Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Fudgy Andes Mint Cookies
I’ve always loved Andes Mints. They’re so satiny smooth and just melt in your mouth. So in honor of Saint Patrick’s Day, I made these cookies with Andes Mint Chips in them.
The cookies are are super soft with slight chewiness around the edges. They’re supremely chocolaty with four types of chocolate used: cocoa, chocolate pudding, chocolate chunks, and Andes chips.
They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and are loaded with melted chocolate and mint chips. As you bite down into the pillowy soft cookies, chocolate just oozes everywhere.
I adapted my recent recipe for Quadruple Chocolate Soft Fudgy Pudding Cookies. Those cookies are my favorite chocolate cookie base, and have been so popular with readers.
They’re so moist and soft, and there’s a nice amount of mint flavor without overpowering the big, bold, chocolate fudge factor.
Happy St. Paddy’s Day!
Ingredients in Chocolate Andes Mint Cookies
To make these chocolate mint cookies with Andes, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Instant chocolate pudding mix
- Unsweetened cocoa powder
- Instant espresso granules
- All-purpose flour
- Baking soda
- Salt
- Andes Creme de Menthe Baking Chips
- Dark chocolate
How to Make Andes Chocolate Cookies
These chocolate Andes Mint cookies are so quick and easy to make, although you do have to chill the dough before baking the cookies! Here’s an overview of the baking process:
- Cream together the wet ingredients.
- Add in the dry ingredients and stir until just combined.
- Stir in the Andes baking chips and the chopped chocolate.
- Scoop the dough into large balls and chill for at least 2 hours.
- Once the dough is chilled, bake the Andes mint cookies on a Silpat-lined baking tray until the edges have set and tops are just set, even if slightly undercooked and glossy in the center.
- Let the cookies cool on the baking sheet for at least 10 minutes before digging in.
Baking Tip
Like all my cookie recipes, you must chill the dough if you want thick, bakery-style cookies. Warm dough spreads and your cookies will bake thinner and flatter.
It’s well worth it to me to chill the dough so that when I bite down, I’m taking big, thick bites and not settling for a skimpy, flat cookie. Why bother?
Frequently Asked Questions
Rather than using chocolate chips, I used Andes Creme de Menthe Baking Chips. The texture is a bit firmer than actual Andes mint bars, although maybe you could chop the bars very finely and use those, although I haven’t tried.
Or you’re welcome to use regular mint baking chips instead.
The cookies include a packet of instant chocolate pudding mix and there’s no substitutions.
If you don’t like pudding mix or don’t have it in your area, you can omit it, although the cookies won’t taste the same. Luckily I have oodles of other chocolate cookie recipes (see Related Recipes below) that don’t use it.
The pudding mix helps keep the cookies Softbatch-style soft, supple, and gives them just the right amount of lightness so they’re not overly dense.
I don’t recommend doing so, no. If you try shaping the cookie dough into balls after it’s been chilled, it’ll feel like you’re chiseling into a brick.
I added a teaspoon of instant espresso granules to the dough. I almost always do with chocolate recipes like brownies, energy bites, or chocolate muffins.
It doesn’t make things taste like coffee, it just serves to intensify and round out the chocolate flavor, but omit if you’re concerned.
Storage Instructions
The chocolate Andes mint cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Andes Mint Cookies
Cookie size: These chocolate Andes mint chip cookies are somewhat larger than you may be used to baking at home, but still much smaller than cookies sold in bakeries and coffee shops. I yielded 14 cookies and recommend staying with this size, about 1/4-cup of dough each, and bake for 10 minutes.
Checking for doneness: Chocolate cookies will fool you into thinking they’re not done, and all of a sudden, they’re overdone and dried out. Smaller cookies are more prone to this nasty phenomonon.
Pudding mix: Also, make sure to buy instant chocolate pudding mix and not the cook and serve kind. You also can’t use sugar-free pudding mix in these Andes mint cookies.
Enjoy!
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Andes Mint Chip Soft Fudgy Chocolate Cookies
Ingredients
- ¾ cup unsalted butter, softened (1 1/2 sticks)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso granules, optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- one 10-ounce bag Andes Creme de Menthe Baking Chips, mint baking chips may be substituted
- 2.5 to 3 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe adapted from my Quadruple Chocolate Soft Fudgy Pudding Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chocolate Cookie Recipes:
Quadruple Chocolate Soft Fudgy Pudding Cookies — The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. There’s chocolate chips, chunks, cocoa, and chocolate pudding mix.
Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination in these goofproof chocolate cake mix cookies that are so soft and moist.
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — Rich, soft chocolate cookies with chocolate chunks and peanut butter chips.
Homemade Thin Mints (no-bake, vegan) — So easy, authentic, and too good to be true.
Peppermint Patty Chocolate Cookies — They’re slightly chewy around the edges with super soft with tender, pillowy centers.
Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!
Chocolate Ganache Chocolate Cookies — There are chocolate chips and cocoa powder in the cookie dough and the cookies topped with a rich, cream, fudgy chocolate ganache.
A chocolate cookie is the best dessert ever! I can eat them all the time. Unfortunately they are rather high in calories. I liked this recipe because it contains a lot of chocolate which means that it is extremely tasty.
All of your cookie photos look so super ooey and gooey!! I’m always hungry when I come to your blog!!
Oh you’re so sweet, Lauren! I feel the same way about yours! :)
You have outdone yourself! These looks so yummy! I didn’t even know Andes chips existed. You have opened my eyes and I will forever be thankful!
On a side note – I love how you’ve captured the detail in the dark chocolate cookies because I always feel like I have to FIGHT with my camera to get it to show the details and you make it look effortless (and like you live in a magic land where it always has the perfect photography natural light).
Oh dark cookies are anything but effortless. This shoot took me a couple hours. It’s soooo hard as you know to capture that detail because it can get so lost. I use a lot of white boards and reflectors to try to get some light bounce in the interior regions and crevices but it’s hard regardless! Thanks for the compliments :)
You are most welcome – they are all deserved! Thanks for your tips! I’ll keep practicing (and praying for good light)!
Ha! I agree with Greg (Sippity Sup) above. Irresistible in every way!!
Me, you, and Greg need to go out for cookies (and drinks) LOL :)
Dark chocolate and Andes Mints are my mom’s kryptonite! My dad knows to always stock up on her favorite bars at TJ’s on his weekly shopping trips (the black bars with the red swoosh on the front), but she’s in charge of maintaining her Andes Mint stash. She’s so worried that she’ll run out that she keeps 2 unopened packages in the pantry (in addition to the half-eaten one she’s currently working on) and another 3 in the freezer! Even though she’s on a diet and trying to lose those last 10 pounds, I know she’d absolutely adore your cookies. The next time we visit my grandparents in San Diego, she might be tempted to come knocking on your door! ;)
I always have at least 2 (or way more) of my fave baking products on hand too :)
St. Patrick’s day or not, I could have these cookies all year long! And can you believe I can’t even remember the last time I bought a bag of andes mint baking chips? It has to be at least 2 yrs!
I bought these ages ago on a whim thinking, well, before St Paddy’s Day I know I’ll be making at least a couple mint things…and that was seriously ages ago. And time flies and bam, here we are!
MMmmm, I LOVE mint and chocolate…and everything fudgy. These look fab!
It doesn’t get much better than these! Andes Mints are my kryptonite and these would totally kill me… in a good way, ha!
Mmmmm I love Andes mints too!!! And these cookies look SO big and fudgy and just perfect in every way-love the minty chocolatey goodness! pinning!
Thanks for pinning!
they look delicious!
I love those Andes mint chips. This sounds so perfectly soft and fudgy. I’ve tried baking brownies with the regular bars, chopped up, but the chips are so much easier! I like keeping a stash in the freezer too for “emergencies” hehehe
Glad you have a stash :)
Wow. I am speechless. These cookies… they’re the sexiest mo fo’s I have ever seen!! I wanna wake up to these every single morning! :-D
Averie, you are the cookie QUEEN! I almost jumped off my chair when you said you managed to fit four different types of chocolate in one cookie batch! Amazing !!!
Thanks, Ceara :)
I love that you on the pudding cookie train. I just made a batch the other day – they are SO flipping good! This chocolate and Andes mint – OMG. Best combo! And I so love how your photos show them all melty and good. I want to eat that whole stack! Pinned of course!
Thank so much, Dorothy! These cookies were do good! Sometimes it’s hard with really dark things to capture the details and not just have it all look, well dark. So thank you for saying that and of course pinning :)
These look so decadent and creamy!
Thanks for sharing :)
The Macadame. xx
http://www.creamstop.com
Chocolate and mint just steal my heart every time, I can’t get enough! Especially Andes mints, mmmmm. I love how big these are! Perfect. :) Pinned!
Thanks for pinning!