The Best Andes Mint Cookies

andes mint cookie with a bite out of it with more andes mint cookies on the side

A cookie that tastes like a candy bar, in the best way possible. These Andes Mint cookies are soft, chewy, and melt in your mouth with every bite. Bet you can’t just have one.


  • 1 cup plus 1 tablespoon (140g) whole wheat flour
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (56g) unsalted butter, at room temperature
  • 1/3 cup (67g) packed light brown sugar
  • 1/4 cup (50g) white granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 9, 9g pieces Andes Mints (81g), roughly chopped


  1. Preheat the oven. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. 
  2. Combine the dry ingredients. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
  3. Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream the butter and the brown and white sugars on medium speed until light and fluffy, about 4 minutes. Add the egg and beat on medium speed until incorporated, about 2 minutes. Add the milk and mix at low speed until combined. Scrape down the sides and bottom of the bowl as needed. 
  4. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined. Using a spatula, mix in the Andes Mints.
  5. Chill the dough. Cover the dough with plastic wrap and refrigerate for at least 15 minutes, or longer.
  6. Bake. Remove the dough from the refrigerator. Scoop the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheets. Bake each sheet one at a time. Bake until the edges are light in color and the middle looks soft and gooey. Approximately 11-12 minutes bake time.  Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. 


WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing it down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

STORAGE. Store cookies in an air-tight container at room temperature for up to 4 days.