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Cozy Chocolate Mint Cookies with Andes Chips

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Soft, fudgy chocolate cookies studded with cool, minty Andes chips. Perfect for holiday cookie swaps, winter gatherings, or a cozy night in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (Dutch-process recommended)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup Andes mint chips
  • ½ cup semi-sweet chocolate chips (optional)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the egg and vanilla extract, and beat on low speed until just combined. The mixture may look slightly curdled; that’s normal.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add about half, mix until just combined, then add the rest. Stop as soon as the flour disappears. Do not overmix.
  6. Use a rubber spatula to gently fold the Andes mint chips (and optional chocolate chips) into the dough until evenly distributed.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 9-11 minutes. The cookies are done when the edges look set and the tops are slightly cracked; the centers will still look soft.
  9. Let the cookies rest on the hot baking sheet for 5 minutes. This is crucial for them to set properly.
  10. After 5 minutes, use a spatula to carefully transfer the cookies to a wire cooling rack. Cool completely or serve warm.

Notes

For thicker, chewier cookies, chill the dough for 30 minutes to 1 hour before baking. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For a vegan option, use vegan butter and a flax egg. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: chocolate mint cookies, Andes chips cookies, holiday cookies, easy cookie recipe, soft chocolate cookies, mint chocolate chip cookies

Find it online: https://ovenmila.com/cozy-chocolate-mint-cookies-with-andes-chips/