Easy Kid-Approved Chocolate Mint Cookies with Andes Chips

My nephew Leo asked why I couldn’t just throw some mint chips into a boxed brownie mix and call it a day. I was in the middle of explaining why from-scratch cookies always taste better, the whole speech about texture control and quality ingredients. Then I stopped. Because honestly? I had never actually tried what he was suggesting. So I grabbed that box of brownie mix, dumped in some Andes chips, and let me tell you—the kid was right. The cookies came out of the oven with these crackly tops and melty mint pockets, and I had to admit my fancy recipe wasn’t any better. Maybe even a little worse. That Tuesday afternoon, standing over a hot baking sheet with flour on my jeans and a very smug ten-year-old, I learned something. Sometimes the easiest path really does lead to the best cookies. And these chocolate mint cookies with Andes chips have been a staple in my kitchen ever since. If you’ve ever overcomplicated a recipe when simple would have worked, you’re going to love this one.

Why You’ll Love This Recipe

These kid-approved chocolate mint cookies with Andes chips are the kind of recipe that makes you look like a hero without breaking a sweat. I’ve tested them with my own picky eaters and neighbor kids, and the response has been the same every time—silence, then grabbing for seconds. Here’s why this one’s a winner:

• Quick & Easy: From start to finish, these cookies take about 25 minutes. Mix the dough, scoop, bake, and you’re done. Perfect for those after-school snack emergencies.
• Simple Ingredients: No hunting down specialty items. You probably have everything except the Andes chips in your pantry right now. And honestly, those are easy to find at any grocery store.
• Perfect for Family Baking: This is the recipe you hand to your kids and let them take over. It’s forgiving, it’s fun, and the minty chocolate smell fills the whole house.
• Crowd-Pleaser: I’ve brought these to school bake sales, potlucks, and holiday parties. Adults hover around the plate just as much as kids do. Something about that chocolate-mint combo gets everyone.
• Unbelievably Delicious: The edges get slightly crisp while the center stays soft and chewy. Then you hit a pocket of melted Andes mint, and it’s like a little burst of cool freshness against the rich chocolate. Honestly, it’s hard to eat just one.

What makes this recipe different from all the other chocolate mint cookies out there? It’s the texture. I spent weeks tweaking the butter-to-flour ratio, the chill time, the baking temperature. Other recipes came out too cakey or too flat. This one hits that sweet spot—a cookie that holds its shape, stays soft for days, and lets those Andes chips shine without getting lost in the dough. Plus, it’s budget-friendly. A bag of Andes chips costs around three bucks, and you’re using basic pantry staples. No expensive chocolate bars or fancy extracts. Just good, honest cookies that taste like you spent way more time than you actually did.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined, faster than you’d expect, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold chocolate-mint flavor and that perfect chewy texture without any fuss. Most of these are pantry staples, and I’ve included a few notes to help you pick the best options.

• Unsalted butter, softened (1 cup, 2 sticks) – I always use unsalted so I can control the salt level. Let it sit out for about 30 minutes before you start. If you’re short on time, cut it into small cubes and it’ll soften faster.
• Granulated sugar (1 cup, 200g) – Regular white sugar gives these cookies their slight crispness on the edges. Don’t substitute brown sugar here; it changes the texture too much.
• Light brown sugar, packed (¾ cup, 150g) – This adds moisture and that chewy center we’re after. Make sure you pack it firmly into the measuring cup.
• Large eggs (2, room temperature) – Room temperature eggs mix more evenly into the butter mixture. If you forgot to take them out, place them in a bowl of warm water for 5 minutes.
• Vanilla extract (1 teaspoon) – Pure vanilla makes a difference, but imitation works fine too. I use Nielsen-Massey when I’m feeling fancy.
• Peppermint extract (½ teaspoon) – This is where the mint flavor comes from. Be careful not to add too much—it gets overpowering fast. Start with ½ teaspoon and taste the dough if you’re unsure. I recommend Watkins brand for a clean, natural mint taste.
• All-purpose flour (2¼ cups, 280g) – Spoon and level your flour. Scooping directly from the bag packs it down and gives you too much, leading to dry cookies.
• Unsweetened cocoa powder (½ cup, 50g) – Use natural cocoa powder, not Dutch-processed. I like Hershey’s Special Dark for a richer chocolate flavor. It makes the cookies look almost black, which contrasts beautifully with the green mint chips.
• Baking soda (1 teaspoon) – Make sure it’s fresh. Test it by dropping a pinch into vinegar—if it fizzes, you’re good.
• Salt (½ teaspoon) – Just regular table salt. It balances the sweetness and brings out the chocolate.
• Andes Crème de Menthe baking chips (1½ cups, 270g) – These are the star of the show. You can find them in the baking aisle near the chocolate chips. They’re smaller than regular chips, which means more even distribution. If you can only find the rectangular Andes mints, chop them into small pieces yourself. (I’ve done that in a pinch, and it works fine—just expect some uneven melting.)
• Optional: Extra Andes chips for topping (about ¼ cup) – Press a few onto each dough ball before baking. It makes the cookies look prettier and guarantees a mint chip in every bite.

