Thanks to a recent cooking magazine binge and my Instagram feed at large, my list of must-bake Christmas cookie recipes is LONG. That said, I’m absolutely going to squeeze in one more batch of these Andes Mint Cookies because ho-ho, oh-so good!
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Why You’ll Love these Andes Mint Cookies
- Perfect Texture. They are marvelously chewy, thick (but not too thick), and have the lightest crisp at the edges. Perfection!
- Ultra Festive. My Christmas season never feels complete until I’ve made at least one mint chocolate baked good. These Mint Chocolate Chip Cookies and these Mint Brownies were favorites in years past. This year, I am all about these Andes cookies!
- Lots of Chocolate. I PACKED these beauties with lots of chopped Andes mints, so they are extra melty and chocolaty. The buttery dough holds it all together.
- Easy to Make. Because we need some simple drop cookies to balance more ambitious endeavors like these Perfect Christmas Cutout Cookies.
- Santa Would Approve. And your cookie monsters at home will too!
How to Make the Best Andes Mint Cookies
- Be generous with the Andes mints. This recipe reflects my ideal mint-chocolate-candy-to-dough ratio. You’ll have a generous, borderline naughty amount of Andes mints in every bite but not *so* many that you lose the wonderfulness of the cookie itself.
- You can use either chopped Andes mints candies or Andes Crème de Menthe Baking Chips. Personally, I prefer chopping actual Andes mint candies because I like the mix of smaller and larger pieces, BUT it is more time consuming to open all those little wrappers. If you prefer speed, a bag of the crème de menthe chips does the job and still makes for very yummy, easy Andes Mint Cookies.
- Ditch the dye. I know it’s common to make green Andes Mint cookies by mixing in green food coloring, but I’m less of a fan. Food dye can have an odd aftertaste. Plus, I love the way the bits of chocolate stand out against the deeply golden color of the cookies.
- Add espresso powder. This is my secret weapon whenever I’m baking anything containing chocolate. It won’t make the cookies taste like coffee; rather, it helps the flavor of the chocolate to pop. If you do omit it, your cookies will come out a bit lighter than mine, so be sure not to overbake them.
- Go whole wheat. I snuck in my customary white whole wheat flour for a little extra nutrition boost, and you cannot tell one bit! Remind yourself of this nutritious addition as you reach for another.
A Few Final Andes Mint Cookies Recipe Notes
- I haven’t tried this as gluten free Andes mint cookies, but I think you could swap a 1:1 gluten free baking flour blend like this one for the regular flour.
- You’ll notice this recipe doesn’t have an egg, which is correct. That means it is *nearly* vegan, so if you want to make it completely vegan, you can replace the butter with melted coconut oil.
- Don’t skip chilling the dough. This is super important for the right texture, ensuring the cookies don’t spread too much, and giving the dry ingredients valuable time to absorb the wet ingredients.
How to Store These Andes Mint Cookies
- To Store. Store cookies at room temperature for up to 5 days.
- To Freeze. Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months.
Did these Andes mint cookies and I just make your Christmas baking list a little longer? I sure hope so!
Andes Mint Cookies
Prep: 15 minutes
Cook: 11 minutes
Total: 1 hour 30 minutes
Servings: 30 cookies
Easy Andes mint cookies that are thick, soft, and chewy. Use Andes mint candies or creme de menthe baking chips for the perfect Christmas cookie!
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Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder optional but delicious
- 1 ¼ cups chopped Andes mints or Andes Crème de Menthe Baking Chips
- ½ cup packed brown sugar light or dark
- ½ cup granulated sugar
- ½ cup unsalted butter melted and cooled to room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened almond milk or nonfat milk at room temperature (may need to add an additional 1 or 2 teaspoons)
Instructions
- In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
- In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
- Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don’t overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
- Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.
- When ready to bake, place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Bake on the upper and lower racks for 11 to 12 minutes, until barely dry on top and just turning golden on the edges, switching the pans’ positions once halfway through. The cookies will look underdone but will firm up as they cool. (You can also bake the pans one at a time in the center rack of your oven.)
- Place the baking sheet on a wire cooling rack. Let the cookies rest on the sheet for 3 minutes, then transfer them to the cooling rack to finish cooling completely.
Notes
- Adapted from The Ovenly Cookbook via Cookie and Kate
Nutrition
Serving: 1cookieCalories: 128kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 8mgFiber: 1gSugar: 11g
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Can I use 2% milk?
Hi Kellie! Yes that should work! Hope you enjoy them!
Can I use regular white flour if I don’t have whole wheat?
Hi Sandy! Yes you can use all-purpose white flour in place of the whole wheat white flour. Hope this helps!
I’m sure someone has already comments on this but the first couple reviews didn’t. Andes mints contain milk so these cookies can’t be vegan even if your cookie base is.
I’m still going to make these though! Thank you for posting and I can’t wait to try your suggestion of adding espresso.