Andes Mint Cookies

"These really taste like Andes Mints, not just like mint chocolate chip cookies."

Total Time:
45 min
25 min
20 min

24 cookies

  • Cooking spray
  • 2 1/2 cups all-purpose flour
  • 3/4 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) plus 2 tablespoons butter, softened
  • 1 cup granulated sugar
  • 1 cup lightly packed light brown sugar
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 1 cup mint chips (or chopped Andes Chocolate Mints)
  • Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

  • With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.

  • Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.

  • Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.

  • Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

  • Photograph by Jon Paterson/Studio D

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