Andes Mint Chip Soft Fudgy Chocolate 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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

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.

Rather than using chocolate chips, I used Andes Creme de Menthe Baking Chips. I’ve seen them at WalmartTargetAmazon, and my regular grocery stores. 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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

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 and recommend one of those instead.

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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

I added a teaspoon of instant espresso granules to the dough. I almost always do with chocolate recipes like browniesenergy bites, or chocolate muffins. It doesn’t make things taste like coffee and serves to intensify and round out the chocolate flavor, but omit if you’re concerned.

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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

The 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.

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.

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

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!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Print Print Save Save

Andes Mint Chip Soft Fudgy Chocolate Cookies

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. Pudding mix keeps the cookies super soft and there are any substitutions. You could omit it, but the cookies won't taste the same. Make sure to chill the dough so the cookies bake up thick and full. The cookies are larger than some and the batch makes 14 cookies. The baking time of 10 minutes works perfectly with this size cookie, and if you alter the size of the cookie, you will need to alter the baking time. They're so moist and soft, and there's a nice amount of mint flavor without overpowering the big, bold, chocolate fudge factor. Perfect for the holidays or St. Patrick's Day.

Yield: about 14 med/large cookies

Prep Time: 15 minutes

Cook Time: about 10 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 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')
1/4 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 (try WalmartTargetAmazon, regular grocery stores; mint baking chips may be substituted)
2.5 to 3 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place mounds on a large plate or tray, cover with plasticwrap, 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.
  7. 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.
  8.  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.

Adapted from Quadruple Chocolate Soft Fudgy Pudding Cookies

Related Recipes

Quadruple Chocolate Soft Fudgy Pudding Cookies

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Nutella Peanut Butter Chocolate Chunk Cookies – Nutella and peanut butter are used in the dough based, along with big chocolate chunks

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

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

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover, there’s chocolate five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. The pictures don’t do them justice. My favorite chocolate cookie

Fudgy Mint Chocolate Brookies

Fudgy Mint Chocolate Brookies {brownie + cookie} - Easy, no-mixer recipe at averiecooks.com

Mint and Chocolate Fudge Oreo Bars – A crunchy Oreo crust topped with creamy creme de menthe and smooth chocolate fudge layers

Mint and Chocolate Fudge Oreo Bars averiecooks.com

Creme de Menthe Bars – My family’s recipe that we make every year before Christmas

Creme de Menthe Bars - A classic holiday treat that everyone loves! Easy recipe at averiecooks.com

Triple Layer Fudgy Mint Oreo Brownies – Every year before Saint Paddy’s Day, this recipe takes on on Pinterest

Triple Layer Fudgy Mint Oreo Brownies

Homemade Thin Mints (no-bake, vegan) So easy, authentic, and too good to be true

Homemade Thin Mints (no-bake, vegan) So easy, authentic, and are too good to be true

 

   

67 Responses to “Andes Mint Chip Soft Fudgy Chocolate Cookies”

  1. #
    1
    lisatberry — March 8, 2014 at 4:30 am

    I loved andes mints and after eight mints as a kid…these look yummy!!!

    Reply

  2. #
    2
    Maryea {happy healthy mama} — March 8, 2014 at 4:36 am

    “When you take a bite chocolate just oozes everywhere.”–my kind of cookie!

    Reply

  3. #
    3
    Katrina @ Warm Vanilla Sugar — March 8, 2014 at 4:54 am

    These DEFINITELY look fudgy!! So yummy!

    Reply

  4. #
    4
    Sam@sugarspunrun.com — March 8, 2014 at 7:00 am

    WOW, these look SO good… I might be drooling just looking at the pictures. and 1/4 cup of dough per cookie!? Sounds amazing. I think you’ve just set a perfect precedent… all cookies should be that size ;)

    Reply

    • Averie Sunshine replied: — March 8th, 2014 at 1:38 pm

      As I just mentioned to another longtime reader, people always have an ‘omg that’s so much’ reaction to the 1/4 c but what do they think Starbucks, Mrs Fields, their avg coffeeshop uses? It’s at least 1/3 cup. There is no way to get cookies the size of your palm without :) And these aren’t even that big! The cookies turn out super satisfying and not skimpy, just the way a cookie should be :)

      Reply

  5. #
    5
    Colleen @ What's Baking in the Barbershop?! — March 8, 2014 at 7:34 am

    Wowowowowow. Want. NOW. :)

    Reply

  6. #
    6
    Sheila @ Sweet Baked Life — March 8, 2014 at 7:53 am

    Chocolate mint anything and I’m there! These look divine and I want some now!

