Christmas Chocolate Andes Mint Cookies Recipe

Growing up, My Christmas wasn’t complete without a tin of assorted cookies on the counter, each one packed with love and festive flavor. These homemade chocolate Andes mint cookies bring back that nostalgic warmth, combining rich chocolate with a cool hint of mint. Whether you’re baking for a party or cozying up with a mug of cocoa, these cookies are sure to become a new holiday tradition!

Why These Chocolate Andes Mint Cookies Are Crowd-Pleasers

Perfect texture: These Andes mint chocolate cookies deliver a soft, chewy texture with just the right amount of fudgy. The dough itself, with just the right balance of cocoa and flour, creates a cookie that feels like a bite of heaven. A quick roll in sugar adds a delicate, sparkly crunch to the outside.

The classic mint-chocolate flavor combination: The subtle flavor from the Andes mints is smooth, not sharp, making these cookies universally appealing—even for kids who might shy away from stronger minty desserts. The chocolate remains the star, with the mint acting as the perfect supporting role. This balance is why I always hear the word “amazing” when people take their first bite. 

An easy recipe for any occasion: I love recipes that feel special but don’t require hours of intricate decorating, like this one and the mint chocolate cake that I made last Christmas. The “frosting” technique is so simple! Plus, the recipe is forgiving and adaptable (perfect if you want to create something memorable with minimal stress this Christmas!).

7 Simple Steps To Make Chocolate Andes Mint Cookies

Ingredients

First things first, grab these ingredients:

• All-purpose flour: This is your go-to for soft, tender cookies. It’s reliable and perfect for creating that classic chewy texture.
• Andes chocolate mints: Their smoothness is the star of the show! They will melt into minty magic on top of your cookies.
• Unsweetened cocoa powder: Use natural cocoa powder for a balanced chocolate flavor, or go bold with Dutch-processed for a deeper, richer taste.
• Baking soda: It’s the secret to cookies that spread evenly and bake up perfectly, with a little lift for good measure.
• Salt: Just a pinch makes all the flavors pop and balances out the sweetness beautifully.
• Unsalted butter: Let it sit out and soften before you start—it blends better and makes your cookies ultra-smooth.
• Brown & granulated sugar: A mix of these adds sweetness and a hint of caramel flavor, thanks to the molasses in the brown sugar.
• Egg: The magic ingredient for moist, chewy cookies that hold their shape.
• Vanilla extract: Use real vanilla extract for a warm, fragrant flavor boost that pairs perfectly with chocolate and mint.
• Milk: Just a touch makes the dough fudgy and helps the cocoa powder shine, giving you that dreamy texture.

Instructions

Step 1

Start by grabbing your mixer (handheld or stand works fine). Beat softened butter with both sugars until the mixture looks fluffy and pale—it usually takes me about 2–3 minutes. 

Then, add the egg and a splash of vanilla, mixing on high speed until it’s all beautifully smooth. Don’t forget to scrape down the sides of your bowl so everything gets mixed evenly.

Step 2

In medium bowl, whisk together flour, cocoa, baking soda, and salt. I love this step because it smells like pure chocolate heaven! Gradually add the dry mixture to the wet ingredients while your mixer is on low speed. 

Once it comes together, mix in a little milk to make the dough thick but workable. It’ll be sticky, but don’t worry—that’s how you know they’ll be fudgy!

Step 3

Cover the dough tightly and pop it in the fridge for at least 2 hours (or up to 3 days if you’re planning ahead). Chilling is a must—it makes rolling the dough so much easier and helps the cookies bake evenly. 

I always prep my trays or clean up while I wait to save time later.

Step 4

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment or silicone mats. Scoop out heaping tablespoons of chilled dough (about 25g each) and roll them into balls. 

I like rolling them in sugar for that little extra sparkle. Place them 2–3 inches apart so they have room to spread.

Want larger cookies? Then, scoop out 2 tablespoons of dough for a more satisfying mouthfeel instead!

Step 5

Bake the cookies for 10–12 minutes. If they’re not spreading by the 9-minute mark, pull the tray out and gently tap it on the counter a couple of times. This little trick always works for me! Pop them back in to finish baking until the edges are set.

Step 6

As soon as the cookies come out of the oven, press an unwrapped Andes mint into the top of each one. Let the chocolate sit for 5 minutes to melt (set a timer if you’re like me and prone to getting distracted!). 

Then, use a knife or spatula to swirl the melted chocolate into a glossy topping.

Step 7

Let the cookies cool completely on a rack. The chocolate will firm up in under an hour, which makes these easy to stack and store—if they last that long! Bon appetite!

If you crave a more intense minty punch, my peppermint bark recipe won’t let you down!

Some Baking Notes

Easy Andes Mint Swap

If you can’t find Andes mints, don’t worry—there are so many fun alternatives! I’ve used Hershey’s Kisses (mint chocolate or candy cane flavor), mini York peppermint patties, and even chopped Cadbury mint chocolate buttons. 

They all melt beautifully and give that same irresistible swirl on top. For a quick fix, I’ve also used a piece of plain chocolate with a touch of peppermint extract in the dough—it’s a game-changer!

Dairy-Free & Gluten-Free Versions

Making your favorite cookies dairy-free? Skip the Andes mints and go for a vegan mint chocolate bar (I usually go for Endangered Species). I’ve used both with great results—they melt and swirl like a dream! 

For gluten-free baking, a 1:1 gluten-free baking flour should work, but I haven’t personally tested it yet. If you try it, let me know how it goes—I’d love to hear about your experience!

FAQs

Can I make a larger batch?

Absolutely! This recipe is easy to double without overwhelming your mixer. Simply double all the ingredients for the dough, but keep the chilling time the same (at least 2 hours). You’ll have twice as many cookies to share—or to keep for yourself!

How To Store Leftover Cookies?

Once the cookies have cooled and the chocolate has set, store them in an airtight container at room temperature. They’re good to go for up to 7 days. If you want to save them for longer, you can freeze baked cookies (or even the unbaked dough balls) for up to 3 months. For the unbaked dough, thaw slightly before rolling in sugar and baking as directed.

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There you have it! Enjoy every step of baking (and eating!) them. 😊