Andes Mint Cookies Recipe

Oh, I absolutely love sharing this Andes Mint Cookies Recipe with you because it’s one of those perfect little treats that combine the refreshing coolness of mint with the comforting warmth of freshly baked cookies. When I first tried these cookies, I was hooked instantly — they’re soft, slightly chewy, and packed with those melt-in-your-mouth Andes mint chunks that give every bite a delightful burst of flavor. Whether you’re baking for a cozy night in or prepping something special to impress guests during the holidays, this recipe never fails to deliver.

You’ll find that making these Andes Mint Cookies is not only satisfying but versatile, too. The combination of whole wheat flour and espresso powder adds a subtle depth, while the chopped mints surprise you with that refreshing zing. Plus, the dough is super forgiving, which makes it great for both experienced bakers and those just getting comfortable in the kitchen. Trust me, once you try this recipe, it’ll quickly become a favorite go-to in your baking repertoire.

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Ingredients You’ll Need

These ingredients come together beautifully to create that amazing Andes Mint Cookies Recipe flavor. I love using whole wheat pastry flour here because it keeps things a bit healthier while still maintaining soft cookies. And don’t skip the espresso powder — it’s a secret touch that boosts the chocolate and mint notes subtly.

• White whole wheat flour or whole wheat pastry flour: Adds a hearty texture and nutty flavor without heaviness.
• Baking powder: For that gentle rise and soft crumb.
• Baking soda: Helps the cookies brown nicely and spread just right.
• Kosher salt: Balances sweetness and enhances flavor depth.
• Espresso powder (optional): Really boosts the chocolatey notes and brings out the Andes mint flavor.
• Chopped Andes mints or Andes Crème de Menthe Baking Chips: The star ingredient—you want lots of these!
• Brown sugar (light or dark): Adds moisture and a slight caramel richness.
• Granulated sugar: For balance and crispness at the edges.
• Unsalted butter (melted & cooled): Gives the cookies tenderness and rich flavor.
• Vanilla extract: Brings warmth and complexity to the dough.
• Unsweetened almond milk or nonfat milk: Helps bind and moisten the dough just enough without overpowering flavors.

Variations

I love that this Andes Mint Cookies Recipe feels versatile enough to customize to your taste or dietary needs. Over the years, I’ve tried a few tweaks that work wonderfully, and I encourage you to make this recipe your own experiment too!

• Gluten-Free Adaptation: I swapped the whole wheat flour for a gluten-free blend once and the texture was still delightfully soft.
• Mint Intensity: Double the Andes mints for those mint lovers in your life—I promise it won’t disappoint.
• Chocolate Twist: Add a handful of semi-sweet chocolate chips alongside the mints for an extra chocolate punch.
• Dairy-Free Version: Use coconut oil in place of butter and almond milk to keep it vegan-friendly.

How to Make Andes Mint Cookies Recipe

Step 1: Mix Your Dry Ingredients with Love

Start by combining the white whole wheat flour, baking powder, baking soda, salt, and espresso powder (if you’re using it). I usually do this in a medium bowl with a whisk just to get everything evenly distributed. Then fold in those chopped Andes mints—this part always makes me smile because you can already imagine that minty goodness baked right in.

Step 2: Whisk Together Sugars and Butter

In a separate large bowl, whisk the brown sugar, granulated sugar, melted butter, and vanilla extract until smooth and glossy. Here’s a trick I learned: make sure your melted butter isn’t hot, or it’ll melt the sugars and throw off the texture. Once combined, whisk in the milk until the mixture is nice and smooth.

Step 3: Bring the Dough Together Gently

Scatter the dry flour mixture over the wet ingredients and gently fold by hand using a wooden spoon or a sturdy spatula. Stop mixing as soon as you see no more streaks of flour; overmixing can make the cookies tough. If the dough feels too dry, add a teaspoon or two of milk until it just holds together — it happens faster than you might expect!

Step 4: Chill the Dough Like a Pro

Line two baking sheets with parchment paper or silicone mats, then use a cookie scoop or spoon to portion out 1 ½ tablespoon-sized dough balls, spacing them about 2 inches apart. Here’s a tip I discovered: freezing the dough for at least 30 minutes really helps the cookies keep their shape during baking and deepens the flavor. You can also refrigerate the dough overnight if that’s more convenient — just let it warm up slightly before scooping.

Step 5: Bake to Perfection

Preheat your oven to 350°F, placing racks in the upper and lower thirds. Bake the cookies on the two trays for 11-12 minutes, swapping the pans halfway through for even baking. They’ll look just a touch underdone on top but trust me, that’s what keeps them soft and chewy once cooled. Let them rest on the baking sheets for 3 minutes before moving to a wire rack to finish cooling.

How to Serve Andes Mint Cookies Recipe

Garnishes

I usually serve these with a little sprinkle of powdered sugar if it’s a special occasion or added chopped Andes mint pieces on top right after baking for that extra prettiness. If you’re feeling fancy, a light drizzle of melted dark chocolate complements the mint so well!

Side Dishes

These cookies go beautifully with a steaming cup of coffee or a creamy hot chocolate, especially during chilly evenings. I also enjoy pairing them with a scoop of peppermint ice cream for a truly decadent dessert.

Creative Ways to Present

For a holiday party, I love arranging these cookies on a festive platter lined with evergreen sprigs and candy canes for a seasonal touch. They also make great edible gifts when packed in cute mason jars or wrapped in clear bags tied with ribbon.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover Andes Mint Cookies in an airtight container at room temperature. They usually stay fresh for up to a week, maintaining that perfect chewy texture. Just avoid stacking them too tightly to prevent sticking.

Freezing

I often freeze the cookie dough balls in a single layer on baking sheets, then transfer them to a freezer bag for longer storage. This way, I can bake fresh cookies anytime without sacrificing quality, and they bake just as perfectly from frozen.

Reheating

To enjoy leftover cookies warm, pop them in the microwave for about 10-15 seconds or in a 300°F oven for 5 minutes. This refreshes their softness and just-warmed minty magic without drying them out.

FAQs

Final Thoughts

Honestly, this Andes Mint Cookies Recipe holds a special place in my baking heart because it’s so simple yet incredibly impressive. Whether you’re baking for family, friends, or yourself (I totally get it—I don’t share these often!), you’ll enjoy that perfect balance of minty coolness and cookie warmth. I can’t wait for you to try this one out and see how easy it is to bake something that tastes like it came straight from a bakery but made in your own kitchen. Happy baking!

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