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5 from 1 vote

Andes Mint Cookies

These Andes Mint Cookies are loaded with chopped Andes creme de menthe pieces and dark chocolate in a buttery, almost toffee-flavored cookie that is barely crisp around the edges and soft and chewy in the middle. The secret is to underbake them ever so slightly, then press a few extra pieces of Andes mints and dark chocolate chips in the tops of each cookie AFTER baking them.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 284kcal
Author: Amy Nash


  • 1 cup butter, softened 2 sticks
  • 1 cup granulated sugar
  • ½ cup dark brown sugar packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 cups flour spooned and leveled
  • 1 Tablespoon cornstarch
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 10 ounces Andes creme de menthe baking chips*
  • 1 cup dark chocolate chips chopped, plus more for topping (Ghiradelli is my favorite)


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar for 2-3 minutes until creamy and light.
  • Add the vanilla and eggs, then beat again, making sure to scrape down the bottom and sides of the bowl.
  • Mix in the flour, cornstarch, baking soda, and salt just until combined. It's okay if some streaks of flour remain.
  • Stir in the Andes mint pieces and dark chocolate. If you didn't buy a extra box of Andes mints for chopping and pressing into the tops of the cookies, you might want to set aside ¼ cup of the Andes mint pieces for pressing into the tops of the cookies after baking.
  • Use a cookie scoop to drop balls of dough onto the prepared baking sheets, spacing them a couple inches apart. Bake for 10-11 minutes, just until the edges are set but the middle still looks slightly under baked and even a bit shiny in the center. The cookies will continue to set up on the baking sheet after they are taken out of the oven.
  • Gently press a few extra pieces of Andes mints and dark chocolate into the tops of each cookie. This is a vanity move, but I love cookies that look extra pretty and this is my trick to making them that way! These cookies are SO GOOD when warm and the chocolate is still all melty from the oven.


  • If you can't find the Andes Creme de Menthe Baking Chips, you can just chop two 4.67-ounce packages of Andes mints so you have about 1 ¾ cup of chopped Andes mints.
  • Freezing baked cookies: Baked cookies can be frozen for up to about 2 months in an airtight, freezer-safe container. Just thaw on the counter before enjoying.
  • Freezing the dough: You can also freeze the dough before baking by shaping it into balls and flash freezing them for an hour on a baking sheet before transferring them to a freezer-safe bag. They will freeze like this for about 3 months and you can bake them straight from frozen without thawing by adding an additional 2-3 minutes to your bake time.


Serving: 1cookie | Calories: 284kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 230mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg