clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate cookies with Andes mint pieces

Double Chocolate Andes Mint Cookies

  • Author: Elyse Villa
  • Yield: 15 cookies 1x


These sweet, minty, chocolatey cookies are my new go-to holiday cookie, I hope they become yours too!


  • 1 1/2C all purpose flour
  • 1/4C + 2T cocoa powder
  • 1/2t baking soda
  • 1/2t kosher salt
  • 3/4C light brown sugar
  • 1/2C granulated sugar
  • 1/2C unsalted butter, room temperature
  • 3/4t peppermint extract
  • 1/4t vanilla extract
  • 1 egg, room temperature
  • 2T milk (any percentage)
  • 1/2C chopped Andes mints, plus more for garnish (this looks like 24 mints for me)
  • 1/4C chopped dark chocolate


  1. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and sugar. Cream on medium-high for 3 -5 minutes until fluffier and lighter in color. Scrape down the bowl with a spatula.
  3. Slowly add the egg, extracts, and milk, and beat to combine. 
  4. Gradually add the dry ingredients, Mixing on medium low until everything is just about incorporated. A few wee bits of flour is OK as it’ll get worked out in the next step.
  5. Turn off the mixer and gently fold in the chopped Andes and chocolate until everything is combined.
  6. Cover your bowl with plastic wrap and refrigerate for at least an hour.
  7. Preheat the oven to 375F. 
  8. Scoop cookies using a 3T scoop (I like this one) and space them out about 2″ apart on a parchment-lined (or silicone mat-lined) baking sheet.
  9. Bake for 10 – 12 minutes, or until slightly dry looking around the edges and puffed.

Keywords: double chocolate Andes mint cookies