Equipment Needed

Nothing fancy here. You probably already own most of this stuff. Here’s what you’ll need:

• Large mixing bowl – Any bowl works, but I prefer a wide one so I can get my hand mixer in there without splattering.
• Hand mixer or stand mixer – A hand mixer is fine. You can also do this by hand with a wooden spoon if you want a little arm workout.
• Measuring cups and spoons – Dry measuring cups for flour and sugar, liquid measuring cup for nothing here actually. Just make sure they’re accurate.
• Rubber spatula – For scraping down the sides of the bowl and folding in the chips.
• Baking sheets (2) – Light-colored metal sheets work best. Dark sheets absorb more heat and can over-brown the bottoms.
• Parchment paper or silicone baking mats – Parchment paper is cheaper and disposable. Silicone mats are reusable and give slightly softer bottoms. I use parchment because I’m lazy about cleanup.
• Cookie scoop (1.5 tablespoon size) – This makes uniform cookies that bake evenly. If you don’t have one, use two spoons to portion the dough.
• Cooling rack – Metal rack lets air circulate so the cookies don’t steam and get soggy. If you don’t have one, transfer them to a plate after 5 minutes.
• Plastic wrap – For chilling the dough. You can also use a covered bowl.

One tip I learned the hard way: don’t skip the parchment paper. I once baked these directly on a greased sheet, and the bottoms got too dark while the centers were still underdone. Parchment gives you that perfect even bake every time.

Preparation Method

Let’s get baking. These kid-approved chocolate mint cookies with Andes chips come together fast, so read through the steps first. I’ve included time estimates and little notes to help you avoid my past mistakes.

1. Cream the butter and sugars. In your large mixing bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy. This takes about 3 minutes with a hand mixer. You’re looking for a color change—it should go from pale yellow to almost off-white. Scrape down the sides of the bowl once halfway through. (I forgot to do this the first time and ended up with butter chunks in my dough. Not ideal.)
2. Add the eggs and extracts. Crack the eggs into a small bowl first—just in case you get shell pieces. Then add them one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and peppermint extract. Mix on low until just combined. The dough will look a little curdled at this point, but that’s normal. It’ll come together once you add the dry ingredients.
3. Whisk the dry ingredients. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking aerates the flour and distributes the leavening agents evenly. If you skip this step, you might end up with one cookie that’s super salty and another that’s flat. Trust me on this one.
4. Combine wet and dry. Gradually add the flour mixture to the butter mixture, mixing on low speed. I add it in three additions, scraping down the sides after each one. Stop mixing as soon as the last streaks of flour disappear. Overmixing develops gluten and makes tough cookies. The dough will be thick and slightly sticky—that’s what we want.
5. Fold in the Andes chips. Switch to your rubber spatula. Gently fold in 1½ cups of Andes baking chips until they’re evenly distributed. Don’t overmix here either. Just fold until you can’t see any bare spots. Reserve those extra ¼ cup for topping if you want prettier cookies.
6. Chill the dough (important!). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is non-negotiable. Chilling solidifies the butter, which prevents the cookies from spreading too thin in the oven. I’ve skipped this before when I was in a hurry, and the cookies turned into flat, crispy discs. Still tasty, but not the chewy, thick cookies we’re after. You can chill the dough for up to 3 days if you want to prep ahead.
7. Preheat and prepare. About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. While the oven heats, take the dough out of the fridge—it’ll be firm but still scoopable.
8. Scoop and top. Use your cookie scoop to portion the dough into 1.5-tablespoon balls. Place them on the prepared baking sheets about 2 inches apart—these cookies do spread a little. If you reserved some Andes chips, press 3 or 4 onto the top of each dough ball. This makes them look bakery-style and guarantees a visible mint chip in every cookie.
9. Bake. Bake one sheet at a time on the middle rack for 10 to 12 minutes. At 10 minutes, the edges will be set but the centers will still look slightly underdone and puffy. That’s exactly what you want. They’ll continue baking from residual heat once you take them out. For softer cookies, pull them at 10 minutes. For slightly crisper edges, go to 12. My family likes them at 11 minutes—edges are set, centers are soft, and the Andes chips are just starting to melt into little green pools.
10. Cool properly. Let the cookies rest on the baking sheet for 5 minutes. This is crucial—they’re too fragile to move right away. After 5 minutes, transfer them to a wire cooling rack to cool completely. If you move them too soon, they’ll fall apart. If you leave them on the hot sheet too long, they’ll overbake. Set a timer if you need to; I’ve definitely lost a batch to forgetfulness.

