Andes Mint Chocolate Chunk Cookies

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
36 cookies
18 min

Big, thick, chewy chocolate cookies jam packed with chunks of mint chocolate, these Andes Mint Chocolate Chunk Cookies are perfect for kicking off your holiday baking, or any other time of the year!

I’ve been a mint chocolate girl all my life. It’s one of my all-time favorite flavor combos. My freezer is almost always stocked with mint chocolate chip ice cream, but now it will also be stocked with a bag of froze mint chocolate cookie dough as well!

These cookies are a deep dense chocolate, full of a combination of chopped Andes mints and chunks of semi-sweet chocolate for a triple chocolate cookie that’s sure to please any mint chocolate lover in your life. And if you don’t like mint, you can leave the Andes out, and just double the chocolate chunks for a chocolate cookie that’ll knock your socks off!

Shopping List for Andes Mint Chocolate Cookies


Granulated sugar


Pure vanilla extract

All-purpose flour

Cocoa powder

Baking soda


Andes mints

Semi sweet chocolate chips or chunks


Andes Mint Chocolate Chunk Cookies
Recipe details
  • 36  cookies
  • Prep time: 8 Minutes Cook time: 10 Minutes Total time: 18 min
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Andes Mint Chocolate Chunk Cookies
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of Andes mints, roughly chopped (plus extra for topping the cookies)
  • 1 cup semi-sweet chocolate chunks or chips
To Make Andes Mint Chocolate Chunk Cookies
Preheat oven to 350 and line a baking sheet with foil.
In a large bowl, stir together flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
Add the eggs and vanilla and stir to combine.
Add the flour mixture to the wet ingredients and mix until just combined.
Add the chopped mints and chocolate chunks and mix.
Scoop out 2 tablespoons worth of dough, and and drop onto the prepared baking sheets, 12 per sheet.
Bake for 8-10 minutes, until cookies are just set.
Cool on the sheet for a minute or two before transferring to a wire baking rack to cool completely.
  • To freeze any leftover dough, scoop out two tablespoonfuls of dough and lay them out on a baking sheet as if you’re going to bake them – then freeze them for an hour. At that point, you can transfer the frozen dough balls to a freezer safe bag or container. This way, you wont have to wait for the dough to thaw before you scoop it out, and you can have cookies whenever!
Sara's Tiny Kitchen
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  • Trixie Liebowitz Trixie Liebowitz on Dec 15, 2022

    These were delicious. Baked at 9 minutes they were soft and fudgy. Last tray I did at 11 minutes and they were crispy outside and soft inside. Yummy either way. Will make again.