Big, chewy cookies jam packed with chunks of mint chocolate; these Andes Mint Chocolate Chunk Cookies are a mint lovers dream! Perfect for the holidays or any time of 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 are chewy chocolate cookies 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 triple chocolate chip cookie that’ll knock your socks off!
I usually make these at Christmas time, but they're also a great option for St. Patrick's Day or any time of the year! They're like large chewy thin mints, so you know they're good!
Other Cookie Recipes You'll Love
If you're feeling fancy, make these Cherry Icebox Ribbon Cookies - they're a little bit of work, but a total showstopper! If big thick chewy cookies are your jam but you're not feeling chocolate, give these Chewy Oatmeal Raisin Cookies a go. If you're a fan of other things stuffed into cookies (who isn't, right?) then Oreo Chocolate Chip Cookies will be your new best friend.
- All Purpose Flour
- Baking Soda
- Unsweetened Cocoa Powder
- Unsalted Butter (room temperature)
- Pure Vanilla Extract
- Andes Mint Candies
- Chocolate Chunks
How to Make Chocolate Mint Cookies
- In a separate bowl whisk flour together with salt, baking soda and cocoa powder until well combined.
- In the large bowl of a stand mixer cream butter and sugar together.
- Add the eggs, one at a time, beating after each addition. Add the vanilla and stir.
- Pour the dry ingredients into the wet ingredients and mix gently to combine.
- Add the Andes candies and semi-sweet chocolate chips or chunks, and stir to combine.
- Using a cookie scoop, scoop dough balls onto a cookie sheet lined with parchment paper or foil.
- Add a few extra Andes mint pieces to the top of each cookie and bake for 10 minutes.
Substitutions, Alterations and Additions
These cookies are basically perfect, and they're about to become your new favorite cookie, but you can make a few changes to suit your tastes.
- If you don't have access to Andes mints where you live you can use mint chocolate chips instead. If you can't find those either you can substitute peppermint extract for half of the vanilla extract, and double the amount of chocolate chips or chunks.
- Instead of chopping up mints and stirring them in to the cookies, you can instead just make a double chocolate chip cookie, and then place a whole mint on top of the cookies as soon as they come out of the oven. Let the mint melt, and then use the back of a spoon to spread the mint around the top of the baked cookies.
PRO TIP: To get perfectly round cookies, as soon you pull the cookie sheet from the oven, take a glass that is wider than the cookie, and place the open side over the cookie.
Then swirl the glass around in a circle, and the cookie will take on the round shape of the glass. You might not have a PERFECT circle, but it'll be pretty dang close.
This is a VERY thick batter, and I recommend using a stand mixer with a paddle attachment to make them.
These Nordic Ware baking sheets are my absolute favorites.
This wire rack is perfect for cooling cookies.
You can use Andes Baking Chips instead of chopped Andes mints. You can also use mint chocolate chips.
Store cookies in an airtight container for 3-4 days.
To freeze the dough: scoop cookie dough balls onto a prepared baking sheet, and then place the sheet in the freezer for an hour. Once the dough balls are frozen through, place them in a freezer bag, then wrap the bag in aluminum foil and freeze for up to three months.
To freeze baked cookies: let the cookies cool completely, then place the cookies on a baking sheet and place in the freezer for an hour. Once the boked cooked are frozen through, place them in a freezer bag and wrap the bag in foil. Freeze for up to three weeks.
If you freeze the raw cookie dough, you can place the cookies directly into a preheated oven and bake them from frozen. Add 3-4 minutes to baking time.
To reheat the baked frozen cookies: place them on a cookie sheet and bake at 300 for 10 minutes. Or you can place the cookies on a plate and microwave for 30 seconds.
You don't! It wont hurt anything to chill it, and if you want to make the dough ahead of time, you can absolutely make it up to a day before baking. Just cover the bowl with plastic wrap and place it in the fridge. I've made the cookies both chilled and not, and I didn't notice any difference in the end product.
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Andes Mint Chocolate Chunk Cookies
- 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
- 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.
- ½ cup chopped andes mints
- 1 ½ cups chocolate chips