There are some Christmas cookies that just feel like the holidays, and for our family, these Chewy Andes Mint Cookies are at the top of the list. We make them every December without fail, and the smell of chocolate and mint drifting through the house is our signal that Christmas has officially begun.
This recipe is one of our long-standing holiday traditions. The dough comes together quickly, the cookies stay soft and chewy for days, and the melted Andes mints on top add that perfect cool, creamy layer of mint chocolate. Even people who say they’re “not really mint dessert people” usually end up reaching for a second one.
And yes, rumor has it these are one of Santa’s favorite cookies. We’ve been leaving a plate of them out on Christmas Eve for years, and somehow there are never any left by morning. The combination of a rich, fudgy chocolate cookie with that smooth Andes mint on top is pretty hard to resist—even for grown-ups.
Why you’ll love these Chewy Andes Mint Cookies
• Perfect holiday flavor – Chocolate and mint is a classic Christmas combo, and the Andes mints give just the right amount of mint without being overpowering.
• Soft and chewy texture – These cookies bake up with slightly crisp edges and a soft, chewy center that stays that way for days.
• Simple ingredients – No fancy ingredients or complicated steps. If you can make basic chocolate cookies, you can make these.
• Great for gifting – They look pretty on cookie trays and in treat boxes, and they hold up well when packaged.
• Kid-approved (and Santa-approved!) – These are always one of the first cookies to disappear from our holiday platter.
Ways to make them your own
• Use different Andes flavors – Try the peppermint crunch, cookie crunch, or the toffee Andes candies for a fun twist.
• Add extra chocolate – Stir in a handful of chocolate chips to make them extra fudgy.
• Dress them up – Add a drizzle of melted white chocolate over the cooled cookies for a bakery-style look.
• Change the size – Make them smaller for a big cookie tray, or scoop larger cookies for a more indulgent treat. Just remember that changing the size of the cookie will also change the baking time: smaller cookies need less time in the oven, and larger cookies will need a few extra minutes to bake fully.
How we serve them
We love these cookies slightly warm, when the Andes mint is still soft and just a little melty on top. They’re perfect with a glass of cold milk, a mug of hot cocoa, or a cozy cup of coffee after dinner. They also pack beautifully into tins and boxes for neighbor gifts, teacher treats, or cookie exchanges.
No matter how many new recipes we try each year, these Chewy Andes Mint Cookies always make it onto our Christmas baking list. They’re nostalgic, festive, and incredibly easy to love. If you’re looking for a cookie that feels special but doesn’t require hours in the kitchen, this might just become a new tradition at your house too.
How To Make Chewy Andes Mint Cookies
First, gather all your ingredients.
- 3/4 cup unsalted butter
- 1 & 1/2 cups brown sugar
- 2 tablespoons water
- 12 ounces chocolate chips
- 2 eggs
- 2 & 3/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 & 1/4 teaspoons baking soda
- 24 Andes mints, unwrapped
This dough requires chilling time.
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.
Next, add the eggs, all-purpose flour, fine sea salt, and baking soda. Combine to form a dough.
Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 1 hour or overnight. If you chill the dough longer than an hour, or overnight, it will become quite firm in the refrigerator. Before scooping, let the dough sit at room temperature for a short time so it can soften slightly and is easier to work with.
Preheat the oven to 350°F degrees. Line baking sheet with parchment paper or a silicone baking mat.
Using a cookie scooper (or about 2.3 ounces of dough per cookie), form into a ball, and place on a large baking sheet lined with parchment paper or a silicone baking mat. Place cold cookie dough balls 2 inches apart.
Bake for 10 to 12 minutes.
Remove the cookies from the oven and immediately place one Andes Mint on top of each cookie. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.
FREQUENTLY ASKED QUESTIONS
Do I have to chill the cookie dough?
I am going to say YES! No matter what cookie I make, I always chill the dough before I bake. When you chill your cookie dough, the cookies always comes out thicker and chewier, you get a more enhanced flavor, and they never spread when baking.
How far in advance can I make cookie dough?
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can bake frozen cookie dough balls but the baking time will be a few minutes longer.
What brand chocolate chips should I use?
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Guittard Chocolate Chips. They are seriously the best chocolate chips in my opinion.
How do I store baked cookies?
Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
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Chewy Andes Mint Cookies
Ingredients
Directions
