Chocolate and mint are the perfect pair in this cookie recipe! Try these Andes Mint Chocolate Cookies this holiday season. A soft chocolate cookie with pieces of Andes candy inside, topped with a peppermint and white chocolate drizzle.
This post contains affiliate links. I make a small commission from purchases made through these links. Thank you!
The holiday season is my favorite time of year for many reasons, but baking is close to the top of the list!
This year I’ve created a new recipe that is already a favorite at my house. I’ve made several batches already! I’m sure these Andes Mint Chocolate Cookies will be a favorite of yours this holiday season, too.
Every year I join in with a group of blogging friends to share cookie recipes during The Sweetest Season Cookie Exchange. If you are looking for some new recipes to try this year, you’ve come to the right place! Be sure to check out all the cookie recipes here. We will be adding to this list throughout the week.
Alright, let’s talk more about these cookies now!
Peppermint and chocolate is one of my favorite combinations for holiday desserts. It works perfectly in this cookie!
This recipe start with a soft, rich chocolate cookie. It’s studded with Andes baking pieces (find them in the baking aisle!) and topped with a fancy peppermint and white chocolate drizzle.
These beautiful cookies are sure to impress, whether you make them for a cookie exchange, holiday party, or to give as gifts.
You don’t have to be an artist to create a pretty drizzle, either. I scooped my melted chocolate into a piping bag and used that to create a neat drizzle. But if you want to save time, drizzle using a spoon or a whisk.
I’ve found that this recipe is so easy to double or triple, so it’s great for bringing to a Christmas cookie exchange.
[Tweet “I’m kicking off my holiday baking with these Andes Mint Chocolate Cookies from @aSavoryFeast!”]
I’ve lost count of how many times I’ve made this recipe! My friends and family request it all the time.
How to Make these Andes Mint Chocolate Cookies Gluten Free
These cookies can easily be made gluten free if you need to! I used the same amount (1 cup) of Bob’s Red Mill Gluten Free All Purpose Baking Flour instead of the regular flour called for in the recipe. I didn’t change any other ingredients. They tasted almost exactly the same!
More Christmas Cookies!
Be sure to pin the image below to save for later!
Andes Mint Chocolate Cookies
Chocolate and mint are the perfect pair in this cookie recipe! Try these Andes Mint Chocolate Cookies this holiday season. A soft chocolate cookie with pieces of Andes candy inside, topped with a peppermint and white chocolate drizzle.
Ingredients
For the cookies:
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups Andes baking pieces
For the drizzle:
- 1 cup white chocolate chips
- 2-3 drops peppermint extract
- 2 tablespoons heavy cream (or milk)
Instructions
For the cookies:
- In the bowl of a stand mixer, beat the butter. Add in the brown sugar and white sugar and beat until combined. Mix in the vanilla and egg until combined.
- In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
- Add the dry ingredients into the wet a little at a time, stirring until completely mixed together.
- Use a rubber spatula to mix in the Andes baking pieces.
- Roll the dough into 1-inch ball and refrigerate in a covered container for an hour.
- Preheat the oven to 350 F. Place the dough balls a couple inches apart on ungreased cookie sheets. Bake for 10 minutes. Don't overbake or they will get too hard and crunchy. Let cool on the pan for a couple minutes before transferring to a wire rack to cool completely.
For the drizzle:
- Once the cookies are cool, place the white chocolate chips in a double boiler to melt. As they begin to melt, stir in the peppermint extract and heavy cream. Continue to stir until the chips are melted and creamy.
- Drizzle the melted chocolate over the cookies. I used a piping bag to create a neat drizzle, but using a spoon to drizzle will work as well.
- Place the cookies in the freezer for a couple minutes to harden the chocolate.
- Store cookies in a covered container on the counter.
Notes
Gluten Free Instructions: These cookies can easily be made gluten free if you need to! I used the same amount (2 cups) of Bob's Red Mill Gluten Free All Purpose Baking Flour instead of the regular flour called for in the recipe. I didn't change any other ingredients. They tasted almost exactly the same!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 225mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g
The nutritional information provided on A Savory Feast recipes is an estimation, the exact values may change depending on the type and brand of ingredients you choose.
Leanne | Crumb Top Baking says
I buy Andes Mints every year for stocking stuffers, but I’m definitely going to have to buy an extra bag this year to make these cookies! Yum!
Jenna Owens (@aSavoryFeast) says
You definitely should!
Madison says
Steven would LOVE these! He loves chocolate and mint together.
Jenna Owens (@aSavoryFeast) says
I think you should make them for him! 🙂
Erin says
Peppermint and chocolate is my favorite this time of year, too! And I have a feeling these cookies will not last long in my house because chocolate + Andes Mints = heavenly!
Thanks so much for participating in this year’s Sweetest Season Cookie Exchange! This has been so much fun and seeing so many gorgeous cookies has me excited for ALL THE BAKING this year!
Jenna Owens (@aSavoryFeast) says
It’s a winning combo for the holidays! Enjoy.
Julie | Bunsen Burner Bakery says
Yessss I see we were on a similar vibe for our Sweetest Season cookies — Andes mint baking chips are the BEST this time of year! Love that beautiful drizzle!
Sheila @ Life, Love, and Good says
Thee sound perfect for a cookie swap! Yum!
Jenna Owens (@aSavoryFeast) says
I think they would be a hit at a cookie swap!
LeAndra says
Andes mints are one of my favorite things. I love how you dolled these up with a white chocolate drizzle.
Jenna Owens (@aSavoryFeast) says
I think you will be a huge fan of these cookies!
Vanessa | Zest & Simmer says
I am SO into the chocolate and mint this year. These cookies would be perfect for cookie trays or swaps. Or maybe I’ll make them and eat them all myself 😉
A Savory Feast says
I won’t judge if you keep them all for yourself! 😉