Andes Mint Cookies Recipe

If you’re anything like me and adore that cool, refreshing burst of mint paired with the comforting chew of a freshly baked cookie, then this Andes Mint Cookies Recipe is about to become your new favorite treat. I absolutely love how these cookies strike the perfect balance between sweet, minty, and just a little bit chocolatey thanks to those delightful Andes mints embedded throughout every bite.

What makes this recipe really shine is its versatility—whether you’re baking for a holiday party, an afternoon pick-me-up, or just because the craving hits, these cookies never disappoint. Plus, you don’t need any fancy equipment or rare ingredients, which means you can whip them up last minute and still impress everyone. Trust me, once you try this Andes Mint Cookies Recipe, it’ll be on repeat in your kitchen!

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Ingredients You’ll Need

I’ve found that using white whole wheat flour keeps these Andes Mint Cookies light but still wholesome, while the combo of brown and granulated sugar adds that classic chewy-yet-crisp texture. Don’t skip the optional espresso powder—it’s a secret trick I discovered that really enhances the chocolatey notes in the cookies.

• White whole wheat flour or whole wheat pastry flour: Choose white whole wheat for a mild flavor and tender crumb.
• Baking powder: Helps give the cookies just the right lift without puffing them too much.
• Baking soda: Adds slight crispiness to the edges you’ll love.
• Kosher salt: Balances sweetness and enhances flavors.
• Espresso powder (optional): Boosts the richness of the chocolate and deepens the cookie’s flavor.
• Chopped Andes mints or Andes Crème de Menthe Baking Chips: The star ingredient—make sure to chop them so they melt evenly throughout.
• Brown sugar (light or dark): Adds moisture and a hint of caramel flavor that blends beautifully with mint.
• Granulated sugar: For that classic cookie crunch and sweetness.
• Unsalted butter, melted and cooled: I always use unsalted to control salt levels precisely.
• Vanilla extract: Brings out the cookie’s sweetness and rounds out the flavors.
• Unsweetened almond milk or nonfat milk: Adds moisture; adjust slightly to get just the right dough consistency.

Variations

One of the best parts about this Andes Mint Cookies Recipe is that it’s really flexible—you can make it your own depending on your mood or pantry. I love swapping out almond milk for oat milk when I want a bit of a creamier texture or adding a handful of crushed peppermint candy for extra crunch during the holidays.

• Minty Twist: Try using mint chocolate chips if you can’t find Andes mints; it gives a similar flavor profile that your cookie dough will love.
• Gluten-Free Version: I once experimented with a gluten-free blend, and while the texture slightly changed, the flavor stayed just as delicious.
• Dairy-Free Option: Using coconut oil instead of butter works nicely and adds a subtle tropical note.
• Extra Chocolate: I often fold in a handful of mini chocolate chips alongside Andes pieces for an indulgent touch.

How to Make Andes Mint Cookies Recipe

Step 1: Mix Your Dry Ingredients and Fold in the Andes Mints

Start by whisking together your flour, baking powder, baking soda, salt, and that optional espresso powder in a medium bowl. The espresso powder might sound fancy, but I promise it’s worth it—it deepens the chocolate flavor without making the cookies taste like coffee. Once everything is blended, fold in those glorious chopped Andes mints, distributing them evenly so you get minty bites throughout.

Step 2: Whisk Sugars, Butter, Vanilla, and Milk Together

In a separate large bowl, whisk together your brown sugar, granulated sugar, melted butter, and vanilla extract until smooth and combined. Then, pour in the milk and whisk again until you have a nice, even mixture. This creates the base that keeps your cookies moist with that perfect balance of sweet and tender.

Step 3: Combine Wet and Dry Ingredients Carefully

Scatter the dry ingredients over your wet mixture and gently stir by hand using a wooden spoon or sturdy spatula. The key here is to mix just until the flour disappears—overmixing can make your cookies tough, and I used to make that mistake all the time! If the dough looks too dry, add a teaspoon or two of milk until it holds together nicely but isn’t sticky.

Step 4: Chill and Portion Your Dough

Line two baking sheets with parchment paper or silicone mats, then scoop out dough balls about 1 1/2 tablespoons each—roughly 1 1/2 inches across works beautifully. Space them 2 inches apart because they’ll spread a little. Pop the trays in the freezer for 30 minutes or refrigerate the dough in the fridge for up to 24 hours. This step helps the dough firm up, so your cookies won’t flatten out too much while baking.

Step 5: Bake to Perfection

Preheat your oven to 350°F and position racks in the upper and lower thirds. Bake your cookies for 11 to 12 minutes, switching the pans halfway through so they brown evenly. Don’t be alarmed if they look a bit underdone on top—these cookies continue to firm up as they cool, giving you soft centers with just a hint of crispness at the edges.

Step 6: Cool and Enjoy

Let the cookies rest on the baking sheet for about 3 minutes—this helps them set up—then transfer to a wire rack to cool completely. These cookies taste amazing warm, but they truly shine once they’ve had a chance to cool and the flavors meld.

How to Serve Andes Mint Cookies Recipe

Garnishes

Whenever I serve these cookies, I like to lightly dust them with powdered sugar for a snowy, festive finish, especially around the holidays. Sometimes I also sprinkle a tiny pinch of flaky sea salt on top right after baking—it creates a beautiful contrast to the sweet mint and really makes each bite pop.

Side Dishes

These Andes Mint Cookies pair beautifully with a glass of cold milk or a warm cup of hot chocolate for extra indulgence. For a grown-up twist, try serving with peppermint tea or even a minty cocktail if you’re hosting friends.

Creative Ways to Present

For special occasions, I love stacking these cookies neatly in a glass jar tied with a festive ribbon as a gift. Or arrange them on a pretty platter alongside other mint-inspired desserts to wow your guests. Wrapping individual cookies in parchment and tying with twine also makes for adorable party favors!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature, and they stay perfectly chewy for up to a week. If you want to keep them fresh even longer, adding a slice of bread to the container helps maintain moisture and softness—don’t ask me why but it really works!

Freezing

These cookies freeze wonderfully—either baked or as dough balls. I often freeze the unbaked dough scoops on a sheet pan to have portioned cookies ready to bake fresh when the craving hits. When freezing baked cookies, wrap them tightly in plastic wrap or foil to keep them from drying out.

Reheating

To revive day-old or frozen cookies, I pop them in a 300°F oven for about 5 minutes just until they’re warmed through. This refreshes their texture, making them taste nearly as good as fresh from the oven—definitely my go-to when I want a quick treat without baking a new batch.

FAQs

Final Thoughts

This Andes Mint Cookies Recipe really holds a special spot in my baking rotation. It’s one of those recipes I return to because it feels like a little hug with every bite—warm, sweet, and refreshingly minty. Whether you’re a seasoned baker or just starting out, these cookies come together with ease and deliver that incredible flavor combo nearly everyone craves. So go ahead, give this recipe a try—I’m excited for you to discover how effortlessly delicious mint and chocolate can be in cookie form!

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