Soft and chewy mint chocolate chip cookies loaded with chopped Andes mint chocolate. This easy and delicious cookie recipe will give you the perfect batch every time.
Check out all our other delicious cookie recipes, from classic chocolate chip cookies to white chocolate raspberry cookies!
MINT CHOCOLATE CHIP COOKIES
These chocolate chip cookies with mint are so easy to make and come out perfect every time! The cookies come out soft, chewy and loaded with minty flavors packed with chopped mint chocolate. These are great no matter the season or occasion but are the best for the holidays!
WHAT DO YOU NEED-
- Flour– For the best results, use high quality all-purpose flour such as Bob’s Red Mill or Arthurs Flour. You also want to make sure you sift the flour.
- Baking Soda & Powder– Use fresh baking soda and baking powder to ensure your cookies rise.
- Salt– Adding salt to the cookie dough enhances all the flavors! Topping the cookies with flakey salt is also recommended.
- Butter– Be sure to use cooled melted unsalted butter. Make sure the melted butter is not hot. Melt the butter and let it cool as you measure out the rest of the ingredients! If you use salted butter, just leave out the salt.
- Sugar– Both granulated and brown sugar is required in this recipe. Either light or dark brown sugar can be used. Dark brown sugar just means more molasses, giving you more flavors.
- Vanilla– Add vanilla extract to the cookie batter for extra flavors.
- Peppermint– To give the cookies the mint flavor, you want to use peppermint extract. You can use mint extract, but we prefer peppermint extract.
- Eggs– Fresh eggs help bind the ingredients together and give you added moisture.
- Mint Candy– The key to these cookies is adding mint chocolate to the batter! We highly recommend using Andes mint chocolate. You can either chop the bars or buy Andes baking chips. You can also use any other mint fudge chips.
- Chocolate– This recipe calls for half chocolate chips and half mint chocolate! You can use either dark, semi-sweet or milk chocolate. Either regular morsels, mini morsels or chocolate chunks can be used.
HOW TO MAKE MINT CHOCOLATE CHIP COOKIES
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients, flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, both sugars, vanilla, peppermint, and eggs.
- Fold in the dry ingredients until well incorporated. Chop the Andes mint chocolate into small chunks.
- Add the chopped mint chocolate and chocolate chips to the dough and mix to combine.
- Using a 2-inch cookie scoop, divide the dough into 24 scoops, and add to the baking sheet.
- Chill the cookie scoops for 30 minutes.
- Preheat the oven and line another large baking sheet with parchment paper.
- Using your hands, shape the scoops of dough into round cookie balls, placing onto the baking sheet 1-2 inches apart from each other.
- Bake until slightly golden and remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes. Serve warm or chilled.
| Do I have to chill my cookie dough? Yes! We highly recommend that you chill the cookie dough. Chilling the dough solidifies the fats so that when baking you get a nice cookie shape instead of a puddle of cookie. |
STORING COOKIE DOUGH
The best thing about these gooey mint chocolate chip cookies is that you can make them ahead of time!
- Fridge– You want to chill/store the cookie dough for at least 30 minutes and up to 3-4 days! You can chill the dough in a bowl or scooped into dough balls.
- Freezer– Once the dough is divided into 24 cookies, shape into round balls. Lay out on a parchment paper lined tray or plate (whatever will fit in the freezer) and freeze for about 25-30 minutes or until hard. Transfer into a freezer safe bag or container and freeze for up to 3 months!
| Baking Frozen Dough– You can bake the frozen cookie dough frozen or thawed! If you bake frozen, just add 1-2 extra minutes. |
STORING BAKED COOKIES
Make a double batch and freeze some for later, the perfect sweet treat to have!
- Room Temp– These delicious cookies can be stored at room temp in an airtight container, bag, or cookie jar! The cookies will stay fresh for 6-7 days.
- Fridge– Once the cookies are cooled, transfer to an airtight container or freezer safe bag and store in the fridge for up to 1-2 weeks.
- Freezer– You can store the chilled mint chocolate chip cookies in the freezer for 3-4 months! Be sure to store them in a freezer safe container or freezer bag. When ready to enjoy, just pop out the number of cookies you want and thaw or pop in the microwave to thaw.
| Serve these cookies warm with a glass of milk or cup of caramel Brulee latte! |
QUESTIONS YOU MIGHT HAVE:
This recipe makes 24 cookies, but you can make 18-20 larger cookies or mini cookies, just adjust the baking time.
We do recommend that you add the peppermint extract, but you do not have to. You can just add the Andes mint chocolate and that will give you the mint flavors.
This recipe calls for half chocolate chips and half Andes mint chocolate, but you can just double up on the Andes mint chocolate!
No, but if you want them to be green, just add some green food coloring to the batter.
You can buy 2 packs of 4.67oz Andes mint chocolate bars. Just unpeel and then chop. You can also buy a pack of Andes baking chips.
Yes! Make these cookies crunchy by adding chopped macadamia nuts, walnuts, pecans or hazelnuts!
Yes, you can substitute the chocolate chips for white chocolate chips or do half of each chocolate!
OTHER COOKIE RECIPES
Check out all our other delicious cookie recipe ideas and follow my socials to keep up with my Christmas cookie series!
Mint Chocolate Chip Cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted & cooled 2 sticks
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ tsp peppermint extract
- 2 large eggs
- 1 cup chocolate chip morsels dark milk, or semi-sweet
- 1 cup chopped Andes mint candies
Instructions
- Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the cooled melted butter, granulated sugar, brown sugar, vanilla extract, peppermint extract, and eggs.
- Fold in the dry ingredients until well incorporated.
- Add the chopped mint chocolate and chocolate chips to the dough and mix to combine.
- Using a 2-inch cookie scoop, divide the dough into 24 scoops, adding to the lined baking sheet.
- Chill the cookie scoops for at least 30 minutes or up to 3-4 days.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Using your hands, shape the scoops of dough into round cookie balls, placing onto the baking sheet 1-2 inches apart from each other.
- Bake at 350°F for 10-12 minutes until slightly golden and remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes. Serve warm or chilled.
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