Last Updated on February 16, 2026 by Souhail
There’s a special kind of magic that happens when childhood nostalgia meets your adult baking skills. For me, that magic lives in a humble green-and-white candy wrapper. I still remember raiding my grandma’s candy dish after holiday dinners, fingers closing around that cool, rectangular treasure: an Andes Mint.
That crisp chocolate shell giving way to cool, creamy peppermint filling felt like a secret reward. Now, living in my tiny New York apartment kitchen, I’ve discovered something even better than unwrapping one of those candies. I bake them right into soft, chewy cookies where every bite delivers that iconic chocolate-mint harmony.
These Andes Mint Cookies taste like holiday joy any day of the year, with crackly tops, melty chocolate pockets, and that unmistakable refreshing finish that makes you reach for just one more. They’re my go-to when I need a mood boost, when friends drop by unexpectedly, or when I simply want to fill my apartment with the scent of warm chocolate and cool mint. No special occasion required, just 20 minutes and a craving for something truly delightful.
Table of contents
Why These Cookies Steal Hearts (and Stomachs!)
Let’s talk about why this recipe has become my most-requested treat since I started baking in my Brooklyn kitchen. It’s not just nostalgia. It’s science, love, and a few clever tricks that transform simple pantry staples into something extraordinary.
- We chop the Andes candies instead of tossing them in whole. This creates melty pockets of minty chocolate throughout every bite rather than one hard chunk in the center.
- A touch of cornstarch keeps these cookies soft and slightly cakey for days, not dry or crumbly by tomorrow.
- We underbake them by exactly 60 seconds. That’s the secret to crisp edges with centers so tender they practically sigh when you bite in.
- Brown sugar does double duty here: it adds moisture and deep caramel notes that beautifully balance the bright, cool mint.
- Rolling the dough balls tall instead of flat gives you that bakery style thickness we all crave.
Want to make these your own? Swap regular Andes Mints for their seasonal cherry or lemon varieties. For a gluten free version, use a 1:1 gluten free flour blend. To go vegan, use plant based butter and dairy free chocolate chunks alongside vegan Andes style mints (check specialty stores). Every variation still delivers that magical chocolate mint kiss we adore.
My Little Secrets for Cookie Perfection
Before you preheat that oven, let me share what I’ve learned from baking these probably 50 times (for research, obviously!). Room temperature butter is non negotiable. Cold butter won’t cream properly with the sugar, and you’ll end up with dense cookies instead of light, airy ones. How do you know it’s ready? Press your finger gently into the stick. It should leave a slight indentation without being greasy.
Don’t skip chilling the dough for at least 30 minutes. I know, I know, waiting is the worst when you smell chocolate and mint mingling. But this rest time prevents overspreading and lets the flour hydrate for better texture. While you wait, chop your candies finely but not to dust. You want visible green and white specks that melt into gorgeous streaks.
And here’s my favorite pro move: sprinkle a tiny pinch of flaky sea salt on each dough ball before baking. It won’t make your cookies taste salty. Instead, it amplifies the chocolate and makes the mint pop in the most sophisticated way. Trust me on this one.
Fun Twists to Keep Things Exciting
Once you’ve mastered the classic version, the kitchen becomes your playground. These variations let you adapt the recipe for different seasons, dietary needs, or just because you’re feeling adventurous.
Double Chocolate Andes Mint Cookies
Add 1/4 cup of unsweetened cocoa powder to the dry ingredients and swap half the flour for it. The result? A deeply chocolatey base that makes the mint filling shine even brighter. These remind me of a cool after dinner mint but in cookie form.
Crushed Candy Cane Version
During the holidays, I sometimes swap half the chopped Andes Mints for crushed candy canes. The texture gets a delightful crunch, and the flavor leans more traditional peppermint. Just fold the candy cane pieces in at the very end to prevent them from dissolving completely.
Andes Mint Thumbprints
Roll the dough into 1 inch balls, make a deep thumbprint in each, and fill with a whole mini Andes Mint before baking. They bake up like elegant shortbread cookies with a molten mint center. Perfect for holiday platters!
Gluten Free Friendly Batch
Using a quality 1 to 1 gluten free flour blend works beautifully here. I’ve tested it with Bob’s Red Mill and King Arthur with great results. The texture stays soft and chewy, not gritty or dry.
Serving Suggestions
These cookies shine solo with a tall glass of cold milk, but let’s elevate the moment. For a dinner party finale, stack two cookies with a scoop of vanilla bean ice cream in between for an epic ice cream sandwich. The mint cuts through the richness beautifully. Serve them warm alongside a mug of rich hot chocolate for the ultimate cozy night in.
