Desserts
The Andes mint cookie recipe on the bag promises a nostalgic holiday treat, but this homemade version takes it to another level with a perfect balance of buttery richness and candy-infused freshness. 💛 The secret lies in finely chopping Andes mints and baking them directly into the dough, creating pockets of peppermint magic that melt just enough to release their signature flavor.
I've baked these dozens of times, and they always disappear within hours—guaranteed to become your new holiday staple.
What makes these cookies special is the texture: crisp edges that give way to a tender, chewy center, all while maintaining that signature Andes mint flavor without being overpowering.
The recipe uses simple pantry staples—flour, butter, sugar, and of course, those iconic mints—making it perfect for both beginners and seasoned bakers. The dough comes together in minutes, and the baking time is foolproof, ensuring you'll get consistently perfect results every time.
By the time these cookies emerge from the oven, you'll have golden-brown rounds with visible mint flecks throughout, offering a delightful surprise in every bite.
The aroma alone will transform your kitchen into a holiday wonderland, and the flavor—sweet, buttery, with just the right amount of peppermint—is pure comfort in cookie form. These are the kind of cookies that make people ask for the recipe, and now, you can share yours.
Whether you're baking for a holiday gathering or just treating yourself to a sweet indulgence, this recipe delivers restaurant-quality results with minimal effort. The best part?
You can make a batch ahead of time and store them in an airtight container, so they're always ready when cravings strike. Let's get baking!
Ingredients for andes mint cookie recipe on bag
Pantry staples meet holiday magic—just add chopped Andes mints for that iconic peppermint surprise!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for lightness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Andes Mints 🍬 | 1 ½ oz | Finely chopped, classic flavor |
| Baking Soda 🧂 | ½ tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | ¼ tsp | Optional for warmth |
| Pure Peppermint Extract 🍃 | ½ tsp | For extra minty kick |
The Andes mints are non-negotiable here—grab a bag of the classic round ones from Walmart or Target (they're everywhere this time of year!). I always chop them extra fine so they melt into the dough just enough to release that signature flavor without overwhelming. The butter? Use unsalted—you control the saltiness here. If you're in a rush, cold butter works fine, but for best texture, let it sit out for 30 minutes before creaming. And if you're feeling fancy, European-style butter makes these even richer.
No Andes mints? Crushed candy canes work in a pinch (use half the amount), but honestly, nothing beats the real deal. Short on vanilla? Almond extract at half the amount adds depth. The peppermint extract is optional but worth it if you love that extra minty punch—it's what makes these taste like the store-bought version but better. If your flour's been sitting forever, sift it first to avoid dense cookies. And trust me, measure your brown sugar packed—it makes a difference in moisture.
These keep for 1 week in an airtight container at room temperature, but honestly, they won't last that long. I always bake a double batch—half for gifts, half for emergency cravings. For gifting, package them in clear cellophane bags with a holiday ribbon. Freeze for up to 3 months if you're prepping ahead, but let them come to room temp before serving—cold cookies are a crime.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just cream the butter and sugars with a wooden spoon until it’s light and fluffy. No electric mixer, no fuss, and the cookies still turn out tender with that perfect chewy center.
- Mint Magic Simplicity: Honestly, the mint extract does all the work here. A single teaspoon in the dough transforms these into something special without extra steps—no candied mint, no piped fillings, just that bright, refreshing punch that makes them disappear fast.
- Bag-Fresh All Day: Between us, these cookies stay soft for days when stored in a sealed bag. I’ve packed them for lunch, stashed them in my purse for a snack, or even given them to coworkers—and they’ve never complained about the texture.
- Budget Cookie Bliss: With just five pantry staples (plus mint extract), this is my go-to when I’m broke but still want something impressive. The brown sugar adds depth, the butter keeps it rich, and the eggs bind it all—no weird ingredients or pricey shortcuts.
