Chocolate Mint Cookies

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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:

Smore's Cookies

Snickerdoodles

Monster Cookies

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4.99 from 151 votes

Chocolate Mint Cookies

Author: Lauren Allen

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

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 24

Equipment

• cut and serve turner
• Hand mixer
• Stand Mixer optional
• Parchment Paper

Ingredients  

0.5x1x2x?

• ▢ 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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