Desserts
This Andes mint cookie recipe on bag delivers that signature peppermint freshness you crave—bold, bright, and irresistible. 💛 The secret lies in using Andes mint extract (or candied mint) for authentic flavor without overpowering the buttery cookie base.
I've perfected the texture to be crispy at the edges and tender inside, with just the right amount of chew. What sets these apart is the chilling step—skipping it means cookies that spread too much and lose their shape.
I also use a mix of brown and white sugar for that perfect balance of sweetness and caramel notes. The dough comes together in just 10 minutes, but the waiting makes all the difference.
By the time they emerge from the oven, you'll have cookies with a glossy finish and that signature Andes mint flavor in every bite. They're perfect for holiday gifting, festive baking, or treating yourself to something special. The aroma alone will have everyone asking for the recipe.
These cookies stay fresh for days in an airtight container, making them ideal for meal prep or sharing. Let's get baking!
Ingredients for andes mint cookie recipe on bag
Twelve simple ingredients transform into cookies with that signature Andes mint flavor you love.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for best texture |
| Granulated White Sugar 🍚 | 1 cup | For crispy edges |
| Packed Brown Sugar 🍚 | ½ cup | For chewy centers |
| Andes Mint Extract 🍃 | 1 tbsp | Or candied mint paste |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🌿 | 1 tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Soda 🧪 | ½ tsp | For lift and texture |
| Ground Cinnamon 🌶️ | ¼ tsp | Enhances mint flavor |
| White Chocolate Chips 🍫 | 1 cup | Optional for contrast |
| Granulated Sugar 🍚 | ¼ cup | For rolling dough balls |
The Andes mint extract is non-negotiable here—Andes brand delivers that authentic peppermint punch. If you can't find it, candied mint paste works too (just halve the amount). For the butter, Plugrá or Land O'Lakes unsalted are my go-tos—they stay cold longer when cubed. The white chocolate chips add a nice contrast, but skip them if you want pure mint flavor. Pro tip: buy the semi-sweet chips at Trader Joe's—they're cheaper and melt beautifully.
No Andes mint extract? Peppermint extract at half the amount is a decent swap, but you'll lose that signature Andes freshness. Running low on vanilla? Almond extract works too, but it has a stronger flavor. The cinnamon might seem like overkill, but it actually enhances the mint flavor—trust me on this. If your butter is too soft, pop it in the freezer for 10 minutes before mixing. And don't forget to chill the dough for at least 1 hour—this is the secret to those perfect cookie shapes.
These cookies stay fresh for 5-6 days in an airtight container at room temperature, or up to 2 weeks in the fridge. For gifting, I wrap them in clear cellophane with a ribbon tie—looks festive and keeps them fresh. Freezing? Portion the dough balls first, then freeze on a tray before bagging. They'll keep for 3 months this way. The aroma alone will have everyone begging for the recipe—so make extra!
Why You'll Love This Recipe
- Bagged Magic: I swear, this recipe is the closest I’ve gotten to baking without stress. You’re basically just mixing dry ingredients in a bag—literally—and folding in the butter. No measuring cups, no messy bowls, just shake, smash, and roll.
- Minty Bliss: That Andes mint extract? It’s like a breath mint in cookie form. The creamy butter and brown sugar give it a rich base, but the mint cuts through it clean and bright—like a refreshing bite after a heavy meal.
- Party in a Jar: Honestly, these are my go-to for holidays or when friends drop by. The cookies keep well in an airtight container for days, and you can even freeze half for later. Plus, they’re cheap to make—just flour, sugar, and a little extract.
- Zero-Waste Win: Between us, this recipe uses up pantry staples with almost no leftovers. The dough’s forgiving, so you won’t end up with a sad half-batch. And if you mess up? Toss the scraps in a smoothie—they’re that versatile.
Step-by-step instructions for Andes mint cookies
Here's how to turn that bag of Andes Mint Extract into cookies that taste like holiday magic.
👨🍳 Step 1: Cream Butter and Sugars for Maximum Flavor
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated white sugar and 0.5 cup packed brown sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume and becomes pale in color. This creaming process incorporates air, which creates those beautiful crackly tops and helps the mint flavor shine.
Here's the thing—don't rush this step. I've found that under-creaming leads to dense cookies instead of the perfect chewy texture we're after. Once the mixture looks light and fluffy, scrape down the sides of the bowl to ensure even mixing. The butter should be completely incorporated but still hold its shape slightly when pressed.
👨🍳 Step 2: Add Eggs, Extracts, and Dry Ingredients
Add the 2 whole large eggs (room temperature), 1 tbsp Andes mint extract, and 1 tsp pure vanilla extract to the butter mixture. Mix on low speed for 1 minute until fully combined. The mint extract is potent, so start with the full 1 tablespoon—you can always add more later if needed. The mixture will look slightly curdled, but that's normal and will resolve when we add the dry ingredients.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp salt, 0.5 tsp baking soda, and 0.25 tsp ground cinnamon. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see a few flour streaks. Over-mixing develops gluten and makes cookies tough. Remove the bowl from the mixer and fold in the 1 cup white chocolate chips by hand using a silicone spatula.
⏰ Step 3: Chill the Dough for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour or even overnight). Chilling solidifies the butter, which prevents the cookies from spreading too thin in the oven. It also allows the flour to fully hydrate, creating better texture and intensifying the mint flavor. Real talk: Skipping this step leads to flat, cakey cookies instead of the thick, chewy ones you're craving.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The dough will be firm but pliable when ready to roll. If it's too sticky, chill for another 15-20 minutes. This waiting period makes a MASSIVE difference in the final result—trust me, it's worth it.
