Simple & Delicious Andes Mint Cookie Recipe

We affectionately call these “Jen’s cookies” at this house because my friend Jennifer brought these to a holiday potluck one time and they have been a must-have Christmas cookie ever since. They also are so easy to make which is good because even though it makes 4 dozen, they don’t last long.

Get ready to meet your new favorite cookie!

Simple Andes Mint Cookie Recipe

Andes Mint Cookie Ingredients

3/4 C. Butter

1/2 C. Brown Sugar

2 T. Water

2 C. Chocolate Chips (1 Bag)

2 Eggs

2.5 C. Flour

1 1/4 t. baking soda

1/2 t. salt

Andes Mint Chocolate Cookie Directions

In a microwave safe bowl, add 3/4 C. butter, 1/2 C. brown sugar, 2 T. water and 2 C. chocolate chips. Heat in the microwave for 30 seconds and then stir. Place in microwave for additional 30 second intervals, stirring in between until mixture is melted and smooth. Remove and cool.

Meanwhile, measure out 2.5 C. flour, 1 1/4 t. baking soda, 1/2 t. salt and 2 eggs.

Stir together baking soda, salt and flour in a separate bowl.

Add eggs to the chocolate mixture. Then, slowly add in the flour mixture until fully combined with chocolate.

Chill the mixture for 1 hour in the refrigerator. Then, pull out the dough out of the fridge and preheat the oven to 350 degrees. Roll into 1 inch balls. Cook for 8-10 minutes at 350 degrees. Be careful not to over bake.

Cut andes mints in half and press half into each cookie center when they come out of the oven while they cool on a cooling rack. As it melts, swirl the mint to cover the top of the cookie.

A Few Helpful Hints

Instead of traditional Andes mints, you can use peppermint baking chips. Just sprinkle them on top after baking the cookies.

If you would like to refrigerate the cookie dough over night, just place the dough on the counter for 30 minutes so it’s easier to manipulate.

This recipe yields 48 cookies. I often roll out all of the cookies and then freeze half uncooked for later.

Not An Andes Mint Fan?

The chocolate dough is a great base. You can either skip the andes mint and enjoy a yummy chocolate cookie. You can also add a rolo candy to the middle or a mini peanut butter cup.

My kid’s new favorite twist is to add a piece of Hershey’s bar and half a marshmallow. Place the Hershey’s bar as it’s melting and when nearly cooled stick the marshmallow to the chocolate.

Get Ready to Enjoy

These Andes mint cookies are a crowd pleaser. Pair it with a cup of coffee and you have the quintessential holiday snack or dessert. What are your favorite cookies to enjoy?

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Yield: 48 Cookies

Andes Mint Cookie

Andes Mint Cookies Recipe

Delicious, soft and chewy Andes mint cookies.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes


  • 3/4 C. Butter
  • 1/2 C. Brown Sugar
  • 2 T. Water
  • 2 C. Chocolate Chips (1 bag)
  • 2 Eggs
  • 2.5 C. Flour
  • 1 1/4 t. Baking Soda
  • 1/2 t. Salt


  1. Add butter, brown sugar, water and chocolate chips to microwave safe bowl and microwave for 30 seconds and then stir. Repeat 30 second intervals and stirring until melted and smooth.
  2. Combine dry ingredients - flour, baking soda and salt in a separate bowl.
  3. Add 2 eggs to chocolate mixture.
  4. Slowly add in flour mixture, folding in to chocolate mixture until well combined.
  5. Refrigerate to chill dough for one hour.
  6. Preheat oven to 350 degrees and pull batter out of refrigerator.
  7. Roll batter into 1 inch balls and cook in a 350 degree oven for 8-10 minutes. Do not overbake.
  8. Place 1/2 Andes mint on cooke when you take it out of the oven a swirl as it melts to cover the top of the cookie.


Instead of Andes mints, you can use peppermint baking chips, mini peanut butter cup, chocolate star or Rolo. Add garnish after cookies are baked.

You can freeze the dough balls to cook later, just allow to thaw before baking.

Until next time keep on keeping on with a simple purposeful life!

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simple andes mint cookies

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