These Andes Mint Grinch Cookies are a festive treat that combines rich chocolate, cool mint, and a hint of holiday magic. With a soft, chewy center and a crisp edge, each bite delivers a delightful contrast of textures. The refreshing mint flavor pairs perfectly with the deep cocoa notes, making them irresistible for any cookie lover.
Ready in just 50 minutes, including a quick chill time, these cookies are as easy to make as they are delicious. Whether you’re baking for a party or a cozy night in, their vibrant green hue and festive charm will brighten your day. Plus, at 115 calories per cookie, you can indulge without guilt!
Ingredients for Andes Mint Grinch Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter (at room temperature)
- 1 ½ cups sugar
- 1 egg
- 3 Tablespoons milk
- 1 teaspoon mint extract (or peppermint extract – whichever you have on hand)
- 15-20 drops green food coloring
- 1 box Andes mints (about 28 pieces; chopped or broken into small pieces)
- ½ cup semi-sweet chocolate chips (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the Andes mints: Unwrap all the Andes mints and chop or break them into small pieces. Set aside.
- Mix dry ingredients: In a mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar: In another mixing bowl, cream together the butter and sugar until smooth and fluffy.
- Add wet ingredients: Beat in the egg, milk, and mint extract until fully combined.
- Combine dry and wet ingredients: Gradually blend the dry ingredients into the wet mixture. Add the green food coloring and mix until the dough is evenly colored.
- Fold in mix-ins: Gently fold in the chopped Andes mints (and chocolate chips, if using).
- Chill the dough: Place the dough in the refrigerator for 30-40 minutes to firm up.
- Shape the cookies: Once chilled, roll rounded teaspoonfuls of dough into balls and place them on a baking sheet.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies stand on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
How to Store and Keep Your Grinch Cookies Fresh
To keep your Andes Mint Grinch Cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 2 months. Just place them in a freezer-safe bag or container, and let them thaw at room temperature before serving. Pro tip: Add a slice of bread to the container to help maintain moisture!
Fun Serving Suggestions for a Festive Touch
These minty green cookies are perfect for holiday gatherings! Serve them on a festive platter with a sprinkle of powdered sugar for a snowy effect. Pair them with a cup of hot cocoa or peppermint tea for a cozy treat. For a fun twist, arrange them in the shape of a Christmas tree on a serving tray and add a star-shaped cookie on top!
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by placing the dough balls on a baking sheet and popping them in the freezer for 10-15 minutes instead of refrigerating. You can also prep the dough ahead of time and store it in the fridge for up to 2 days before baking. Bonus tip: Use pre-chopped Andes mints or a food processor to speed up the chopping process!
Recipe Variations to Mix It Up
Want to switch things up? Try using white chocolate chips instead of semi-sweet for a sweeter flavor. You can also swap the mint extract for vanilla extract and omit the green food coloring for a classic chocolate chip cookie with a minty twist. For a festive crunch, add ½ cup of crushed candy canes to the dough!
Essential Equipment for Perfect Cookies
For the best results, use a stand mixer or hand mixer to cream the butter and sugar until smooth. A silicone baking mat or parchment paper will prevent sticking and make cleanup a breeze. Don’t forget a cookie scoop for evenly sized dough balls and a wire rack to cool your cookies perfectly. Note: A sharp knife or food processor works great for chopping the Andes mints!
Andes Mint Grinch Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 1 egg
- 3 Tablespoons milk
- 1 teaspoon mint extract or peppermint extract – whatever you have available
- 15-20 drops green food coloring
- 1 box Andes mints about 28 pieces; chopped or broken into small pieces
- 1/2 cup semi-sweet chocolate chips optional
Instructions
- Preheat oven 375℉.
- Unwrap all the Andes Mints and chop up into small pieces. Set aside.
- In a mixing bowl, sift together the flour, baking soda, baking powder and salt and set aside.
- In another mixing bowl, cream together the butter and sugar until smooth.
- Beat in egg, milk, and mint extract.
- Gradually blend in the dry ingredients and add the green food coloring. Mix until dough is evenly colored.
- Fold in the chopped Andes mints (and chocolate chips if using).
- Put dough in the refrigerator until the dough is cool (about 30-40 minutes).
- Roll rounded teaspoonfuls of dough into balls.
- Bake for 8-10 minutes.
- Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.