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Andes Mint Cookies

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 Cookies


  • 2.5 cups flour (all purpose)

Cooking spray (non-stick)

  • 3/4 cup cocoa powder (natural)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup softened butter
  • 2 tbsp normal butter
  • 1 cup sugar (granulated)
  • 1 cup brown sugar (light)

2 large eggs or 4 small eggs

  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup chocolate chips
  • 1 cup mint chips (chopped Andes chocolate mints preferred)


  1. Preheat your oven to 350 degrees Fahrenheit

  2. Coat the baking sheet with cooking spray lightly. Don’t over grease it

  3. Take a medium bowl and mix the flour, cocoa powder, baking soda, and kosher salt. Stir well and set aside

  4. Now taking a mixer, cream the butter and then add sugar to it and keep whisking until fluffy. To this mixture, add eggs, vanilla extract, and peppermint extract to this and mix well

  5. Add the dry mixture made before to the butter-sugar mixture. Add chocolate chips and mint chips to it and stir well

  6. Take the dough and roll it into 1 or 1.5 inches balls and put them on the baking sheet. Press the cookies down with your fingers to make them 1 inch thick. Place the cookies 2 inches apart from each other

  7. Now bake the cookies for 15-18 minutes keeping a regular check on it so that they don’t burn. Make sure they are not glossy

  8. Once the cookies are made, let them cool and sit on a wired rack

  9. Serve either a little warm or entirely cooled with a glass of milk or any other side dish you would like to pair it with!

Recipe Notes

  • You can also store these cookies in an airtight jar for future use as they will remain fresh up to 10 days. 
  • Slightly warm them up in the microwave before eating to enjoy the richness of melted chocolate chips on your cookies.
  • Make sure the cookies are chewy in the center but crisp at the edges, that is the right way to have them!