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close up of an andes chocolate chip cookies on a pink plate on a linen on a white marble surface

Andes Chocolate Chip Cookies

These Andes Chocolate Chip Cookies are anything but ordinary with minty chips! Learn how to make these Chocolate Chip Cookies filled with creamy, minty Andes Creme de Menthe Chips! 

  • Total Time: 22 mins
  • Yield: 36 1x


Units Scale
  • 1 cup Salted Butter, at room temperature
  • 150 grams (3/4 Cup) White Sugar
  • 150 grams (3/4 Cup) Brown Sugar
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 375 grams (3 Cups) All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 2 cups Chocolate Chips
  • 2 cups Andes Creme De Menthe Chips or Andes cut into chunks


  1. Preheat oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner.
  2. In the bowl of an electric mixer combine the butter, and sugars until nice and fluffy, about two minutes.
  3. Mix in the eggs, one at a time, and vanilla extract. Mix on medium-high for at least 2 minutes to create creamy goodness.
  4. In a small bowl combine the flour, baking soda, and salt.
  5. Slowly add the dry mixture into the wet mixture and mix until just combined. 
  6. Mix in chocolate chips and Andes chips.
  7. Using a medium cookie scoop, portion cookie dough balls onto the baking sheet, you can pack them tightly as they need to chill for 30 minutes. 
  8. Bake for 11-13 minutes. Let cool on the baking tray for 5 minutes then transfer to wire rack to cool completely.
  9. Store in an airtight container for up to 5 days.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: cookies, chocolate mint, andes mint, chocolate chip cookies, dessert, snacks

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