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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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Made these exactly as described in recipe, and they were fantastic! Took them to a holiday party and they were a hit. As a note, don’t panic if it seems like a high dry:wet ingredient ratio as you’re mixing. Keep smooshing the dry mixture into the wet and it will incorporate!
These cookies are the best! Made them with my 10 year old niece, super easy and so delicious.
I love these cookies and my family does too even my very picky toddler! Thank you! I hand mixed instead of using a mixer. My oven was on the fritz so I had to bake in small batches in the air fryer at a lower temp but it was totally worth it! Delicious!
Saved this recipe of yours years ago into my Collections, and it is still perfectly top notch!! Thank you for sharing, they are my husband’s favorite. I made some today in esrly August in PA (because they aren’t just for holidays;), and the only thing I did differently was added the dry ingredients by the spoonful, gradually, like you do for tollhouse choc chip, because the batter is so thick that sometimes I have to hand stir to finish incorporating if putting it in all at once. I took the chance that it may make it a tough cookie, but they are still perfectly wonderful! Thank you!
UPDATE: Do NOT gradually add the flour and instead follow the recipe with adding the dry ingredients all at once. Although it did not effect the taste, they absolutely fell apart in crumbles. Lesson learned!
can I add fresh mint to this recipe
Yes, you can add fresh mint! Finely chop the leaves and mix them into the dough—start with about 2–3 tablespoons. Just note: fresh mint gives a more subtle, herbal flavor vs. that classic mint-chocolate punch from extracts or Andes. You could also steep the mint in melted butter, strain, then chill and use that for a more infused flavor.
These cookies are amazing!!
This has quickly become a favorite treat for my coworkers (two have even asked for the link)- thanks so much for sharing it!
Quick question- if I wanted to try for a double chocolate chip cookie, would I just be able to substitute chocolate chips for the Andes, or would I have to change any other ingredients?
Ahhh love that your coworkers are into them too 🥹 Totally fine to swap in choc chips—no other changes needed! Thanks for sharing the link around! Means a lot to all of us here at TBFS ❤️
-Stacy
Ooh, can’t wait to give it a try!
These were so delicious. I did half a bag of andes mint chips and half regular mint chips and that was perfect. Already shared the recipe with others as well.
I made this in celebration of the ceasefire in Gaza. Free Free Palestine, they were delicious! May no child ever go hungry in this world.
Very good recipe. I made this today and turned out wonderfully. I followed the recipe exactly. Will make again. Thanks for the recipe. I love all your recipes and detailed tips. You have a beautiful family.