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.
Rather than using chocolate chips, I used Andes Creme de Menthe Baking Chips. I’ve seen them at Walmart, Target, Amazon, 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.
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.
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 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.
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.
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
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
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 Walmart, Target, Amazon, 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)
- 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.
- 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.
- 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
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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