If Andes Mints are a favorite, then you will fall in love with these Andes Mint Chocolate Chip Cookies. They are minty, chocolatey, and pretty hard to resist.
Peppermint and chocolate team up to become the star of the show in these Andes Mint Chocolate Chip Cookies. The classic combination proves why they are so good together in this cookie that is excellent for the holiday season.
Andes Mint Chocolate Chip Cookie Recipe
I love the holiday season for all of the delicious baking treats. Finding red and green M&Ms to make Christmas M&M cookies, peppermint baking chips for chocolate peppermint cookies, and eggnog to make frosted eggnog cookies is always such a delight. The same goes for the Andes Cream De Menthe Baking Chips.
The baking chips are basically small pieces of Andes Mints. They are creamy, chocolatey, and super minty in the best way possible. The combination is perfectly balanced and not too minty — not like you are eating a tube of toothpaste.
Since these chips are really only around during the holiday season, I like to take full advantage of them and bake them into cookies to make a riff on a classic chocolate chip cookie. They replace the chocolate chips and make a crisp, minty cookie instead.
Why I Love These Andes Mint Chocolate Chip Cookies
- Classic Combo - Chocolate and mint are such a great pairing, especially during the holiday season.
- Super Festive - There is something about peppermint during the holiday season that makes these cookies perfect for celebrating.
- Great Texture - The cookies are soft on the inside and crisp on the outside.
Ingredients Needed For Andes Mint Chocolate Chip Cookies
See below for all the details on what you'll need to make the full recipe.
- Andes Mint Chocolate Chips - Look in the holiday section of your supermarket.
- All-Purpose Flour
- Cornstarch - Allows for a soft texture.
- Granulated Sugar
- Brown Sugar
How To Make Andes Mint Chocolate Chip Cookies
- Prepare. Prepare a cookie sheet with parchment. Set to the side.
- Dry Ingredients. In a small bowl, mix together the flour, cornstarch, baking soda, and salt. Set to the side.
- Cream the butter. Cream the butter with the sugar for about 2-3 minutes until light and fluffy. Add the eggs, followed by the vanilla, scraping down the bowl as needed.
- Combine. Mix in the dry ingredients with the butter mixture, followed by the Andes chips.
- Form the dough. Using a cookie dough scoop, scoop the dough into balls and place it on the prepared sheet of parchment. Let the cookie dough chill on the parchment covered in the fridge for 1 hour.
- Bake the cookies. While the cookies are chilling, preheat the oven to 350. Bake the cookies for 10-12 minutes. Let the cookies cool slightly on the pan before moving to a cooling rack.
Make Ahead and Storage
These cookies are best enjoyed fresh out of the oven, but they will last for 5-7 days in an airtight container. The cookies can also be frozen, both in dough balls and after they are made. Freeze the balls of dough in an airtight container and add a few minutes of extra baking time on to the oven when ready to make. Both the cookie dough and frozen cookies will last in the freezer for 2-3 months.
Tips and Variations
- More Chocolate - If you want more chocolate and less mint, add chocolate chips into the mixture alongside the Andes chips.
- Overbaking - Keep an eye on these cookies in the oven, as they will overcook quickly.
- More Chocolate - If you prefer chocolate cookies, look to these chocolate peppermint cookies. which uses Andes peppermint baking chips.
Yes! Stock up on the Andes Mint Chips, if not, chop up some Andes Mint and throw them in the cookie dough batter.
Yes! If you want a chocolate cookie, try our chocolate peppermint cookies. Swap the chips out or add in both for a minty overload.
If you can't find any Andes Mints for your cookies, use semi-sweet chocolate chips and ¼ teaspoon of peppermint extract. It will give you the same mint flavor.
Andes Mint Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 ½ tsp cornstarch
- 1 teaspoon baking soda
- ¼ tsp salt
- 1 ½ sticks, 12 tbsp, unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg, plus 1 egg yolk
- 2 teaspoon vanilla extract
- 1 bag Andes Mint Baking Chips
- Prepare a cookie sheet with parchment. Set to the side.
- In a medium-sized bowl, combine the flour, cornstarch, baking soda, and salt. Set to the side.
- In a medium-sized bow with a hand mixer or in the bowl of the stand mixer with a paddler attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed. Add in the egg plus the egg yolk, followed by the vanilla and mix well. Scrape down the bowl as needed.
- Gradually add the flour mixture to the butter mixture, scraping down the bowl as you mix. Mix in the bag of baking chips, making sure they are fully combined.
- Form the cookie dough balls using a cookie scoop and place them on the prepared parchment. Chill the cookie dough in the fridge for 1 hour, or overnight.
- While the dough is chilling, preheat the oven to 350. After an hour, bake the cookies on the parchment for 10-12 minutes, until the edges of the cookies are set. Let the cookies chill on the cookie sheet for 5 minutes and move to a cooling rack.