Andes Mint Cookies

Name: Andes Mint Cookies
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 18 servings
Ingredients: 1 1/3 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 7 tablespoons unsalted butter softened; 1/2 cup granulated sugar; 1/3 cup light brown sugar packed; 1 large egg; 1 teaspoon vanilla extract; For icing; 6 tablespoons unsalted butter softened; 1 1/2 cups powdered sugar sifted; 1 teaspoon peppermint extract (sub half vanilla for softer mint); 1/8 teaspoon salt; Green food coloring optional; Andes chocolate chips for topping (can swap mini semisweet chips)

By Emma

Certified Culinary Professional

Published on 07 February 2026 • Recipe tested & approved

Chocolate cookies with cooling mint icing topped with Andes chips. Cocoa and baking soda bring a tender crumb; butter and sugars whipped to airy lighten dough. Egg binds but don’t overbeat or dough tightens. Flatten dough balls—cookies bake evenly that way. Icing blends butter and sugar with extract for that mint punch. Sprinkle toppings before icing firms. Bake till edges set but centers soft, cooling on racks preserves chewiness. Visual cues guide doneness more than clocks here. Sub pineapple extract for twist or coconut oil for dairy-free attempt. Tweak sugar type based on mood. Recipe tweaked for timing, ingredient tweaks preserve integrity while shifting flavors.

Prep: 17 min

Cook: 18 min

Total: 35 min

Servings: 18 servings

#dessert #cookies #mint #chocolate #baking tips #holiday treats

Dark, slightly fudgy cookies—mint icing smooth and bright like a shot of freshness after rich chocolate. Always found that flattening dough balls made all difference; no more half raw middles or dry edges. Whipping sugars and butter long is the secret for fluffy bite, not dense chew. From past trials, I swapped raw sugar for brown once unpredictably; loaf came softer but less snap around edges. Peppermint extract—use sparingly or it smacks your tongue. Andes chips melt just enough under icing, stuck right in before frosting sets. Baking times vary; eyes and touch beat the clock here. Avoid browned edges completely unless you’re into bitter mint surprise. It’s about contrast and timing, not just measurements.

Ingredients

1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons unsalted butter softened
1/2 cup granulated sugar
1/3 cup light brown sugar packed
1 large egg
1 teaspoon vanilla extract
For icing
6 tablespoons unsalted butter softened
1 1/2 cups powdered sugar sifted
1 teaspoon peppermint extract (sub half vanilla for softer mint)
1/8 teaspoon salt
Green food coloring optional
Andes chocolate chips for topping (can swap mini semisweet chips)

About the ingredients

Flour type matters. All-purpose standard, but cake flour softens crumb if you want more delicate. Cocoa powder—no substitutes for Dutch process if you want richness, natural powder shifts color and acid balance, tweak baking soda accordingly. Butter at room temp, soft but not greasy, lets sugars aerate. Granulated plus brown sugar balances chew and crisp. Egg binds but don’t overbeat or gluten tightens cookie. Peppermint extract can be swapped with diluted spearmint for softer profile or vanilla for mild twist. Powdered sugar sifted prevents grainy frostings. Andes chips, the classic topping, yield mint and cream melt together just right; mini semisweet chips a handy stand-in with less sweetness. For dairy-free, coconut oil sub okay, but textural change guaranteed.

Method

For the cookies

Heat oven to 345°F—my tried temp for a tender edge. Line sheet with parchment. No direct greasing needed; no sticking, plus easy cleanup.
Mix flour, cocoa, baking soda, and salt in a bowl. Whisk 'til well blended; clumps mean uneven flavor. Important step for even sweetness and rise.
Cream butter and sugars with paddle attachment or hand mixer—beat until lighter in color, fluffy. Takes about 3-4 minutes. Pauses let air in; no shortcuts here.
Add egg and vanilla. Beat 'til just combined. Overdoing makes greasy dough or tough cookies, so keep an eye.
Fold in dry mix—don’t overwork! Just until no flour streaks remain. Overmix activates gluten—chewy turned rock hard.
Scoop heaping 1-ounce portions onto the sheet; 2-inch gaps minimum. Dough balls should be round but barely flattened—flatten later.
Press each ball gently with palm or bottom of a floured glass—flatten about 1/2 inch thick to ensure even bake. Skip this, and centers stay mushy while edges crisp.
Bake 9-14 minutes depending on your oven. Edges firm and just turning matte, centers soft but not slouchy—poke gently for spring back. Browning ruins mint impression.
Remove sheet. Cool cookies 5 minutes right there; then shove onto wire racks. Hot cookies too soft to move. Cookies firm up while cooling, no breaking now.