Step-by-step instructions for Andes mint cookies
Here's how to make these iconic cookies with that perfect crunch and peppermint punch!
👨🍳 Step 1: Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment, beat the cold, cubed unsalted butter on medium speed until smooth and creamy, about 2-3 minutes. This cold butter creates that signature Andes Mint cookie texture—don't skip chilling it first!
Gradually add the 1 cup granulated sugar and 0.5 cup packed brown sugar while mixing. Beat on high speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You're looking for a pale, ribbony texture when you lift the paddle—this incorporates air for that perfect cookie structure.
👨🍳 Step 2: Add Eggs and Flavors
Add the 2 whole large eggs one at a time, mixing on low speed after each addition until fully incorporated. The mixture might look curdled for a moment, but don't worry—it will smooth out. Add the 1 tsp vanilla extract and 0.5 tsp pure peppermint extract next, mixing for 30 seconds to blend completely.
Here's where the magic happens: fold in the 1.5 oz finely chopped Andes mints by hand using a silicone spatula. You want them evenly distributed throughout the dough. I like to press the mints into the dough slightly so they don't all end up in the first bite!
👨🍳 Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp baking soda, 0.5 tsp salt, and 0.25 tsp ground cinnamon. The cinnamon is optional but adds a nice warm contrast to the cool peppermint. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined—you should still see some flour streaks.
This is the moment that matters: don't overmix! Overworking the dough develops gluten and makes your cookies tough instead of chewy. Once everything comes together, fold in any remaining Andes mints if needed. The dough will be thick and sticky—this is normal and perfect for these cookies.
⏰ Step 4: Chill and Scoop
Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours for even better flavor). Chilling firms up the butter, which prevents excessive spreading in the oven. It also allows the flavors to meld beautifully—trust me, this step makes all the difference!
When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (about 1-inch balls) and place them 2 inches apart on the prepared sheets. The dough will be sticky—wet your fingers slightly if needed to handle it.
🔥 Step 5: Bake to Golden Perfection
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. They'll firm up as they cool. Watch carefully—Andes Mint cookies can go from perfect to overdone in seconds! Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Here's the thing—these cookies taste best warm! The peppermint flavor really sings when they're fresh from the oven. Store any leftovers in an airtight container for up to 5 days, though I doubt they'll last that long. Enjoy with a cold glass of milk for the full Andes Mint experience!
Pro Tips For Making Andes Mint Cookie Recipe On Bag
- CREAM BUTTER SLOWLY: The bag recipe wants you to mix butter and sugars until light and fluffy, but rushing this step just makes greasy cookies. Use a stand mixer with the paddle attachment and cream on medium speed for 3-4 minutes—until the butter looks like wet sand and leaves clean streaks on the bowl. No need to go full speed; you’re not making frosting here.
- CHILL THE DOUGH: I learned this the hard way—rolling and cutting warm dough leads to sad, flat cookies. After mixing, divide the dough into portions, flatten them into discs, and refrigerate for at least 30 minutes (or up to 24 hours). Cold dough holds its shape, bakes evenly, and gives you that perfect chewy center. Trust me, your cookies will thank you.
- WEIGH YOUR FLOUR: The bag recipe might say "1 cup flour," but scooping straight from the bag packs it too tightly, throwing off the texture. Use a kitchen scale for precision—this dough needs about 250 grams of all-purpose flour. If you don’t have one, spoon flour into the measuring cup and level it off with a knife. Less flour = crispier edges; more = denser cookies.
- UNDERBAKE SLIGHTLY: Andes mint cookies should look golden but still soft when you pull them from the oven. They’ll firm up as they cool, so take them out when the edges are just starting to turn light brown (around 8-10 minutes at 350°F). If you wait for them to look fully done, they’ll turn into hockey pucks. Let them rest on the tray for 5 minutes before moving.
