Chocolate Mint Cookies
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.
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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.