Celebrate St. Patrick’s Day by baking my delicious and easy Andes Mint chocolate cookies. These cookies are extra chewy and packed with delicious mint chocolate flavor!
It’s officially time to start getting in the St. Patrick’s Day spirit! What better way than to make these Andes mint chocolate cookies? Let’s be real… these are good any time during the year and are perfect for a mint chocolate lover (and speaking of mint chocolate lovers, you really need to check out my grasshopper bars and copycat Thin Mint cookies, too). But the little bit of green from the Andes chocolates does also make this a festive treat!
I personally loveee Andes Mints. I like to keep some on hand at all times only because I think it’s the perfect little dessert to have after dinner. They’re small, and thin, so I find them to be a great way to satisfy that mint chocolate craving.
But! Sometimes you want something a little bit more indulgent. That’s where these come in. These chocolate mint cookies are so deliciously rich. Which, as far as I’m concerned, is exactly how chocolate cookies should be! I could probably eat multiple cookies in one sitting, so it’s almost dangerous to have these in our house.
Why You’ll Love These Andes Mint Chocolate Cookies…
- This is THE cookie recipe for any mint chocolate lover. The Andes Mint chocolate in the center adds the perfect hint of minty flavor.
- The whole process of making these Andes Mint cookies really couldn’t be easier. Honestly, waiting for the dough to chill is the hardest part!
- You probably already have all of the ingredients on hand.
What You’ll Need…
- The dry ingredients: flour + unsweetened cocoa powder + baking soda + salt.
- The flavor: two types of sugar + vanilla extract.
- The fat: unsalted butter.
- For mint chocolate cookies without eggs: Bob’s Red Mill Egg Replacer.
- Top it off with: Andes Mint chocolate!
Are Andes Mint Chocolates Gluten Free?
Good news! Andes Mints ARE gluten free and they’re one of the tastiest gluten free candy options out there, as far as I’m concerned. Andes Mints are made with two thin layers of chocolate and one thin layer of creamy mint.
I was actually surprised to find that they come in a few different flavors: Cherry Jubilee, Toffee Crunch, Mint Parfait, and Peppermint Crunch. All of these flavors are gluten free 🙂 and you could technically use any flavor for this mint chocolate cookie recipe, but I always go with the original (Crème de Menthe).
How To Make Andes Mint Chocolate Cookies…
To make my easy Andes Mint cookies, you will want to start by whisking the flour, cocoa powder, baking soda, and salt. In a separate bowl, using your electric mixer, you’ll cream the butter with two types of sugar — let that run for a couple of minutes, to ensure that it’s nice and smooth.
Then you add your egg replacer and vanilla, beat for another minute, add in your dry ingredients, mix on low speed until combined… and you’re practically done!
You should plan to chill the dough in the refrigerator for at least one hour. These cookies will still spread a little bit, but the chill time is essential for deep chocolate flavor and minimal spreading.
Once the chocolate cookie dough has chilled, scoop out tablespoonfuls of dough and use your hands to roll into balls. Flatten slightly into a little disc, and arrange on a lined baking sheet a couple of inches apart. Bake on 350ºF for just about 10 minutes.
When you take the cookies out of the oven, they will still be soft and might seem like they’re not done yet… but trust me. These will continue baking on the baking sheet, so you don’t want to over-bake.
As soon as the cookies are out, place an Andes Mint chocolate right into the center of each cookie. Leave the cookies on the baking sheet to cool for about 5 minutes before transferring to a wire cooling rack. The Andes Mint chocolates will melt right into the center of the cookies. Talk about dreamy!
To store these Andes Mint cookies, you can keep them in an airtight container at room temperature for up to one week. You can also freeze these to enjoy later!
Did you make my Andes Mint chocolate cookies? Tag me on Instagram @justastastyblog and #justastastyblog.
Andes Mint Chocolate Cookies – Gluten Free, Eggless
- 1 cup (148g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 24 Andes Mint chocolates
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add prepared egg replacer and vanilla, and mix until combined. Add in the dry ingredients and mix on low speed until cookie dough forms.
- Cover and chill dough in the refrigerator for at least 1 hour. Before removing cookie dough from the refrigerator, preheat oven to 350°F and line a baking sheet with parchment paper.
- After chilling, roll dough into balls, using about 1 tablespoon of dough for each. Flatten slightly into a round disc shape. Arrange on baking sheet, a couple of inches apart. Bake 10-12 minutes.
- Immediately after removing from the oven, place an Andes Mint chocolate in the center of each cookie. You may have to use ½ a piece of chocolate per cookie, depending on the size of your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Note: this post was originally published on Just As Tasty in March 2020. I updated the post in March 2021 to include new photos and more context. I also updated the recipe card to make the instructions more clear — the ingredients and measurements did not change.