Dark chocolate cookies studded with mini chocolate chips and topped with decadent Andes mints—these double chocolate Andes mint cookies are irresistible.
You might also enjoy peppermint bark Oreos, 2-ingredient thin mint cookies, or Andes mint chocolate bread as other mint-chocolate treats.
Watch our step by step video!
This recipe is essentially the Andes mint loaf transformed into cookies: intensely chocolatey, pleasantly minty, and satisfyingly rich. Each cookie is finished with one or two Andes mints and the dough is studded with mini chocolate chips for extra texture and flavor. These cookies are wonderful warm—just heat for a few seconds in the microwave to get the mint gooey—but they’re delicious at room temperature too.
Double Chocolate Andes Mint Cookies
This recipe starts with a classic double chocolate cookie base. For the deepest chocolate flavor, use a dark baking cocoa such as Hershey’s Special Dark (or another high-quality dark cocoa). The mint flavor in the dough comes from peppermint extract; Andes mints provide a concentrated creme de menthe topping. If desired, you can switch the mix-ins to Andes baking chips, mint chocolate chips, or larger chocolate chunks, but mini chocolate chips disperse most evenly through the dough.
Ingredients
(Printable version available below)
- 1 cup (2 sticks) melted butter
- ½ cup cocoa powder (Hershey’s Special Dark recommended)
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup mini chocolate chips (optional)
- 30–60 Andes Mints (about 1–2 per cookie)
How to Make Andes Mint Cookies
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the melted butter and cocoa powder, stirring until smooth and lump-free.
- Add the brown sugar and white sugar to the butter/cocoa mixture and cream until combined.
- Stir in the eggs, vanilla extract, and peppermint extract until the mixture is smooth.
- Fold in the salt, baking soda, and flour until just combined; avoid overmixing.
- Mix in the mini chocolate chips, if using.
- Chill the dough for 1 hour to firm it up; chilling helps control spread during baking and deepens flavor.
- Line baking sheets with parchment paper. Using a medium cookie scoop (about 2 tablespoons), place dough balls onto the prepared sheets.
- Press 1–2 Andes mints into the top of each dough ball. During baking the mints will soften; if you prefer a smoother topping, spread the melted mint with a butterknife right after baking to create a glaze-like finish.
- Bake for about 10 minutes at 350°F. Baking time may vary slightly depending on oven and cookie size; the edges should be set while the center remains slightly soft.
- Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to finish cooling.
Tips and Notes
- Yield: roughly 2½ dozen cookies (about 30 cookies), depending on scoop size.
- Prep time: 10 minutes. Chill time: 1 hour. Cook time: 10 minutes. Total time: about 1 hour 20 minutes.
- Calories: approximately 174 kcal per cookie (estimate).
- Storage: store completely cooled cookies in an airtight container at room temperature for up to several days. Warm briefly before serving for gooey mint centers.
- Variations: swap peppermint extract for creme de menthe extract if you prefer, or fold in Andes baking chips directly into the dough for more mint pockets.
Serving Suggestions
These double chocolate Andes mint cookies pair beautifully with a glass of cold milk, a scoop of vanilla ice cream, or a warm mug of hot chocolate. They work well plated for holiday cookie exchanges, boxed as gifts, or enjoyed warm straight from the oven.
Recipe Summary
Double Chocolate Andes Mint Cookies: a rich, chocolate-forward cookie dough flavored with peppermint and loaded with mini chocolate chips, finished with an Andes mint pressed into each cookie for a creamy mint topping. Perfectly indulgent and easy to make—great for chocolate-mint lovers and holiday baking.
