Soft and gooey chocolate cookies with small pieces of chocolate mints inside.
These are my absolute favorite cookies–and that is saying a LOT considering how much I love to bake! I haven’t decided which is yummier…the cookies or the cookie dough! Seriously, these cookies are fantastic and my favorite thing about them is how soft and gooey they are! I love making a big batch of these and freezing half of the dough so I can pop them in the oven and have fresh ones at any time!
Mint Chocolate Chip Cookies
Soft and gooey mint chocolate chip cookies.
Print Pin Rate Add to My Meal PlanServings: 24 cookies
Calories: 235kcal
Ingredients
- 1 cup butter , softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package mint chocolate chips I use the Andes mint pieces, found in the baking aisle in the bright green Andes mints 12 oz. bag, at the grocery store.
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine butter, sugar, eggs, and vanilla and beat until light and fluffy.
- Stir together flour, cocoa, baking soda, salt; add to butter mixture. Stir in chocolate chips.
- Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes or just until set. (Cookies may appear slightly doughy but will set up after removing them from the oven to cool for a few minutes.)
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 54mg | Fiber: 1g | Sugar: 21g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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Nutrition Facts
Mint Chocolate Chip Cookies
Amount Per Serving
Calories 235 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 36mg12%
Sodium 133mg6%
Potassium 54mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 290IU6%
Vitamin C 0.1mg0%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Amber Brady says
This looks like a perfectly thick, soft, chewy cookie! I would love it if you would come share this & any other recipes you may have over at my Sweet & Savory Saturday’s Link Party. It ends Monday at midnight.
http://dessertnowdinnerlater.blogspot.com/2013/04/sweet-savory-saturdays-7.html
~Amber @ Dessert Now, Dinner Later!
Lauren Allen says
Thanks for the party invite! We linked up! Your blog is darling! 🙂
Amber Brady says
Thanks for taking the time to share at Sweet & Savory Saturdays!
~Amber
http://dessertnowdinnerlater.blogspot.com/
Dottie says
I was wondering about the “2/4 tsp baking soda”. Figure it’s a typo. Is that supposed to be 1/4 or 1/2?
Lauren Allen says
Hi Dottie, thanks so much for pointing out the typo. I have updated the recipe to 1/2 tsp baking soda!
Dottie says
Thanks Lauren for the update. My daughter and I are having baking day today and I’m actually mixing these up right now! Can’t wait to taste them!!
Michelle says
The directions says to mix in butter, sugar, eggs and vanilla. How much vanilla?? There is no vanilla listed in the ingredients. 🙂 Thanks!
Lauren Allen says
Hi Michelle, fixed! 1 tsp vanilla 🙂 thanks
Ann says
Delicious and easy to make!
Sara says
Amazing!!
Janice Prosterman says
Delicious!!! Family loved! I made a few changes: I used 3/4 cup butter, 1 1/4 cup sugar, 1 cup white flour, 1 cup whole wheat flower and I added 1/4 cup applesauce. The Andes mint pieces that I bought wear a 10 oz. pkg. and that size worked well.
Joann says
Really, really good!
Lena says
Could I use regular Andes chocolates instead? And how much?