    Reply

  7. #
    7
    Kayla — March 8, 2014 at 8:51 am

    Oh my, these just look soo good! All of them! All so soft, like they would jusst melt in your mouth!

    Reply

  8. #
    8
    Katy — March 8, 2014 at 8:57 am

    I can’t believe how huge and thick those cookies are! 1/4 cup dough seems like alot at first, but the dough scoops we use at the bakery I work at are at least that much and the cookies turn out wonderfully satisfying. Anything with chocolate and mint I love at first sight!

    Reply

    • Averie Sunshine replied: — March 8th, 2014 at 1:36 pm

      People always have an ‘omg that’s so much’ reaction but what do they think Starbucks, Mrs Fields, their avg coffeeshop uses? It’s at least 1/3 cup. There is no way to get cookies the size of your palm without :) And these aren’t even that big! So thanks for reiterating that your bakery scoop was even bigger than 1/4 c :)

      Reply

  9. #
    9
    simplegreenmoms.com — March 8, 2014 at 10:28 am

    i debated buying the Andes mint chips at the grocery the other day… now i really wish i would have! these looks amazing!!

    Reply

  10. #
    10
    Mary Frances @ The Sweet {Tooth} Life — March 8, 2014 at 10:41 am

    Ohhhh my gaash Averie! I can’t get over how thick they are! They’re like brownies – but better (I never thought I would say that!) Andes mints are the best, especially out of the bag ;) but I would rather have these cookies!

    Reply

  11. #
    11
    Laura (Tutti Dolci) — March 8, 2014 at 10:51 am

    I love Andes Mints, these cookies are gorgeous!

    Reply

  12. #
    12
    Lyuba@willcookforsmiles — March 8, 2014 at 11:30 am

    Ooo, Averie, these cookies sound scrumptious!

    Reply

  13. #
    13
    Paula — March 8, 2014 at 12:48 pm

    Andes are so good– and I’m glad they come in baking chip form (though it would be hard to stay out of the rest of the bag)! These are gorgeous…and those big chunks of chocolate are calling my name. A big chocolate cookie with a little mint is perfect any time!

    Reply

  14. #
    14
    Happy Valley Chow — March 8, 2014 at 2:09 pm

    Holy cow those look like some amazing cookies! Great job Averie :)

    Reply

  15. #
    15
    sippitysup — March 8, 2014 at 4:01 pm

    I can only imagine the will power you must have. As soon as I gathered all the ingredients together on the counter I’d be so tempted to dig in, and that’s BEFORE making the cookies. GREG

    Reply

    • Averie Sunshine replied: — March 8th, 2014 at 5:28 pm

      LOL I love your comments and you always make me laugh :) I don’t ever really need to bake the cookies, the raw dough would always be sufficient for me. But it’s kind of strange, I’m not phased by any of this stuff anymore. I make it, have 1, take pics, give it to my family, donate, re-home, repeat.

      Reply

  16. #
    16
    Paula – bell’alimento — March 8, 2014 at 5:02 pm

    Wowzers! Please, I need these right now! Yummy!

    Reply

  17. #
    17
    Jessica @ Sprinkle Some Sugar — March 8, 2014 at 10:03 pm

    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!

    Reply

  18. #
    18
    The Macadame — March 9, 2014 at 5:39 am

    These look so decadent and creamy!
    Thanks for sharing :)
    The Macadame. xx
    http://www.creamstop.com

    Reply

  19. #
    19
    Dorothy @ Crazy for Crust — March 9, 2014 at 7:04 am

    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!

    Reply

    • Averie Sunshine replied: — March 9th, 2014 at 2:20 pm

      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 :)

      Reply

  20. #
    20
    Ceara @ Ceara's Kitchen — March 9, 2014 at 9:21 am

    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 !!!

    Reply

  21. #
    21
    Kate@Diethood — March 9, 2014 at 1:06 pm

    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

    Reply

  22. #
    22
    Bianca @ Confessions of a Chocoholic — March 9, 2014 at 3:13 pm

    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

    Reply

  23. #
    23
    Dina — March 9, 2014 at 5:00 pm

    they look delicious!

    Reply

  24. #
    24
    Kayle (The Cooking Actress) — March 9, 2014 at 5:05 pm

    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!

