Andes Mint Cookies

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Make the best holiday cookies with a decadent brown butter cookie combined with Andes mints! These Andes Mint Cookies are soft on the insides and chewy on the outsides – and a true gourmet party in your mouth!

When making your holiday platters, make sure you include a nice variety. In addition to these mint cookies, include our Peppermint Mocha Cookies, White Chocolate Oreo Truffles, and some Best Cut Out Sugar Cookies.

A pan of Andes mint cookies stacked up.

Brown Butter Mint Cookies

Andes Mint Cookies are soft and chewy brown butter cookies that have chopped Andes Mints mixed within. The KEY to these cookies is to reserve a few mints to add to the cookies midway through the bake. These are DIVINE!

I’ve been incorporating brown butter into many of my cookie recipes and am LOVING it. If you haven’t tried it, would you please give it a go? Trust me, you’re gonna love it.

While we love these mint-y cookies, we also love some Brown Butter Pecan Cookies or these White Chocolate Blondies (that also include brown butter).

What happens when butter is browned?

When the butter melts, water evaporates out of the butter and the butterfat and milk solids separate. The solids sink to the bottom of the pan and eventually begin to brown. The butter then turns into a heavenly rich fat that will transform your cookies.

Why This Recipe Works:

  • SIMPLE – While the brown butter is an extra step, this recipe is made in just one large mixing bowl.
  • FULL OF MINT FLAVOR – These are full of Andes mint pieces and will turn you into a mint chocolate lover.
  • MAKE AHEAD – You can easily make the dough ahead of time and bake fresh for any occasion. Always a huge hit!
A side view of a plate of stacked mint cookies beside a jar of milk.

What You’ll Need:

  • Butter – You’ll need one cup of unsalted butter. See below for how I brown the butter.
  • Eggs – Two large eggs, at room temperature.
  • Sugar – A combo of brown sugar and granulated sugar.
  • Vanilla Extract – I love the Watkin’s Vanilla brand.
  • Flour – You’ll need 2 1/4 cups of all-purpose flour.
  • Salt – I use kosher salt.
  • Baking Soda & Baking Powder – The leavening agents for these cookies.
  • Corn Starch – A teaspoon helps make these cookies soft inside.
  • Andes Mints – The star ingredient – chopped Andes chocolate mints! These are easy to find in your local grocery store.
Labeled ingredients for the Andes mint cookies.

How to make brown butter:

This process is very easy. You just have to be patient while browning, and watch it very closely. You want browned butter – NOT burnt butter.

  1. Place the butter in a small saucepan on the stove, over medium heat.
  2. Heat butter until melted, and when it starts sizzling, begin stirring with a spatula. 
  3. Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan.
  4. After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.
  5. Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter.
  6. Let the butter cool slightly.
  7. Now you are ready to use this nutty brown butter in your cookies!

How to make Andes Mint Cookies:

Step 1
Combine wet ingredients. To a large bowl, combine the slightly cooled browned butter and both sugars. Use a spoon or a hand mixer to combine. Then add the eggs and vanilla and mix again.

Step 2
Add dry ingredients. Add the baking soda, baking powder, kosher salt, and cornstarch to the bowl. Mix and then add the flour. Mix again until just combined.

Add mints. Chop up the mints into small pieces. Reserve 2-3 ounces to add to the tops (during baking)!

Step 3
Form cookie dough balls. Use a cookie scoop to form balls and place on a parchment lined pan. You should get about 20 dough balls.

Step 4
Chill dough. Place the cookie balls in the refrigerator for at least two hours or overnight.

Overhead shot of 18 Andes mint cookie balls.

Step 5
Bake. Preheat oven to 350 degrees. Bake the cookies on large baking sheets prepared with pieces of parchment paper or silicone mats, for 8 minutes. Then add the reserved pieces of chopped mint to the top of the partially baked cookies and bake again for approximately 4 more minutes. Baking time will vary with individual ovens.

Step 6
Cool. After the cookies sit on the pans for a few minutes, gently remove them to a wire rack to finish cooling.