For holiday gatherings, arrange them on a platter with my green mint chocolate chip cookies for a minty monochrome moment that guests will photograph before eating. A light dusting of powdered sugar right before serving adds a snowy, festive touch that makes them look professionally styled.
Storage and Reheating Instructions
Keep these beauties fresh by storing them in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain softness. For longer storage, freeze baked cookies in a single layer in a freezer bag for up to 3 months. To refresh day old cookies, microwave for exactly 8 seconds to revive that just baked warmth and melty texture.
Never refrigerate these cookies. The cool environment dries them out and dulls the vibrant mint flavor we love.
Creative Uses for Leftovers (If You Have Any!)
Crumbled over vanilla ice cream with hot fudge sauce, these cookies become an instant sundae masterpiece. Pulse leftover cookies in a food processor to make a flavorful crust for cheesecake or no bake pie. I’ve even stirred crushed cookies into softened vanilla ice cream before freezing for a homemade mint chocolate chip variation.
For brunch entertaining, serve mini versions alongside coffee as an elegant alternative to biscotti.
How Do You Make It
Andes Mint Cookies
18
servings15
minutes10
minutes145
kcalSoft, chewy chocolate cookies loaded with chopped Andes Mints that melt into cool, refreshing pockets in every bite. These Andes Mint Cookies taste like your favorite candy bar baked into cookie perfection.
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Ingredients
2.25 cups all purpose flour
1 teaspoon cornstarch
0.5 teaspoon baking soda
0.25 teaspoon salt
0.75 cup unsalted butter, softened
0.75 cup brown sugar, packed
0.5 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1.5 cups Andes Mints, chopped (about 10 candies)
Flaky sea salt for sprinkling (optional)
Directions
- First, whisk together the flour, cornstarch, baking soda, and salt in a medium bowl until no lumps remain.
- Set this dry mixture aside while you work on the wet ingredients.
- In a large mixing bowl, beat the softened butter with both sugars until the mixture looks light and fluffy, about 2 to 3 minutes.
- This creaming step is what gives our cookies their beautiful texture.
- Next, beat in the egg and vanilla extract until everything is fully incorporated and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Be careful not to overmix here.
- Finally, fold in the chopped Andes Mints with a spatula until they’re evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This waiting period makes all the difference.
- Once chilled, preheat your oven to 350 degrees F and line baking sheets with parchment paper.
- Scoop the dough into 1.5 tablespoon portions, rolling each into a tall ball rather than a flat disc.
- Place them 2 inches apart on your prepared sheets and sprinkle each with a tiny pinch of flaky sea salt if using.
- Bake for 9 to 10 minutes until the edges look set but the centers still appear soft and slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chop Andes Mints with a sharp knife on a cutting board. Wipe the blade occasionally as the chocolate sticks.
- Dough can be chilled up to 48 hours for deeper flavor development.
- For thicker cookies, freeze dough balls for 10 minutes before baking.
- Use a cookie scoop for evenly sized cookies that bake uniformly.
- Cookies taste best the day they’re baked but stay wonderfully soft for 3 days.
Nutrition Facts
- Total number of serves: 18
- Calories: 145kcal
- Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 0.25mg
- Sodium: 0mg
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 13g
- Protein: 1.5g
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FAQS
Your butter was likely too soft or melted. Always use butter that yields slightly to finger pressure but holds its shape. Chilling the dough is also essential to prevent overspreading.
You can add 1/4 teaspoon mint extract with the vanilla, but you’ll miss the signature melty pockets and visual appeal. I recommend keeping the chopped candies for authentic flavor and texture.
Chill the candies for 10 minutes first. Use a sharp chef’s knife and wipe the blade with a damp cloth between chops. A food processor works in a pinch but can turn them to paste if overprocessed.
Absolutely! The dough freezes beautifully for up to 3 months. Scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
You likely added too much flour. Spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag or pack it down. Also, avoid overbaking. Those soft centers set as they cool.
An airtight container at room temperature with a slice of sandwich bread tucked inside works magic. The cookies absorb moisture from the bread, staying pillowy soft for days.
Let’s Bake Together!
I hope these cookies bring as much joy to your kitchen as they do to mine. There’s something deeply satisfying about transforming a beloved candy into a warm, homemade treat that fills your entire apartment with that unmistakable chocolate mint aroma. Snap a photo of your batch and tag me on Instagram. I love seeing your kitchen victories!
And if you’re on a cookie kick, my classic chocolate mint cookies recipe offers another delicious minty adventure, while my foolproof sugar cookie recipe makes a perfect canvas for holiday decorating. Happy baking, friends. Your taste buds will thank you.