If you’re on the hunt for a treat that’s the perfect chocolate-mint mashup, you’re in for such a delight with this Andes Mint Cookies Recipe. I absolutely love how these cookies come out with that perfect balance of rich cocoa and refreshing mint that melts right on top. Trust me, once you try this, you’ll find it’s your new go-to for holidays, parties, or just any time you want to impress without stress.

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Why You’ll Love This Recipe

Minty Chocolate Heaven: The Andes mints melt into each cookie delivering a delightful, creamy surprise every bite.
Simple Ingredients: You likely have everything in your pantry already—no fancy components needed.
Perfect Texture: These cookies are soft and fudgy inside with just the right crispy edges.
Crowd-Pleaser: My family absolutely goes crazy for these—and yours will too!

A white plate holds a pile of dark brown chocolate cookies, each topped with a smooth layer of shiny chocolate frosting that has a swirled texture. Small red, green, and white round sprinkles are scattered evenly over the frosting. The cookies are thick and slightly cracked on the edges, stacked unevenly on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Andes Mint Cookies, Mint Chocolate Cookies, Easy Mint Cookies, Holiday Cookie Recipes, Chocolate Mint Desserts

Ingredients You’ll Need

Every ingredient here works together to create that classic Andes Mint cookie flavor but also nailing the texture and balance. Let me share a few tips on picking the best ones for your batch.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a small white bowl of granulated sugar, a small white bowl of unsweetened cocoa powder, a small white bowl filled with golden vegetable oil, four whole uncracked brown eggs arranged neatly, a few drops of vanilla extract pooled in a tiny white bowl, two small white bowls—one with fine baking powder and one with salt, and a neat pile of unwrapped shiny green-and-red foil Andes Mints chocolates, all placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Andes Mint Cookies, Mint Chocolate Cookies, Easy Mint Cookies, Holiday Cookie Recipes, Chocolate Mint Desserts

All-purpose flour: Spoon and level it so you don’t accidentally add too much flour, which can dry out the cookies.
Baking powder: Helps give the cookies just a gentle lift—don’t substitute with baking soda here or the texture will change.
Salt: Just a pinch balances the cocoa and sweetness beautifully.
Granulated sugar: Adds crunch and that classic cookie sweetness—important for the subtle crunch.
Unsweetened cocoa powder: Use a good-quality cocoa to get rich chocolate flavor that cuts through the mint.
Vegetable oil: Keeps the cookies tender and moist—don’t swap with butter here, as the texture will differ.
Large eggs: They bind everything and add moisture.
Vanilla extract: Just a touch enhances the chocolate-mint combo.
Andes Mints Chocolates: Don’t skip unwrapping them in advance; they melt best when pressed warm onto the cookies.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you’re anything like me, you love tweaking recipes based on what you have or your mood. This Andes Mint Cookies Recipe can be easily customized—don’t hesitate to experiment once you get the hang of the base.

Double Chocolate: Try mixing mini chocolate chips into the dough for an extra burst of chocolate goodness—I did this once and my family begged for more!
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend, and you’ll still get that soft chewy texture with zero compromise.
Mint Variations: If Andes mints aren’t handy, feel free to use other mint chocolates or even chopped Andes candies for chunkier pockets of minty flavor.
Healthier Option: Use coconut oil instead of vegetable oil to add a subtle coconut undertone and a slightly better fat profile—you’ll notice a lovely twist on the classic taste.

How to Make Andes Mint Cookies Recipe

Step 1: Mix Dry Ingredients Together

Start by whisking together your flour, baking powder, and salt in a medium bowl. This ensures your leavening and salt get evenly distributed, so the cookies rise just right without any salty clumps.

Step 2: Blend Sugar, Cocoa, and Oil

In your stand mixer fitted with a paddle attachment, combine the granulated sugar, unsweetened cocoa, and vegetable oil. I like doing this first because it really helps dissolve the sugar and cocoa, giving a nice uniform chocolate base to your dough.

Step 3: Add Eggs and Vanilla

Beat in the eggs and vanilla extract until the mixture is smooth and glossy. This is the magic that helps your cookies hold together and develop their soft texture.

Step 4: Combine with Dry Ingredients and Chill

Slowly add your flour mixture into the wet ingredients while mixing on low, just until combined. Don’t overmix here—even a little extra stirring can make cookies tough. Scrape down the bowl and fold everything together evenly. Then, here’s a trick I discovered: scrape the dough up the sides, and pop the whole bowl into the freezer for 45 to 60 minutes. It chills faster and firms up evenly, making the dough easier to shape.

