Cozy Andes Mint Chocolate Crinkle Cookies

It was 11:47 on a Tuesday night in late February, and I had a very specific craving for something minty and chocolatey—like, the kind of craving that makes you consider driving to the gas station just for a pack of Andes mints. I didn’t have any Andes mints in the house (tragic, I know), but I had a half-empty bag of dark chocolate chips, a bottle of peppermint extract that I bought for a hot chocolate bar two Christmases ago, and a sudden, slightly unhinged idea. What if I made a crinkle cookie, but gave it that cool, creamy, mint-chocolate soul of an Andes mint? The kitchen was a mess, I was in my pajamas, and honestly, that’s when the best baking happens. I pulled out the mixer, cracked an egg with one hand (a miracle at that hour), and just went for it. The result was so good I actually texted a photo to my sister at midnight—she replied with a single question mark, which is basically her version of a standing ovation. This recipe is the cozy, chocolatey, mint-fresh hug you didn’t know you needed, born from a late-night whim and a very stubborn sweet tooth.

Why You’ll Love This Recipe

You know that feeling when you take a bite of something and it just *hits*? That’s these cookies. They’re not just another chocolate cookie—they’re a whole mood. Here’s why they’ll become your new favorite:

• Quick & Easy: From bowl to oven in under 30 minutes, plus a quick chill. Perfect for when that mint-chocolate craving strikes out of nowhere.
• Simple Ingredients: You probably have most of this in your pantry right now. No weird, hard-to-find stuff.
• Perfect for Cozy Nights: These are the ultimate cookie for a cold evening, a rough day, or when you just want to curl up with a good book and a warm treat.
• Crowd-Pleaser: Kids love the crackly, snowy look, and adults go nuts for the sophisticated mint-chocolate combo. They disappear fast.
• Unbelievably Delicious: The texture is pure magic—crispy, crackly edges with a soft, fudgy, melt-in-your-mouth center. The mint is cool and refreshing, not like toothpaste.

What makes this recipe different from the rest? It’s the perfect balance. I tested this five times to get that crinkle just right—not too cakey, not too flat. The secret is a touch of cornstarch and a generous roll in powdered sugar. It’s comfort food reimagined: a classic crinkle cookie with a cool, creamy Andes mint soul. This is the kind of cookie that makes you close your eyes after the first bite. Honestly, it’s therapy in cookie form.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that bold chocolate-meets-cool-mint flavor. Most of these are pantry staples, which is exactly what you want when a craving hits.

• Unsalted Butter (1/2 cup, 1 stick, softened) – I always use unsalted so I can control the salt level. Let it sit out for about 30 minutes to get nice and soft.
• Granulated Sugar (1 cup, 200g) – Adds sweetness and helps create that beautiful crackly top.
• Large Egg (1, room temperature) – Binds everything together. If you forgot to take it out of the fridge, just pop it in a bowl of warm water for 5 minutes.
• Vanilla Extract (1 teaspoon) – Rounds out the mint flavor and adds warmth.
• Peppermint Extract (1/2 teaspoon) – This is the star! I recommend McCormick or Simply Organic for a pure, clean mint flavor. Don’t use mint extract (which can taste like mouthwash) – you want peppermint.
• All-Purpose Flour (1 1/2 cups, 190g) – The base of our cookie. Spoon and level it for the most accurate measurement.
• Unsweetened Cocoa Powder (1/2 cup, 50g) – I prefer Hershey’s Special Dark for a richer, more intense chocolate flavor. It makes the cookies look beautifully dark.
• Cornstarch (1 tablespoon) – The secret ingredient for that ultra-soft, tender crumb. Don’t skip it!
• Baking Powder (1 teaspoon) – Gives the cookies a little lift.
• Salt (1/4 teaspoon) – Balances the sweetness and makes the chocolate pop.
• Andes Creme de Menthe Thins (about 20, chopped) – The heart of the recipe. You can find these in the candy aisle. I chop them into rough chunks—some small, some bigger—for pockets of melty mint goodness.
• Powdered Sugar (1/2 cup, for rolling) – This is what gives the cookies their signature crinkly, snowy look.

Ingredient Tip: If you can’t find Andes Thins, you can use 1/2 cup of high-quality dark chocolate chips mixed with 1/4 teaspoon more peppermint extract. It won’t have the exact same creamy mint center, but it will be delicious!

