Minty and chocolatey, these Andes Mint Chocolate Chip cookies satisfy a sweet minty craving every time. This recipe combines a classic cookie with the taste of a popular mint chocolate treat.
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Chocolate Chip Cookies Are Classic
Who can resist a chocolate chip cookie? Or two?
Can one have too many chocolate chip cookie recipes? I don’t think so. There are so many ways to change up the flavour of a chocolate chip cookie, and this recipe takes it to the next level with the minty taste of Andes Mint Thins.
Christmas Time Favourite
Mint is one of those flavours that are popular around Christmas. And these cookies deliver that flavour along with chocolate, making it a recipe to add to any Christmas baking list.
Ingredients for Andes Mint Chocolate Chip Cookies
This cookie recipe has easy-to-find ingredients that, if you bake, you have on hand already, except the Andes Mint Thins.
Butter is the first ingredient on the list. It needs to be at room temperature. Margarine or shortening can be substituted.
White sugar is the sweetener in this recipe. It is creamed with butter before adding an egg and vanilla extract.
The dry ingredients are flour, baking soda, cornstarch, and salt.
The last two ingredients are semi-sweet chocolate chips and chopped Andes Mint Thins.
For a little crunch, chopped cashews are a great addition.
Baking the Cookies
This recipe has been tested using different baking methods.
First, a regular oven, baked at 350°F. This is the traditional way of baking and probably the most popular.
But I am always looking for other options and using a barbecue is one way I always try. Using a gas barbecue, these cookies can be baked at the same temperature but it may take a little longer to bake. If using the barbecue, the cookie pan needs to be placed higher than on the grill. I use a wire cooling rack to lift the pan higher so the bottoms of the cookies don’t burn.
The last method of baking I have used for this recipe is an air fryer/oven. Not a typical air fryer because the air fry setting does not work well. I use the oven setting which is like a toaster oven and these cookies turn out fantastic! The air fryer/oven I own and use is the Kalorik Maxx.
Tools That Help To Make These Cookies
These are tools that I use to make this recipe, although they are not all needed. They just make it easier to make these cookies.
A sharp knife is definitely a necessity for chopping the Andes Mints. My Henckel knife is always my choice of knife when it comes to chopping anything.
A cookie scoop helps make the cookies all the same size for even baking. I have a set of three that makes it easy to make cookies of different sizes depending on what I am serving them for.
Parchment paper makes it clean up easier. Unbleached parchment paper is my go-to. And it can be composted in our municipal recycling program. If you prefer, silicone baking sheets can be used as well, or just the bare pans. No greasing is required for this recipe.
Freezing The Cookie Dough
One of the great things about this recipe is that the cookie dough freezes well for up to 3 months. I make double and triple batches of the dough and freeze it for later.
To do this, once the dough is chilled for two hours, remove it from the fridge and scoop the dough onto a cookie sheet like you would if baking right away. The dough does not have to be spaced as much, the dough can be almost touching.
Cover the cookie dough with plastic wrap and freeze for one hour. After the hour, remove the pan from the freezer and place the cookie dough in freezer bags for baking later.
I like to add the name and the baking instructions to the bag so that our teenagers can bake them when they get a craving or have friends over. Baking will take usually an additional 2 minutes if the dough is frozen.
Andes Mint Chocolate Chip Cookies
- ¾ cup butter, room temperature
- 1¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ cup semi sweet chocolate chips
- ¾ cup Andes Mint Thins, chopped, measured after chopping
- Using a stand mixer or electric mixer, cream the butter and sugar together until smooth and creamy
- Beat in egg and vanilla, until smooth
- Add flour, cornstarch, baking soda and salt, and stir until just combined.
- Fold in chocolate chips and Andes Mint Thins
- Cover and refrigerate for minimum 2 hours or overnight
- Preheat oven to 350°F and line a cookie sheet with parchment paper
- Using a cookie scoop or tablespoon, scoop dough onto parchment paper lined cookie sheets, about 1½ inches apart
- Bake in preheated oven for 12-14 minutes, cookies will still look a little wet in the center
- Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling
- Store in an airtight container at room temperature for up to 5 days