Big, thick, chewy chocolate cookies jam packed with chunks of mint chocolate, these Andes Mint Chocolate Chunk Cookies are perfect for kicking off your holiday baking, or any other time of the year!
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I’ve been a mint chocolate girl all my life. It’s one of my all-time favorite flavor combos. My freezer is almost always stocked with mint chocolate chip ice cream, but now it will also be stocked with a bag of Andes Mint Chocolate Chunk Cookies as well!
These cookies are a deep dense chocolate, full of a combination of chopped Andes mints and chunks of semi-sweet chocolate for a triple chocolate cookie that’s sure to please any mint chocolate lover in your life. And if you don’t like mint, you can leave the Andes out, and just double the chocolate chunks for a chocolate cookie that’ll knock your socks off!
Recipe Notes
Flavor: these are a deep, dense chocolate cookie with a strong mint flavor.
Texture: they’re thick and chewy, almost brownie like when warmed. They’re crisp on around the edges with a soft chewy center, the way all good cookies should be 😊
Ease: this is actually a really easy cookie recipe with not a lot of steps. I would use a stand mixer if you have one, because the dough is very thick. It’s definitely possible to make the cookies with a hand mixer, but it’ll take some elbow grease. Other than that, the most time-consuming part of the recipe is unwrapping the Andes mints.
Ingredient List
- Butter
- Granulated sugar
- Eggs
- Pure vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Andes mints
- Semi sweet chocolate chips or chunks
Tips and Tricks
- This is a really thick dough, and it doesn’t spread much in the oven, so there’s no need to refrigerate the dough before baking.
- If you want to make these pretty and festive, chop up some extra Andes mints and scatter them over the top of the cookies before baking.
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Storing Leftovers
The cookies will last at room temperature for 4-5 days when stored in an airtight container.
Freezing Leftover Cookie Dough
To freeze any leftover dough, scoop out two tablespoonfuls of dough and lay them out on a baking sheet as if you’re going to bake them – then freeze them for an hour. At that point, you can transfer the frozen dough balls to a freezer safe bag or container. This way, you wont have to wait for the dough to thaw before you scoop it out, and you can have cookies whenever!
If baking from frozen, add 2-4 minutes to the baking time.
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Andes Mint Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup of Andes mints roughly chopped (plus extra for topping the cookies)
- 1 cup semi-sweet chocolate chunks or chips
Instructions
- Preheat oven to 350 and line a baking sheet with foil.
- In a large bowl, stir together flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
- Add the eggs and vanilla and stir to combine.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Add the chopped mints and chocolate chunks and mix.
- Scoop out 2 tablespoons worth of dough, and and drop onto the prepared baking sheets, 12 per sheet.
- Bake for 8-10 minutes, until cookies are just set.
- Cool on the sheet for a minute or two before transferring to a wire baking rack to cool completely.
Notes
- ½ cup chopped andes mints
- 1 ½ cups chocolate chips
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