Equipment Needed

You don’t need a fancy bakery setup for these—just the basics:

• Electric Mixer (hand or stand) – A hand mixer works perfectly. I’ve made these with a whisk and some elbow grease, and it works, but the mixer makes it so much easier.
• Large Mixing Bowls – One for the wet ingredients, one for the dry.
• Baking Sheets (2) – I like to line mine with parchment paper for easy cleanup and even baking.
• Parchment Paper – Non-negotiable for preventing sticking and getting those perfect crinkles.
• Cooling Rack – Lets the cookies cool evenly so they stay crisp on the outside and soft on the inside.
• Cookie Scoop (1.5 tablespoon size) – Helps make uniform cookies, which means they’ll bake evenly. A regular spoon works too, just be consistent.
• Sharp Knife & Cutting Board – For chopping the Andes mints. A serrated knife works great here.

Budget-Friendly Tip: If you don’t have a cookie scoop, just use two spoons to portion the dough. It’s a little messier, but the cookies will still be amazing.

Preparation Method

Alright, let’s get baking! This is the fun part. The dough comes together fast, and the hardest part is waiting for it to chill.

1. Cream the Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until it’s light, fluffy, and pale in color—about 2-3 minutes. Scrape down the sides of the bowl once. It should look like a sandy, soft paste.
2. Add the Wet Ingredients. Beat in the egg, vanilla extract, and peppermint extract until just combined. Don’t overmix here. The batter might look a little curdled for a second—that’s totally fine, it will come together when you add the flour.
3. Whisk the Dry Ingredients. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. Make sure there are no lumps of cocoa powder. This is your dry team.
4. Combine Wet and Dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. You don’t want to develop the gluten—that makes tough cookies. The dough will be thick and a little sticky. That’s perfect.
5. Fold in the Andes Mints. Using a rubber spatula, gently fold in the chopped Andes mint pieces. Make sure they’re evenly distributed. Try not to overwork the dough.
6. Chill the Dough (Crucial Step!). Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. This is non-negotiable. Chilling prevents the cookies from spreading too much in the oven, which gives them that perfect thick, fudgy center and those gorgeous crinkles. I usually let mine chill for an hour while I clean up the kitchen.
7. Preheat and Prep. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Roll in Powdered Sugar. Place the powdered sugar in a shallow bowl. Using a cookie scoop or your hands, roll the chilled dough into 1.5-tablespoon balls (about the size of a walnut). Drop each ball into the powdered sugar and roll it around until it’s completely coated. Don’t be shy—you want a thick, snowy layer. This is what creates the crinkle effect!
9. Bake. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The cookies will look puffy and slightly cracked. The edges should be set, but the centers will look soft and a little underdone. That’s exactly what you want for a fudgy cookie.
10. Cool on the Pan. Let the cookies cool on the baking sheet for 5 minutes. They will continue to bake and set as they cool. After 5 minutes, carefully transfer them to a cooling rack to cool completely. The crinkles will deepen as they cool.

My Personal Efficiency Tip: While the dough is chilling, I chop the Andes mints and measure out the powdered sugar. It makes the rolling and baking process feel so much smoother.

Cooking Tips & Techniques

I’ve made these cookies at least a dozen times, and I’ve learned a few things the hard way. Here’s how to nail them every single time.

• Don’t Skip the Chill. I know, I know, you want cookies *now*. But if you skip the chill, your cookies will spread into flat, sad puddles. The chill solidifies the butter, which means the cookies bake up thick and soft. Trust the process.
• The Cornstarch is Not Optional. I once ran out of cornstarch and thought, “Eh, I’ll just leave it out.” The cookies were dry and cakey. Cornstarch tenderizes the gluten, giving you that melt-in-your-mouth texture. It’s a game-changer.
• Roll Generously in Powdered Sugar. The first time I made these, I was stingy with the powdered sugar. The result? Barely any crinkles. You want a thick, even coating. I actually roll them twice—once to coat, then a second roll to make sure there are no bare spots.
• Watch the Oven. Every oven runs a little differently. Start checking at 10 minutes. You want the edges to be set and the tops to be cracked. If you overbake them, you lose that fudgy center. Slightly underbaked is always better than overbaked.
• Use Pure Peppermint Extract. I made the mistake of using imitation peppermint once, and the cookies had a weird, artificial aftertaste. Pure extract is worth the extra dollar. It gives that clean, cool, refreshing mint flavor.

A Personal Failure: One time, I forgot to add the Andes mints until *after* I had scooped and rolled half the dough. I had to unroll each ball, mix in the mints, re-chill, and re-roll. It was a mess. Lesson learned: always fold in the mix-ins before chilling!

