When I think of the holidays, certain flavors always come to mind: cinnamon, caramel, apple, and, of course, mint. My kids are huge fans of the ever popular Andes Mints, so when I was in the mood to bake recently, I thought I’d combine one of my favorite cookie recipes with some of these chopped little bits of minty goodness. They came together to make some of the yummiest cookies I’ve had in a long time! These Andes Mint Cookies are so good in fact, you may want to make a double batch, just so you can have some for another day.
My kids have loved Andes Mints for years- probably because my husband works for a well known restaurant that gives these chocolate mints out after ever meal (can you guess which one??) I have always loved the combination of mint and chocolate. They go together seamlessly and defiantly remind me of Christmas time.
These cookies are seriously delicious and super easy to make. They are quick too because there is no need to chill the dough before baking, like in many cookie recipes. It comes together in just a few minutes and cooks in less than 15, so in less than 30 minutes, you can be eating freshly baked cookies for dessert!
The base recipe is all of your usual ingredients and can be whipped up in one mixer. The dough isn’t overly sweet and the cookies bake up nice and soft too.
Once the dough if combined, you’ll need to add the best part: the candies! You can either chop whole mints or buy the pre chopped ones, which was what I did! That saves you even more time and makes you job even easier.
- 1 stick (1/2 cup) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- ¾ teaspoon vanilla extract
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 T milk
- 2¼ cup flour
- 1½ chopped Andes Mints
- Preheat your oven to 350 degrees, line your cookie sheets with parchment paper.
- In the bowl of a stand mixer, cream together your butter and sugars until well combined.
- Add in your egg and vanilla and mix.
- In a small bowl, combine your flour, salt, baking soda, and baking powder and slowly add it into your butter mixture. Add in your milk and mix well.
- Stir in the Andes Mints by hand.
- On a lined cookies sheet, scoop out small balls of dough (or use a cookie dough scooper) and bake each batch of cookies for 12 minutes. Once cooked, let cool for 2-3 minutes on the sheet before removing to a wire rack to cool completely.
- Makes 30 -1½ cookies.
These cookies are great for holiday gifts, parties or just for dessert at home. You can easily double or triple the batter to make lots so you can share some with the neighbors.
These Andes Mint Cookies are SOFT too, no crunchy cookies here. See? I already took a bite so I could test how they were and they are delicious! I promise you will not be disappointed in these babies.