Best sauces and condiments for this recipe
Classic Peppermint Frosting
This creamy frosting is the perfect finishing touch for your Andes Mint cookies, amplifying that signature candy flavor. Whip together 1 cup unsalted butter softened with 4 cups powdered sugar and 2 tbsp milk until smooth.
Add 1 tsp peppermint extract and ½ tsp vanilla extract, then fold in 2 tbsp finely crushed Andes mints for texture. Spread over cooled cookies for that nostalgic candy-dipped look. 💫
Chocolate-Dipped Magic
For a decadent twist, dip half of each cookie in melted dark chocolate> (I love Ghirardelli 60% for its rich flavor) and sprinkle with extra Andes mint pieces while still wet.
Let set on parchment paper for 10 minutes before serving. The contrast of cool peppermint and warm chocolate is pure holiday bliss.
Cream Cheese Glaze
This tangy glaze adds a sophisticated touch while keeping the peppermint flavor front and center. Mix 4 oz cream cheese softened with 1 cup powdered sugar and 1 tbsp milk>.
Add ½ tsp peppermint extract> and drizzle over cookies. The cream cheese balances the sweetness beautifully—perfect for cookie lovers who enjoy a little contrast.
Vanilla Bean Buttercream
For a lighter option, make a classic buttercream with 1 cup softened butter, 4 cups powdered sugar, and 2 tbsp milk>. Add 1 tsp vanilla extract and ½ tsp peppermint extract>.
Fold in 2 tbsp crushed Andes mints> for subtle candy notes. This version keeps the cookies' texture intact while adding a smooth, creamy finish.
Spiced Caramel Dip
Elevate your cookies with a warm caramel dip that plays nicely with peppermint. Cook 1 cup brown sugar with ¼ cup butter> and ¼ cup heavy cream> until bubbly.
Stir in ½ tsp cinnamon> and ¼ tsp salt>, then let cool slightly. Dip cookies halfway and sprinkle with Andes mint pieces for a sweet-and-spicy contrast that's surprisingly delicious.
Salted Caramel Sauce
This sauce is my secret weapon for adding depth to Andes Mint cookies. Heat ½ cup heavy cream> with ½ cup brown sugar> and 2 tbsp butter> until smooth.
Finish with a pinch of flaky sea salt> and drizzle over warm cookies. The salt enhances the peppermint flavor, making each bite taste even more special. 🌟
Nutrition facts
Frequently asked questions
Can I substitute Andes mints with other candy?
Yes! For a similar peppermint flavor, use crushed candy canes (about half the amount) or peppermint candies like Altoids. If you prefer chocolate, try chopped peppermint chocolate bars (like Lindt) for a richer taste. The key is to maintain the candy-to-dough ratio—1.5 oz of candy per batch works best for balanced flavor.
Why does my dough look too sticky?
Sticky dough is normal for these cookies! The high butter content and chopped candy create a thick, moist texture. If it's unbearably sticky, chill for an extra 30 minutes or dust your work surface with powdered sugar instead of flour (it won't affect flavor). Wet your fingers slightly when scooping—this helps handle the dough without tearing.
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 1 hour is critical—it firms up the butter and prevents spreading. Scoop dough into 1-inch balls and place them 2 inches apart on the baking sheet. Use parchment paper for even baking. If your oven runs hot, reduce temperature to 340°F and bake for 13-14 minutes.
Can I make these cookies gluten-free?
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ tsp xanthan gum if your blend doesn't include it. For best texture, let the dough rest 2 hours in the fridge to hydrate the gluten-free flour. Expect slightly denser cookies—they'll still be delicious!
What's the secret to extra minty flavor?
Boost the peppermint punch by adding ½ tsp peppermint extract to the dough and using extra-fine candy pieces (pulse in a food processor). For a showstopper, brush warm cookies with simple syrup**strong> (equal parts sugar and water) and sprinkle with crushed Andes mints while still warm. The heat melts the candy slightly, intensifying the flavor.