Variations & Adaptations

This recipe is a wonderful blank canvas. Here are a few ways I’ve played with it:

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour (I like King Arthur Measure for Measure). The texture will be slightly more delicate, but the flavor is spot on.
• Double Chocolate Mint: Fold in 1/2 cup of mini dark chocolate chips along with the Andes mints. It makes them extra decadent and fudgy. Dangerous, but delicious.
• Mint White Chocolate: Replace the Andes mints with chopped white chocolate and add a few drops of green food coloring to the dough for a fun, festive look. They taste like a peppermint bark cookie.
• Thin Mint Inspired: For a crunchier cookie, add 1/4 cup of crushed, gluten-free pretzels to the dough. It adds a salty, crunchy contrast to the soft, minty center.
• Freeze the Dough: This dough freezes beautifully! Roll the dough into balls (before the powdered sugar step), freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, let them thaw for 10 minutes, roll in powdered sugar, and bake for an extra 1-2 minutes.

Serving & Storage Suggestions

These cookies are best enjoyed warm, when the Andes mint pieces are still a little melty and the center is soft and gooey.

• Serving Temperature: Warm or at room temperature. They’re amazing with a cold glass of milk or a steaming mug of hot chocolate. For a real treat, serve them with a scoop of vanilla bean ice cream.
• Presentation: Stack them on a pretty plate and dust with an extra sprinkle of powdered sugar for that “snowy” look. They make a beautiful addition to a holiday cookie platter or a cozy winter dessert table.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container—it absorbs excess moisture and keeps the cookies soft. Replace the bread every other day.
• Freezing Baked Cookies: You can freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw at room temperature for about 30 minutes before serving.
• Reheating: Pop a cookie in the microwave for 10-15 seconds. It brings back that just-baked, soft, melty texture. It’s my favorite way to eat leftovers.

Flavor Development: Honestly, these cookies taste even better the next day. The mint flavor mellows and melds with the chocolate, creating a more balanced, sophisticated flavor. If you can resist eating them all, let them sit overnight in an airtight container.

Nutritional Information & Benefits

Let’s be real—these are a treat, not a health food. But here’s the breakdown if you’re curious.

Per cookie (based on 24 cookies):

• Calories: ~145
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 14g

Healthier Highlights: The cocoa powder is rich in antioxidants (flavonoids), which are good for heart health. The peppermint extract can aid digestion and freshen your breath! I like to think of these as a slightly more “conscious” indulgence—you’re getting a little bit of good stuff along with the sugar.

Dietary Considerations: This recipe contains gluten (from the flour) and dairy (from the butter). For a dairy-free version, you can use a high-quality vegan butter stick (I like Miyoko’s). For a gluten-free version, use the flour swap mentioned above.

Conclusion

These Cozy Andes Mint Chocolate Crinkle Cookies are more than just a recipe—they’re a moment. They’re the cookie you bake on a chilly Tuesday night when you need a little warmth. They’re the cookie you share with a friend who’s having a rough week. They’re the cookie that makes you feel like you’ve got your life together, even if you’re baking in your pajamas at 11 PM.

I love this recipe because it’s forgiving, it’s flexible, and it delivers every single time. The crackly, snowy top, the soft, fudgy center, the cool burst of mint—it’s a perfect little package of joy. I really hope you give them a try. And when you do, I want to hear about it! Leave a comment below and tell me how they turned out. Did you add any fun variations? Did you eat three in a row? (No judgment here.) Share your photos on Pinterest and tag me—I can’t wait to see your cozy creations.

Happy baking, friend. You’ve got this.

Frequently Asked Questions

Can I use mint extract instead of peppermint extract?

I really don’t recommend it. Mint extract is often a blend of spearmint and peppermint, and it can give the cookies a flavor that’s closer to toothpaste or gum. Peppermint extract is pure and clean, which is exactly what you want for that Andes mint taste.

Why did my cookies not crinkle?

The most common reason is not rolling them in enough powdered sugar. You need a thick, generous coating. Another reason could be that the dough wasn’t chilled long enough. Chilling solidifies the butter, which helps the cookies puff up and crack as they bake.

Can I make the dough ahead of time?

Absolutely! You can make the dough and chill it in the fridge for up to 3 days. Just make sure it’s tightly covered. When you’re ready to bake, let it sit at room temperature for about 10 minutes to soften slightly, then roll in powdered sugar and bake as directed.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted. Chilling the dough is key. Also, check that your baking powder is fresh—old baking powder loses its leavening power, which can lead to flat cookies.

Can I use a different type of chocolate?

Yes! If you’re not a fan of mint, you can swap the Andes mints for dark chocolate chips, white chocolate chips, or even butterscotch chips. The base cookie is so good, it works with almost any mix-in.

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