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Lighter Chocolate Mint Cookies with Andes Chips

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These lighter chocolate mint cookies with Andes chips are nostalgic without being heavy, indulgent without the guilt, and simple enough to make on a random Tuesday. They have crispy edges, soft centers, and that cool minty kick that feels like a guilty pleasure without being over-the-top sweet.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, softened
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup (180g) Andes Crème de Menthe baking chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 ¾ cups (210g) all-purpose flour, ½ cup (45g) cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until no lumps remain.
  3. In a large bowl, beat 4 tablespoons (56g) softened butter with ½ cup (100g) granulated sugar and ¼ cup (50g) packed light brown sugar on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides once.
  4. Add ¼ cup (60g) Greek yogurt, 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon peppermint extract. Beat on low until just combined.
  5. Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Using a rubber spatula, gently fold in 1 cup (180g) Andes baking chips. Reserve about 2 tablespoons to press onto the tops later.
  7. Chill the dough in the refrigerator for 15-20 minutes (optional but recommended).
  8. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  9. Press 2-3 reserved Andes chips onto the top of each dough ball.
  10. Bake for 9-11 minutes. The edges should look set and slightly cracked, but the centers will still look soft and underdone.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free yogurt. For extra chocolate, add ¼ cup dark chocolate chips. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months or freeze raw dough balls.

Nutrition

Keywords: chocolate mint cookies, lighter cookies, Andes chips, Greek yogurt cookies, easy cookie recipe, mint chocolate cookies, healthier cookies

Find it online: https://dinadishes.com/lighter-chocolate-mint-cookies-with-andes-chips-easy-recipe/