If you have a soft spot for mint and chocolate combos, then you are in for such a delightful treat with this Soft and Chewy Andes Mint Cookies Recipe. Imagine biting into a cookie that offers that perfect balance of soft, chewy texture with bursts of refreshing mint and rich dark chocolate goodness in every bite. These cookies aren’t just any cookies—they are a delicious, melt-in-your-mouth experience that perfectly captures the cozy joy of homemade baking. Whether you’re craving a sweet afternoon pick-me-up or want to impress friends with a homemade dessert, this recipe is a total winner.
Ingredients You’ll Need
The magic behind the Soft and Chewy Andes Mint Cookies Recipe lies in simple, wholesome ingredients that work together to create the perfect texture and flavor. Each component plays a key role—whether it’s the butter for richness, brown sugar for moisture and chewiness, or the signature Andes mint baking chips bringing that unmistakable minty charm.
- 1 cup butter (softened, 2 sticks): Provides the creamy fat base that yields soft, tender cookies.
- 1 cup granulated sugar: Adds sweetness and helps with cookie structure and spreading.
- 1/2 cup brown sugar (packed): Keeps cookies moist and chewy with a subtle caramel note.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet aroma.
- 2 large eggs: Bind ingredients together and add to the cookie’s soft texture.
- 3 cups flour (spooned and leveled): The foundation that gives the cookie body.
- 1 1/2 teaspoons baking soda: Leavens the cookies, making them light but chewy.
- 1 tablespoon cornstarch: Adds tenderness and softness to the dough.
- 3/4 teaspoon kosher salt: Balances sweetness and enhances the chocolate and mint flavors.
- 10 ounce mint baking chips (Andes creme de mente baking chips): Critical for authentic mint flavor and melty pockets of yum.
- 1 cup dark chocolate (chopped): Deepens the chocolate flavor and adds rich, gooey bites.
How to Make Soft and Chewy Andes Mint Cookies Recipe
Step 1: Get your oven and baking sheets ready
Start by preheating your oven to 350 degrees Fahrenheit and lining your baking sheets with parchment paper or silicone mats. This ensures your cookies will bake evenly and come off the tray effortlessly.
Step 2: Cream the butter
Beat the softened butter until smooth and creamy. Make sure to scrape the sides and bottom of your bowl often — this step is where your cookies get their softness and richness.
Step 3: Mix in sugars until fluffy
Add the granulated and brown sugar to the creamed butter. Beat the mixture for a couple of minutes until it’s light and fluffy, capturing lots of air that will make your cookies tender and soft.
Step 4: Add vanilla and eggs
Next, incorporate the vanilla extract and eggs. Mix thoroughly while scraping the bowl sides to combine everything evenly—this will give your dough the perfect consistency.
Step 5: Prepare your dry ingredients
Place the flour in a separate bowl and sprinkle the baking soda, cornstarch, and kosher salt on top. Stir these dry components together to prevent clumps, ensuring an even rise and tender crumb in the cookie.
Step 6: Combine dry ingredients with wet
Mix the dry flour mixture into your butter and egg mixture on low speed. Stop once there are still a few streaks of flour visible; you want to avoid overmixing, which could toughen your cookies.
Step 7: Add your chocolate and mint chips
Reserve about 1/4 cup of Andes mint chips for topping later. Then stir the rest along with the chopped dark chocolate gently into the dough, distributing the minty, chocolatey goodness without overworking the batter.
Step 8: Shape your cookies
Use a cookie scoop or spoon to shape the dough into balls about 1 1/2 to 2 inches in diameter. Place them on your lined baking sheets, spacing them about 2 inches apart for proper spreading.
Step 9: Bake carefully
Bake for 10-11 minutes, or until the edges are set but the centers still look slightly shiny. This is key for achieving that coveted chewy center, so beware of overbaking as they will finish cooking on the sheet.
Step 10: Create that ultra-chewy center
Right after pulling the cookies out, gently push the edges toward the center using two spoons or a spatula edge. Perform this within the first 60 seconds to keep the edges soft and fudgy—this little trick takes the Soft and Chewy Andes Mint Cookies Recipe to the next level.
Step 11: Add topping while still warm
Sprinkle reserved Andes mint chips and extra chopped dark chocolate on top of your hot cookies. The residual heat will melt them slightly, adding an irresistible finishing touch.
Step 12: Cool and enjoy
Let the cookies set on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely—or sneak a few warm bites, because these melt-in-your-mouth cookies are heavenly when fresh!
How to Serve Soft and Chewy Andes Mint Cookies Recipe
Garnishes
To make your cookies look as amazing as they taste, garnish with extra Andes mint chips or dark chocolate shavings. Fresh mint leaves can add a pop of green and reinforce that minty vibe, effortlessly elevating your dessert presentation.
Side Dishes
Pair these minty delights with a glass of cold milk or a hot mocha for a double chocolate sensation. Alternatively, a scoop of vanilla ice cream on the side creates a dreamy contrast of warm cookies and cold creaminess.
Creative Ways to Present
Turn your Soft and Chewy Andes Mint Cookies Recipe into cookie sandwiches by spreading peppermint-flavored buttercream or chocolate ganache between two cookies. Serve them alongside peppermint bark in a holiday dessert platter for a festive touch that’ll wow guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They remain soft and delicious for 2 to 3 days, so your kitchen will smell just as inviting if you save some for later.
Freezing
You can freeze unbaked cookie dough balls for up to a month. Just thaw them in the refrigerator overnight before baking. Likewise, baked cookies freeze well—store them in a freezer-safe container, separated by parchment paper to prevent sticking.
Reheating
To enjoy your cookies fresh-baked taste again, gently warm them in the microwave for about 10-15 seconds or in a low oven setting. This brings back the softness and helps melt any chocolate bits, reviving that Soft and Chewy Andes Mint Cookies Recipe magic.
FAQs
Can I substitute regular chocolate chips for Andes mint baking chips?
Absolutely! While the Andes chips give that unique minty flavor, using regular white or semi-sweet chocolate chips with a touch of peppermint extract can work as a tasty alternative.
What makes these cookies so soft and chewy?
The combination of brown sugar, cornstarch, and the technique of pushing the cookie edges inward right after baking creates that signature soft, chewy texture that sets this Soft and Chewy Andes Mint Cookies Recipe apart.
Why do I need to reserve some Andes chips for topping?
Adding some chips on top while the cookies are hot melts them just enough for that beautiful, glossy finish and extra bursts of mint flavor in every bite.
Can these cookies be made gluten-free?
Yes, you can swap the all-purpose flour with a gluten-free blend that includes xanthan gum for similar results, but be mindful that texture might vary slightly.
How long do these cookies keep their freshness?
Stored properly in an airtight container, these cookies maintain their soft and chewy nature for up to 3 days at room temperature, making them perfect for quick baking sessions and immediate indulgence.
Final Thoughts
This Soft and Chewy Andes Mint Cookies Recipe is an absolute joy to make and an even greater joy to eat. If you love cookies that are bursting with minty chocolate flavor and have that perfect, indulgent chewiness, you owe it to yourself to try this recipe. Trust me, once you bake these, they’ll become a favorite go-to treat that you’ll want to share with all your friends and family.
