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.
great
great
Wonderful cookies- rich, fudgey, with just the right accents of mint to make me dream of Christmas in May ;)
Definitely a keeper- thanks so much! x
Wonderful cookies- rich, fudgey, with just the right accents of mint to make me dream of Christmas in May ;)
Definitely a keeper- thanks so much! x
Thanks for the 5 star review and glad they gave you some Christmas spirit, in May!
Made these tonight without the pudding mix since that was the only thing I didn’t have on hand. They came out nice and soft though. I used a little less than a full teaspoon of espresso powder just because I didn’t have the pudding and still didn’t taste the coffee at all. Also chilled just a little less than the full 2 hours but they didn’t spread much.
Glad you were able to work with what you had on hand and that they can out nice and soft!
They all look so good I can’t wait to try them all. I love chocolate!!
My dough is chilling in the fridge right now and I’m so excited to try them cooked! The dough was to die for!!! I really enjoy baking cookies but I’ve never seen pudding in a recipe before so I’m excited to see how these bake up!
Oh I know you’re going to love them! LMK how they turn out! (glad you liked the dough!)
These cookies are excellent! They tasted fantastic warm from the oven, completely cool a few hours later, and even straight from the freezer (we put the extra baked cookies into the freezer after the first day to keep them fresh). I baked them for 11 minutes, but I think they could have used another minute. I love Andes Mints, and these cookies did not disappoint.
So glad you loved them and if there’s always oven variance with baking times and taste prefs but bake a smidge longer if you think they need it. Glad you think they’re excellent!
My dough is chilling in the fridge right now. I can already tell from the dough that these are going to be amazing! I just spent the last 10 minutes scraping the remains of the dough from the bowl and eating it with a spoon. I may or may not have left an extra thick layer coating the bowl on purpose after making dough balls…
I do the SAME thing :) Hope you enjoy them and I just posted a caramel version of these cookies. It’s my current post in case you want to go that route one day! :)
Can you refrigerate the dough and then shape the cookies?
Not recommended. It’s like chiseling into a rock hard brick. Do it the way I recommended.
Holy! These look seriously dangerous, I am already drooling over the photos, yum!!
hi averie! i’d love to try out this recipe, however i’ve some difficulty sourcing the instant chocolate pudding mix in my country. is there a substitute that you can recommend?
thanks! (:
Please re-read the recipe/post. I discussed it. There’s really no subs. You could omit it, but the results won’t be quite the same.
I could get into some serious trouble with these cookies ;) Soft fudgy cookies with melty chocolate pieces are one of my weakness’!! Pinned!
And thanks for pinning :)
I am the Cookie Queen at my place of work. I bring cookies weekly. My
Quest is to find the perfect chocolate cookie. So often I find they are dry.
These do not look dry. In fact your multiple photos of those
chocolate oozing cookies are like the a song from the Sirens. If all the women
who loved chocolate united, we could take over the world!!!!! Laughing
If all the women who loved chocolate united, we could take over the world! <--- amen to that! And these are soooo moist! And also the cookies I adapted it from (see link in recipe) are equally moist, just not minty. LMK what you make!
These look so tasty! I just can’t wait to try!
Is it possible your cookies get better with each batch? Look at the gooeyness! Love!
Thanks, Emily!