How much peppermint extract to use in cookies?

If you like a stronger peppermint flavor, use 1/2 teaspoon of peppermint extract in a batch of cookie dough. If you prefer a more subtle peppermint flavor, use only 1/4 teaspoon of peppermint extract in the cookies.

Are Andes mints gluten-free?

Yes! Andes mints are gluten-free. They are also peanut-free and kosher. However, Andes mints are not dairy-free or vegan. Read the ingredient label closely before enjoying if you have food allergies or dietary restrictions.

Andes Mint Chocolate Chip Cookies Recipe

Double Chocolate Andes Mint Cookies

Mint chocolate chip cookies with Andes creme de mente mints.

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5 from 7 reviews

These double chocolate mint cookies are the perfect holiday cookie. Made with rich chocolate cookie dough, chopped Andes mints, and peppermint extract. These mint chocolate cookies are at the top of my list when it comes to Christmas baking. You're going to love them!

Author: Marley Braunlich
Prep Time: 15
Cook Time: 12
Total Time: 30
Yield: 12 1x
Category: Cookies
Method: Bake
Cuisine: American

Ingredients

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1/2 cup salted butter, softened
3/4 cup brown sugar, lightly packed
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups all-purpose flour, spooned and leveled
1/4 cup cocoa powder* (see notes)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chocolate chips
1/2 cup Andes creme de menthe mints, chopped (plus more for topping)

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Instructions

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
Add in the egg, vanilla extract, and peppermint extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold chocolate chips and chopped Andes mint candies into the cookie dough.
Use a cookie scoop or spoon to portion out the dough. Use your palms to roll into a uniform 2" ball.
Top cookie dough balls with extra pieces of broken Andes mints.
Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found that 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Mint chocolate cookies are best enjoyed in the first couple of days.

Notes

See the blog post for more baking tips and details on how to customize this recipe.
Cocoa powder: I recommend using natural cocoa powder, black cocoa powder or even cacao powder in this recipe.
Andes mint substitute: You can try using a dairy-free mint chocolate bar if you don't have Andes mints or you need to make this recipe dairy-free. Regular mint chocolate bars may melt more than the Andes mints while baking.

Find it online: https://bakedabundance.com/mint-double-chocolate-chip-cookies/