Step 5: Preheat and Shape Cookies

About 15 minutes before your dough is ready, preheat your oven to 350°F (175°C). Scoop 1-inch balls of dough (about 22 grams each) and space them 2 inches apart on a parchment-lined baking sheet. I grease my hands lightly to flatten each ball about halfway before baking—it helps them spread evenly.

Step 6: Bake and Add Andes Mint Chocolates

Bake the cookies for 9 to 11 minutes—you want them just slightly underbaked because they’ll continue setting after coming out of the oven. While they bake, unwrap your Andes Mints (pro tip: this is much easier if you do it ahead of time). Right after pulling the cookies out, gently press one mint candy onto each cookie. Let them sit for about 5 minutes to soften, then spread the melted mint over each cookie with the back of a spoon. You can chill to set faster or leave them on a wire rack to cool at room temp.

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Pro Tips for Making Andes Mint Cookies Recipe

Don’t Skip Chilling: Freezing the dough firms it up, making scooping and shaping way easier and prevents spreading too much in the oven.
Underbake Slightly: Removing cookies when slightly underdone keeps them fudgy inside once cooled—a texture everyone raves about.
Press Mints Immediately: Add the Andes mints right out of the oven so they melt smoothly, creating that signature creamy mint topping.
Use Silicone Mats or Parchment: Prevents sticking and helps bake cookies evenly without burning on the bottom.

How to Serve Andes Mint Cookies Recipe

The image shows multiple round chocolate cookies on a white marbled surface. Each cookie has one layer of dark brown chocolate base with a smooth, swirled layer of lighter milk chocolate frosting on top. The frosting is decorated with small red, white, and green round sprinkles scattered evenly. One cookie is broken into two pieces, revealing a dense and soft inside. Small pieces of dark chocolate with green wrappers are placed around the cookies, adding contrast to the scene. The white marbled background is sprinkled lightly with the same red, white, and green round sprinkles, creating a festive look. Photo taken with an iphone --ar 2:3 --v 7 - Andes Mint Cookies, Mint Chocolate Cookies, Easy Mint Cookies, Holiday Cookie Recipes, Chocolate Mint Desserts

Garnishes

I often add a little sprinkle of crushed Andes mint shards or a tiny sprinkle of sea salt on top of the mint spread to elevate the flavors even more, especially when serving to guests. Sometimes fresh mint leaves on the side lend a pretty contrast, too.

Side Dishes

Pair these cookies with a creamy glass of cold milk or a mint hot chocolate for that extra cozy feel. My family loves serving them alongside vanilla ice cream, which makes a heavenly dessert combo.

Creative Ways to Present

For holiday parties, I arrange these cookies on a platter lined with holly leaves or wrap a stack with a festive ribbon as homemade gifts. Another fun idea is to cut them in half and add a dollop of whipped cream and a fresh mint leaf for a bite-sized dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Andes Mint Cookies stay fresh covered in an airtight container at room temperature for about 3-4 days. I like to separate layers with parchment paper to keep the mint topping from sticking to the bottom of the cookie above.

Freezing

You can freeze these cookies either before baking (shape and freeze dough balls on a tray first) or baked and cooled. For baked cookies, wrap them individually in plastic wrap and place them in a freezer-safe container; they stay great for up to 3 months.

Reheating

I recommend warming frozen baked cookies in a 300°F (150°C) oven for about 5 minutes to revive that gooey, fresh-baked feel—just don’t overheat or the mint might melt too much and lose texture.

FAQs

Can I use a different type of mint candy if I don’t have Andes Mints?

Definitely! While Andes Mints have a unique creamy center that melts beautifully, other mint chocolates like York Peppermint Patties or chopped peppermint bark can work well too. Just adjust the size so they fit nicely on the cookie tops and melt evenly.
Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps prevent spreading while baking and makes scooping easier. It also enhances the flavor and improves the cookie texture, making them chewier and more tender.
Can I make these cookies gluten-free?

Yes! Using a 1:1 gluten-free baking flour blend is an easy swap that produces similarly soft and chewy Andes Mint Cookies. Just keep an eye on baking time since gluten-free doughs can sometimes bake faster or slower depending on the blend.
What if my Andes Mints don’t melt properly on the cookies?

Make sure to press the mints onto the cookies immediately after removing them from the oven while they’re still hot. If the cookies cool too much first, the chocolate won’t melt as nicely. You can also tent the tray loosely with foil to keep warmth in while melting.

Final Thoughts

This Andes Mint Cookies Recipe has become a staple in my kitchen for a reason—it’s easy to make, beautiful to serve, and downright addicting to eat. When I first baked these, my family was hooked instantly, and now I’m excited to share the same joy with you. Whether for gifting or cozy nights in, I hope you enjoy making (and eating!) these as much as I do. Go ahead, whip up a batch—you won’t regret it!