For the icing

Beat butter, powdered sugar, extract, and salt until creamy and combined. Don't overbeat or get grainy; smooth but not too loose—hold pipe shape.
Toss in green coloring if you like that holiday tint.
Fill piping bag with #12 tip (or a zip bag with corner cut). Swirl icing from center outward or just spread with spatula.
While still tacky, scatter Andes chips or mini chips. Press chips lightly so they stick well but don’t get buried.
Let icing set at room temp—should be firm but yielding after 30 minutes.
Store cooled, iced cookies in airtight container layered with parchment to avoid sticking.
Final tips: Butter cold? Warm slightly but don’t melt, or lose that airy texture. Flours vary; adjust slightly if dough is crumbly—add teaspoon milk or cream. No Andes chips? Peppermint candy bits crushed work. Got overbaked edge? Wrap cookies with kitchen towel dampened a bit overnight; softens edges. Always smell your cocoa—rancid powder ruins the whole batch. Peppermint extract too strong? Cut with extra vanilla or almond to mellow harshness.

Cooking tips

Whip butter and sugars until fluffy—that’s your air bubble base, don’t rush. Incorporate egg and vanilla carefully; too much beating toughens dough. Folding dry ingredients carefully avoids over-glutenization; visible streaks gone is your sign. Flattened dough balls mean even browning, not too flat or tough. Bake watching edges—matte firm but centers still soft; poke lightly for springiness test. Overbaking + browning kill chocolate-mint balance. Cool half on sheet—hot cookies fragile when moved. Icing mixed until just creamy, not runny; too much beating can aerate frosting excessively, making it unstable. Pipe or spread method preference; while still tacky, sprinkle toppings quick so they stick but don’t sink. Store airtight, layering parchment, keeps icing intact. If edges dry, damp towel overnight softens cookies—a trick from past batch misfires. Adjust for oven variation and elevation with shorter cook times and air adjustments.

Chef's notes

💡 Butter and sugars whipped to fluff, takes 3-4 minutes minimum. Air bubbles trap moisture, aids rise and tenderness. Don't rush this step; skip, and cookie texture shifts from soft chew to dense.
💡 Flatten dough balls after scooping, about half inch thick. Skipping flattening means centers stay gummy, edges dry too fast. Palm press or use floured glass base. Watch dough consistency, adjust flour or milk slightly if crumbly.
💡 Bake temps vary, 345°F is my tested sweet spot. Watch cookies closely 9-14 min. Edges matte and firm but centers soft signal done. Poke test: gentle pressure should spring back without breaking surface.
💡 For icing, avoid overbeating or frosting becomes grainy or runny. Must hold shape in piping or spreading without sliding off the cookie. Add green coloring if seasonal, but optional. Peppermint extract diluted with vanilla softens sharp edges.
💡 Substitutions: cake flour softens crumb more than AP flour. For dairy-free, swap butter with coconut oil but expect textural changes. No Andes chips? Crushed peppermint candies or mini semisweet chips work. Timing and texture cues still rule.

Common questions

How to know cookies are baked right?

Edges matte firm, centers soft but bounce back to touch. Avoid browning, smells change if overdone. Timing alone lies, sensory cues better.

Can I swap vanilla for another extract?

Yes, almond mellows peppermint, spearmint dilutes intensity. Vanilla half measure smooths mint punch without losing flavor balance. Mix and match but test batches.

What if dough is too crumbly?

Add a teaspoon milk or cream gradually. Flour varies by brand and humidity. Overmixing dries dough more. Fold gently, watch texture carefully before baking.

How to store cookies after baking?

Airtight container best with parchment layers prevents sticking. Room temp preferred; fridge alters chew. For softer edges, wrap damp towel overnight. Freeze dough balls for later bake.