Double Chocolate Andes Mint Cookies are made with melted bittersweet chocolate, cocoa powder, and a whole package of Andes Mints for a deeply chocolatey, chewy cookie. They are easy to make, done in 20 minutes, and one of the best indulgent wintry treats.
The trick to a truly great chocolate cookie is to limit the flour (in this case there is none) and use high-quality chocolate and cocoa powder.
I find that often when you eat chocolate cookies or chocolate cake if you were to close your eyes and take a bite you might not even know you were eating chocolate. To me, chocolate cookies hardly ever taste like chocolate (and chocolate cake even less often).
These cookies, however, include nothing but chocolate. They are flourless chocolate cookies. Instead of using flour, I’ve used only cocoa powder, and with the added melted bittersweet chocolate you are getting the taste of chocolate through and through. The minty Andes candies add to the extra chocolatey cookies, are a great match and make for a nice festive treat. These Chocolate Chip Cafe Cookies also use lots of chocolate but in the form of high-quality chocolate baking bars.
Another dessert that is super easy and quick to make and uses all high-quality chocolate and no flour is this Flourless Chocolate Cake. Great for entertaining, or the holidays, or a date night at home. For a classic brownie, which is not all that dissimilar from a flourless chocolate cake are these Double Fudge Brownies. They are more chewy, fudgy, and rich with plenty of butter and an extra egg yolk for richness.
Double Chocolate Andes Mint Cookies Ingredients
Below are the ingredients needed to make Double Chocolate Andes Mint Cookies.
- Butter: I use salted butter.
- Granulated Sugar: For sweetness.
- Dark Brown Sugar: For chewiness and a subtle hint of molasses flavor.
- Eggs: Large eggs.
- Bittersweet Chocolate Chips: Use high-quality chocolate. I recommend either Ghirardelli or Guittard.
- Cocoa Powder: Use high-quality cocoa powder. I recommend Guittard which can be found in Whole Foods or online. If you are not able to find Guittard, I recommend Ghirardelli.
- Baking Soda: For leavening.
- Baking Powder: For leavening.
- Salt: To bring out the chocolate flavor and contrast with the sweetness.
- Andes Candies: Adds mint flavor, texture, and provides structure to the cookie.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.
See the recipe card for full information on ingredients and quantities.
High-Quality Chocolate and Cocoa Powder
It is important to use high-quality chocolate and cocoa powder. While more expensive, it makes a huge difference. When melting bittersweet chocolate (or any type), high-quality chocolate will melt more easily turning into a shiny smooth pool of chocolate. This beautiful pool of chocolate is mixed right into the cookie dough batter to create an intensely chocolate flavor. Lower-quality chocolates do not melt well and can be lumpy. High-quality chocolates also taste significantly better.
I recommend both Ghirardelli and Guittard, which can be found at Target, Whole Foods, or online.
Expert Tip: Use high-quality chocolate and cocoa powder for extra rich and deeply chocolatey cookies.
Andes Mint Candies
Andes Mint Candies are usually easy to find around the holidays in grocery stores or in Target. You may need to look in the holiday section of the store.
Adding Andes mint candies adds a bright mint flavor and structure to the cookie. If you make the cookies without the Andes mints both the flavor and the structure of the cookie will fall flat. The cookie dough batter coats the chopped Andes mints creating a thicker cookie that does not spread as much. If you do not have Andes mints or choose to skip them, be sure to add some extra chocolate chips to the batter to help create the same structure to the cookie.
How to Make Double Chocolate Andes Mint Cookies
Below are the step-by-step instructions and photos for making Double Chocolate Andes Mint Cookies.
*Note: The recipe card with instructions and ingredient list is included further below these step-by-step photos.
Step 1. Preheat the oven to 350° F. In a large bowl, with a beater cream together the softened butter, sugar, and brown sugar. Add the eggs and beat until just combined.
Step 2. Add the eggs and beat until just combined.
Step 3. Add 1 cup of Ghirardelli bittersweet chocolate chips to a bowl and microwave at 50% power until melted, starting at 1 minute and continuing for 30 seconds at a time. Allow the chocolate to cool for a couple of minutes so that it is not hot and add to the bowl.
Step 4. Add the cocoa powder, baking soda, baking powder, and salt to the bowl and combine.
Step 5. Add the chopped Andes candies mints and stir to combine.
Step 6. Add about 2 tablespoons worth of cookie dough for each cookie to a baking sheet, about 12 to a baking sheet. Bake for 10 minutes.
Double Chocolate Andes Mint Cookies FAQs
The cookies can be stored on the counter wrapped in plastic wrap or in a baggie.
The cookies will last on the counter for 3-5 days.
Yes, the Double Chocolate Andes Mint Cookies can be frozen. With an ice cream or cookie scoop shape the dough into balls and place in a large gallon sized freezer bag and place in the freezer. I find this easier than just wrapping the dough since the dough is already at room temperature. If you just wrap the dough, it will take a little effort to shape the cookies when you take the dough out of the freezer (though still possible).
If you're looking for other cookie recipes, you may love these:
If you make these Double Chocolate Andes Mint Cookies, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out and if you have any other tips and tricks. Your feedback means a lot!
Double Chocolate Andes Mint Cookies
Ingredients
- ½ cup (1 stick) butter, softened
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 eggs
- 1 cup Ghirardelli bittersweet chocolate chips
- 1 cup Ghirardelli cocoa powder (or other high quality brand)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 4.67 oz package of Andes candies (28 pieces), roughly chopped
Instructions
- Preheat the oven to 350° F. In a large bowl, with a beater cream together the softened butter, sugar, and brown sugar.
- Add the eggs and beat until just combined.
- Add 1 cup of Ghirardelli bittersweet chocolate chips to a bowl and microwave at 50% power until melted, starting at 1 minute and continuing for 30 seconds at a time. Allow the chocolate to cool for a couple of minutes so that it is not hot and add to the bowl.
- Add the cocoa powder, baking soda, baking powder, and salt to the bowl and combine.
- Add the chopped Andes candies mints and stir to combine.
- Add about 2 tablespoons worth of cookie dough for each cookie to a baking sheet, about 12 to a baking sheet. Bake for 10 minutes.
Notes
- High-quality cocoa powder and bittersweet chocolate make a big difference in these cookies. The two brands that I've tried and liked are Ghirardelli (found at Target) and Guittard (found on Amazon).
- These cookies do not contain any flour, and you would never notice the difference. It keeps the cookies extra chocolatey using only cocoa powder and melted bittersweet chocolate to make the chocolate batter.
Leave a Reply