Delicious Andes Mint Chocolate Cookies Recipe

These rich, fudgy Andes mint chocolate cookies are the kind of treat that stops people mid-conversation the second they smell them baking. Crinkly on top, chewy in the center, with a swirl of melted Andes mint right in the middle they're basically a chocolate lover's dream in cookie form. I started making these for holiday cookie boxes a few years back, and honestly, they disappeared faster than anything else on the tray. If you've ever loved a good peanut butter cookie cups recipe for how satisfying and simple it feels, you're going to get that same easy-win energy here.

Andes mint chocolate cookies Stack of chocolate sugar cookies filled with a swirled chocolate and vanilla cream, set against a dark background with a close-up, dramatic look.

The dough comes together with pantry staples, and the hardest part is waiting out the chill time. While you wait, you might want to check out these Easy Cosmic Brownies for another chocolate fix, or browse through our full dessert recipes collection for more ideas.

The Backstory Behind These Andes Mint Chocolate Cookies

There's a reason chocolate and mint keep showing up together on dessert tables everywhere. It's one of those classic combos that just works, like how you'd reach for a Best Chocolate Orange Sandwich Cookie when you want something a little fancy but totally homemade. This Andes Mint Chocolate Cookies leans into that same idea a deeply chocolatey dough gets chilled low and slow, then topped with a single Andes mint that melts right into the warm cookie. A little swirl of a knife later, and you've got something that looks bakery-pretty with almost zero extra effort.

Jump to:

The Backstory Behind These Andes Mint Chocolate Cookies
Andes Mint Chocolate Cookies Ingredients
How To Make Andes Mint Chocolate Cookies
Easy Swaps and Substitutions
Equipment For Andes Mint Chocolate Cookies
How to Store These Andes Mint Chocolate Cookies
Top Tip
Serving Ideas
FAQ
Related
Pairing
Andes Mint Chocolate Cookies

Andes Mint Chocolate Cookies Ingredients

Here's everything you'll need, plus a little note on why each one matters.

See Recipe Card Below This Post For Ingredient Quantities

For the Cookie Dough:

Unsalted butter : Creamed butter is the foundation of the dough's soft, rich texture. Make sure it's truly room temperature so it whips up light and fluffy.
Granulated sugar : Adds sweetness and helps the cookies spread just enough in the oven.
Brown sugar : The molasses in brown sugar keeps the Andes Mint Chocolate Cookies soft and chewy long after they cool. Light or dark both work great.
Egg : Binds everything together and adds moisture to the dough.
Pure vanilla extract : Rounds out the chocolate flavor and adds warmth.
All-purpose flour: Forms the structure of the cookie. Spooning and leveling keeps you from accidentally packing in too much and getting a dry, cakey result.
Natural unsweetened cocoa powder : This is where the deep, fudgy chocolate flavor comes from. Natural cocoa keeps the color dark and the taste rich.
Baking soda : Gives the cookies a little lift and helps create those pretty crinkly tops.
Salt : Balances the sweetness and makes all the chocolate flavor pop.
Milk : Just a splash to loosen the thick dough slightly. Dairy or nondairy both work perfectly.

For the Coating and Topping:

Granulated sugar : Rolling the dough balls in sugar gives each cookie a delicate, slightly crispy exterior.
Andes chocolate mints: One per cookie, pressed on while warm. They melt into a smooth, creamy mint-chocolate swirl as they sit.

How To Make Andes Mint Chocolate Cookies

Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is fluffy and lighter in color, about 3 minutes. Add the egg and vanilla extract, then beat until combined. Scrape down the sides and bottom of the bowl as needed.

Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, gradually add the dry mixture to the wet ingredients. Mix until just combined the dough will be thick.

Add the milk: Switch to high speed and beat in the milk. The dough will be thick and a little sticky, which is exactly what you want.

Chill the dough: Cover the bowl tightly and refrigerate for at least 2 hours, or up to 3 days. Chilling isn't optional here it firms the dough so the Andes Mint Chocolate Cookies hold their shape and develop a better texture and deeper chocolate flavor.

Thick chocolate cookie dough in a clear glass mixing bowl with a red silicone spatula pressing into the dense dough, close-up view.

Preheat the oven: When you're ready to bake, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Form the dough balls: Scoop the dough into 1 heaping tablespoon portions, about 25g each. Roll each one in granulated sugar until coated, then place them 2 to 3 inches apart on the prepared baking sheets.

Nine round chocolate cookie dough balls coated in sugar, evenly spaced on a silicone baking mat inside a metal baking sheet, photographed from above on a dark surface.

Bake: Bake for 10 to 12 minutes, or until the edges look set. If the cookies haven't spread much by minute 9, take the pan out and gently bang it on the counter 2 to 3 times, then return it to the oven to finish baking. That little trick helps them settle into the right shape.

Nine round chocolate sugar cookies arranged in a 3×3 grid on a metal baking sheet lined with a beige silicone mat with an orange border, set on a dark, textured surface.