Makes about 36 cookies. Or fewer if you eat the dough. (No judgment here.)

Cooking Tips & Techniques

After making these chocolate mint cookies with Andes chips about a dozen times, I’ve picked up a few tricks that make a real difference. Here’s what I wish someone had told me:

Don’t overbake. This is the number one mistake people make with chocolate cookies. Because the dough is dark, you can’t see the golden-brown edges that signal doneness in regular cookies. Pull them when the centers still look slightly soft and puffy. They’ll set as they cool. I’ve ruined entire batches by waiting for them to look “done” on the sheet—they always end up dry.

Use a cookie scoop for even sizing. Uniform cookies bake evenly. If some are bigger than others, you’ll end up with a mix of underdone and overdone. A 1.5-tablespoon scoop costs about five bucks and saves so much frustration. Plus, it makes the dough balls rounder, which gives you prettier cookies.

Chill the dough, no shortcuts. I know it’s tempting to skip this when you’re craving cookies right now. But that 30 minutes in the fridge is what gives you thick, chewy cookies instead of flat, crispy ones. If you’re really in a rush, scoop the dough first, then chill the scooped balls on a plate for 15 minutes. That works in a pinch.

Room temperature ingredients matter. Cold eggs seize up the butter mixture and make it grainy. Room temperature eggs emulsify smoothly, giving you a cohesive dough. Same logic applies to the butter—if it’s too cold, you’ll struggle to cream it with the sugar. Set everything out 30 minutes before you start.

Watch the peppermint extract. A little goes a long way. I once added a full teaspoon thinking more mint flavor would be better. It was overwhelming—like eating toothpaste cookies. Stick with ½ teaspoon, and if you want a stronger mint kick, add more Andes chips instead.

Bake one sheet at a time. If you put two sheets in the oven, the top one blocks heat from the bottom one. They’ll bake unevenly. Just bake one batch, then the next. It adds 10 minutes to the total time, but the results are worth it.

Let them cool completely before storing. Warm cookies in an airtight container release steam, which makes them soggy. Cool them fully on a rack, then transfer to a container. They’ll stay soft and chewy for up to a week.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. I’ve tried several variations over the years, and here are my favorites:

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve used King Arthur Measure for Measure with great results. The cookies come out slightly more tender, but the flavor is spot on. Make sure your Andes chips are certified gluten-free—they usually are, but check the package.

Double Chocolate Mint: Add ½ cup of mini chocolate chips along with the Andes chips. This amps up the chocolate flavor and gives you little chocolate pockets alongside the mint. My husband prefers this version. He says the mint is more balanced when there’s extra chocolate to offset it.

Mint Chocolate Chip Cookie Sandwiches: Bake the cookies slightly thinner (skip the chill step and bake for 9 minutes). Let them cool, then sandwich a scoop of mint chocolate chip ice cream between two cookies. Roll the edges in crushed Andes chips. This is my go-to summer dessert, and it always gets oohs and aahs at barbecues.

Dairy-Free Adaptation: Use vegan butter sticks (like Miyoko’s) and check that your Andes chips are dairy-free. The original Andes mints contain milk, but some specialty brands make dairy-free mint chips. The texture will be slightly less tender, but still delicious.

Holiday Twist: Swap the Andes chips for red and green candy-coated chocolates during Christmas. Or crush up candy canes and sprinkle them on top right after baking. The peppermint crunch adds a festive touch. Just press the crushed candy in gently so it sticks.

Less Sweet Version: Reduce the granulated sugar to ¾ cup and the brown sugar to ½ cup. The cookies will be less sweet and slightly more cakey, but the mint flavor comes through more clearly. I made this version for a friend who’s watching her sugar intake, and she asked for the recipe.

Serving & Storage Suggestions

These chocolate mint cookies with Andes chips are best served slightly warm, when the mint chips are still a little melty and the texture is at its peak. Let them cool for about 10 minutes after baking, then serve. If you’re making them ahead, warm them in the microwave for 10 seconds before serving—it brings back that fresh-from-the-oven magic.

