Andes Mint Chocolate Cookies Recipe

Name: Andes Mint Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ⅓ cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand); ½ teaspoon baking powder; 1 cup butter, softened; 1 ½ cups granulated sugar; ½ cup brown sugar; 1 pinch salt; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 12 andes creme de menthe thin candies, cut in half diagonally

Servings: persons

2 cups all-purpose flour
⅓ cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand)
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
1 pinch salt
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
12 andes creme de menthe thin candies, cut in half diagonally

1
Preheat oven to 350 degrees F. Sift together flour, cocoa powder, and baking powder.
2
Set aside.
3
Combine butter, 1 cup of granulated sugar, brown sugar, and pinch salt in a bowl and beat with hand mixer until creamy.
4
Add egg, vanilla, and peppermint extract and continue beating until well mixed.
5
Add the sifted ingredients from step 1 to the mixture and thoroughly combine.
6
Once everything is incorporated, shape dough into 1-inch balls and roll them in the remaining 1/2 cup of granulated sugar.
7
Place sugared dough balls on a baking sheet and bake for 10-13 minutes.
8
As soon as the cookies are removed from the oven, press one half of an Andes creme de menthe candy onto each cookie.
9
Allow cookies to cool before serving.

1076

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, ⅓ cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand), ½ teaspoon baking powder, 1 cup butter, softened, and more.

Yes, Andes Mint Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andes Mint Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions