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

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These Andes Mint Chocolate Crinkle Cookies are soft, fudgy, and packed with cool mint flavor from Andes Creme de Menthe baking chips. They are easy to make, kid-approved, and perfect for holidays or any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Andes Creme de Menthe baking chips
  • ½ cup powdered sugar, for rolling

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  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. 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.
  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. 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 until evenly distributed.
  6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  7. Preheat and prep. When ready to bake, preheat 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 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 and roll until completely coated. Place coated dough balls about 2 inches apart on 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.
  10. Cool. Let the cookies rest on the baking sheet for 3 to 4 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chill the dough for at least 2 hours for best crinkle effect. Use a light hand with powdered sugar; do not press it into the dough. Bake one sheet at a time for even results. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: Andes mint cookies, chocolate crinkle cookies, mint chocolate cookies, easy cookie recipe, kid-friendly cookies, holiday cookies

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