For presentation, I like to stack them on a white plate or cake stand. The dark chocolate color against white really makes the green mint chips pop. Sprinkle a few extra Andes chips around the plate for a bakery-style look. They’re perfect for cookie exchanges, bake sales, or just a regular afternoon snack.

Storage: Keep cooled cookies in an airtight container at room temperature for up to 7 days. Place a slice of bread in the container—it absorbs excess moisture and keeps the cookies soft. Replace the bread slice every couple of days. Honestly, these cookies rarely last more than 3 days in my house, but they’ll stay fresh for a full week if stored properly.

Freezing: You have two options here. Freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the bake time. Or freeze the baked cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature for about 20 minutes. The texture is nearly identical to fresh. I always keep a batch of dough balls in my freezer for emergency cookie cravings.

Reheating: Microwave a single cookie for 10 to 15 seconds for that just-baked warmth. For a whole batch, pop them in a 300°F oven for 5 minutes. Don’t overheat or the mint chips will get too soft and lose their distinct texture.

Flavor development: These cookies actually taste better the next day. The mint flavor mellows and blends with the chocolate, and the texture evens out. If you can resist eating them all on day one, you’re in for a treat on day two.

Nutritional Information & Benefits

Let’s be real—these are cookies, not health food. But here’s the estimated nutritional breakdown per cookie (based on 36 cookies):

• Calories: 145
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 85mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

These numbers are estimates and will vary based on your specific ingredients and portion sizes.

On the bright side, cocoa powder is rich in antioxidants called flavonoids, which can support heart health. The Andes chips contain a small amount of calcium and iron from the milk solids. And hey, there’s no high-fructose corn syrup or artificial preservatives here—just real ingredients you can pronounce.

If you’re watching your sugar intake, you can reduce the sugar as mentioned in the variations section. For a lower-fat option, substitute half the butter with unsweetened applesauce. The cookies will be more cake-like, but still tasty.

These cookies contain dairy (butter, eggs, milk in the chips), gluten (wheat flour), and may contain traces of soy. Not suitable for vegan, dairy-free, or gluten-free diets unless modified as suggested above.

Conclusion

These kid-approved chocolate mint cookies with Andes chips are everything I want in a cookie—rich chocolate flavor, cool mint bursts, chewy centers, and crisp edges. They come together in under 30 minutes with ingredients you already have. And they make everyone happy, from the pickiest eater to the most discerning adult.

I love this recipe because it reminds me that sometimes the best things come from listening—even when the advice comes from a ten-year-old who thinks boxed brownie mix is gourmet. These cookies have bailed me out of last-minute bake sales, turned rainy afternoons into family baking sessions, and earned me more compliments than any complicated dessert I’ve ever made.

Go ahead and make them your own. Add extra mint chips, swap in dark chocolate chunks, or press a flaky salt on top before baking. The recipe is forgiving and adaptable. And when you take that first bite—warm, melty, minty, chocolatey—you’ll understand why this is the cookie I keep coming back to.

I’d love to hear how yours turn out. Drop a comment below and let me know if your family loved them as much as mine does. Did you try a variation? Found a new trick? Share it with the community. Happy baking, friends!

Frequently Asked Questions

Can I use regular mint extract instead of peppermint extract?

Technically yes, but the flavor will be different. Peppermint extract has a stronger, cleaner mint taste. Regular mint extract is often a blend of spearmint and peppermint, which can give the cookies a slightly grassy, less sweet flavor. I recommend sticking with peppermint for that classic Andes mint taste.

Why did my cookies spread too much?

This usually happens for one of three reasons: the dough wasn’t chilled long enough, the butter was too soft, or you used too much sugar. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and measure your ingredients accurately. If your kitchen is warm, chill the scooped dough balls for 15 minutes before baking.

Can I make these cookies without Andes chips?

Absolutely. Substitute the Andes chips with an equal amount of chocolate chips, white chocolate chips, or chopped mint chocolate bars. If you want to keep the mint flavor, add an extra ¼ teaspoon of peppermint extract. Or try crushed candy canes for a different mint experience.

How do I know when the cookies are done baking?

Since the dough is dark, you can’t rely on golden edges. Look for the edges to look set and slightly cracked, while the centers still appear soft and puffy. The cookies will look underdone in the middle—that’s the goal. They’ll continue baking on the hot sheet for 5 minutes after you pull them out.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure your mixing bowl is large enough to hold everything. If you’re using a stand mixer, the 5-quart bowl can handle a double batch without issue. With a hand mixer, you might want to mix in two batches to avoid straining the motor. Double the chilling time to 45 minutes to account for the larger volume of dough.

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