Chocolate Mint Cookies

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 1/4 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:

Smore’s Cookies

Snickerdoodles

Monster Cookies

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Chocolate Mint Cookies

These Chocolate Mint Cookies are absolutely next level; a thick and chewy chocolate cookie with bits of chopped andes mints inside.

4.8 from 5 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24

Calories: 235kcal

Author: Lauren Allen

Video

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 1/2 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 1/4 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

Make ahead Instructions: Make the dough up to 2 days ahead of time and store it in the refrigerator. 

Freezing Instructions: The cookie dough balls may be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cook time. 

To freeze the baked cookies, allow them to cool completely and store in a freezer-safe bag for up to 3 months.

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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I originally shared this recipe April 2013. Updated August 2020.

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