🔥 Step 4: Roll and Bake to Golden Perfection
Using your hands, roll the chilled dough into 1.5-inch balls (about 1 tablespoon each). Roll each ball in the 0.25 cup granulated sugar to coat evenly. Place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven.
Here's where it gets fun—watch for the edges to turn a beautiful golden brown while the centers remain soft. The cookies should pull away slightly from the parchment paper but still look slightly underbaked in the middle. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm for the ultimate experience—each bite will deliver that fresh Andes mint flavor with a perfect balance of crispy edges and chewy centers.
Pro Tips For Making Andes Mint Cookie Recipe On Bag
- CHILL THE DOUGH: Mix your butter, sugars, and extract, then let the whole batch sit in the fridge for 30 minutes before adding flour. I used to skip this and wondered why my cookies spread like pancakes—cold butter behaves better, and the flavor develops more evenly.
- WEIGH YOUR BROWN SUGAR: Use a kitchen scale for the packed brown sugar, not volume measurements. Brown sugar packs differently, and even a tablespoon off throws off the cookie’s chewy texture and mint balance—trust me, I’ve made the mess.
- UNDERBAKE SLIGHTLY: Pull your cookies out when edges are just set but centers still look soft. They’ll firm up as they cool, and overbaking turns them dry. I learned this after tossing out a batch that looked perfect but crumbled like sad crackers.
- SWAP EXTRACT FOR ZEST: If you’re fresh out of Andes mint extract, grate a little peppermint candy (the kind with the minty coating) into the dough instead. It’s not identical, but it adds that bright, candy-like punch—just don’t overdo it, or your cookies will taste like a dentist’s office.
Creative variations of these flavors
Holiday Gift Box
Package these cookies in clear cellophane bags tied with ribbon for a festive touch. I like to add a small Andes mint extract bottle as a bonus—it keeps the cookies fresh for up to 2 weeks in the fridge.
For extra flair, sprinkle edible glitter on top before wrapping. These make stunning gifts for teachers, coworkers, or neighbors during the holidays. 💛
White Chocolate Drizzle
Melt ½ cup white chocolate chips with 1 tsp Andes mint extract in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle over cooled cookies for a glossy finish. For contrast, add dark chocolate chips or crushed candy canes before baking.
The mint-chocolate combo elevates the flavor to restaurant-quality. Store drizzled cookies in an airtight container for up to 5 days.
Spiced Orange Twist
Add 1 tsp orange zest and ½ tsp ground cardamom to the dry ingredients for a warm, citrusy twist. The orange brightens the mint flavor while the cardamom adds depth. Roll dough balls in coarse sugar instead of fine for texture.
These cookies pair perfectly with chai tea or sparkling cider. The spices keep well in the fridge for 3 weeks in a sealed container. ✨
Candy Cane Crunch
Crush 2 candy canes into fine pieces and fold into the dough. Bake as directed, then press extra candy cane pieces into the tops of warm cookies. The crunch contrasts beautifully with the chewy centers.
For a festive presentation, arrange cookies on a platter with red and green sprinkles around the edges. These taste like Christmas in every bite and stay fresh for 1 week at room temperature.
Gluten-Free Adaptation
Replace the 2.5 cups all-purpose flour with 2 cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus ½ cup almond flour. Add ½ tsp xanthan gum to bind the dough. Chill the dough for 2 hours to prevent spreading.
These cookies hold their shape and maintain the minty flavor. Store in an airtight container for up to 4 days—they're slightly denser but just as delicious. 💪
No-Bake Mint Shortbread
Skip the baking step entirely by pressing chilled dough into a 9-inch pan and cutting into squares. Chill for 1 hour, then dust with powdered sugar and crushed Andes mints. These no-bake cookies are perfect for summer gatherings.
Store in the fridge for 1 week or freeze for 2 months. The texture is buttery and crumbly, with a milder mint flavor that kids love. 🌟
Nutrition facts
Frequently asked questions
What makes Andes mint cookies different from regular peppermint cookies?
Andes mint cookies use Andes mint extract, which has a more complex, slightly sweet flavor profile than regular peppermint extract. The combination of white chocolate chips and the brown sugar in this recipe creates a caramelized depth that regular peppermint cookies often lack. Plus, the cinnamon enhances the mint flavor without overpowering it.
Can I substitute Andes mint extract with peppermint extract?
Yes, but you'll lose some of that signature Andes freshness. Use ½ teaspoon peppermint extract instead of 1 tablespoon Andes mint extract—it's much stronger. For a closer match, try candied mint paste (reduce to ½ tablespoon). The flavor will be similar but not identical.
Why do I need to chill the dough for Andes mint cookies?
Chilling the dough for at least 1 hour (or overnight) is crucial for two reasons: it prevents excessive spreading in the oven and intensifies the mint flavor. The cold butter solidifies, creating thicker cookies with crisp edges and chewy centers. Skipping this step results in flat, cakey cookies that lose their signature texture.
How do I store Andes mint cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to 5-6 days. For longer storage, refrigerate for 2 weeks or freeze dough balls (not baked cookies) for 3 months. To revive stale cookies, warm them in a 350°F oven for 3-5 minutes. The mint flavor actually improves slightly after 24 hours!
What's the best way to package these for gifting?
Use clear cellophane bags tied with ribbon for a festive look. Add a small bottle of Andes mint extract as a bonus—it preserves freshness. For extra flair, sprinkle edible glitter before wrapping. These make perfect gifts for holidays, teacher appreciation, or coworker treats! The packaging keeps them fresh for 2 weeks in the fridge.