Chocolate Chocolate Mint Mint

Chocolate Chocolate Mint Mint

Course: Dessert
Cuisine: American
Keyword: chocolate, christmas cookies, mint
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 24
Calories: 338kcal
Author: Duff Goldman
Intensely chocolatey. Intensely minty. 
Print Recipe


  • 2 1/2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup + 2 tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 1 cup light brown sugar lightly packed
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup Andes Mints regular, roughly chopped
  • 1/2 cup Andes Peppermint Crunch roughly chopped


  • 1 cup confectioners sugar
  • 3/4 teaspoon peppermint extract
  • 2-3 tablespoons half and half
  • 1/3 cup sparkling sugar


  • Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl combine the flour, cocoa, baking soda and salt -- whisk together to combine.
  • In a large bowl using a hand or stand mixer - cream the sugar and butter together until light and fluffy. Add the eggs, vanilla and peppermint and mix to combine.
  • Add the dry ingredients a little at a time to the butter mixture and mix on low speed (to avoid a giant cocoa/flour cloud).
  • Transfer half of the batter to another bowl.

For the traditional Andes Mints Cookies

  • Add the chocolate chips and Andes Mints to one bowl of the batter and mix to combine.
  • roll into 1" balls and place 2 inches apart on the cookie sheet.
  • Bake for 10-12 minutes. Cool on a wire rack.
  • Mix together the powdered sugar, peppermint extract and cream until smooth. Drizzle over the cooled traditional Andes mint cookies and let the glaze set.

For the Andes Mint Peppermint Crunch Cookies

  • Add the white chocolate chips and the Andes Peppermint Crunch. Mix to combine.
  • Add the sparkling sugar to a shallow bowl. Roll dough into 1 1/2" balls and dip the top of the ball into the sparkling sugar. Place on the cookie sheet -- sugar side up and bake for 15-16 minutes.
  • Cool cookies on a wire rack.
  • Store in airtight containers.


Calories: 338kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 116mg | Potassium: 141mg | Fiber: 1g | Sugar: 32g | Vitamin A: 315IU | Calcium: 40mg | Iron: 1.9mg