Where to Buy Andes Mints
You can buy already chopped Andes Mint pieces in the baking section by the chocolate chips but they are often only found during the holidays.
If you can’t find the baking pieces, like I couldn’t this last time just buy Andes Mint chocolates in the candy section and let your kids break them into little bits.
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.
Tips!
Baking on a Silpat will help whenever you have chocolate involved as it will make for an even bake on the bottom of the cookie and keep the chocolate from burning on the pan.
Adding a few pieces of Andes Mint to the tops of the cookies right after baking will make them look more professional and pump up the flavor!
Chocolate Andes Mint Cookies
Chocolate Andes Mint Cookies
Description
Ingredients
- 3/4 Cup Butter, softened (MUST be softened and not melted)
- 3/4 Cup Brown Sugar
- 3/4 Cup Sugar
- 2 Eggs, Large
- 1 Teaspoon Vanilla
- 2 Cups Flour
- 1/3 Cup Cocoa, Unsweetened Hersheys
- 1/3 Cup Cocoa, Dark, or just use regular cocoa
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Baking Chips, Andes Mint, or chopped Andes Mint Bars
Instructions
- Heat the oven to 350.
- In a large bowl, mix together the butter and sugar or 4 minutes until smooth and lightened in color. This time period makes for a fluffier cookie.
- Add the eggs one at a time 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.
- Scoop using a cookie scoop onto a parchment lined baking sheet and bake for 8 minutes.
- Remove to a cooling rack and sprinkle a few extra on top.
Notes
Nutrition
Kristina
I love these! I also subbed half the andes for chocolate chips just to make them more mild for kiddos. They stay so soft! These are printed as a go to for our family!
Kristina
And I’m a different Kristina than the review under me…I promise! haha So crazy!
Sweet Basil
Xoxo!
Sweet Basil
Yahoo!! Love to hear that! And that is a great tip to make them a little more kid friendly! Thank you!
Kristina
Love these! I did sub half the andes mints for chocolate chips, but otherwise made as directed. Stayed soft for days and so delicious! These will be an annual holiday cookie for me…printed and in the binder!
Sweet Basil
Yahoo!! Thank you for the feedback Kristina! We sure love them too!
Tammy
Hi! Quick question for you….so the 1st is baking cocoa and what is the 2nd? Is it like nesquik chocolate milk powder? Thank you so much….can’t wait to make these.
Sweet Basil
Hi Tammy! No, not Nesquik. You’ll want to look for regular sweetened cocoa right by where you’ll find the unsweetened Hershey’s. It can be dark cocoa or milk but still baking cocoa. I hope that makes sense!
Kristen
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.
Sweet Basil
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
Nolvia
These look delish! I love chocolate & mint together.
Question: Does Ts = Tablespoon or Teaspoon?
Would hate to mix those up :-/
Thanks!!
Nolvia