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Andes Mints Cookies are soft and chewy cookies that are studded with Andes Crème de Menthe Baking Chips and dipped in dark chocolate for an extra decadent treat!
I’ve always loved Andes Thin Mints. Those small, delicious mint chocolates wrapped in green foil were always such a treat when I was a kid. My grandma always had them in her candy dish around the holidays; it was the first place I went when we visited her.
Andes candies have a smooth and creamy texture, with a rich milk chocolate coating on the outside and a creamy, mint-flavored filling on the inside. The mint flavor is not overpowering but is still distinct and complements the chocolate perfectly. So, when I saw Andes Crème de Menthe Baking Chips at the store, it was an obvious choice to bring them home and immediately bake them into chocolate mint cookies. Hence, these Andes Mint Cookies dipped in dark chocolate and sprinkled with cacao nibs were born! These cookies are soft and chewy and have a delicious chocolate mint flavor that is both indulgent and refreshing.
These cookies are a great addition any time of year, but they are fantastic during the holiday season in Christmas Cookie Boxes.
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Why You'll Love These Cookies
There are several reasons why you will love this Andes Mints Cookies recipe:
Delicious chocolate mint flavor: Andes mints are known for their creamy chocolate mint flavor, and when combined with cookies, they create a delicious cookie that is sure to satisfy your sweet tooth.
Easy to make: The Andes Mint Cookies recipe is relatively simple and requires only a few ingredients, making it easy to whip up a batch quickly.
Perfect for any occasion: Whether you're looking for a sweet treat to share with friends and family or a dessert to bring to a party or potluck, Andes Mint Cookies are always a crowd-pleaser. These are a great treat for St. Patrick's Day, especially if you want to add a festive touch to your baking. And they also make a great holiday treat for the Christmas season!
Loved by all: It's hard to find someone who doesn't love the combination of chocolate and mint, so Andes Mints Cookies are sure to be a hit with everyone who tries them. Plus, the mint flavor isn’t too overpowering so kids will love these cookies too!
Ingredients Needed
- all-purpose flour
- baking soda
- baking powder
- salt
- unsalted butter, softened to room temperature
- dark brown sugar
- granulated sugar
- pure vanilla extract
- large eggs
- Andes® Crème de Menthe Baking Chips*
- dark chocolate baking bars
- Cacao Nibs
*You can chop your own, but the bag saves you from all the unwrapping and chopping of the thin mints. You can order the Andes Baking Chips online if you can’t find them at your grocery store.
See the recipe card below for quantities.
How to Make Easy Andes Mint Cookies
- In a large bowl, whisk together the dry ingredients.
- Next, mix the softened butter and sugars in a stand mixer with the paddle attachment until fluffy. Then add eggs and the vanilla extract.
- Now, slowly add the dry ingredients to the wet ingredients being careful not to overmix. Lastly, fold in 2 cups of the Andes Mint Baking Pieces.
- Cover the cookie dough batter and chill for at least 2 hours. Chilling the dough is important for this recipe.
- Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
- Using a 1 ½ tablespoon cookie scoop, scoop dough and place at least 2 inches apart on a prepared cookie sheet.
- Bake for 10-12 minutes and cool allow cookies to cool completely prior to dipping.
- Once the cookies are cooled, melt the chopped chocolate and dip half of each cooled cookie into the chocolate and sprinkle with Cacao nibs.
For complete instructions, see recipe card below.
Tips
- You can make this dough ahead of time! You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze unbaked cookie dough balls for up to 3 months. Bake as directed below, except add an additional 1-2 minutes to the baking time.
- Baked cookies can be stored in the freezer, separated by parchment paper, for up to 3 months in a large zip top freezer bag or an air-tight container.
- To make the mint flavor stronger, add a teaspoon of peppermint extract
How to Store Andes Thin Mint Cookies
Andes Mint Cookies can be stored at room temperature for up to 1 week in an airtight container or zip top bag.
Baked cookies can be stored in the freezer, separated by parchment paper, for up to 3 months in a large zip top bag or an air-tight container.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Andes Mints Cookies
Ingredients
- 2 ¾ cups all-purpose flour spooned & leveled
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 package 10 oz. Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.
- For Dipping
- 4 –6 ounces semi-sweet or dark chocolate baking bars finely chopped
- Cacao nibs for sprinkling
Instructions
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder and salt, set aside.
- Next, mix the softened butter, dark brown sugar and granulated sugar in a stand mixer with the paddle attachment until fluffy. Then add eggs, one at a time, and the vanilla extract.
- Now, slowly add the dry ingredients to the wet ingredients being careful not to overmix. Lastly, fold in 2 cups of the Andes mint pieces.
- Cover the cookie dough batter and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
- Using a 1 ½ tablespoon cookie scoop, scoop dough and place at least 2 inches apart on a prepared cookie sheet.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Once the cookies are cooled, melt the chopped chocolate in a double boiler or microwave. Microwave in 20-second increments, stirring after each until completely melted.
- Dip half of each cooled cookie into the chocolate and sprinkle with Cacao nibs.
Notes
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Lucy says
I found andes mint chips at the grocery store and then I needed to figure out what to do with them! 🙂 This cookie recipe is easy and tasty! I used leftover andes mint chips to sprinkle on hot chocolate.