Andes Mint Cookies

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These Andes mint cookies are soft, chewy chocolate cookies that are spread with melted Andes mint chocolates, creating the perfect marriage of mint and chocolate goodness! The perfect mint and chocolate treat!

Why You’ll Love These Andes Mint Cookies

Need an excuse to hop in the kitchen? This is it. Andes Mints are one of our favorite little chocolate candies and it doesn’t get much better than adding them to cookies.

  • The BEST flavor combination. I am a sucker for a good mint-chocolate combo and these cookies do it right. The freshness of the mint from the Andes candies next to a rich, chewy chocolate cookie. Irresistible!
  • Texture. My loved chocolate sugar cookies serve as the base for these delightful treats. They are wonderfully soft and chewy with just the right amount of crisp on the outside from the sugar they are rolled in. They also stay soft and lovely for days, especially with melted chocolate on top that insulates them a bit.
  • No chill cookie dough. Many cookie recipes require you to chill the dough before baking in order to prevent the cookies from spreading. You won’t need to do that here which makes this the perfect last-minute cookie recipe.
  • Easy to make. In addition to not needing to chill the dough, the process of adding the Andes mints is super easy and simple. There’s no chopping chocolate or special extracts involved. Just place a mint (or two) on each cookie after it comes out of the oven and is still warm and the heat melts the mint right onto the cookie. Then you just have to spread it around and you’re ready to dig in.
Overhead image of Andes mint cookies surrounded by Andes mints.

What are Andes Mints?

If you aren’t familiar with Andes Mints, they are crème de menthe-flavored chocolates that are often considered an after-dinner mint. Some restaurants even give them to you as you leave, which we always love. Technically, they are called Andes Creme De Menthe Thins, but they are well-loved and well-known by the shortened name, Andes Mints.

You can usually find Andes Mints at the grocery store. There’s 28 in a package and this recipe should give you about 30 cookies. I also like using two mints per cookies, instead of just one. You get more chocolate and more minty flavor, so it’s a win in my book. So with that in mind, you may want to get 2 or 3 packages.

What You’ll Need

Here’s what you’ll need to make these quick and easy Andes mint chocolate cookies. Don’t forget to scroll to the recipe card below for precise measurements.

Ingredients for Andes mint cookies.
  • All-purpose flour – Be sure to measure properly. Too much flour is the biggest reason for dry cookies. I highly recommend a food scale, but you can also use the spoon and level method.
  • Natural unsweetened cocoa powder – I like natural unsweetened cocoa powder, although you could use Dutch process cocoa powder for a richer chocolate flavor.
  • Baking soda and baking powder – The combination gives you just the right texture for your cookies. They are soft and chewy for days.
  • Salt – Don’t leave it out and don’t underestimate it. It brings out the flavor of everything around it and keeps your cookies from being bland.
  • Unsalted butter – Be sure that the butter is at room temperature. If it is too cold or too melted it will not cream properly with the sugar.
  • Granulated sugar – Sugar adds sweetness and moisture to baked goods, giving them a lovely texture.
  • Eggs – Be sure to use large eggs, not medium or extra large.
  • Vanilla extract
  • Andes mints – You’ll need 2-3 packages, depending on how many mints you want to add to each cookie (I like to use 2).

How to Make Andes Mint Cookies

Here’s a quick overview of how to make Andes mint cookies. For more thorough instructions, scroll to the recipe card below.

  • Prep. Preheat oven to 350°F and line baking sheets with parchment paper.
  • Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Combine the wet ingredients. Cream together the butter and sugar on medium speed until light in color and fluffy and then mix the eggs in, one at a time, followed by the vanilla.
  • Put it all together. Mix the dry ingredients into the wet ingredients. Use a rubber spatula to help the dough come together in a ball.
  • Form cookies. Roll the dough into 1 1/2 tablespoon-sized balls and roll each ball in granulated sugar. Set the balls on the baking sheet and lightly press each cookie down.
  • Bake. Bake for 7-8 minutes.
  • Top with Andes. Remove the cookies from the oven and place 1-2 Andes mints in the center of each cookie. After a few minutes, spread the now melty candy over the top of the cookie.
  • Cool. Transfer the cookies to a cooling rack to cool completely.

Tips for Success

If you’re striving for cookie perfection, pay close attention to these simple tips and tricks.

