Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 cookies


  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • cups old-fashioned rolled oats
  • 4 ounces milk chocolate frozen (I use Hershey's Bars)
  • 1 cup Andes Creme De Menthe baking chips* (plus extra for garnishing tops)
  • 1 1/4 cups chocolate chips (semisweet, milk or a combination of both)


  1. Preheat the oven to 350°F. Line baking sheet with parchment paper and set aside.
  2. In bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes until fluffy on medium speed. Add in the eggs and vanilla and mix until just combined.
  3. In a large bowl whisk together the flour, salt, baking soda, and baking powder. Place the oats in a blender or food processor and grind until fine. Whisk the oats into the flour mixture and then with the mixer on low speed, slowly add the flour mixture into the sugar mixture.
  4. Place the frozen chocolate bars into the blender or food processor and pulse a few times. The chocolate should resemble small pebbles.
  5. With the mixer still on low add in the ground chocolate, mint baking chips and chocolate chips, mixing until just combined.
  6. Scoop the dough into rounded tablespoons (about 2 tablespoons) and place onto the prepared baking sheet. Sprinkle a few more mint chips on top (or you could put mint chips in bowl and lightly dip the tops of the dough balls into the mint chips). 

  7. Bake for 10-12 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wore rack to cool completely.

Recipe Notes

You could also buy the Andes mint thins and chop them up.