Triple-Chocolate Andes Mint Cookies – Make your holidays three times sweeter with these decadent chocolate mint cookies bursting with the flavors of the season!

During our first Christmas together, I learned that my husband loves Andes Mints. Since then I’ve faithfully wrapped up a box in green tissue paper each season to stuff into his stocking.

Every Christmas morning, with a crinkle and tear, he opens his Andes Mints, and every year he seems just as genuinely pleased as the last to receive such a decadent gift.

Me, on the other hand, I’m a little more high-maintenance when it comes to Christmas candy. I like it to be plain chocolate or chocolate with nuts, I like it to be dark, and I like it to be of the highest quality. That, or British Cadbury.

I’m not saying Andes Mints aren’t quality. Admittedly, for something I can buy at any old, local grocery store, they’re pretty top notch in the chocolate-mint department.

After 11 years of marriage, I decided that my husband’s love for Andes Mints and my chocolate obsession are perfectly complimentary. These two affinities inspired these Triple-Chocolate Andes Mint Cookies.

The end result is a marriage of rich, fudge-like dark chocolate and fresh mint flavor. Check out how to make them…

How to Make Triple-Chocolate Andes Mint Cookies

1. In a medium bowl sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside. 
2. Cream together the butter, light brown sugar and granulated sugar. Next cream in the eggs and vanilla until creamy and smooth. 
3. Melt dark chocolate chips in the microwave at 50% power in 1-minute increments.
4. Add the melted chocolate to the bowl of creamed butter, sugar, and eggs and mix until creamy and evenly combined. 
5. To the bowl of creamed butter and sugar, incrementally add the dry ingredients and mix to combine.
6. Coarsely chop 2 cups of Andes Mints.
7. Once the cookie dough is made, fold in 1 C of mini semi-sweet chocolate chips and 2 cups of coarsely chopped Andes Mints until evenly dispersed throughout the dough.
8. Place the 1 Tbsp balls of cookie dough onto a parchment-lined baking sheet. Decorate with additional Andes Mint chips. Bake at 325ºF for 11 minutes.

It would seem that triple chocolate and Andes Mints are a match made in heaven! My hope for you this holiday season is that it’s as sweet as my marriage and these cookies!

Triple Chocolate Andes Mint Cookies

Yield: 3 dozen

Prep Time: 30 minutes

Cook Time: 11 minutes

Additional Time: 30 minutes

Total Time: 1 hour 11 minutes

Make your holidays three times sweeter with these decadent chocolate mint cookies bursting with the flavors of the season!

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Ingredients

• 3 C all-purpose flour
• 3/4 C cocoa powder
• 1 Tbsp baking powder
• 1 tsp salt
• 1 1/2 C (3 sticks) softened butter
• 1 1/2 C light brown sugar
• 3/4 C granulated sugar, packed
• 3 large eggs
• 1 Tbsp vanilla extract
• 2 C (a little less than one 12 oz bag) dark chocolate chips
• 1 C mini semi-sweet chocolate chips
• 3 4.67 oz boxes of Andes mints, divided
• Additional Andes mints for decorating

Instructions

1. Preheat oven to 325ºF.
2. In a medium bowl sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside. 
3. In a large bowl cream together the butter, light brown sugar and granulated sugar. Next cream in the eggs and vanilla until creamy and smooth. 
4. Place the dark chocolate chips in a microwave-safe dish. Microwave at 50% power for 1 minute and then stir. Return the chocolate to the microwave and continue to melt at 50% power for 20-30 second increments until the chocolate is smooth and melted. Take care not to over-cook and burn the chocolate!
5. Add the melted chocolate to the bowl of creamed butter, sugar, and eggs and mix until creamy and evenly combined. 
6. To the bowl of creamed butter and sugar, incrementally add the dry ingredients and mix to combine. 
7. Once the cookie dough is made, fold in 1 C of mini semi-sweet chocolate chips and 2 cups of coarsely chopped Andes mints until evenly dispersed throughout the dough. 
8. Place the 1 Tbsp balls of cookie dough onto a parchment-lined baking sheet. Decorate with additional Andes Mint chips. Working in batches, bake at 325ºF for 11 minutes.

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