Andes mint cookies recipe

Mint and chocolate is a combination that never gets old

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I always associate Andes mints with the Christmas holiday because my grandmother gives me a box of the goodies each year. These cookies are a great way to make use of the pieces that don't immediately get eaten!

Andes mint cookies

Makes about 4 dozen


  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup chopped Andes mints
  • 1 cup semi-sweet chocolate chips


  1. Preheat your oven to 300 degrees F.
  2. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).
  3. Beat in the egg and vanilla.
  4. Add in the baking soda, salt and then flour. Mix completely.
  5. Stir in the oats, Andes mints and chocolate chips.
  6. Scoop out 1 tablespoon of dough and form it into a ball.
  7. Place on cookie sheets 2 inches apart.
  8. Bake for 12-15 minutes, taking care not to over-bake.
  9. When done, let cool on pan for a few minutes before moving to a cooling rack to cool completely.

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