• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Big Flavors From a Tiny Kitchen  | Sara's Tiny Kitchen
  • About
  • Recipes
  • Contact
  • Portfolio
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Portfolio
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Portfolio
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home

    Andes Mint Chocolate Chunk Cookies

    November 29, 2021 by sara Leave a Comment

    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!

    Jump to Recipe

    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

    1. 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.
    2. 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.

    Subscribe to Sara's Tiny Kitchen!

    Get the latest updates and recipes straight to your inbox!

    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.

    I'm so glad you found my site! Take a few minutes to look around and see what else we have to offer here at Sara's Tiny Kitchen!

    Don't forget to SUBSCRIBE so you never miss a new recipe!

    If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!

    If you liked this recipe, please leave a review and a star review below! It really helps other people find my recipes!

    Andes Mint Chocolate Chunk Cookies

    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!
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 10 mins
    Course Dessert
    Cuisine American
    Servings 36 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

    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 you want to lessen the mint flavor, adjust as follows:
    • ½ cup chopped andes mints
    • 1 ½ cups chocolate chips
    Keyword chocolate cookies, cookies, mint chocolate
    « Easy Chai Buttercream Frosting Recipe
    Easy and Delicious Snickerdoodles »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sara! I’m a photographer, a recipe developer, and a blogger, but beneath it all, I’m just your average home cook.  I’m busy and I don’t always have time to spend hours in the kitchen.  I share quick, easy, and delicious meals that your family will love as much as mine does.  I taught myself to cook by trial and error.  Come along with me and I’ll help you get there too – hopefully with a little less “error” than I had!

    More about me →

    (function() { window.mc4wp = window.mc4wp || { listeners: [], forms: { on: function(evt, cb) { window.mc4wp.listeners.push( { event : evt, callback: cb } ); } } } })();

    Recent Recipes

    • Easiest Duncan Hines Cake Mix Cookies
    • Easy Air Fryer Peanut Butter and Jelly Sandwich
    • Irish Lemonade Recipe (Easy Cocktail)
    • How to Make an Easter Candy Charcuterie Board

    Chocolate

    • Dalgona Chocolate Recipe
    • Marshmallow Swirl Brownies
    • Christmas Muddy Buddies
    • Brownies with Reese's Pieces

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 on the Sara's Tiny Kitchen