Double Chocolate Andes Mint Cookies (+ Video)

Dark chocolate cookies, mini chocolate chips, and decadent Andes mints. These double chocolate Andes mint cookies are heavenly!

You might also like our peppermint bark Oreos, our 2-ingredient thin mint cookies, or our Andes mint chocolate bread.

Watch our step by step video!

These cookies are basically our Andes mint loaf in cookie form. Super chocolatey, minty, and rich. Not only do they have Andes mints on top of each cookie, but they are also loaded with mini chocolate chips in the batter. A double dose of goodness. Just like the bread, I prefer to enjoy them warm (just heat them in the microwave for a few seconds), but they are delicious either way.

Double Chocolate Andes Mint Cookies

Our Andes mint cookies start out with my classic double chocolate cookie dough. I highly recommend using Hershey’s special dark baking cocoa for a deliciously dark cookie. I use this recipe as a base for so many cookies like my hot cocoa cookies, my grasshopper mint cookies, and Reese’s chocolate peanut butter cookies. The minty flavor in the cookie dough comes from peppermint extract with an added bonus of full-size Andes mints on top. Andes mints are creme de menthe. You can use creme de menthe flavoring in the cookies, but it's made from peppermint anyway so I typically use peppermint extract to flavor all of my minty desserts. I like stirring in mini chocolate chips into my cookie dough because they disperse more evenly, but you can add Andes baking chips, mint chocolate chips, or chocolate chunks if you'd like.

Double Chocolate Andes MInt COOKIES INGREDIENTS

(scroll down for a printable version)

• 1 cup (2 sticks) melted butter
• ½ cup cocoa powder (Hershey’s Special Dark cocoa powder is my favorite)
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 1 cup mini chocolate chips (optional)
• 30-60 Andes Mints (1-2 per cookie)

How To Make Andes Mint Cookies

INSTRUCTIONS

Step 1: Combine melted butter and cocoa powder. Stir until smooth.

Step 2: Cream brown sugar and white sugar with the butter/cocoa mixture.

Step 3: Add eggs and vanilla and peppermint extract.

Step 4: Stir in salt, baking soda, and flour.

Step 5: Mix in mini chocolate chips.

Step 6: Chill dough for 1 hour.

Step 7: Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets.

Step 8: Press 1-2 Andes mints into each cookie dough ball.

Step 9: Bake cookies at 350 degrees for 10 minutes. If you'd like to spread the Andes mint around the cookie with a butterknife it will be more like a glaze. If you leave them alone they'll begin to set up as they cool. Delicious either way.

Step 10: Let cookies cool for a few minutes on the pan before transferring them to a wire rack.

This recipe makes 2 ½ dozen cookies. Store cooled cookies in an airtight container. I prefer these cookies warm (because the Andes mint is nice and gooey), but they are delicious no matter how to choose to eat them.

Double Chocolate Andes Mint Cookie Recipe

Double Chocolate Andes Mint Cookies

Dark chocolate cookies, mini chocolate chips, and decadent Andes mints. These double chocolate Andes mint cookies are heavenly!

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

chill: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 30 cookies

Calories: 174kcal

Ingredients

• 1 cup 2 sticks melted butter
• ½ cup cocoa powder Hershey’s Special Dark cocoa powder is my favorite
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 1 cup mini chocolate chips optional
• 30-60 Andes Mints 1-2 per cookie

Instructions

• Combine melted butter and cocoa powder. Stir until smooth.
• Cream brown sugar and white sugar with the butter/cocoa mixture.
• Add eggs and vanilla and peppermint extract.
• Stir in salt, baking soda, and flour.
• Mix in mini chocolate chips.
• Chill dough for 1 hour.
• Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets.
• Press 1-2 Andes mints into each cookie dough ball.
• Bake cookies for 10 minutes at 350 degrees. If you'd like to spread the Andes mint around the cookie with a butterknife it will be more like a glaze. If you leave them alone they'll begin to set up as they cool. Delicious either way.
• Let cookies cool for a few minutes on the pan before transferring them to a wire rack.

Notes

This recipe makes 2 ½ dozen cookies. Store cooled cookies in an airtight container. I prefer these cookies warm (because the Andes mint is nice and gooey), but they are delicious no matter how to choose to eat them.

Nutrition

Calories: 174kcal