Andes Mint Chocolate Cookies (Thick & Brownie-Like!)

These Andes Mint Chocolate Cookies are thick, fudgy, and loaded with chocolate-mint flavor. Made with cocoa powder, brown sugar, and Andes mint pieces for the perfect brownie-like cookie, these are a festive holiday choice for parties and gifting!

Quick Recipe Overview

WHAT: Thick, brownie-like chocolate cookies studded with refreshing Andes mint pieces for festive chocolate mint flavor.

WHY: They’re fudgy, stay soft for days, and taste even better the next day as flavors deepen.

HOW: Cream butter and sugars, add eggs and vanilla, mix in dry ingredients, fold in mints, bake 8-10 minutes.

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Why I Love Making Andes Mint Chocolate Cookies

These chocolate cookies have become a year-round favorite in my kitchen, though they’re especially fun during the holidays. This recipe results in a cookie with incredible texture—they’re dense and fudgy like a brownie, but with that satisfying cookie bite.

I appreciate how forgiving this recipe is. The addition of corn syrup and an extra egg yolk ensures these cookies stay soft and chewy even a day or two later. In fact, they’re even better after sitting for a few hours, as the mint flavor becomes more pronounced throughout the dough.

Whether you’re baking for a cookie exchange, holiday party, or just treating yourself on a Tuesday, these mint chocolate cookies deliver every time. They look impressive with their crackled tops and studded appearance, but they’re surprisingly simple to make.

Ingredient Notes

Andes Mint Pieces: Look for Andes baking chips in the baking aisle near chocolate chips. If unavailable, unwrap and chop regular Andes mint candies into small pieces. The rectangular candies provide that perfect balance of chocolate coating and creamy mint filling.

Corn Syrup: This ingredient is the secret to keeping these cookies soft and chewy for days. It prevents them from drying out and adds a subtle richness to the texture.

Cocoa Powder: Use unsweetened cocoa powder (not hot chocolate mix). Dutch-process cocoa creates a darker color and smoother flavor, but natural cocoa powder works beautifully too.

See the recipe card below for full information on ingredients and quantities.

How To Make Andes Mint Chocolate Cookies

Step 1: Preheat your oven to 350°F. Beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. This creates air pockets that contribute to the cookie’s texture.

Step 2: Mix in the egg, egg yolk, corn syrup, and vanilla extract until fully incorporated. Scrape down the bowl to ensure everything is evenly combined. Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix just until a soft dough forms. Fold in the Andes mint pieces.

Step 3: Scoop 1 ½ tablespoon portions of dough and roll into balls. Place on a parchment-lined baking sheet, leaving 2 inches between each. Flatten each ball into a hockey puck shape using the bottom of a drinking glass or your palm.

Step 4: Bake for 8-10 minutes until edges look set and slightly cracked. Centers should still appear soft. Let cookies cool on the baking sheet.

Substitutions & Variations

Mint Alternatives

• Use chocolate mint chips if you can’t find Andes mints
• Add ½ teaspoon peppermint extract to the dough for extra mint flavor
• Substitute chopped York Peppermint Patties for a different mint experience

Texture Variations

• Add ½ cup chocolate chips along with the Andes pieces for extra chocolate
• Mix in ½ cup chopped walnuts or pecans for crunch
• Press an extra Andes mint piece on top of each cookie immediately after baking

Dietary Adjustments

• Substitute coconut sugar for brown sugar for a less refined option
• Try gluten-free 1:1 baking flour in place of all-purpose flour

What to Serve With Mint Chocolate Cookies

These mint chocolate cookies pair beautifully with:

• Hot chocolate or peppermint mochas for a double mint experience
• Vanilla ice cream to balance the rich chocolate flavor
• Cold milk (the classic cookie companion)
• Coffee or espresso for an after-dinner treat
• Mint tea for an all-mint dessert moment

For parties, arrange them on a platter with white chocolate bark, brownies, and other chocolate desserts for a chocolate-themed spread!

Storage & Reheating Tips

Room Temperature Cookies

Store cookies in an airtight container for up to 5 days. They’ll stay soft and actually improve in flavor as the mint infuses into the dough.

Refrigerator Cookie Storage

These cookies don’t need refrigeration, but if you prefer them cold, store in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.

Freezer Cookie Storage

Freeze baked cookies in a freezer-safe container for up to 3 months. Layer between parchment paper to prevent sticking. Thaw at room temperature for 30 minutes.

Freezing Cookie Dough

Freeze shaped dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Make-Ahead Cookie Dough

Prepare the dough up to 3 days in advance and refrigerate. Let it sit at room temperature for 15 minutes before scooping and baking for easiest handling.

Reheating Cookies

While not necessary, you can warm cookies in a 300°F oven for 3-5 minutes to recreate that fresh-baked experience. They’ll soften beautifully!

Similar Recipes to Try

• Double Chocolate Chip Cookies – For when you want chocolate without the mint
• Peppermint Bark Pretzels – White chocolate and crushed candy canes
• Chocolate Crinkle Cookies – Another fudgy chocolate cookie option
• Mint Chocolate Brownies – Takes the brownie-like texture even further
• Chocolate Peanut Butter Cookies – Swap the mint for peanut butter chips