  • Room temperature ingredients. Allow the butter to soften at room temperature before using. Otherwise, it will not cream properly with the sugar. This can give you flat, overly dense cookies that spread too much.
  • Don’t overbake. Watch these cookies closely. Overbaking them will cause them to lose the soft, chewy texture that makes them so outstanding.
  • Don’t overmix. When mixing the dry ingredients into the dough, do so just until everything is incorporated. No more. Overmixing can cause the glutens in the flour to overdevelop, which can result in tough, overly dense cookies.
  • Think ahead and work quickly. You will want to unwrap all of the Andes before or while baking the cookies. They need to be placed on the cookies as soon as they come out of the oven otherwise they will not melt properly.
  • Use 2 Andes Mints. I know the recipe says to place 1-2 Andes mints on top of each cookie but I really do think 2 is the way to go. Who could say no to more mint chocolate?
Overhead image of Andes mint cookies. One has an Andes mint on top of it.

Frequently Asked Questions

What can I use instead of Andes Mints?

There isn’t really a perfect alternative, but there a few things you could try if you really don’t have access to them.

  • Ghirardelli Mint Chocolate Squares – The mint filling isn’t chocolate, so it may not firm up after being swirled quite like the mints, but it’d be worth a try. And if you really didn’t want the filling to be an issue, you could just let the squares melt onto the warm cookie and just not swirl it around.
  • Hershey’s Kisses – The only problem with these is that they don’t have a mint version. You could melt the kisses on the cookies though and add some mint extract (1/2 to 1 teaspoon, depending on how minty you want them) to the cookie dough.
  • Another brand of melt-away mintsFannie May is one that’s available on Amazon. After Eight is another option.

Can I make these ahead?

Yes, definitely. They’ll keep well for up to a week. You can also make the cookie dough and refrigerate it for a few days, even though you don’t have to. You could also freeze the cookies in an air-tight bag or container and thaw in the fridge before using. They should freeze well for up to 3 months.

Overhead image of a stack of Andes mint cookies surrounded by Andes mints.

Proper Storage

Allow the cookies to cool completely before sealing them in an airtight container. They can be kept at room temperature for up to 1 week or in the freezer for up to 3 months. You do not want to refrigerate these cookies. It will cause them to dry out.

More Easy Cookie Recipes

In search of cookie inspiration? I’ve got you covered. Here are some of my other all-time favorite cookie recipe that deserve a place in your recipe box.

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A stack of Andes mint chocolate cookies. The cookie on top is broken in half.

Andes Mint Cookies

  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Cook Time: 7 minutes
  • Total Time: 52 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These Andes mint cookies are soft, chewy chocolate cookies that are spread with melted Andes mint chocolates, creating the perfect marriage of mint and chocolate goodness! The perfect mint and chocolate treat!


  • 1 3/4 cups (228g) all-purpose flour (measured properly)
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 1/2 cups (310g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)
  • 3060 Andes mints, unwrapped*


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  4. Add the eggs one at a time and mix until well combined after each addition.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
  8. Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  9. Remove the baking sheet from the oven. Place 1-2 Andes mints in the center of each cookie. Let the cookies sit on the baking sheet for about 5 minutes, or until the mint is soft and melty. Take a knife or offset spatula and spread the melted chocolate around the top of the cookie.
  10. Move cookies to a cooling rack to cool completely.


*You can use 1 or 2 Andes mints per cookie. I liked 2 for a little extra melted minty flavor, but either works great. If using 2, just place them next to each other on top of the cookie, so that they both melt before spreading.


  • Serving Size: 1 cookie
  • Calories: 175
  • Sugar: 15.1 g
  • Sodium: 87.5 mg
  • Fat: 9.1 g
  • Carbohydrates: 22.9 g
  • Protein: 2 g
  • Cholesterol: 29 mg


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  1. Mary

    I was hoping for a smaller cookie for a cookie exchange; but they are delicious !
    If I make the next batch in the future at 1/2 the amount how ong would they need to bake ? And any other comments about how makeing smaller cookies would work. thanks so much ! You can tell I am not a confident Baker !!!

    1. Lindsay

      Glad you enjoyed them! I didn’t test them that size, but if you made them 3/4 tablespoon sized balls, you maybe would bake them for 5-6 minutes? You’d probably need to test it out on a couple cookies to be sure.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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