5.0 from 3 votes
Andes Chocolate Cookies Recipe
Double the chocolate, double the fun! These Andes chocolate cookies are loaded with tons of chocolate and delicious Andes candies!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
37 mins
Servings: 42 cookies
Calories: 170 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup salted butter slightly melted (2 sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract optional
- ½ teaspoon peppermint extract
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup semisweet chocolate chips optional
- 1½ cups finely chopped Andes mints divided
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Beat until well mixed, 1-2 minutes.
- Beat in the eggs, vanilla extract, and peppermint extract until light and fluffy, about 2 minutes.
- In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and cornstarch together. Mix the dry ingredients into the wet just until combined. Do not overmix.
- Gently fold in all the chocolate chips and 1 cup of the chopped Andes mints.
- Using a 2-tablespoon-sized cookie scoop, scoop cookies onto 1 of the prepared baking sheets. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer in step 8. Use your hands to roll the cookies into smooth balls.
- Press the remaining ½ cup of chopped Andes mints into the tops of each cookie.
- Place the cookies in freezer for 10 minutes before baking. This helps prevent the cookies from spreading too much during baking. While the cookies chill, preheat oven to 350°F.
- Take 6 cookies out of the freezer and place them on the second prepared baking sheet. The cookies should be at least 2 inches from each other on the baking sheet. Bake one tray of cookies at a time., leaving the other cookies in the freezer until you’re ready to bake them.
- Bake each tray of cookies for 10-12 minutes, or until cookie edges seem set. The middles of cookies will still look slightly soft/undercooked and this is okay. They’ll finish baking on the hot tray when you remove them from the oven. Remove from oven and let cool completely on tray before transferring to a wire rack.
Cup of Yum
Notes
- Storage: Store Andes mint Chocolate cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.
- Substitution: If you can't find Andes, try substituting with an equal amount of chopped peppermint patties or After Eight mints.
Nutrition Information
Serving
1cookie
Calories
170kcal
(9%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
92mg
(4%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
149IU
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 170
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 92mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 149IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.