A wire rack with some Andes mint cookies stacked.

Storing and Freezing Mint Chocolate Cookies

  • STORE these amazing cookies in an airtight container on your countertop for up to three days.
  • FREEZE the baked cookies in freezer bags for two to three months.

You can also freeze the cookie balls. Place them on a single layer on a cookie sheet, do a quick freeze for 30 minutes, and then toss the frozen dough in a freezer bag. Remove as many as you like and bake them fresh anytime you’re craving something sweet.

Recipe Tips:

  • Let the brown butter sit in order to cool slightly before using. I sometimes place it in the refrigerator for 5 minutes or so.
  • Carefully measure the flour using the spoon and sweep method. Makes a huge difference when baking!
  • When baking, I recommend adding a few extra chunks of mints to the top of the cookies before they are fully baked.
  • Chill the cookie dough for at least two hours before baking. This helps the cookies from over spreading.
  • If your cookies are spreading too much while baking, you can remove the pan, fix the edges with a spoon, and place back in the oven.
  • Let cookies cool slightly before moving them to cooling racks.
A broken in half Andes mint cookie beside a jar of milk.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A closeup on a pan of Andes mint cookies.

Andes Mint Cookies

Make the best holiday cookies with a decadent brown butter cookie combined with Andes mints! These Andes Mint Cookies are soft on the insides and chewy on the outsides – and a true gourmet party in your mouth!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 18 cookies
Calories: 291kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup unsalted butter – browned
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs – at room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 2 ¼ cups all-purpose flour
  • 8 oz. Andes mints
  • extra sprinkle of kosher salt

Instructions

Make the brown butter.

  • Place the butter in a small saucepan on the stove, over medium heat. Heat butter until melted, and when it starts sizzling, start stirring with a spatula. Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan.
  • After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter. Let the butter cool slightly.
    Now you are ready to use this nutty brown butter in your cookies!

Make cookies.

  • Combine wet ingredients. To a large bowl, combine the slightly cooled browned butter and both sugars. Use a spoon or a hand mixer to combine. Then add the eggs and vanilla and mix again.
  • Add dry ingredients. Add the baking soda, baking powder, kosher salt, and cornstarch to the bowl. Mix and then add the flour. Mix again until just combined.
  • Add mints. Chop up the mints into small pieces. Reserve 2-3 ounces to add to the tops (during baking)!
  • Form cookie dough balls. Use a cookie scoop to form balls and place on a parchment lined pan. You should get about 20 dough balls.
  • Chill dough. Place the cookie balls in the refrigerator for at least two hours or overnight.
  • Bake. Preheat oven to 350 degrees. Bake the cookies on large baking sheets prepared with pieces of parchment paper or silicone mats, for 8 minutes. Then add the reserved pieces of chopped mint to the top of the partially baked cookies and bake again for approximately 4 more minutes. Baking time will vary with individual ovens.
  • Cool. After the cookies sit on the pans for a few minutes, gently remove them to a wire rack to finish cooling.

Notes

  • STORE these amazing cookies in an airtight container on your countertop for up to three days.
  • FREEZE the baked cookies in freezer bags for two to three months.
  • You can also freeze the cookie balls. Place them on a single layer on a cookie sheet, do a quick freeze for 30 minutes, and then toss the frozen dough in a freezer bag. Remove as many as you like and bake them fresh anytime you’re craving something sweet.

Nutrition

Calories: 291kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 56mg | Fiber: 1g | Sugar: 24g | Vitamin A: 345IU | Calcium: 25mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. How much of the 8 oz of chopped mints are reserved to add to the top? The mints aren’t mentioned in the recipe.
    Thanks

    1. Suebee Homemaker says:

      I reserve 2-3 ounces. Will go fix that now! Thanks Nancy.

  2. Victoria Godfrey says:

    Loved the browned butter cookies base with Andes mints! It was a hit in our house! Definitely will be making these again!

    1. Suebee Homemaker says:

      Thank you so much, Victoria!

  3. Mint and Chocolate! How cool is that!

    1. Suebee Homemaker says:

      Love these!

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