Add the Andes mint topping: Let the cookies cool on the baking sheet for 2 minutes. While they're still warm, press one unwrapped Andes mint into the center of each cookie. Let the mint sit for 5 minutes to melt, then gently swirl the melted chocolate with a knife, icing spatula, or toothpick.

Close-up overhead view of a cracked chocolate cookie on a silicone baking mat with an orange border, as a knife spreads glossy melted chocolate swirled with cream across the top.

Cool completely: Transfer the cookies to a wire cooling rack and let the Andes chocolate set fully before storing.

Easy Swaps and Substitutions

The Andes Mint Chocolate Cookies are the star here, but there's room to play a little.

If you can't find Andes mints, you can use any thin chocolate mint candy or even a teaspoon of chocolate ganache with a drop of peppermint extract swirled on top. For a non-mint version, a small square of your favorite chocolate bar pressed on while warm works beautifully, giving you something closer to chocolate-filled peanut butter cookies or a classic chocolate chip situation.

Dairy-free? Swap the butter for a plant-based stick butter and use nondairy milk. The cookies bake up just as chewy.

You can also add a tiny pinch of espresso powder to the dry ingredients if you want the chocolate flavor to go even deeper. You won't taste coffee it just amplifies everything.

Equipment For Andes Mint Chocolate Cookies

Handheld or stand mixer with paddle attachment
Large mixing bowl
Whisk
Baking sheets
Silicone baking mats or parchment paper
Icing spatula (optional, for swirling the mint)
Cooling rack

How to Store These Andes Mint Chocolate Cookies

Once the Andes Mint Chocolate Cookies has fully set, store the cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy the whole time, which is honestly one of my favorite things about them. If you'd like to freeze them, layer the cooled cookies between sheets of parchment paper in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

You can also freeze the unbaked dough balls (before rolling in sugar) for up to 3 months. Just thaw them overnight in the fridge, roll in sugar, and bake straight from cold.

Top Tip

A few things that make a real difference with this Andes Mint Chocolate Cookies.

Don't skip the chill time. It's tempting, especially when the dough smells this good, but chilled dough bakes up thicker and chewier. Room-temperature dough spreads too much and you lose that soft, fudgy center.

The counter-bang trick is genuinely useful. If your cookies come out of the oven looking a little puffy and haven't settled, bang the pan on the counter a couple of times. They flatten into perfectly crinkled rounds.

Unwrap your Andes mints before you start baking. It's a small thing, but having them ready to go when the cookies come out of the oven saves you from fumbling with foil wrappers while the cookies are cooling.

For the cleanest swirl, use the tip of a toothpick and work in small circles from the center outward. Don't overthink it even a simple swipe looks pretty.

Serving Ideas

These Andes Mint Chocolate Cookies are wonderful on their own, but here are a few ways to make them feel even more special.

Serve them slightly warm with a cold glass of milk the mint chocolate swirl is still a little soft and the contrast is really something. They also look gorgeous on a holiday cookie platter alongside something bright, like a cranberry bar or a lemon cookie, since the dark color makes everything around them pop. For a cozy dessert, set two or three on a plate with a scoop of vanilla ice cream. And if you're building a dessert spread, check out our Best Buttermilk Pie Recipe the creamy, tangy flavors balance the richness of these cookies really nicely.

FAQ

What are Snoop Dogg Andes Mint Chocolate Cookies?

Snoop Dogg's famous cookies are called the "Rolls Royce PB-Chocolate Chip Cookies," a recipe he credits to his friend Berner. Costco They come from his cookbook From Crook to Cook, published in 2018. Tootsie Roll The secret ingredient is peanut butter it adds richness, doubles the fat content, and creates cookies that are tender, buttery, and satisfying, with crisp edges, a chewy center, and a melt-in-your-mouth finish.

What is the most delicious cookie in the world?

This is purely subjective and debated endlessly by bakers! That said, the most universally beloved cookie is the classic chocolate chip cookie, with countless beloved variations including peanut butter chocolate chip, double chocolate, and brown butter versions. Snoop's Rolls Royce cookies and Jacques Torres's chocolate chip cookies are frequently cited among the best recipes around.

What flavors go with Andes Mint Chocolate Cookies?

Andes Mint Chocolate Cookies pairs beautifully with several flavors, including vanilla, dark chocolate, raspberry, coffee/espresso, caramel, coconut, and white chocolate. For baked goods, it also works wonderfully with crushed Oreos and brownie bases.

Is mint chocolate good for your stomach?

It's a bit of a mixed bag. Peppermint on its own is known to soothe nausea and aid digestion. However, mint chocolate candy (like Andes Mints) contains sugar and fat, which can actually trigger acid reflux or heartburn in sensitive people, since peppermint can relax the lower esophageal sphincter. So while a small piece is generally fine, it's not exactly a digestive remedy in candy form!

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