This is the best Andes Mint Chocolate Cookie recipe ever… incredibly easy, delicious and perfectly chewy! They have quickly become our favorite mint chocolate cookie to snack on.
Too busy to make this right away? Save it for later! Pin this recipe to your favorite cookie board on Pinterest and it will be there when you’re ready.
I love how easy these mint chocolate chip cookies are to make! They seriously only require simple ingredients that you probably already have in your kitchen.
We also love these salted caramel turtle cookies, these peppermint dipped chocolate cookies and these three-ingredient peanut butter cookies.
The star ingredient of this chocolate cookie recipe is the Andes chocolate mints! They make for perfect chocolate mint cookies every time.
Andes Mint Chocolate Cookie Recipe:
Ingredients:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup Andes chocolate mints, chopped
1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper and set to the side.
2. In a large bowl, whisk together flour, baking soda and salt and set aside.
3. Using a stand or electric mixer, beat the butter and sugar on medium speed until light brown, at least 2 minutes. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
4. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, then after 1 minute turn the mixer up to high and mix until combined.
5. Add chocolate chips and Andes mints and stir with a rubber spatula until mixed throughly.
6. Use a cookie scoop to make even dough balls and place them on the prepared baking sheet.
7. Bake for 10-12 minutes at 350 degrees f, or until slightly golden and the top of the cookie is set. Allow to cool on the baking sheet for five minutes then transfer the baked cookies to a wire rack to cool completely.
This recipe makes about 20 chewy chocolate cookies that can be stored in an airtight container for up to a week at room temperature. These easy andes mint cookies probably won’t last that long!
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How long does it take to bake cookies at 350?
- Bake until cookies are golden around the edges and soft in the center.
- In a preheated oven, on a parchment paper lined cookie sheet this is typically 8 to 10 minutes.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
These chocolate andes mint cookies can also be made with a sweetener like granulated monk fruit for those who are following a sugar free diet. At this time of year they would make a great addition to a holiday cookie exchange.
What makes cookies chewy or crispy?
- White sugar makes cookies crispier while brown sugar makes them fluffier.
- Using or adding egg yolks can lead to a more moist, chewy cookie.
What is the secret to soft cookies?
- Underbaking the cookies is the secret to softness. Do not overbake!
- You can also use cornstarch in the dough to add softness and thickness like these Snickerdoodle Cookies.
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My kitchen essentials for baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
You could easily add an andes mint or mini candy cane to the top of each cookie to make them into christmas cookies that are a family favorite. This andes mint cookies recipe is seriously perfect for the dark chocolate and mint lovers in your life!
If you love this andes mint chocolate chip cookie recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!
Andes Mint Chocolate Chip Cookie Recipe
This is the best Andes Mint Chocolate Cookie recipe ever… incredibly easy, delicious and perfectly chewy! They have quickly become our favorite mint chocolate cookie to snack on.
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup Andes chocolate mints, chopped
Instructions
1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper and set to the side.
2. In a large bowl, whisk together flour, baking soda and salt and set aside.
3. Using a stand or electric mixer, beat the butter and sugar on medium speed until light brown, at least 2 minutes. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
4. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, then after 1 minute turn the mixer up to high and mix until combined.
5. Add chocolate chips and Andes mints and stir with a rubber spatula until mixed throughly.
6. Use a cookie scoop to make even dough balls and place them on the prepared baking sheet.
7. Bake for 10-12 minutes at 350 degrees f, or until slightly golden and the top of the cookie is set. Allow to cool on the baking sheet for five minutes then transfer the baked cookies to a wire rack to cool completely.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 226mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
