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Chocolate Mint Cookies

Soft, fudgy, chewy, these Chocolate Mint Cookies have it all. Made with pieces of Andes Mints and chocolate chunks, there’s indulgence in every bite! This recipe will leave your cookies with crisp edges and ooey gooey centers that will have you wanting to keep the whole batch to yourself!

Close up of two mint cookies with a bite taken out of one.

Chocolate Mint Cookies

Wow the crowd at your holiday cookie exchange with these deliciously decadent Chocolate Mint Cookies. The taste of mint mixed with the chocolate in a classic cookie base really just makes for the perfect winter cookie. Add some themed sprinkles on top and you’ve got a batch of cookies fit for Santa!

Key Ingredients for Chocolate Mint Cookies

  • butter: Unsalted, room temperature. This makes it easier to mix.
  • dark brown sugar: Dark brown sugar gives such a rich molasses flavor, perfect for this kind of cookie!
  • granulated sugar: For just the right amount of sweetness.
  • eggs: Room temperature eggs will make it easier to mix the batter but also helps your batter in baked goods rise more easily.
  • milk: Feel free to use any milk of preference, whether whole milk or a non-dairy version.
  • vanilla extract: A dash of vanilla extract brings warmth and indulgent flavor.
  • flour: All-purpose.
  • cocoa powder: Make sure to use unsweetened cocoa powder.
  • baking soda and baking powder: For the ultimate soft and fluffy cookies.
  • espresso powder: Not a necessity but it does a wonderful job of enhancing the chocolate flavor!
  • salt: A pinch to balance the sweet and enhance flavor.
  • Andes mint baking chips: Or your favorite mint chocolate candy add the signature flavor to these chocolate mint cookies.
  • semisweet chocolate chunks: Chips work as well.
Ingredients needed for chocolate mint cookies.

How to Make Chocolate Mint Cookies

  1. Use a hand (or stand) mixer and a medium bowl to cream together the unsalted butter, dark brown sugar, and granulated sugar. Mix until light and fluffy.
  2. Add in the eggs, milk, and vanilla extract. Mix on low until fully combined.
  3. Now in a separate mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
  4. Add your dry ingredients to the wet ingredients and mix until no dry streaks remain. Careful not to overmix to ensure your dough doesn’t become tough and your cookies turn out chewy.
  5. Use a spatula to carefully fold in the Andes mint chips and chocolate chunks. Cover the dough, and let it chill in the refrigerator for at least 1 hour.
  6. When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and set to the side.
  7. Scoop out balls of cookie dough about 1-2 tablespoons in size and place them on the prepared baking sheet. Keep the cookie dough about 2 inches apart.
  8. Bake for 15-17 minutes or until the edges are set and the centers are almost set. It’s okay if the centers don’t look quite done, you don’t want to overbake the cookies. The center will continue to set as they cool on the baking sheet.  Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  9. You can serve these chocolate mint cookies fresh from the oven or wait until they’ve reached room temperature. Enjoy!
Collage showing how to make chocolate mint cookies.

Tips and Variations

  • You don’t have to use a particular type of chocolate, but the higher the quality, the better the flavor. 
  • You can also change up what kind of chocolate you use. Feel free to substitute for milk chocolate, dark chocolate, or even white chocolate. 
  • Chilling your cookie dough for at least half an hour will help uphold the texture of the cookie and make sure it doesn’t end up flat. By chilling the dough it allows the fat in the butter to expand more slowly leaving you with a cookie that is nice and crispy on the outside with an ooey gooey center. 
  • If you make a double batch (or several batches) of chocolate mint cookies, let your cookie sheets cool completely before adding another round of dough. If the baking sheets are still hot (or even warm) the cookie dough will begin to flatten before it gets a chance to properly bake.
  • Always make sure your cookies are the same size to ensure even baking.
Top down view of a chocolate mint cookie halved.

Storage and Reheating

Storage: Store any leftover chocolate mint cookies in an airtight container at room temperature for up to 4 days. You can make the cookie dough ahead of time to save yourself time during the busy holiday season. It will keep in the refrigerator for up to 2 days. You can also freeze this cookie dough for up to 1 month!

Freezer: Baked cookies freeze well, too. Allow the freshly baked cookies to cool completely, then wrap them in plastic wrap, freezer paper, or wax paper. Drop the cookies into a Ziploc bag or an airtight container, and freeze for up to 2 months.

Reheating: Pop the cookie in the microwave for a few seconds to get that fresh from the oven taste!

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Bite taken out of a chocolate mint cookie.

Chocolate Mint Cookies

Yield: About 32 Cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes

Soft, fudgy, chewy, these Chocolate Mint Cookies have it all. Made with pieces of Andes Mints and chocolate chunks, there’s indulgence in every bite! This recipe will leave your cookies with crisp edges and ooey gooey centers that will have you wanting to keep the whole batch to yourself!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 3 tablespoons milk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • ½ teaspoon salt
  • 1 cup Andes mint baking chips
  • 1 cup semisweet chocolate chunks

Instructions

  1. In a medium bowl, use a hand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  2. Add the eggs, milk, and vanilla, and mix on low until well combined. 
  3. In a separate large bowl, whisk together flour, unsweetened cocoa powder, baking soda, baking  powder, espresso powder, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
  5. Use a spatula to fold in the Andes mint chips and chocolate chunks. Cover, and chill the dough for at least 1 hour.
  6. Preheat the oven to 350°F, and line a baking sheet with parchment paper. Set aside. 
  7. Scoop out 1-2 tablespoon size balls of cookie dough, and place them on the prepared baking sheet about 2 inches apart. 
  8. Bake for 15-17 minutes or until the edges are set and the centers are almost set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Serve warm at room temperature. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chocolate mint cookies. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Ashley Mott Design.

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Nutrition Information:
Yield: 16 Serving Size: 2 cookies
Amount Per Serving: Calories: 414Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 291mgCarbohydrates: 54gFiber: 2gSugar: 37gProtein: 5g

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