Best Andes Mint Chocolate Crinkle Cookies: Kid-Approved Easy Recipe

My neighbor Karen wasn’t trying to impress anyone. I’d stopped by to borrow a whisk—mine had somehow vanished into the kitchen abyss—and this cool, minty-chocolate smell hit me before I even got to her back door. She was standing there in her faded apron, pulling a baking sheet out of the oven, and these dark, crackled cookies sat there looking like little snow-capped mountains. “Oh, those are just the cookies my grandkids beg for,” she said, waving her hand like it was nothing. But let me tell you, one bite and I understood everything. The soft, fudgy center, the cool burst of mint, the way the powdered sugar crinkled on top—it was like a Thin Mint had a baby with a brownie, and I couldn’t stop thinking about them. Karen didn’t even write the recipe down. She just rattled it off while wiping flour off her cheek, and I stood there scribbling on a napkin like a lunatic. Honestly, I’ve made these every single holiday season since, and they’ve never let me down. Maybe you’ve been there—you taste something at a friend’s house and suddenly your whole baking rotation changes. That’s exactly what happened here.

Why You’ll Love This Recipe

These Andes Mint Chocolate Crinkle Cookies are the kind of recipe that makes you look like a baking hero without breaking a sweat. I’ve tested this batch at least a dozen times, tweaking the chill time and the cocoa ratio, and I can tell you—this version is bulletproof. Here is why they work so well for real families:

• Kid-Approved Magic: My own kids went from picking out the green mint pieces to asking for these cookies for their school bake sales. The mint flavor is cool and refreshing, not toothpaste-y, which is a huge win.
• Pantry-Friendly Ingredients: You likely have most of this stuff already—flour, sugar, eggs, cocoa powder. The only special item is Andes Creme de Menthe baking chips, and they are easy to find near the chocolate chips.
• Perfect for Busy Weeknights: The dough comes together in fifteen minutes, then chills while you handle dinner or homework. Bake them off in under ten minutes, and you have a warm treat ready before bedtime.
• Crowd-Pleaser Status: I brought a plate to a school potluck and three different parents asked for the recipe. They disappear faster than regular chocolate cookies because that mint surprise keeps people coming back.
• Unbelievably Fudgy Texture: The crinkle top is gorgeous, but the inside stays soft and almost brownie-like. That contrast between the crunchy sugar coating and the tender center is next-level comfort food.

What makes this different from other mint chocolate cookies? It is the combination of Dutch-process cocoa for that deep, dark flavor and the Andes chips that melt into little pockets of minty goodness. I have tried versions with peppermint extract, and they always taste a bit harsh. These chips give you a gentle, creamy mint that kids actually love. This is comfort food reimagined—faster, easier, but with the same soul-soothing satisfaction that makes you close your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, which makes this a great last-minute baking project.

• 1 ½ cups all-purpose flour (spooned and leveled—don’t scoop straight from the bag or you will get too much)
• ½ cup Dutch-process cocoa powder (I prefer Hershey’s Special Dark for that rich color, but regular unsweetened cocoa works too—just expect a slightly lighter crinkle)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature (if you only have salted butter, reduce the added salt to a pinch)
• 1 cup granulated sugar
• 2 large eggs, room temperature (cold eggs can make the dough stiff and harder to mix)
• 1 teaspoon vanilla extract
• 1 cup Andes Creme de Menthe baking chips (these are the star of the show—do not substitute with regular mint chips if you can help it; the flavor is smoother)
• ½ cup powdered sugar, for rolling (add a little extra to a shallow bowl so you can coat each dough ball generously)

You might notice there is no peppermint extract in this list. That is intentional. The Andes chips provide all the mint flavor you need, and they do it without that artificial, cough-drop taste that kids tend to reject. If you cannot find the Andes baking chips, you can chop up about 24 regular Andes mints from the green foil wrapper—just pop them in the freezer for ten minutes first so they chop cleanly instead of smearing.

For best results, use a cocoa powder you actually enjoy eating. I have made these with cheap cocoa before, and the difference is noticeable. The Dutch-process variety gives a smoother, more mellow chocolate flavor that lets the mint shine without bitterness.

