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I spend a lot of time baking, and I have tons of favorite cookie recipes, but I can confidently say these Mint Chocolate Chip Cookies are at the top of the list! They're one of the first recipes I shared on my blog, back in 2013! Thick and chewy, with gooey chocolate goodness from the melted andes mints. I like to make a batch and freeze half of the dough so I can pop them in the oven and have fresh ones at any time!
How to make Chocolate Mint Cookies:
- Preheat oven to 350 degrees F.
- In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
- Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about ¼ cup for pressing into the tops of the rolled cookie dough.
- Spoon and roll cookie dough into desired size (I like mine bigger–about 2-3 tablespoons) Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)
Make ahead and Freezing Instructions:
This cookie dough can be prepared up to 2 days ahead of time, stored in the refrigerator until ready to use.
The cookie dough can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time. To freeze baked cookies, allow them to cool completely and freeze in a freezer-safe bag for up to 3 months.
Check out my other popular Cookie Recipes, including:
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Recipe
Chocolate Mint Cookies
Equipment
- Stand Mixer optional
Ingredients
- 1 cup butter , softened (227 g)
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 2 1/4 cups all-purpose flour (280 g)
- 2/3 cup unsweetened cocoa powder (56 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon salt (1.5 g)
- 10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag andes mint chocolates, chopped (about 1 ½ cups) (270 g)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
- Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about ¼ cup for pressing into the tops of the rolled cookie dough.
- Spoon and roll cookie dough into desired size (I like mine bigger--about 2-3 tablespoons) Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe April 2013. Updated August 2020.
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Delicious! I made this recipe substituting butter crisco for the butter and I used the mini mint chips! The cookies puffed up beautifully ! Excellent!!