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
Ingredients
- 1 cup butter , softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag andes mint chocolates, chopped (about 1 ½ cups)
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
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I originally shared this recipe April 2013. Updated August 2020.
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Yummy!! They fill the kitchen with minty chocolate goodness! I shared them with my nieces and they loved them. This recipe is a keeper!
Hi, I was wondering if I could substitute the all-purpose flour with “Bob’s Red Mill” all-purpose gluten-free flour in this recipe? My dad can’t exactly have gluten and I know he would love to try this treat <3
Hi Cori, We haven’t tested these with that specific flour but think it will work! Please let us know if you do end up trying it!
I’m not sure what happened but my dough ended up more like batter and I could not roll them. Am I supposed to chill thwle dough? The flavor was great though
Can you use shortening instead of butter in this recipe?
Sure.
Amazingly awesome cookies. I had bought mint chocolate chunks thinking they were like chocolate chips. This recipe worked great. My oven is apparently off a bit as far as the temperature and length of time they should be in the oven. I put a 1/2 tsp. of peppermint extract in the batter and it was great. I am going to make a double recipe and take them to my doctor’s office to show my appreciation.