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.
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.
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 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.
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?
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!
What’s in These Andes Mint Cookies?
To make these mint chocolate chip cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Instant chocolate pudding mix
- Unsweetened cocoa powder
- Instant espresso granules
- All-purpose flour
- Baking soda
- Andes Creme de Menthe Baking Chips
- Dark chocolate
How to Make Andes Mint Cookies
To make these Andes mint cookies, you first need to cream together the wet ingredients. Then, add in the dry ingredients and stir until just combined. Lastly, 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.
What If I Can’t Find Andes Baking Chips?
If you can’t find the Andes Creme de Menthe Baking Chips, you’re welcome to use regular mint baking chips instead.
Can I Chill the Dough and Then Scoop It?
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.
Tips for Making Andes Mint Cookies
These chocolate mint 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.
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.
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- 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 (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.
- Recipe adapted from my Quadruple Chocolate Soft Fudgy Pudding Cookies.
Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 175mgCarbohydrates: 52gFiber: 2gSugar: 32gProtein: 6g
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.