Chocolate Andes Mint Passover Cookies are thick and chewy, with a delicate cocoa flavor and chunks of chocolate mint candy. They’re the perfect combo of chocolate and mint deliciousness, with a bit of both flavors in every bite! Plus, they’re an easy cookie recipe that comes together quickly!
This Chocolate Andes Mint Passover Cookie recipe is a twist on my Light and fluffy chocolate chip cookies. These cookies are so popular in my house that I get asked to make them year-round, and my family prefers them over traditional cookies made with flour. I love to mix things up and try out different flavors, and these Andes Mint chocolate cookies are a winner and a big hit with mint lovers!
What Makes These Different from Traditional Chocolate Chip Cookies?
These Andes Mint Cookies taste different from your traditional buttery, chewy chocolate chip cookie. Using cake meals instead of flour, they have a slightly less sweet flavor and are lighter and fluffier than your regular cookie.
Can I use Cornstarch instead of Potato Starch?
Cornstarch will affect the texture, creating a crispier, more delicate texture, while cornstarch might result in a slightly denser cookie. Since you want these cookies to be more thick and chewy, I recommend sticking to potato starch
What is Cake Meal and Why Don’t You Use Flour in Chocolate Andes Mint Passover Cookies
Cake Meal is matzah finely ground into a powder and used to substitute flour during the Passover holiday. Matzo is a cracker type of bread made of flour and water, and it is crushed to create a cake meal, which is a self-rising flour alternative. During the Passover holiday, only unleavened bread and baked goods are eaten, and therefore, matzah meal or cake meal are used.
Ingredients
Makes 2 dozen small cookies or 12 large cookies
- 4 Eggs
- 1.5 cups White Sugar
- 1 cup oil – keeps the cookies moist
- 1-3/4 cup Matzo Cake Meal – I use Manschewitz
- 1/4 cup unsweetened cocoa powder
- 4 tbsp Potato Starch – improves crispness, resulting in a more delicate texture
- 1 cup chopped Andes Mint Candies – if you’re keeping kosher, substitute for Bartons Passover Seder Mints
- 1/4 cup powdered sugar
Instructions for Chocolate Andes Mint Passover Cookies
- In the bowl of a stand mixer, beat eggs with sugar until creamy. Ensure they are well combined and the eggs are fully incorporated into the sugar.
- Add oil, cake meal, cocoa powder, and potato starch and mix until light and fluffy. The dough will feel sticky at this point but will firm up after it’s refrigerated.
- Stir in the chopped chocolate mints into the cookie batter
- Cover with plastic wrap and refrigerate the dough for 1-2 hours to ensure the dough is stiff.
- Remove the cookie dough from the refrigerator, using a cookie scoop to scoop out the batter, roll the cookies into balls, and place them on parchment-lined baking sheets.
- Bake in the oven at 350 for about 12-15 minutes. You’ll want to remove them when the inside still feels underdone. They will continue baking on the cookie sheet, keeping them chewy inside.
- Allow the baked cookies to cool for 15 minutes.
- Once cool, sift the powdered sugar over the top of the cookies
Are Andes Mints Kosher for Passover
Yes! They are
Storing Chocolate Andes Mint Passover Cookies
These Passover cookies will last up to a week if kept in an airtight container at room temperature. They also freeze well in a ziplock freezer bag.
Chocolate Andes Mint Passover Cookies
Ingredients
- 4 Eggs
- 1.5 cups White Sugar
- 1 cup Oil
- 1-3/4 cup Matzo Cake Meal
- ¼ cup unsweetened cocoa powder
- 2 tbsp Potato Starch
- 1 cup chopped Andes Mint Candy’s for a kosher option use Bartons Passover seder mints
- ¼ cup powdered sugar
Instructions
- In the bowl of a stand mixer, beat eggs with sugar until creamy. Ensure they are well combined and the eggs are fully incorporated into the sugar.
- Add oil, cake meal, cocoa powder and potato starch and mix until light and fluffy. The dough will feel sticky at this point but will firm up after it’s refrigerated.
- Stir in the chopped Andes Mints
- Cover with plastic wrap and refrigerate dough for 1-2 hours – this will make sure the dough is stiff and you can roll it in your hands without it sticking to your fingers.
- Remove from the fridge, use a cookie scooper to remove the dough, then roll cookie dough into balls and place onto parchment paper lined cookie sheets.
- Bake in the oven at 350 for about 12-15 minutes. You'll want to remove them when the inside still feels a bit underdone. They will continue baking on the pan and this will keep them chewy on the inside.
- Allow to cool on the pan for 15 minutes, then sift the powdered sugar over the top of cookies
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