Desserts
This Andes mint crumbl cookie recipe delivers the same bold minty crunch you love from the store—without the hassle of buying a whole tub.
The secret lies in balancing rich butter and sugar with just the right amount of mint extract, creating cookies that are crispy around the edges and tender in the center, with pockets of minty crunch throughout.
I developed this recipe after years of experimenting with mint-flavored treats, and it’s now my go-to for parties or a cozy treat at home.
The dough comes together in just 15 minutes, and the baking process is straightforward—no fancy techniques required. You’ll need a few key ingredients: butter, sugar, flour, and of course, that signature Andes mint flavor, which we achieve with mint extract and crushed Andes mint candies.
The result? A cookie that’s chewy, slightly crisp, and packed with that nostalgic minty crunch in every bite.
What makes these cookies stand out is their texture—they’re not just mint-flavored; they’re experiential. The mint candies stay intact, offering bursts of flavor with each bite, while the butter and sugar create a satisfying contrast.
These cookies are perfect for holidays, potlucks, or whenever you crave a little taste of childhood. The best part? You can customize them with chocolate chips or white chocolate if you want to add another layer of indulgence.
Once you try these, you’ll never go back to the store-bought version. The recipe scales easily, so you can make a big batch for sharing or save some for later—they keep well in an airtight container. Let’s get baking!
Ingredients for andes mint crumbl cookie
Rich butter, sweet sugars, and that signature Andes mint crunch—just 12 ingredients for nostalgic cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cut into cubes |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Peppermint Extract 🍃 | 1 tbsp | Not imitation |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted before measuring |
| Baking Soda 🧂 | ½ tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Andes Mint Candies 🍬 | 1 ½ cups | Crushed finely |
| White Chocolate Chips 🍫 | 1 cup | Optional, for variation |
| Milk Chocolate Chips 🍫 | 1 cup | Optional, for variation |
The Andes mint candies are the star here—grab a 14-ounce bag from any grocery store, and crush them finely (a food processor works best). Trader Joe's often has them at a good price, but your local candy aisle will too. For the butter, use European-style if possible—it's higher in fat and makes these cookies extra chewy. The sugar is where you can splurge: superfine sugar dissolves faster, but regular granulated works if you pulse it in a food processor. And don't skip the vanilla—it rounds out the mint flavor beautifully.
No Andes mint candies? Crushed candy canes or spearmint candies work in a pinch, but the flavor won't be quite the same. Short on butter? Coconut oil works but changes the texture slightly. Want to skip the extract? Add an extra 1/2 cup crushed candies for more mint punch. The chocolate chips are totally optional—add them if you're feeling indulgent, or skip for classic Andes mint flavor. If you're baking for a crowd, double the recipe, but don't overmix the dough or the cookies will spread too much.
The dough keeps for 3 days in the fridge, wrapped tightly. For longer storage, freeze the dough balls—they'll keep for 3 months. Baked cookies stay fresh for 5 days in an airtight container, though they're best enjoyed fresh. Pro tip: Let the cookies cool completely before storing, or they'll get soggy. These freeze beautifully too—just wrap them individually in plastic wrap before putting them in a freezer bag. They'll last 2 months that way.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s acting up—just cream the butter and sugars with a wooden spoon until it’s light and fluffy. The eggs bind everything perfectly, so no extra fuss.
- Winter’s Best Bite: That peppermint extract? It’s like a holiday hug in every bite—bright, cool, and just sweet enough to balance the buttery crumble. Honestly, I reach for these when I need a mood boost more than a snack.
- Party in a Jar: These freeze like champs, so I make a double batch before gatherings. Pull them straight from the freezer, pop in the oven, and boom—fresh cookies for guests. My go-to for holiday cookie platters.
- Pantry Staple Magic: Butter, sugar, eggs—ingredients you already own. No fancy add-ins, no last-minute grocery runs. Between us, I’ve made these with store-brand peppermint extract, and no one ever noticed.
