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Andes Mint Cookies

These Andes Mint cookies are a soft-baked chocolate cookie with an Andes Mint melted on top. This chocolate mint treat is perfect for the holiday season!

andes mint cookies on counter
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Chocolate Andes Mints Cookies

I have a real love for chocolate cookie recipes. I usually pair chocolate with peanut butter but every once in a while, I make something chocolate mint like these chocolate mint brownies and fall in love all over again!

These soft and chewy Andes mint cookies are the perfect combination of soft chocolate cookies with a melted chocolate mint topping. It’s a quick recipe you can whip up and have ready in about half an hour.

Why This Recipe Works

  • The topping couldn’t be any easier to make. The hardest part is unwrapping the chocolate mints! Once cookies come out of the oven, place an Andes Mint on top of each warm cookie to soften.
  • They’re so simple and irresistible. They might remind you of chocolate mint brownies, they’re that decadent. Make these in under 1 hour and you’ll have everyone drooling!
  • A cookie for the holidays. These chocolate mint cookies would be a great addition to a platter of holiday cookies or Christmas dessert board along with chocolate mint cookies.

Recipe Ingredients

Most of the ingredients you’ll need for these cookies with Andes mints are pantry-friendly. Here are some notes on the key ingredients you’ll need:

Andes mint cookie ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Unsweetened cocoa powder: I use natural cocoa (as opposed to Dutch-processed cocoa) to make these cookies.
  • Andes Chocolate Mints: Also known as Andes creme de menthe thins, these are popular bite-sized chocolates that have a layer of mint in the middle. They come individually wrapped. You can also buy pre-chopped Andes chocolate mints to sprinkle over the cookies when they’re done for even more chocolate mint flavor.
  • Unsalted butter: We’re sticking to unsalted so we can control the amount of salt that ends up in the dough. Since each stick of butter can contain different amounts of salt, it’s almost impossible to adjust it when necessary.
  • Vanilla extract: I prefer to use pure vanilla extract for the best flavor.

Andes Mint Substitutions

There are a few other options if you cannot find Andes chocolate mints and there seems to be more ever year at the store that combine chocolate with mint! All of the these options will follow the recipe directions to place the chocolate on top after baking.

  • Hershey’s Kiss mint truffle or candy cane flavors
  • York Peppermint Patties, either miniature or cut in half
  • Russel Stover dark chocolate mint patty
  • Junior Mints
  • Dove Promises dark chocolate and mint swirl

How to Make Andes Mint Cookies

This recipe comes together easily, and the fun addition of the Andes Mint topping makes these Andes mint cookies extra special.

Step by step collage showing how to make andes cookies.
  1. Make dough. In a large bowl, use a hand mixer to beat the butter and sugars together until smooth and creamy. Then beat in the eggs, cocoa powder, and vanilla until everything is smooth. Whisk in the dry ingredients and mix until everything is just combined. Chill the dough for a few minutes.
  2. Scoop. Scoop the dough onto parchment-lined baking sheets using a cookie scoop. 
  3. Bake. Gently press down on the cookie dough to flatten each cookie and bake on the middle rack until the cookies are crispy around the edges and still soft in the middle.
  4. Top with Andes Mints. Now for the best part! Place an Andes Mint on top of each cookie immediately after they come out of the oven and let them sit for a few minutes on the pan. Then, move them to a cooling rack and spread the melted Andes Mint over the top of the cookie. Go ahead and sprinkle on some chopped pieces of Andes Mints to give them even more flavor!

Expert Tips

  • Measure accurately. My guide to measuring flour is also great to have on hand to make sure you’re adding the right amount of flour every time.
  • Easy clean-up. I always line my baking sheets with parchment paper or a silicone baking mat to make sure the Andes mint cookies don’t stick to the sheet and to also make clean-up super easy. 
  • Get the perfect shape. If they come out of the oven a bit misshapen, push the edges gently with a spoon to encourage them into a round shape again.
  • Use a cookie scoop. It’s always a good idea to measure out the same amount of dough for each cookie as much as possible so that they bake evenly. I like to use a cookie scoop to make the job easier.
chocolate andes mint cookies on counter

Recipe FAQs

Why does the cookie dough need to be chilled?

As tempting as it may be to skip the chilling step, it is important! Even though these cookies don’t spread too much while baking, chilling helps the cookies to keep their shape and not overspread while baking.

What makes cookies dry?

Too much flour in your dough can cause dry and crumbly cookies. Remember to accurately measure all of your ingredients.

How do you know when these Andes mint cookies are done?

Chewy chocolate cookies should be crispy around the edges and soft in the middle. They will continue to bake and firm up when they come out of the oven.

Can I add nuts to them?

Sure! If you’d like an added crunch, throw in half a cup of walnuts or pecans into the dough. If you’re feeling extra ambitious, you can even toast the nuts first for an even more nutty flavor.

Make Ahead and Storing

Make ahead: Freezing cookie dough is one of my favorite baking hacks! Portion dough into balls, place in a freezer-safe container and freeze up to 3 months. Bring dough to room temperature and then bake as directed.

Storing: Let your cookies cool completely then store them in an airtight container at room temperature for up to 3 days.

Freezing: For longer storage, you can easily freeze a batch for up to 3 months. Make sure the cookies have cooled completely. Then place in a freezer bag or freezer-safe container and store in the freezer. To thaw, let them sit at room temperature then enjoy!

andes mint cookies on top of parchment paper

Looking to fill your Christmas cookie tray? Try this candy cane cookie recipe, M&M Christmas cookies, ginger molasses cookies, and the Grinch cookies!

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andes mint cookies on top of parchment paper

Andes Mint Cookies

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These Andes Mint cookies are a soft-baked chocolate cookie with an Andes Mint melted on top. This chocolate mint treat is perfect for the holiday season!
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 55 minutes
Servings: 36



  • ¾ cup (170 grams) unsalted butter , softened
  • 1 ½ cups (300 grams) granulated sugar
  • 1 cup (80 grams) unsweetened cocoa powder
  • 4 large eggs
  • 2 ½ teaspoons vanilla extract
  • 2 ¼ cups (292 grams) all-purpose flour , spooned and leveled
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 36 Andes mints , unwrapped

Optional topping: Chopped Andes mints


    • Preheat thee oven to 350°F. Line 2 baking sheets with parchment paper.
    • In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar. Mix in eggs, and vanilla. Add cocoa powder and mix until smooth.
    • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 15 to 20 minutes.
    • Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm.
    • Bake 8 to 10 minutes, or until the edges are slightly crisp, yet soft in the middle. Place 1 mint on top of each cookie immediately after they come out of the oven and let sit a few minutes on the pan.
    • Move the cookies to a cooling rack. Using a spoon or knife, spread the melted mint on top of the cookies.
    • Sprinkle additional chopped mints on top, if desired. Add after the chocolate has set for 1-2 minutes, so they don't melt. Let cookies cool before storing.


    Cake mix version: To make these easier, follow my cake mix cookies with a box of deviled food cake. Then follow steps 6 and 7.
    Andes mints: Occasionally I like to add the pre-chopped Andes mints on top for added mint flavor and decoration. You can find these in the baking isle. This step is optional.
    Storage: Once cooled, store in an airtight container up to 3 days. 
    Freezer instructions: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature.


    Calories: 156kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Vitamin A: 153IU | Calcium: 25mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American
    Diet: Vegetarian

    Did you make this recipe? Don’t forget to give it a star rating below!

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