We are obsessed with chocolate-mint desserts! If you feel the same way, you will also want to try our Mint Brownies, Grasshopper Ice Cream Pie, and Chocolate Andes Mint Cookies (totally different from these cookies that I’m sharing today but delicious in their own right!). My friend Karen over at The Food Charlatan made these cookies one day when I went over to her house to hang out and learn the art of photographing the close-up macro shot from her. She is the queen of getting really close to her food and despite my efforts, it’s been really hard for me to manage to figure that one out on my own! If you have never seen her blog before, she is always posting the most amazing-looking recipes with droolworthy photography that makes me crave everything she makes. Also, she seriously has the BEST stories and I love her writing style. Through no fault of her own, I sometimes feel insecure about my own abilities behind the camera and question what I’m even doing attempting a career as a blogger, especially after seeing her shots! So I was so grateful that she let me come over and hover nearby while she explained how she approaches food styling and getting “the shot”. Then she encouraged me to give it a try so I could post these Andes mint cookies on here too. I absolutely LOVE these cookies and have made a really similar recipe for years, only Karen took it to the next level by adding some additional dark chocolate to the dough. It really amps up the chocolate flavor that goes so well with the Andes mints. Those thin rectangles of cool green mint and smooth milk chocolate are seriously one of the best candies of all time. You know how they used to give them out at the Olive Garden? I don’t even know if they still do that since it’s been forever since I went there, but once I went to Olive Garden for lunch with a friend, and as we were walking out we sheepishly asked the hostess if we could have some extra mints. She grinned, winked, then told us to hold out our hands and dumped a whole bunch of them into our palms. It was the best thing ever. You could go to the trouble of unwrapping and chopping two packages worth of Andes Mints to make these cookies. But they actually make Andes Creme de Menthe baking chips that do all that work for you. I can’t always find them where I live now, but whenever I’m visiting family in Utah they are in every store so I tend to stock up. They are also super delicious sprinkled over a batch of brownies before baking!
Andes Mint Cookie Ingredients
Butter: I always use salted butter in my baking. I know it’s risky business softening butter in the microwave, but I have found that if I heat it for 10 seconds, then flip the sticks over and heat another 4-5 seconds, it ends up perfectly soft without melting into a puddle. Sugar: You will use both granulated and brown sugar in this recipe. I like using dark brown sugar because it has a deeper flavor that the lighter version that holds up well to the mint and chocolate, but either will work. Vanilla: Good vanilla extract makes any baked good taste better! Eggs: These are for binding, chewiness, and flavor as the egg yolks add a little richness to the dough. Salt: A good cookie NEEDS a little salt to balance out the sweetness. Baking Soda: Because science. This ingredient gives a little lift to cookies. It is what helps them puff up and spread out a bit while baking. Cornstarch: I love adding cornstarch to cookies when I want them to stay extra soft. Flour: Regular all-purpose flour is all you need! Andes Creme de Menthe pieces: One package of these is perfect for a batch of cookies, although I recommend grabbing a box of regular Andes Mints as well so you can chop some up for bigger pieces that can be pressed into the tops of each cookie as they come out of the oven. Dark chocolate: This really boosts that chocolate element of the cookies and makes them extra decadent!
How to Make Andes Mint Cookies
Freezing and storage
Like most cookies, these ones freeze great. Just let them cool all the way, then store in a freezer-safe container for up to 2 months in the freezer. I like to reheat them for a few seconds in the microwave so they are warm and the chocolate gets a little melty again before I eat them. The cookies will stay soft and chewy in an airtight container on the counter for up to 5 days.
More of the BEST cookie recipes!
White Chocolate Macadamia Nut Cookies Toffee Oatmeal Chocolate Chip Cookies Double Lemon Glazed Cookies Carmelitas Lime Meltaway Shortbread Cookies Best Cut-Out Sugar Cookies
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