Step-by-step instructions for Andes mint crumbl cookies
Let's make these rich, crunchy cookies with a perfect balance of Andes mint flavor and chocolate chunks.
Cream Butter and Sugars to Fluffy Perfection
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter (cold, cut into cubes) on medium speed for 2-3 minutes until smooth and creamy. This ensures the butter incorporates air, which creates those beautiful crackly tops later. I like to press the butter between my fingers to check for the right consistency—it should hold its shape but still feel soft.
Gradually add the 1.5 cups granulated sugar and 0.5 cup light brown sugar (packed firmly), mixing on medium speed for another 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll see the color lighten noticeably—this is when you know you've reached the perfect creaming stage. The reason we don't rush this step is that proper creaming creates the ideal texture: crispy edges with a soft, chewy center.
Add Eggs and Extracts for Rich Flavor
Add the 2 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. This gentle approach prevents the eggs from breaking and ensures a smooth batter. Next, add the 1 tablespoon pure peppermint extract and 1 teaspoon vanilla extract, mixing on low speed for another 10 seconds until just combined.
Here's where the magic happens—the peppermint extract brings that bold Andes mint flavor without overpowering the chocolate. I always use pure extracts because imitation versions can leave a chemical aftertaste. The mixture will look slightly curdled after adding the eggs, but don't worry—once we incorporate the dry ingredients, everything will come together beautifully.
Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the 3.5 cups all-purpose flour (sifted before measuring), 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Add this dry mixture to the wet ingredients and mix on low speed for 30-45 seconds until just combined—you should still see a few flour streaks. Overmixing develops gluten, which can make the cookies tough instead of tender.
Remove the bowl from the mixer and fold in the 1.5 cups finely crushed Andes mint candies, 1 cup white chocolate chips, and 1 cup milk chocolate chips using a silicone spatula. Make sure they're evenly distributed throughout the dough. The crushed Andes mint candies will give you that signature crunch, while the chocolate chips add a sweet contrast. If you're feeling ambitious, you could even fold in a few extra chocolate chunks for added richness.
Chill the Dough for Better Texture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour or even overnight). Chilling the dough is crucial—it solidifies the butter, which prevents the cookies from spreading too thin in the oven. It also allows the flour to fully hydrate, creating a better texture. The longer you chill, the thicker and chewier your cookies will be.
I know it seems counterintuitive to wait when you're eager to bake, but trust me—this step makes a world of difference. Cold dough also means the cookies hold their shape better when they hit the hot oven, resulting in those perfect, thick crumbl cookies with crispy edges and gooey centers. Don't skip this, even if you're in a hurry!
Bake to Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions (I use a cookie scoop for uniform size) and place them 3 inches apart on the prepared sheets. The dough will be cold and firm, but that's exactly what we want—it'll spread just enough to create those beautiful, thick cookies.
Bake for 11-13 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. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm for the ultimate experience—they'll be soft and chewy inside with a crispy exterior and that irresistible Andes mint crunch.
Pro Tips For Making Andes Mint Crumbl Cookie
- CHILL THE DOUGH: Mix your butter, sugars, and eggs until just combined—no need for a smooth batter. Then fold in the peppermint extract and crumbly base quickly before the dough warms up. I learned this the hard way: once the butter gets too soft, you’ll end up with flat, cakey cookies instead of thick, chewy ones.
- USE COLD BUTTER: Take your unsalted butter straight from the fridge—no softening at room temp. Cut it into cubes and let it sit in the bowl with the sugars for exactly 10 minutes before mixing. This keeps the fat firm enough to hold the crumbly texture, and your cookies won’t spread into sad little puddles.
- MEASURE PEPPERMINT PRECISELY: That peppermint extract is potent—way more than you’d think. Use a kitchen scale or a dropper to measure exactly 1 teaspoon (not tablespoons!). Too much, and your cookies taste like a candy store; too little, and you’ve wasted your effort. Trust me, I’ve made both mistakes.
