holidays.
Course Dessert
Cuisine American
Keyword chocolate andes mint cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 187kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of whisking the dry ingredients together for andes cookies.
  • 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
    Side-by-side image of meting the butter and chocolate in small saucepan.
  • 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
    Side-by-side image of whisking the eggs and sugars together in mixing bowl.
  • Add chocolate mixture: Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
    Side-by-side image of mixing the wet ingredients together.
  • 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.
    Side-by-side image of adding dry ingredients to wet ingredients and creating dough.
  • 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.
    Scooping cookie dough onto prepared 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
    Using a circular cookie cutting to cookie-scoot cookies after taking them out of the oven.
  • 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
    Side-by-side image of baked andes mint cookies topped with andes mint and flaky sea salt.

Video

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

Serving: 1cookie | Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 87mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Calcium: 33mg | Iron: 1mg