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Andes Mint and Chocolate Cookies

Mint & Chocolate Cookies

My wife isn’t crazy about cookies.  She will eat one if it is in front of her, but she prefers other sweets.  But cookies are part of my heritage and I knew I could make some that she would love.  One year for the holidays we decided to make goody bags in lieu of traditional gifts and I made these Andes mint and chocolate cookies.  They are the perfect holiday cookie, giving a nice alternative to peppermint everything this time of year.  Everyone gobbled them up and I had to then distribute the recipe to the rest of the family.  But the response I received from my wife was stellar.  I should have figured that, since my wife’s favorite ice cream is mint and chip.  Now, I have to limit theses cookies to the holiday season because that is all she wanted.  I had to suffer through eating these delicious mint and chocolate cookies more times a year than anyone could want.  At least she is not forcing me make and eat brussel sprouts, that crap doesn’t fly around here.

Mint & Chocolate Cookies

Mint & Chocolate Cookies

Mint & Chocolate Cookies

Mint & Chocolate Cookies

Viona’s seal of approval…

Mint & Chocolate Cookies Mint & Chocolate Cookies Mint & Chocolate Cookies Mint & Chocolate Cookies



1 1/2 cups sugar
1/2 cup + 1 Tbs. butter, melted and warm
3 oz cream cheese, cubed
1 egg
1/2 tsp. mint extract (not peppermint!)
8 drops green food coloring (optional)
2 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 bag of Andes chips (my wife picks them up at Target, but most grocery stores carry them)


Preheat oven to 350 degrees F.

Mix dry ingredients together and set aside.

In a mixer add sugar, cream cheese cubes and butter, pouring the warm butter over the cream cheese cubes as you add it.  Mix until creamed together.  Add egg, mint extract and food coloring, mix well.

Slowly pour in the dry ingredients while continuing to mix.  Mix until incorporated and dough forms.

Stir in the bag of Andes chips until well distributed.

On a cooking sheet, put dough in tablespoon sized portions.  Bake for 10 minutes for chewy cookies or 12 minutes for crunchier cookies.  Always remove from the cookie sheet to a cooking rack immediately after removing from the oven so they do not continue to cook on the bottom.  If you are trying to achieve chewy cookies, they will appear slightly underdone and will be fragile when you remove them to a cooling rack but they will firm up as they cool.

These are my wife’s favorite cookies.




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