Andes chocolate mints are the iconic rectangular layered candies wrapped in a signature green foil. They are popular after-dinner confections in the United States and are often distributed at restaurants along with the check. If you are a fan of Andes mints, these cookies are right up your alley. In fact, one batch of cookies uses two whole boxes.
These Andes mint cookies incorporate the classic candies in two ways. First, some of the candies are finely chopped and mixed into the cookie dough. They almost melt away into the dough, leaving behind a hint of mint-chocolate flavor. The remaining candies are cut in half and gently folded into the dough just before baking. When the cookies come out of the oven, every bite is chock full of soft and decadent mint chocolate pieces. If you look forward to Andes as an after-dinner treat, these cookies are sure to be a new favorite.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup shortening
- 1 cup light brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 eggs
- 2 (4.67-ounce) boxes Andes Mint Candies (divided)
- 1 teaspoon vanilla extract
Gather the ingredients. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking soda, and salt.
Place the butter and shortening in a separate large bowl. Using an electric mixer on medium speed, cream the butter and shortening for about 1 minute, until blended.
Add the brown sugar and granulated sugar and beat for about 1 minute, until light and fluffy.
Remove 12 of the Andes candies from one of the boxes. Unwrap and finely chop. Add the eggs, finely chopped Andes, and vanilla extract to the butter and sugar mixture and beat.
Add the flour mixture to the butter mixture and stir until well blended.
Unwrap the remaining Andes candies and slice each in half. Fold the candy pieces into the cookie dough.
Drop rounded spoonfuls of cookie dough 2 inches apart onto the prepared baking sheets (the cookies will spread). Bake for about 10 minutes, until nearly firm but still soft to the touch in the center. Allow to sit on the cookie sheets for a minute or two before removing.
Using a spatula, transfer the cookies to wire racks and allow to cool completely. Repeat with the remaining cookie dough, allowing the baking sheets to cool between batches.
Serve and enjoy!
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- One cup of softened unsalted butter can be used instead of 1/2 cup butter and 1/2 cup shortening if preferred.