Andes Mint Cookies Recipe {Chocolate Cookies} - Savory Simple (2024)

If you love Andes Mints, you are going to go crazy for these melt-in-your-mouth Andes Mint cookies. They’re full of peppermint and rich chocolate flavor. While excellent for the holiday season, I plan on making and serving these all year long!

Note: This recipe first appeared on the blog in 2017. I’ve made some revisions to the recipe!

Several weeks ago, I had the honor of attending my younger cousin’s wedding, which was held at a beautiful and rustic winery. There were sweet touches everywhere.

One of my favorite (and literally sweet) details was the “Candy Bar.” Framed with clear bags on both ends for guests to use, the long, thin table was covered in bowls and tiered dishes full of assorted green candies and scoops. Green gummies, Hershey’s kisses, Reece’s peanut butter cups, M&Ms, etc.

It was a gorgeous display, and for some reason I went nuts when I saw the Andes Mints. I only took a few at first, but when I realized there were still a ton remaining toward the end of the evening… let’s just say I took a few more.

The combination of chocolate and mint has never wowed me as much as, say, chocolate and peanut butter or malt (you should try my chocolate peanut butter cheesecake and my malted milk chocolate bourbon ice cream).

But there’s something about the addicting smoothness of these mints that I love, and I wanted to capture that in a cookie. I think these chocolate mint cookies do the trick, but there’s a few things to keep in mind.

Tips for Perfect Andes Mint Cookies

• These go from soft to crunchy very quickly, so you want to be mindful about not over-baking them. They’ll look slightly underdone when you remove the pan from the oven, but will firm up after 5 minutes. 9 minutes was the sweet spot for me for soft, perfect cookies. At 12 minutes, they were slightly crunchy but not overly so. If you go for crunchy cookies, I highly recommend dipping them in milk.
• The cookies spread out a bit in the oven. Make sure to leave about 1 1/2 to 2 inches of space between them.
• My trick for chilling cookies is to scoop them close together, so that I can chill the entire batch on one sheet pan. After they’ve chilled, I portion them out onto a separate sheet pan, spread out appropriately for baking, while the remaining cookies rest in the refrigerator. This is efficient and helpful when I’m baking multiple batches of cookies.

Natural Vs. Dutch-Process Cocoa Powder

This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If you’d like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.

How to Measure Flour

For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.

A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.

My post How to Measure Flour explains all of this in more detail.

More Holiday Cookies

Love these Andes Mint cookies? You should also check out my Frosted Eggnog Cookies, Soft Gingerbread Cookies with Chocolate, and Snickerdoodles! I also love these adorableUgly Sweater Cookies from Inspired by Charm.