Andes Mint Chocolate Cookies Recipe

A Happy Little Accident

I first made these cookies for a bridge club meeting. I was in a big hurry. I accidentally used the whole bag of chocolate chips. I still laugh at that. It turned out to be the best mistake ever. The cookies were a huge hit.

Everyone asked for the recipe. This matters because it shows you don’t have to be perfect. Good things can come from simple mistakes. Have you ever had a happy accident in the kitchen? I would love to hear about it.

The Magic of Melting

Let’s talk about the first step. You melt the chocolate, butter, and milk together. Use a saucepan on low heat. You must stir it the whole time. This keeps it from burning.

Doesn’t that smell amazing? It fills the whole kitchen with a warm, chocolaty smell. This part is important. Melting everything slowly makes the cookie dough super smooth. It feels like you are making magic.

Getting the Size Just Right

Now, you drop the batter onto the cookie sheet. I use about two tablespoons per cookie. I am an impatient baker. I want big cookies fast. If you want smaller cookies, use one tablespoon.

Just remember to bake them for less time. This matters because cookie size changes everything. A bigger cookie is chewy in the middle. A smaller one is crispy all over. Which do you like better, chewy or crispy cookies?

The Waiting Game

The hardest part is waiting for them to cool. I know, it is so tempting to eat one right away. But you must be patient. If you put an Andes Mint on a hot cookie, it will turn into a puddle.

I learned this the hard way. I once made a batch of minty puddles. They still tasted good, but they looked funny. Wait until the cookies are just warm to the touch.

Sharing the Sweetness

These cookies are perfect for sharing. I love making them for new neighbors. It is a sweet way to say hello. Food is a language everyone understands.

It connects us. Who will you share your first batch with? A friend, a teacher, your family? Making food for others is a simple act of kindness. It makes the world a little sweeter, one cookie at a time.

Ingredients:

Ingredient	Amount	Notes
All-Purpose Flour	1 cup
Butter	1/2 cup	If cold, cut into cubes
Sweetened Condensed Milk	1 can (14 oz)
Nestle Dark Chocolate Morsels	1 bag (10 oz)
Andes Mint Baking Chips	1/4 cup	Or 8-10 Andes Mints

My Magical Andes Mint Cookies

These cookies are pure magic, my dear. They remind me of my grandson, Leo. He calls them his “magic minty clouds.” I still laugh at that. The recipe is wonderfully simple. You just melt everything together in one pot. Doesn’t that smell amazing? It fills the whole kitchen with joy.

Here is how we make our magic together. Step 1: First, get your oven nice and warm. Heat it to 350 degrees. Then find your favorite saucepan. Put the chocolate, butter, sweet milk, and mint chips inside. Stir it all over low heat until it becomes a smooth, shiny river.

Step 2: Now, we add the flour. Pour in a half-cup at a time. Stir until it disappears into the chocolate. The dough will get thick and fudgy. This is the fun part! (A hard-learned tip: If your butter is cold, cut it into little cubes first. It melts much faster that way.)

Step 3: Time to make our cookie shapes. Drop big spoonfuls onto a greased pan. I use two tablespoons because I am impatient for a big cookie. If you make smaller ones, they will bake quicker. Can you guess what happens if you put a mint on top too soon? Share below!

Step 4: Bake them for just nine to ten minutes. They will look soft when they come out. That is perfect! Let them cool completely on the pan. This is the hardest part, waiting. But it is worth it, I promise.

Step 5: Finally, the grand finish. Once the cookies are cool, place an Andes Mint on top. See how it sits there perfectly? If you do it while they are warm, you will have minty puddles. I may have learned that the messy way once!

Cook Time: 9–10 minutes
Total Time: 25 minutes
Yield: About 18 cookies
Category: Dessert, Cookies

Let’s Get Creative!

This recipe is like a blank canvas. You can paint it with so many fun flavors. I love to play around in the kitchen. Here are a few of my favorite twists on our minty friends.

The Peppermint Crunch: Swap the mint chips for crushed candy canes. It makes them so festive for the holidays.

The Nutty Buddy: Stir in a handful of chopped walnuts or pecans. It gives a nice little crunch in every bite.

The Orange Dream: Add a teaspoon of orange zest to the dough. Chocolate and orange are a match made in heaven.

Which one would you try first? Comment below!

The Perfect Little Treat

These cookies are wonderful all on their own. But sometimes, you want to make them extra special. I like to serve them on my blue china plate. It makes the dark chocolate look so elegant.

For a real treat, place one on a small pool of vanilla custard. You could also just have a big glass of cold milk. That is my grandson’s preferred way. For the grown-ups, a small glass of peppermint schnogg is a cozy pairing. A cup of hot peppermint tea is lovely for everyone.

Which would you choose tonight?

Keeping Your Minty Cookies Fresh

These cookies are best friends with your freezer. Let them cool completely first. Then place them in a single layer inside a container.

You can freeze them for a whole month. I once put warm cookies in a tin. The next day, they were a sticky mess. Learning to wait is important.

This matters because a little planning saves treats. You can always have a sweet bite ready. It makes busy days feel special.

You can also double the batch. Just freeze half the dough for later. Have you ever tried storing it this way? Share below!

Easy Fixes for Cookie Troubles

Sometimes cookies spread too much. Your butter might have been too soft. I remember my first batch looked like one giant cookie.

If your mints melt into puddles, the cookies are too hot. Let them cool on the pan. This patience gives you a perfect minty top.

Your batter might seem too thick. Just keep stirring in the flour. It will come together. This matters for your cooking confidence.

Fixing small problems makes you a better cook. It also makes your food taste wonderful. Which of these problems have you run into before?

Your Cookie Questions Answered

Q: Can I make these gluten-free? A: Yes. Use your favorite gluten-free flour blend. It works just as well.

Q: Can I make the dough ahead? A: Absolutely. Keep it in the fridge for two days. Fun fact: Chilled dough often makes chewier cookies!

Q: What if I don’t have baking chips? A: Chop up eight to ten regular Andes Mints. They will taste the same.

Q: Can I make a smaller batch? A: You can cut all the ingredients in half. It is very easy to do.

Q: Is the mint on top needed? A: No, it is optional. The cookies are delicious all on their own. Which tip will you try first?

Bake With Love From My Kitchen to Yours

I hope you love baking these cookies. They always make my kitchen smell wonderful. Sharing them with family is the best part.

I would love to see your creations. Your cookies will look beautiful. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time with me today. I hope you have a sweet, happy day in your kitchen.

Happy cooking! —Grace Ellington.