When I was a kid I LOVED Andes chocolates. They were sold at the restaurant where my mom worked for 15 cents a piece. Every time we had to pick up my mom from work or we dropped by her job, I would scour the car and the couch, lifting up seat cushions and looking in all possible nooks and crannies to find any spare change.
Then, when we arrived at the restaurant, I would proudly present all the change I had mustered up to the nice lady at counter, and she would give me shiny green rectangles of minty gold in return. Elated, I would take them home and eat them all in one sitting. Leaving only a pile of metallic green wrappers behind.
Since those days, my love for Andes has not waned, but I rarely see Andes these days so when I noticed a stack of them at my local grocery store a few years ago, almost by instinct, I bought the whole shelf.
From there, the idea of adding Andes chocolate to a chocolate cookie was obvious. What better home for Andes chocolate than a perfectly crispy and perfectly gooey thin chocolate cookie?
It turns out there isn’t a better home for Andes.
One of the challenges of food blogging is that sometimes you lose perspective on just how good something really is because you a) want it to be good b) have made it so much you’re tired of it, etc. It’s only until you have others try the recipe that you can feel fully confident in the deliciousness of your recipe.
These Andes Mint Cookies have been taste-tested by dozens of people and they have all* been raving fans. I’ve been told that these are “the best cookies ever,” “I would buy these,” and “You should open a bakery!”
My most recent taste subjects, my high school students, gave them a 4.7 rating out of 5. My husband, one of the most critical people out there, said I should call these “The best cookies in the world.” They are really that good!
So hear me out–I know some of you are already thinking, do I really need to go out and buy Andes chocolates…Couldn’t I just make these with other mint chips? And the answer to your question is- No. You really do need to go out and buy Andes. I’ve tried a few different other varieties of mint chips and mint chocolate and they are simply not the same as the cookies baked with Andes chocolate.
After all the trials, my husband and I agreed that something about Andes chocolate just works really well in these Andes Mint Chocolate Cookies. So take our word for it, and everyone who has tried these cookies, and give these recipes a go. They will conjure up all of sorts of feelings of love, warm fuzziness, and holiday cheer in you and those who try them!
A note about the Andes mints: The Andes mints are really the key ingredient here, so you want to make sure to cut up your Andes appropriately. Cut up half your Andes into really tiny pieces so that they incorporate well into your dough. There is no peppermint extract in the cookies so your mint taste is entirely dependent on the smaller Andes flakes getting dispersed evenly into the dough. The other half of your Andes can be a little bigger than chip size. Press a few of these bigger chunks into the tops of your cookie dough scoops for some lovely flecks of mint color.
*The few people that haven’t loved these cookies as much didn’t love mint to begin with so they don’t count.
Andes Mint Chocolate Cookies
Yields: 2 dozen cookies
Prep Time: 15 minutes
- ¾ cup of Andes chocolate cut into small pieces (about 5 ounces or one 28-piece pack)
- ¾ cup of flour
- ½ cup of cocoa powder
- ⅓ cup of brown sugar
- ¾ cup white sugar
- 1 egg
- ½ cup of butter
- ½ teaspoon of baking soda
- 1/2 teaspoon of salt
- ½ teaspoon of vanilla
- 1/2 teaspoon of water
- Pre-heat: Pre-heat oven to 350 degrees
- Wet ingredients: Cream butter and sugars for a few minutes until light and fluffy. Add egg, water, and vanilla. Mix until combined.
- Dry ingredients: Add flour, cocoa powder, salt, and baking soda to wet ingredients. Mix until fully incorporated. Then stir in Andes mints pieces and disperse evenly.
- Scoop: Using a small cookie scoop or a spoon, scoop dough onto cookie sheet covered with parchment paper, leaving room for cookies to spread.
- Bake: Bake the cookies for 7 minutes in the center rack of the oven, remove tray from oven and keep on baking sheet for another 1-2 minutes. Remove and allow to cool for a few more minutes.