As we count down the days to Christmas, I have one last Christmas cookie recipe to share with you. These Andes mints cookies always were a favorite at Christmas for my customers when I used to do custom orders. If you are a chocolate mint person, you will love these cookies.

Andes Mints were one of my favorite candies growing up, they were only for special occasions according to my mom. I am not sure why they were only for special occasions like Christmas, but that is what my Mom said. Every time I eat one now, I always think about my mom and growing up. Oh those memories.

These cookies are pretty straight forward to make, no special instructions. I do prefer to refrigerate the cookie dough, even for 30 minutes. It makes a huge difference in the baking. If you want you can add a few extra chips to the top of these cookies. I love drizzling a little extra chocolate on top of the cookies.

Merry Christmas from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 1 cup unsalted butter
• 1 cup sugar
• ½ cup brown sugar
• 2 tsp vanilla extract
• 2 large eggs room temperature
• 2 cups all purpose flour
• ⅔ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1-1 ½ cups Andes Mint baking chips
• 1 cup of Godiva chocolate chips for drizzle

Directions

1. In a large bowl whisk together flour, cocoa, baking soda, baking powder and salt, set aside.
2. Cream butter for 2 minutes on medium speed.
3. Add sugar and brown sugar and cream until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time and mix for 30 seconds after each egg.
5. Add vanilla and mix for 1minute.
6. Slowly add the dry ingredients and mix on low speed until just combined.
7. Add 1 cup of Andes Mint Baking Chips and mix.
8. Chill for at least 30 minutes or overnight.
9. Preheat the oven to 350.
10. Line cookie trays and scoop cookie dough on tray. Spacing about 2” apart.
11. Add additional baking chips to the top of cookie dough if you wish.
12. Bake for 8-10 minutes, or until the edges look firm but the center is still soft.
13. Allow cookies to cool for a few minutes before removing them from the tray to cool completely.
14. Melt the chocolate in the microwave in 20 second increments until they are melted. Drizzle chocolate on cookies.

Cookies will stay fresh for 7 days or freeze well for up to 2 months.
Cookie dough can be frozen for up to 3 months.

Tips & Recommendations

If you can find the andes mint chips go for them, I prefer them over the candy. You can substitute regular cocoa, but I only use black cocoa.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo