Desserts

Andes Mint Chocolate Chip Cookies

These Andes Mint Chocolate Chip Cookies are truly the best! They are crispy and crunchy on the edges, but soft and gooey in the center and filled with peppermint flavor.

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a plate full of cookies that are topped with andes mint chocolates.

Why You’ll Love This Recipe

  • Andes Mint Chocolate Chip Cookies are quick and easy to make!
  • They come together in just about 30 minutes.
  • Are crispy on the edges, but soft and gooey in the center.
  • Filled with peppermint extract, chocolate chips and Andes Mint Chocolates.
  • The perfect cookie recipe to make this holiday season.
  • These cookies are truly addicting.
  • Pairs perfectly with a cup of coffee or hot cocoa.
  • You can either use Andes Mints baking chips or Andes Mints and chop them up yourself.
  • If you love peppermint, check out my vegan chocolate peppermint cookies!  

Ingredients And Substitutions

These are the main ingredients and substitutions for Andes Mint Chocolate Chip Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

Use all purpose flour for the best texture and results, however if you are gluten free, you can also use a 1:1 gluten free flour swap such as Bob’s Red Mill or King Arthurs.

Baking soda is going to help these cookies rise and have a fluffy texture.

Salt helps to balance out all the flavors.

Grass-fed butter is the best in my opinion as it is rich, creamy and full of flavor. Feel free to use a dairy-free butter alternative.

Cane sugar can be replaced for monk fruit sweetener or coconut sugar.

Coconut sugar can be replaced for brown sugar.

You will need a couple eggs to have bind the ingredients together and create a lovely texture. I have not tested this recipe with a vegan egg replacement.

Vanilla extract adds a lovely flavor to any baked good.

A touch of peppermint extract will add a subtle peppermint flavor that pairs well with the mint cookies.

You can use semi sweet chocolate chips, sweet or dark chocolate chips. Feel free to swap for a dairy free alternative.

And of course Andes Mint Chocolates or Andes chocolate chips, however, I prefer to chop the candies myself which creates different chunks and textures.

all the ingredients that you need to make these peppermint cookies in individual bowls.

How To Make

ONE: Preheat the oven to 375F and prepare a baking sheet by lining it with parchment paper. Then, in an electric mixer, add in the softened butter, cane and coconut sugar and mix for 2-3 minutes or until ingredients are fully combined and are light and fluffy.

TWO: Add in the eggs and two extracts next and mix once more. Then, switch to a paddle attachment and add in the flour, baking soda and salt. Mix until just combined.

THREE: Fold in the chocolate chips and andes chocolates next and mix once more. Use a single cookie scoop and add the dough to the prepared baking sheet. Top with a few Andes chocolate chunks before baking for 10 minutes.

FOUR: Remove from the oven and let cool on the baking sheet for 5 minutes before moving to a cooling rack and enjoy!

Tips And Tricks

Use softened butter and not room temperature butter. The butter should still be slightly firm, but easy to press into.

Add more Andes chocolate chunks on top of the cookies for more flavor and a pretty aesthetic.

Bake for 9 minutes for a slightly underdone cookie, and 11 minutes for a more crispy cookie. I found 10 minutes is the perfect amount for both crispy edges but soft and gooey center.

The cookies will continue to bake after taking them out of the oven, so if they seem under done let them firm up for 5 minutes.

Want a green cookie? Add in a drop of green food coloring.

How To Serve And Store

Serve these Andes Mint Chocolate Chip Cookies warm or at room temperature and enjoy with a cup of coffee or hot cacao.

Warm up the cookie and enjoy with a scoop of vanilla ice cream.

Store in an airtight container on the counter and enjoy within 3-4 days.

Cookies can also be frozen and thawed on the counter.

a hand holding a cookie with a bite taken out of it.

Taste And Texture

These peppermint cookies are sweet and filled with peppermint flavor.

The texture is honestly so perfect. Crispy on the edges, but soft, chewy and gooey in the center.

Frequently Asked Questions

Can I make these cookies gluten free?

Yes, just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Can I use Andes Mint Baking Chips instead of the chocolate candies?

Absolutely!

What if I want to make these cookies green?

Add in a drop of food coloring!

Other Recipes You May Like

If you make these Andes Mint Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Andes Mint Chocolate Chip Cookies

These Andes Mint Chocolate Chip Cookies are truly the best! They are crispy and crunchy on the edges, but soft and gooey in the center and filled with peppermint flavor.
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
10 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 2 1/4 cup all purpose flour, may sub a 1:1 gluten free flour blend
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup grass-fed butter, softened. May sub dairy-free butter.
  • 3/4 cup cane sugar
  • 1/4 cup coconut sugar 
  • 2 eggs 
  • 1 tsp vanilla 
  • 1/2 tsp peppermint extract 
  • 1.5 cups semi sweet chocolate chips, may sub dairy-free
  • 30 andes chocolates, chopped. (20 for the cookie batter, 10 for adding on top of the cookie before baking)

SCALE:

1X

YIELDS:

28 cookies

Directions

  1. Preheat the oven to 375F and prepare a baking sheet by lining it with parchment paper. 
  2. Then, in an electric mixer with the whisk attachment, add in the softened butter, cane and coconut sugar and mix for 2-3 minutes or until ingredients are fully combined and are light and fluffy. 
  3. Add in the eggs and two extracts next and mix once more. 
  4. Then, switch to a paddle attachment and add in the flour, baking soda and salt. Mix until just combined. 
  5. Fold in the chocolate chips and andes chocolates next and mix once more. 
  6. Use a single cookie scoop and add the dough to the prepared baking sheet. 
  7. Top with a few Andes chocolate chunks before baking for 10 minutes. 
  8. Remove from the oven and let cool on the baking sheet for 5 minutes before moving to a cooling rack and enjoy! 

Notes

  • Use softened butter and not room temperature butter. The butter should still be slightly firm, but easy to press into.
  • Add more Andes chocolate chunks on top of the cookies for more flavor and a pretty aesthetic.
  • Bake for 9 minutes for a slightly underdone cookie, and 11 minutes for a more crispy cookie. I found 10 minutes is the perfect amount for both crispy edges but soft and gooey center.
  • The cookies will continue to bake after taking them out of the oven, so if they seem under done let them firm up for 5 minutes.
  • Want a green cookie? Add in a drop of green food coloring.

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