- BAKE IN BATCHES: Don’t overcrowd the tray—space those cookies at least 2 inches apart. They’ll puff up like little minty clouds, and if you pack them in, they’ll steam instead of crisp. Use a parchment-lined sheet for easy cleanup, and rotate the pan halfway through for even baking. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Mint Flavor Variations
Want to tweak the mint intensity? Swap the 1 tablespoon peppermint extract for 1.5 teaspoons spearmint extract—it’s lighter and more floral, perfect for a brighter flavor. For a holiday twist, add ½ teaspoon almond extract alongside the peppermint to complement the Andes mint candies.
I’ve also tested ½ teaspoon orange extract for a festive citrus-mint combo that works beautifully with white chocolate. 🌟
Chocolate Swaps
Skip the milk chocolate chips and use 1 cup dark chocolate chunks (60-70% cocoa) for a richer, more sophisticated flavor. Or try peanut butter chips for a salty-sweet contrast.
For a Nutella twist, replace the chocolate chips with ½ cup Nutella swirled into the dough—just mix it in after folding in the crushed Andes mint candies. Pro tip: Use mini chocolate chips for a more uniform distribution. 🍫
Texture Adjustments
For extra chewy cookies, replace ½ cup of the all-purpose flour with ½ cup cake flour—it has less protein, so the cookies stay soft longer. Need crispier cookies? Increase the baking time by 1-2 minutes or bake at 375°F instead of 350°F.
I’ve also found that folding in ½ cup crushed pretzels adds a salty crunch that balances the sweetness perfectly. 🥨
Seasonal Twists
Turn these into summer cookies by adding ½ cup freeze-dried strawberries (finely chopped) for a fruity surprise. For fall, swap the Andes mint candies for crushed candy corn and add ½ teaspoon cinnamon to the dry ingredients.
In winter, fold in ½ cup crushed candy canes and a pinch of ground ginger for a spiced holiday version. 🍂
Dietary Adaptations
Make these gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill). For a vegan version, replace the butter with 1.5 cups vegan butter (like Miyoko’s) and the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
The texture stays chewy, but the flavor remains rich. 🌱
Make-Ahead Customizations
For extra flavor depth, let the dough rest in the fridge overnight before baking. If you’re prepping for a party, fold in ½ cup crushed Andes mint candies after chilling the dough—this keeps them extra crispy.
For longer storage, freeze the baked cookies in a single layer before bagging them—they’ll stay fresh for up to 3 months. 🧊
Nutrition facts
Frequently asked questions
Can I make these Andes mint cookies without Andes mint candies?
Yes! If you can't find Andes mint candies, try crushed candy canes or spearmint candies instead. For a different flavor profile, you could also use crushed mint chocolate or even crushed peppermint bark. Just remember that the texture and flavor will vary slightly from the original recipe.
Why do my Andes mint cookies spread too much when baking?
Overmixing the dough or skipping the chilling step are the most common causes. Always chill the dough for at least 30 minutes (longer is better) and mix just until combined. Also, make sure your butter is cold when you start—it should hold its shape when pressed between your fingers.
How can I make these cookies extra crispy?
For crispier cookies, bake them 1-2 minutes longer at 375°F instead of 350°F. You can also replace ½ cup of the all-purpose flour with cornstarch, which helps create a lighter, crispier texture. Let the baked cookies cool completely on the baking sheet before transferring to a rack.
Can I use coconut oil instead of butter?
You can substitute, but the texture will change. Coconut oil gives a slightly denser cookie with less spread. Use the same amount (1.5 cups) and make sure it's cold before creaming. The flavor will be subtly different, but still delicious—just expect a slightly firmer cookie with less melt-in-your-mouth quality.
How do I store Andes mint cookies for maximum freshness?
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before bagging—they'll keep for up to 3 months. To prevent sogginess, always let cookies cool completely before storing. The mint candies stay crispy when properly stored!