Andes Mint Chocolate Chip Cookies are a classic cookie made with a classic candy. The edges are a bit crisp but the overall cookie is perfectly chewy and filled with crème de menthe chocolate baking chips. Chocolate and mint in a chewy cookie? Sign me up!

One Andes Mint Chocolate Chip Cookie sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

Last week, I promised to share my favorite minty cookie. This is it.

Andes Mint Chocolate Chip Cookies. They may not look as novel as my husband’s favorite, Minty Cocoa Fudge Sandwich Cookies, but they deliver on all the qualities I’m looking for in a good cookie.

If you’ve been reading along, you know the drill: chewy, a little crispy, a little soft, with enough texture to really sink your teeth into it…that’s the perfect cookie texture for me.

One Andes Mint Chocolate Chip Cookie and a stack of Andes Mint Chocolate Chip Cookies  sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

This is hardly a secret recipe. It’s not even a new recipe. It’s just the recipe on the back of the Andes Mint chip bag and it’s a ONE BOWL recipe!

I didn’t change a thing. If you’ve never bought a bag , you may never have heard of them.

Or, maybe you’ve made them a bunch of times so you’re already in the know. If, by chance, you haven’t heard of them and you still haven’t found your favorite minty cookie…today’s your lucky day.

A stack of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

If you’re a fan of peppermint patties or Andes Crème de Menthe, this is sort of the cookie form of that. It doesn’t have a creamy filling, but it’s full of chocolaty minty flavor.

Because the chips are somewhat smaller and more varied in size compared to a typical chocolate chip, they almost become one with the cookie dough.

The tiny chips permeate the entire cookie so that the batter itself tastes minty. I believe that therein lies the magic of this cookie and its wonderful flavor and texture.

In fact, I’m quite certain of it because I tried this same recipe as a chocolate chip cookie to see if it could replace my tried and true favorite, Chewy Chocolate Chip Cookies.

Well, it can’t, not even close. It was worth a try though. But for a minty cookie, it’s just perfect. It’s a hundred times better than eating a peppermint patty, because it’s chewy.

A pile of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

I was trying to knock out a bunch of photos for different cookies the day I shot this, and I have to tell you, I struggled a bit with this one.

My husband’s favorite Minty Cocoa Fudge Sandwich Cookies were shot the same day and practically shot themselves, they were so easy.

But how to really capture how good this cookie is?…clearly it was too much pressure. (And I was shooting a few other “chip” cookies and feeling a bit overextended on inspiration.) 

I finally decided to just go simple and show them on piles and piles of Andes Mint chocolate chips. 

It was easily one of the most aromatic photo shoots I’ve done; I was completely enveloped in the aroma of mint chocolate. 

Heady with the minty perfume, I was feeling pretty good about the quarry full of minty chips.

Stacks of Andes Mint Chocolate Chip Cookies sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

After all, they wouldn’t be my favorite minty cookie,

One Andes Mint Chocolate Chip Cookie sitting on a bed of Andes Mint Chocolate Chips from The Merchant Baker

without the magic of those wonderful minty little chips.

 



3.5 from 2 votes
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Andes Mint Chocolate Chip Cookies

Servings 54 cookies or just over 4 dozen

Ingredients

  • 1/2 cup salted butter softened
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 10 ounce package Andes Crème de Menthe Baking Chips or Andes After Dinner Mints, chopped
  • 2 2/3 cups all purpose flour

Instructions

  1. Blend butter, sugars, baking powder, baking soda, vanilla and eggs until combined.
  2. Stir in baking chips or chopped candy.
  3. Stir in flour until incorporated.
  4. Chill at least one hour in refrigerator.
  5. Preheat oven to 350 degrees F.
  6. Drop about a tablespoon of dough onto an ungreased cookie sheet.
  7. Bake for 8-10 minutes. Cool on pan for a couple of minutes before removing to wire rack to finish cooling.

Recipe Notes

*The directions do not follow your typical cream the butter and sugar first process. It's quite strange, but you can do it in one bowl and it works, so just go with it.

*I chose to roll the dough into balls, mostly because I scooped out larger portions (2T) and then remembered I wanted to make smaller cookies. So I divided each scoop in half and then rolled those into balls, which accounts a bit for their uniform round shape. It's not necessary.

*I used light brown sugar this time because I was out of dark brown. I don't notice a major change in flavor, but I do like the slightly deeper color when I use dark brown sugar.

*They don't usually carry the chips in my regular grocery stores but Target always seems to carry them.

*Store in an airtight container at room temperature up to 3 days, freeze up to 3 months.

*(Spoiler Alert! ) You've often seen me purposefully avoid anything with hydrogenated fats. We don't buy or eat anything with hydrogenated fats, at least that we're aware of anyway. This ingredient (Andes mint chips) is probably the only exception I ever make to that rule, just once a year, because I haven't yet tried to reformulate the recipe with other ingredients that will give me the same flavor and texture. It's on my list of things to do...

Recipe from the bag of Andes Crème de Menthe Baking Chips

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