These Chocolate Mint Cookies are a rich, fudgy cookie loaded with melty Andes Mint pieces in every bite. They’re a bakery style chocolate cookie with just the right amount of mint flavor, the cookies are thick with crispy edges, and soft and chewy centers.
If you love chocolate and mint together, try my Peppermint S’mores Cookies or Mint Oreo Brownies. Its one of my favorite combinations for the holidays, but I love the flavor all year long, I mean mint chocolate chip ice cream any one? How fun would it be to make some ice cream sandwiches with these cookies, and mint ice cream in the middle?
The Andes Mints melt into the cookie dough as the bake, creating the perfect little pockets of fudgy, chocolatey, mint goodness throughout each cookie. Plus they stay soft for days, and are made in less than 30 minutes. Hooray for no chilling!
Why You’ll Love these
- Easy to Make: Super easy ingredients, and no complicated steps required. We don’t even have to wait for the dough to chill, so we can be eating these cookies in less than 30 minutes!
- Fudgy Chocolate and Mint Flavor: Rich chocolate cookies with just the right amount of flavor from the Andes mints. A perfect holiday cookie flavor combo.
- The Best Texture: The cookies bake up thick, soft, and chewy with the best crispy edges.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Chocolate Mint Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Do not substitute margarine or vegan butters for this recipe, we need the real deal for the best flavor.
- Granulated Sugar + Brown Sugar: The perfect blend to give the cookies chewy center and crunchy edges.
- Eggs: Two large eggs to help bind everything together.
- Cocoa Powder: Use unsweetened cocoa powder for that deep chocolate flavor, I like Hershey’s.
- Andes Mint Chips: You can chop up Andes Mints or used Andes Baking bits. Make sure to save some extra for putting on top of the cookies after they bake.
How to make Chocolate Mint Cookies
Step 1: Combine the Wet Ingredients. Combine the butter and sugars in a large bowl and cream them together for a couple of minutes until combined. Then add in the eggs, and vanilla extract, until just combined.
Step 2: Add the Dry Ingredients. Whisk together the dry ingredients; flour, cocoa powder, baking soda, and salt, then add them to the wet ingredients and mix on low until combined. You’ll have a nice soft cookie dough.
Step 3: Add in the Andes Mints. Dump in the Andes Mints and stir them until they are evenly mixed into the cookie dough. Save a few to put on top of the cookies after they come out of the oven.
Step 4: Bake the Cookies. Scoop the dough into 1.5 Tablespoon sized portions. I like to do about 40grams of dough per cookie. Place on a lined baking sheet and bake until the cookie tops are set and the tops start to crack.
Tips and Tricks
- Do Not Overbake the Cookies: The cookies will keep cooking on the baking sheet after they’re out of the oven. Only bake them until the tops look just set and the sides start to crack.
- Extra Pretty: After the cookies come out of the oven top each cookie with a few extra Andes mint pieces to make the cookies look extra nice. The mint pieces will melt a bit from the heat of the cookie, so I like to add a few right away, then a few more a few minutes later.
- Peppermint Extract: For an extra minty flavor add 1/2 teaspoon of peppermint extra to the dough when you’re adding the vanilla extract.
Storage Instructions
Let the cookies cool at room temperature completely then you can store them in an airtight container for up to 4 or 5 days. The cookies can also be frozen for up to 2 months, add the cookies to a cookie sheet, flash freeze for 1 hour, then transfer them to a freezer safe container or bag once they’re hard. Thaw them at room temperature then enjoy!
You can also freeze the cookie dough by scooping it into cookie dough balls, then adding them to a lined cookie sheet and freezing until solid. Freeze up to 3 months in a freezer safe ziptop bag. Bake the cookie dough balls directly from frozen by adding 2 to 4 extra minutes to the cookie time.
These Chocolate Mint Cookies are so rich, fudgy, and packed with chocolate mint flavor in every bite. They are easy, perfect for cookie trays, and guaranteed to be a hit! You’ll have a hard time not eating the whole pan at once.
More Cookie Recipes
- Chocolate Cake Mix Crinkle Cookies
- Melted Snowman Cookies
- Ginger Blossom Cookies
- Peppermint Bark Oreos
- Chocolate Marshmallow Cookies
- Chocolate Sugar Cookies
- Flourless Chocolate Cookies // Like Mother Like Daughter
- Peppermint Bark Chocolate Chip Cookies // Like Mother Like Daughter
Chocolate Mint Cookies
Ingredients
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar
- 2/3 cup Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 2/3 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Andes Mints (Chopped Up, Save 1/2 cup for Decorating)
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl for about 2 minutes till nice and light and fluffy. 1 cup Unsalted Butter, 1 cup Granulated Sugar, 2/3 cup Brown Sugar
- Add in the Eggs, and Vanilla Extract and mix until just combined. Scrape the bottom and sides of the bowl as needed. 2 large Eggs, 1 tsp Vanilla Extract
- Add the Dry ingredients, flour, cocoa powder, baking soda, and salt; to a medium bowl and whisk together until there are no clumps. 2 1/4 cups All Purpose Flour, 2/3 cup Unsweetened Cocoa Powder, 1 tsp Baking Soda, 1/2 tsp Salt
- Pour the dry ingredients into the wet ingredients and mix until you have a soft cookie dough.
- Add in 1 and 1/2 cup of the Andes Mint pieces and fold them into the dough until evenly divided. 2 cups Andes Mints
- Scoop the dough into 1.5 Tablespoon portions and roll them into balls. Place them at least 2 to 3 inches apart on the prepared cookie sheet.
- Bake the cookies for 7 to 10 minutes, or until the top is just set and the sides start to crack.
- Remove the cookies from the cookie sheet and let them cool for 5 minutes on the cookie sheet. Top each cookie with a few extra Andes Mints pieces.
- Carefully transfer the cookies to a cooling rack to let them cool completely.
Notes
- Do Not Overbake the Cookies: The cookies will keep cooking on the baking sheet after they’re out of the oven. Only bake them until the tops look just set and the sides start to crack.
- Extra Pretty: After the cookies come out of the oven top each cookie with a few extra Andes mint pieces to make the cookies look extra nice. The mint pieces will melt a bit from the heat of the cookie, so I like to add a few right away, then a few more a few minutes later.
- Peppermint Extract: For an extra minty flavor add 1/2 teaspoon of peppermint extra to the dough when you’re adding the vanilla extract.
- Storage Instructions: Let the cookies cool at room temperature completely then you can store them in an airtight container for up to 4 or 5 days. The cookies can also be frozen for up to 2 months, add the cookies to a cookie sheet, flash freeze for 1 hour, then transfer them to a freezer safe container or bag once they’re hard. Thaw them at room temperature then enjoy!
- Cookie Dough: You can also freeze the cookie dough by scooping it into cookie dough balls, then adding them to a lined cookie sheet and freezing until solid. Freeze up to 3 months in a freezer safe ziptop bag. Bake the cookie dough balls directly from frozen by adding 2 to 4 extra minutes to the cookie time.
Leave a Reply