Andes Mint Chocolate Chip Cookies

These Andes Mint Chocolate Chip Cookies are perfectly soft and chewy – and packed with delicious chocolatey-minty Andes flavor!

I’ll admit, I have a lot of favorites when it comes to sweets, but Andes Mints are one of my favorite favorites.  😉 The problem is… if I buy a bag of Andes Mints, I can easily sit and eat the whole bag without even realizing it. Especially if I’m working or watching TV… they’re gone before I know it.

It’s embarrassing.

Anyway… today I’m combining two of my favorite things. Andes Mints and Chocolate Chip Cookies…

Andes Mint Chocolate Chip Cookies

And this is no willy-nilly combo. These are amazingly soft and delicious and chewy cookies.  If you start eating them right out of the oven, the melty goodness of the Andes Mint Chips might have you eating way more than you should. 🍪🍪🍪

I know most people usually think of minty desserts like this around the holidays, but I’m being a rebel and baking them in the spring. But you better believe I’ll be baking these again for Christmas… and maybe a dozen times before then. Ha!

So let me give you the quick rundown on these cookies. There are no surprise ingredients – just a perfect combination of your basic cookie ingredients with a double does of chocolate: semi-sweet chocolate chips and Andes Mints Creme de Menth Baking Chips.

Andes Mints Chocolate Chip Cookies Ingredients

• 3/4 cup butter, softened to room temperature
• 1 egg
• 1 egg yolk
• 1/2 cup granulated sugar
• 1 cup packed brown sugar 
• 1 tbsp. vanilla extract
• 1/2 tsp. baking soda
• 2 cup flour
• 1/2 cup Andes Mints Creme de Menth Baking Chips
• 1/2 cup semi-sweet chocolate chips

And here’s how to make them:

Preheat the oven to 350°F and start by combining the softened butter, egg, egg yolk, vanilla extract, and sugars.

With that all mixed up, then fold in the flour and baking soda.

Add in the chocolate chips and Andes Mints Creme de Menth Baking Chips.  

Stir until well combined, then place the dough in the fridge to firm up for about 15-20 minutes.

I like to use a silicone baking mat on my cookie sheet for easy clean-up and 100% guarantee my cookies never stick!

Use a 2″ cookie scoop to scoop the cookie dough into balls and place 2-3″ apart on a baking sheet.

Bake 10-12 minutes.

Then enjoy them fresh out of the oven (for the BEST Andes Mint Chocolate Chip cookies!) or let them  cool and store in an airtight container. They were still amazing the next day!!

Here’s the printable recipe for you:

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