If you love andes chocolate mints you must try these cookies! These cookies are super soft, very chocolaty and filled with pieces of chopped up Andes mints. They are perfect for a holiday party, cookie platter, cookie exchange and of course Santa! This recipe may just become a new favorite cookie recipe in your home.
These are chocolate mint cookies that just happen to look like, well you know… so after a quick family poll we came up with the name Reindeer Poop Cookies! The kids will get a kick out of the name and love the flavor!
How to Make Reindeer Poop Cookies
Then, add in the egg and egg yolk and stir until combined. Last, add flour, cocoa powder and chopped Andes mints. Mix until the cookie dough forms. It will have a texture similar to shortbread.
Then, scoop the cookie dough into tablespoon size balls and place on a cookie sheet, sheet pan or baking sheet that is line with parchment paper. Next, bake at 325 degrees for 12. These cookies will not spread so you can fit a lot on a tray. Be sure to give them an inch or so in between for air flow.
Cool on the sheet pan for a couple minutes and then cool fully on wire rack. Store cookies in an airtight container to keep fresh.
Frequently Asked Questions
I highly recommend storing these Reindeer Poop Cookies in a separate airtight container away from other cookies so they don’t share their minty flavor with all of your cookies! They should stay fresh in an airtight container at room temperature for 7-10 days! These cookies can also be frozen for up to 3 months.
Both will work for this recipe. I tend to buy the ones I need to chop myself just to save a dollar or two plus it gives the kids an easy job! You can find andes mint baking chips in the grocery store in the baking aisle especially in December when lots of people are baking holiday cookies.
Yes! Make the cookie dough and store in an airtight container or a bag in the refrigerator. Bake within 7 days of making the cookie dough.
This recipe is similar to a shortbread texture and does not have any leaveners in it! I promise you will still have a chewy chocolate cookie that melts in your mouth.
Of course! Many kids don’t love the strong flavor that comes along with mint. Go ahead and substitute the andes mint pieces with chocolate chips or white chocolate chips. These cookies made with chocolate chips are still delicious! You could even split the dough in half and put the mint pieces in half and chocolate chips in the other half!
No! Wax paper is not oven safe and will melt in the heat. Parchment paper is oven safe and will not melt. Parchment paper also helps with clean up. The cookies are easy to remove from parchment and then the pan is also much cleaner. A little bit of oil tend to get through the parchment but you won’t be scraping off cookie remnants.
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Looking for more recipes like these? Try our Snickerdoodles, Chocolate Crinkles, Cranberry Noel Cookies, Russian Tea Cakes, Chocolate Pretzel Bark, Cream Cheese Logs, Italian Cookies, Coconut Chocolate Chip Bars, Ricotta Cookies, Homemade Slice and Bake Sugar Cookies and Chocolate Pecan Shortbread Thumbprint Cookies. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List to see all of our holiday favorites!
- 2 sticks of butter
- 1 2/3 cups sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 2 cups flour
- 1 ¼ cup unsweetened cocoa
- 1 cup chopped Andes mints
- Preheat the oven to 325 degrees.
- Cream together butter and sugar.
- Add vanilla and salt. Stir well.
- Add egg and egg yolk. Stir well.
- Add flour, cocoa and chopped Andes mints. Mix until dough forms.
- Scoop dough into tablespoon size balls.
- Bake at 325 degrees for 12 minutes on a parchment lined sheet pan.
- Cool on sheet pan for a couple minutes and then cool fully on wire rack.
- Store cookies in an air tight container to keep fresh.
Store these cookies in an airtight container separate from other cookies. The mint flavor will be absorbed by any cookie stored in the same container.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 112mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g