Equipment Needed

You do not need fancy gadgets for these cookies, which is part of why I love them so much. Here is what you will want handy:

• Large mixing bowl and a medium mixing bowl (for dry ingredients)
• Electric hand mixer or stand mixer (you can cream the butter and sugar by hand with a wooden spoon, but your arm will thank you for the mixer—I speak from experience)
• Rubber spatula for folding in the mint chips without crushing them
• Baking sheets (I recommend light-colored aluminum sheets—dark ones can over-brown the bottoms)
• Parchment paper or silicone baking mat (parchment is cheaper and works beautifully; just reuse a sheet for multiple batches)
• Small shallow bowl for the powdered sugar
• Wire cooling rack (if you do not have one, a clean brown paper grocery bag works in a pinch)
• Cookie scoop (a 1.5-tablespoon scoop gives you perfectly even cookies every time, but two spoons work fine)

If you are on a budget, skip the fancy scoop and just use a tablespoon measure. The cookies will still turn out beautiful—they might just vary slightly in size, which honestly gives them a more homemade look.

Preparation Method

Follow these steps carefully, and you will have bakery-worthy cookies without the bakery price tag. The chilling step is non-negotiable, so plan ahead.

1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside while you work on the wet mixture. Make sure there are no lumps in the cocoa—a whisk breaks them up better than a fork.
2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. You will see the mixture turn a pale tan color and look noticeably airier. Scrape down the sides of the bowl halfway through.
3. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat until combined. The mixture might look a little separated at this point—that is normal. Do not panic.
4. Mix in the dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed just until no streaks of flour remain. Overmixing at this stage will make the cookies tough, so stop as soon as it comes together. The dough will be thick and slightly sticky.
5. Fold in the Andes chips. Use a rubber spatula to gently fold in the Andes Creme de Menthe baking chips. Do not overmix—just fold until they are evenly distributed. If you stir too aggressively, the chips can melt into the dough and you will lose those lovely green specks.
6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This step is crucial. Chilled dough spreads less and gives you that signature crinkle top. I have skipped this step before (I was impatient), and the cookies came out flat and sad. Learn from my mistake.
7. Preheat and prep. When you are ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a small shallow bowl.
8. Scoop and roll. Use a cookie scoop or a tablespoon to portion out rounded balls of dough, about 1.5 tablespoons each. Roll each ball between your palms until smooth, then drop it into the powdered sugar. Roll it around until completely coated. The thicker the sugar layer, the more dramatic the crinkle effect. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
9. Bake. Bake for 9 to 11 minutes. The cookies will look puffed and crackled on top, and the edges should be set but the centers will still look slightly soft. Do not overbake—they continue cooking on the hot sheet after you pull them out. For a fudgier center, aim for 9 minutes. For a firmer cookie, go to 11.
10. Cool. Let the cookies rest on the baking sheet for 3 to 4 minutes. This allows them to set up without breaking. Then transfer them to a wire cooling rack to cool completely. If you try to move them too soon, they will crumble—trust me, I have a few broken cookies in my past.

Cooking Tips & Techniques

After making these cookies more times than I can count, I have picked up a few tricks that make the process smoother and the results more consistent.

Chill the dough properly. This is the number one mistake people make. If the dough is not cold enough, the cookies will spread into flat discs instead of puffing up with those beautiful crinkles. I recommend chilling for at least 2 hours, but overnight is even better. The flavor actually deepens as it rests.

Use a light hand with the powdered sugar. You want a generous coating, but do not press the sugar into the dough. Just roll the ball gently and let the excess fall off. Too much pressure can make the sugar dissolve into the dough instead of sitting on the surface where it creates that crackled effect.

Test your oven temperature. I once baked a batch at what I thought was 350°F, but my oven was actually running hot. The cookies came out dark on the bottom and underdone in the center. An inexpensive oven thermometer saved me. Place it in the center of the oven and adjust accordingly.

Bake one sheet at a time. If you crowd both sheets in the oven at once, the heat circulates unevenly and your cookies will bake inconsistently. I know it takes longer, but the results are worth it. While one sheet bakes, keep the other in the fridge so the dough stays cold.

Do not skip the parchment. Greasing the baking sheet can cause the cookies to spread too much. Parchment paper gives you a non-stick surface without altering the texture. Plus, cleanup is a breeze.

