Fudgy Andes Mint Cookies
I’ve always loved Andes Mints. They’re so satiny smooth and just melt in your mouth. So in honor of Saint Patrick’s Day, I made these cookies with Andes Mint Chips in them. The cookies are are super soft with slight chewiness around the edges. They’re supremely chocolaty with four types of chocolate used: cocoa, chocolate pudding, chocolate chunks, and Andes chips. They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and are loaded with melted chocolate and mint chips. As you bite down into the pillowy soft cookies, chocolate just oozes everywhere. I adapted my recent recipe for Quadruple Chocolate Soft Fudgy Pudding Cookies. Those cookies are my favorite chocolate cookie base, and have been so popular with readers. They’re so moist and soft, and there’s a nice amount of mint flavor without overpowering the big, bold, chocolate fudge factor. Happy St. Paddy’s Day!
Ingredients in Chocolate Andes Mint Cookies
To make these chocolate mint cookies with Andes, you’ll need:
Unsalted butterLight brown sugarGranulated sugarEggs Vanilla extractInstant chocolate pudding mixUnsweetened cocoa powderInstant espresso granulesAll-purpose flourBaking sodaSaltAndes Creme de Menthe Baking ChipsDark chocolate
How to Make Andes Chocolate Cookies
These chocolate Andes Mint cookies are so quick and easy to make, although you do have to chill the dough before baking the cookies! Here’s an overview of the baking process:
Storage Instructions
The chocolate Andes mint cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. It’s well worth it to me to chill the dough so that when I bite down, I’m taking big, thick bites and not settling for a skimpy, flat cookie. Why bother? Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Andes Mint Cookies
Cookie size: These chocolate Andes mint chip cookies are somewhat larger than you may be used to baking at home, but still much smaller than cookies sold in bakeries and coffee shops. I yielded 14 cookies and recommend staying with this size, about 1/4-cup of dough each, and bake for 10 minutes. Checking for doneness: Chocolate cookies will fool you into thinking they’re not done, and all of a sudden, they’re overdone and dried out. Smaller cookies are more prone to this nasty phenomonon. Pudding mix: Also, make sure to buy instant chocolate pudding mix and not the cook and serve kind. You also can’t use sugar-free pudding mix in these Andes mint cookies. Enjoy!
More Chocolate Cookie Recipes:
Quadruple Chocolate Soft Fudgy Pudding Cookies — The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. There’s chocolate chips, chunks, cocoa, and chocolate pudding mix. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination in these goofproof chocolate cake mix cookies that are so soft and moist.
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — Rich, soft chocolate cookies with chocolate chunks and peanut butter chips.
Homemade Thin Mints (no-bake, vegan) — So easy, authentic, and too good to be true.
Peppermint Patty Chocolate Cookies — They’re slightly chewy around the edges with super soft with tender, pillowy centers. Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe! Chocolate Ganache Chocolate Cookies — There are chocolate chips and cocoa powder in the cookie dough and the cookies topped with a rich, cream, fudgy chocolate ganache.
