Easy Andes Mint Cookies. Thick, soft, chewy, and healthy recipe made with whole wheat flour. These treats are one of our absolute favorite Christmas cookies and great for St Patrick’s Day too!
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Andes Mint Cookies

Yield: 30 cookies
Prep Time:
15 mins
Cook Time:
11 mins
Freeze time:
30 mins
Total Time:
1 hr 30 mins
Easy Andes Mint Cookies. Thick, soft, chewy, and healthy recipe. Use Andes Mint candies or creme de menthe baking chips for the perfect cookie!

Ingredients

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso powder — optional but delicious
  • 1 1/4 cups chopped Andes mints or Andes Crème de Menthe Baking Chips
  • 1/2 cup packed brown sugar — light or dark
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter — melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened almond milk or nonfat milk — at room temperature (may need to add an additional 1 or 2 teaspoons)

Instructions

  1. 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.

  2. 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.
  3. 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!)

  4. 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.

  5. 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.)

  6. 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.

Recipe Notes

Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies, Andes Mint Recipe, Christmas Cookie

Nutrition Information

Amount per serving (1 cookie) — Calories: 128, Fat: 6g, Saturated Fat: 5g, Cholesterol: 8mg, Carbohydrates: 17g, Fiber: 1g, Sugar: 11g, Protein: 2g

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