Variations & Adaptations

One of the best things about this recipe is how easy it is to tweak. Here are some variations I have tried and loved:

• Gluten-Free Version: Swap the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum. I have used Bob’s Red Mill with great success. The texture is slightly more tender, but the crinkle effect still works beautifully.
• Double Chocolate Mint: Fold in ½ cup of semi-sweet chocolate chips along with the Andes chips. This makes the cookies even richer and more decadent—perfect for serious chocolate lovers.
• Holiday Twist: Replace the Andes chips with crushed candy canes for a peppermint version around Christmas. The candy pieces add a nice crunch, though they do melt slightly into the dough. For a cleaner look, press a few crushed pieces on top right after baking.
• Dairy-Free Adaptation: Use vegan butter sticks (I like Earth Balance) and dairy-free Andes chips. The texture will be slightly less tender, but the flavor holds up well. Chill the dough for an extra 30 minutes since vegan butter can be softer.
• Mint Brownie Bites: Press the dough into a greased 8×8-inch pan instead of scooping cookies. Bake at 350°F for about 18 to 20 minutes, then cut into squares while warm. Dust with powdered sugar for a brownie-like treat.

Personally, I love the double chocolate mint version for birthday parties. The extra chocolate chips make the cookies feel more indulgent, and kids go absolutely wild for them.

Serving & Storage Suggestions

These cookies are best served slightly warm, when the mint chips are still a little melty and the centers are soft and fudgy. Let them cool on the baking sheet for just a few minutes, then transfer to a plate and watch them disappear.

For a pretty presentation, arrange the cookies on a white platter and sprinkle a little extra powdered sugar over the top. They look stunning on a holiday dessert table or a bake sale stand. Pair them with a cold glass of milk or a warm mug of hot chocolate—the mint and chocolate combo is pure comfort.

Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so the powdered sugar does not smudge. They actually taste even better on day two, as the flavors meld together.

Freezing: You can freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer-safe bag, squeeze out the air, and seal. Thaw at room temperature for about 20 minutes before serving. Alternatively, freeze the unbaked dough balls (without the powdered sugar coating) on a baking sheet, then transfer to a bag. When you are ready to bake, roll the frozen dough balls in powdered sugar and add 1 to 2 minutes to the baking time.

Reheating: Pop a cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness. Or warm them in a 300°F oven for 3 to 4 minutes if you are serving a crowd.

Nutritional Information & Benefits

Here is the estimated nutritional breakdown for one cookie (based on making about 24 cookies):

• Calories: 145
• Fat: 6g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 15g
• Fiber: 1g

These numbers are estimates and can vary based on your specific ingredients and portion sizes. The Dutch-process cocoa provides antioxidants called flavonoids, which are linked to heart health. The mint flavor comes from Andes chips, which contain a small amount of natural mint oil—this can aid digestion and freshen breath. While these are definitely a treat, they are made with real butter and eggs, so you are getting quality ingredients without any artificial preservatives.

If you are watching your sugar intake, you can reduce the granulated sugar to ¾ cup and use a sugar-free powdered sugar alternative for rolling. The texture will be slightly less tender, but the mint flavor still shines through. These cookies are not gluten-free or dairy-free in their standard form, but the variations above offer suitable alternatives.

Conclusion

These Andes Mint Chocolate Crinkle Cookies have become a staple in my kitchen for good reason. They are simple enough for a Tuesday afternoon bake with the kids, yet impressive enough for holiday cookie exchanges. The combination of rich, fudgy chocolate and cool, creamy mint is timeless, and the crackled powdered sugar top makes them look like something from a fancy bakery. I love that I can make the dough ahead of time and bake off a few whenever a craving hits. Honestly, I have not bought Thin Mints since I started making these—they are that much better. I would love to hear how they turn out for you. Did your kids help roll the dough balls? Did you try the double chocolate version? Drop a comment below and let me know. And if you share a photo on social media, tag me so I can see your beautiful crinkle cookies. Happy baking, friends!

Frequently Asked Questions

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can. The cookies will be slightly lighter in color and the chocolate flavor will be a bit sharper, but they will still taste delicious. Just keep an eye on the baking time, as regular cocoa can behave a little differently.

Why did my cookies not crinkle?

This usually happens when the dough is not chilled enough or the powdered sugar coating is too thin. Make sure you chill the dough for at least 2 hours and roll each dough ball generously in powdered sugar. A thick, even coating is the secret to those beautiful cracks.

Can I freeze the dough for later?

Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag. When you are ready to bake, roll them in powdered sugar while still frozen and add 1 to 2 minutes to the baking time.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread. The bread absorbs excess moisture and releases it slowly, keeping the cookies soft for days. Replace the bread slice every couple of days if needed.

Can I make these cookies without Andes chips?

Yes, but the mint flavor will be different. You can substitute with 1 teaspoon of peppermint extract added with the vanilla, plus ½ cup of chopped dark chocolate. The texture will be similar, but the flavor will be more intense and less creamy.

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