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4.8 from 48 votes

Double Chocolate Andes Mint Cookies

Double Chocolate Andes Mint Cookies are chewy and rich, with both minty Andes mint candy bits and chocolate chips baked into a soft, chocolate cookie.

Prep Time
1 hr 7 mins
Cook Time
7 mins
Total Time
1 hr 17 mins
Servings: 24 cookies
Calories: 135 kcal
Course: Baked Goods , Others
Cuisine: American , Canadian

Ingredients

  • ½ cup unsalted butter (1 stick), room temperature
  • ½ cup granulated sugar
  • ½ cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp milk or heavy whipping cream
  • 1 cup Andes creme de Menthe Baking Chips or chopped Andes Mints
  • 1/2 cup semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350˚ F.
  2. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, cream the butter and both sugars together well until fluffy. Add in egg and vanilla extract.
  3. In a separate large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients into the wet ingredients, one cup at a time, with a rubber spatula until just incorporated. The dough will look and feel a little dry, this is when you mix in the milk and fold in the Andes baking chips and chocolate chips.
  4. Let dough chill for a minimum of 1 hour to overnight.
  5. Using a small cookie scoop or a spoon to roll about 2 tbsp of dough into balls, place cookie dough on the baking sheets.
  6. Bake 10 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Keep in an airtight container for 3-4 days.

Nutrition Information

Calories 135kcal (7%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%

* Percent Daily Values are based on a 2,000 calorie diet.