Christmas is never complete until you add the chocolate andes mint cookies! And if you’re looking for a fun twist make sure you try adding chocolate chips!
These chocolate andes mint cookies are a cinch to make, and while you may have already been sold on the peppermint chip cookies I think you would be wise to give these puppies a try.
They totally remind me of those famous Girl Scout Thin Mint Cookies, but as a soft cookie with mint chips instead of that chocolate dipped cookie.
You know what would really be good? Now that I’m thinking about it, and of course all of the cookies are already gone which means I’ll have to make a whole new batch, which is not something I’m complaining about! Anyway, it would be really good to bake these for a minute extra so they aren’t burned but they are a little extra crisp and then dip them in hot cocoa! Oh, what?! Booyah!
Our oldest daughter and Cade would especially be all over that. They both love cocoa and toast. As in actually dipping the toast in the hot cocoa. I do not like it. I love an oreo dipped in milk, but toast? Gross. Tell me, are you into dipping things?
Will Mint Help Settle A Stomach?
Mint can help some digestive conditions, like indigestion and gas.
But, it may hurt others, such as heartburn or acid reflux disease.
Can Chocolate Cookies Be Frozen?
Most cookies can be frozen for up to 3 months.
Place cooled cookies in a single layer on a baking sheet and freeze.
When the cookies are frozen, transfer them to an airtight container or a heavy duty freezer bag.
How Long Will Cookies Keep At Room Temperature?
Cookies will keep for 3-5 days at room temperature.
Cookies should be kept in an airtight container or a plastic bag.
Chocolate Andes Mint Cookies
Chocolate Andes Mint Cookies
Christmas is never complete until you add the chocolate andes mint cookies! And if you're looking for a fun twist make sure you try adding chocolate chips!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 2 dozen
Calories: 210kcal
Ingredients
- 1 1/4 Cup Butter softened (MUST be softened and not melted)
- 2 Cups Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 2 1/2 Cup Flour
- 3/4 Cup Unsweetened Hersheys Cocoa
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Andes Mint Baking Chips
Instructions
- Heat the oven to 350.
- In a large bowl, mix together the butter and sugar until smooth and lightened in color.
- Add the eggs and vanilla and mix until just combined.
- In a separate bowl, sift together all of the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated.
- Stir in the baking chips.
- Spoon onto a parchment lined baking sheet and bake for 8 minutes.
- Remove to a cooling rack.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 28.4g | Protein: 2.5g | Cholesterol: 40.9mg | Fiber: 1.4g | Sugar: 16.8g
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These cookies taste great, but the dough is really dry and soo hard to work with. I made these once and wouldn’t make them again except that someone requested I make them again! So here I am remembering how hard it is to mix the Andes mint chips into the dry dough.
Hi Kristen,
It sounds like the dough may be over floured. I would take out a 1/4 and slowly add more if the dough is too wet. Unfortunately everyone measures a little differently so over flouring can happen. Also, make sure you use large eggs as medium will lead to a dry dough. 🙂 Best of luck and feel free to email if you have questions
These look delish! I love chocolate & mint together.
Question: Does Ts = Tablespoon or Teaspoon?
Would hate to mix those up :-/
Thanks!!
Nolvia