These Chocolate Andes Mint Cookies are the perfect Christmas treat.

These cookies are fudgy, soft and chewy, and full of flavor. They are everything I love in a cookie.

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Ingredients

Flour: This Andes mint cookie recipe uses all-purpose flour. Measure it using the spoon-and-level method to avoid dense cookies.
Cocoa Powder: Provides the chocolatey goodness.
Baking Soda: Used as a leavening agent.
Salt
Butter: I use unsalted butter to control the salt levels. If using salted, skip the added salt.
Sugars: I like to use a balance of brown sugar and granulated sugar. Brown sugar provides flavor and moisture, while granulated sugar helps with the spreading of the cookies.
Egg
Vanilla Extract
Andes Chocolate: The star of the show! Provides mint chocolatey goodness. You can also do half semisweet chocolate chips and half Andes chocolate if you prefer.

You will also need a stand mixer (or a hand mixer would work too!).

How to Make Andes Mint Cookies

I like my cookies to be soft and chewy, so be sure to take them out just as the edges are set and the center is slightly soft.

Store in an airtight container for up to 5 days.

Soft and Chewy Gingersnap Cookies – my all time favorite Christmas cookie

Gingerbread Bars – with a yummy cream cheese frosting

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Soft, chewy cookies with chocolatey minty goodness in every bite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 181kcal

Author Ayla O’Neill

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, then add the vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet, mixing until well combined.
Fold in the chopped Andes mint chocolates.
Scoop 1½ tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are set around the edges and slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.