Andes Chocolate Chip Cookies

With St. Patrick’s Day right around the corner, I have been busy making some delicious chocolate and mint treats.  I always tend to think of chocolate and mint when it comes to St. Patrick’s Day.  I am not really sure why, I think it is because of the green color of mint.  Either way chocolate mint recipes are great any time of the year.
Today I have a delicious and easy chocolate mint cookie for you.  These cookies are made using refrigerated cookie dough and Andes mints.  That’s right! There are only 2 ingredients! I first made these cookies around Christmas time 2 years ago when I was trying to make some quick Christmas cookies with ingredients I had around the house.  I found some Andes Mints and the rest is history.
These Andes Chocolate Chip Cookies are so delicious and really easy to make. I really like how the Andes Mints taste on top of the chocolate chip cookies, especially when they melt a little bit when the cookies are still hot.  The chocolate chip cookies and Andes Mints go great together.  I used refrigerated cookie dough to make these cookies as easy as possible, but feel free to use your favorite chocolate chip cookie recipe as well.  These cookies are easy to make and are a great treat to have ready in 10 minutes.

Andes Chocolate Chip Cookies


  • 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
  • Andes Mints, unwrapped


  1. Preheat the oven to 350 degrees.  
  2. Roll the dough into rounded teaspoonfuls and place each ball on an ungreased cookie sheet.  Bake for 10-14 minutes or until golden brown. Then cool for 5 minutes and remove to a cooling rack.  
  3. Gently place one Andes Mint on the top of each chocolate chip cookie.  Allow to cool completely. Once cooled stored in an airtight container.


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  1. I love mint anything and these look so good. I love the Andes mint right in the middle!