    Reply

  25. #
    25
    Kathi @ Deliciously Yum! — March 9, 2014 at 6:43 pm

    It doesn’t get much better than these! Andes Mints are my kryptonite and these would totally kill me… in a good way, ha!

    Reply

  26. #
    26
    Stepahnie @ Back For Seconds — March 9, 2014 at 7:16 pm

    MMmmm, I LOVE mint and chocolate…and everything fudgy. These look fab!

    Reply

  27. #
    27
    Chung-Ah | Damn Delicious — March 9, 2014 at 11:13 pm

    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!

    Reply

    • Averie Sunshine replied: — March 10th, 2014 at 1:22 am

      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!

      Reply

  28. #
    28
    Amy — March 10, 2014 at 12:45 am

    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! ;)

    Reply

    • Averie Sunshine replied: — March 10th, 2014 at 1:21 am

      I always have at least 2 (or way more) of my fave baking products on hand too :)

      Reply

  29. #
    29
    marla — March 10, 2014 at 1:18 am

    Ha! I agree with Greg (Sippity Sup) above. Irresistible in every way!!

    Reply

    • Averie Sunshine replied: — March 10th, 2014 at 1:20 am

      Me, you, and Greg need to go out for cookies (and drinks) LOL :)

      Reply

  30. #
    30
    Lindsey @ American Heritage Cooking — March 10, 2014 at 11:02 am

    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).

    Reply

    • Averie Sunshine replied: — March 10th, 2014 at 6:27 pm

      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 :)

      Reply

      • Lindsey @ American Heritage Cooking replied: — March 11th, 2014 at 10:19 am

        You are most welcome – they are all deserved! Thanks for your tips! I’ll keep practicing (and praying for good light)!

  31. #
    31
    Lauren — March 10, 2014 at 2:14 pm

    All of your cookie photos look so super ooey and gooey!! I’m always hungry when I come to your blog!!

    Reply

    • Averie Sunshine replied: — March 10th, 2014 at 6:23 pm

      Oh you’re so sweet, Lauren! I feel the same way about yours! :)

      Reply

  32. #
    32
    Maria G. — March 10, 2014 at 2:26 pm

    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.

    Reply

  33. #
    33
    Emily @ Life on Food — March 10, 2014 at 5:00 pm

    Is it possible your cookies get better with each batch? Look at the gooeyness! Love!

    Reply

  34. #
    34
    Wimbledon Carpet cleaners — March 11, 2014 at 3:02 am

    These look so tasty! I just can’t wait to try!

    Reply

  35. #
    35
    Carol at Wild Goose Tea — March 11, 2014 at 10:36 am

    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

    Reply

    • Averie Sunshine replied: — March 11th, 2014 at 9:09 pm

      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!

      Reply

  36. #
    36
    Jocelyn@BruCrew Life — March 12, 2014 at 12:20 pm

    I could get into some serious trouble with these cookies ;) Soft fudgy cookies with melty chocolate pieces are one of my weakness’!! Pinned!

    Reply

  37. #
    37
    Denise — March 14, 2014 at 8:27 am

    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! (:

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 1:42 pm

      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.

      Reply

  38. #
    38
    Nutmeg Nanny — March 15, 2014 at 6:28 pm

    Holy! These look seriously dangerous, I am already drooling over the photos, yum!!

    Reply

  39. #
    39
    Divya — March 18, 2014 at 7:07 am

    Can you refrigerate the dough and then shape the cookies?

    Reply

    • Averie Sunshine replied: — March 18th, 2014 at 7:14 am

      Not recommended. It’s like chiseling into a rock hard brick. Do it the way I recommended.

      Reply

  40. #
    40
    Carissa — March 29, 2014 at 5:56 pm

    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…

    Reply

    • Averie Sunshine replied: — March 30th, 2014 at 7:52 am

      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! :)

      Reply

  41. #
    41
    Michelle — April 13, 2014 at 8:53 pm

    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.

    Reply

    • Averie Sunshine replied: — April 13th, 2014 at 11:04 pm

      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!

      Reply

  42. #
    42
    Alesia — May 16, 2014 at 1:26 pm

    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!

    Reply

    • Averie Sunshine replied: — May 16th, 2014 at 1:48 pm

      Oh I know you’re going to love them! LMK how they turn out! (glad you liked the dough!)

      Reply

  43. #
    43
    Cocoa4fun — June 21, 2014 at 7:19 pm

    They all look so good I can’t wait to try them all. I love chocolate!!

    Reply

Leave a Comment





Current ye@r *