This Chewy Chocolate Mint Cookies recipe may be an old one, but it’s a classic! Tons of chocolate flavor in a rich, chewy mint chip cookie.
Originally Published July 12, 2011, Updated on 10/25/22.
Weirdly, it’s the only recipe on my site that’s evocative of mint chip ice cream! (I do have mint chocolate chip biscotti coming, at some point!)
This mint chocolate chip cookies recipe was always popular when I'd make it personally for Christmas gifts, and eventually professionally in my holiday cookie trays.
It also formed the basis of the Chewy Mint Chip Cookie Mix, which was a popular flavor before I discontinued the non-caffeinated mix flavors.
This cookie recipe makes fudgy, soft, rich, and chewy cookies... SO tasty.
Mint loves can some mint extract, or not. Swap out some or all of the Andes mint chips for another form of peppermint goodies (more on that in a bit!), or something else.
The chocolate cookie dough is a delicious base for whatever you want to do with it, really!
These cookies are great any time of year, and are equally at home offered up in Christmas cookie exchanges, as they are served up on St Patrick’s Day.
Just a delicious cookie, all around!
The Original Post
46 days. A month and a half. 6.5 weeks... this is how long we've been without a kitchen - since the North Minneapolis tornado smashed our house.
Having never had to deal with renovations before, I'm constantly amazed at how long things are taking!
It's coming along - we have a new ceiling and walls in there now - just one more mud/tape and some sanding, and then they'll be ready for paint/etc.
Then we should have our new floor by the end of this week, maybe early next week. After almost 7 weeks of drama, it sounds like we'll finally have our walnut tree hauled out of the yard and off to the mill sometime today - YES!
That would be absolutely devastating, for the loss of that gorgeous tree to be a complete waste. So... keep your fingers crossed that today is the day!
Ah, yeah... kitchen.
Should we go fancy and celebratory? Something simple, as the best way to not mess up our pristine new kitchen?
Go the other way, and do something super complicated that uses a ton of dishes, just because I can? Comfort food?
If you were to go 2+ months without a kitchen, what would you cook as your first meal back? The most popular answer by far? COOKIES.
It's mostly healthy, definitely comfort food... and it's the sort of home cooking that's impossible to replicate with any restaurant meal. Salty, crispy skin... MMMmmm...
But...you guys want cookies!
I happen to have photos of a lot of my cookie recipes, and no ability to make/photograph anything more seasonally appropriate quite yet.. so let's have a week of cookie recipes!
Andes Mint Chips
When I first started making this recipe, I used Andes Mint Pieces almost exclusively.
(I generally use the Creme de Menthe version.)
More on that in a minute, but first a quick pro tip:
Have some extra pieces on hand to scatter on top of the cookie before baking, if you’d like them more visible!
(I did not do that on the batch we photographed for this update, though!)
Can’t find the Andes mints, and want that minty flavor?
You can freeze and chop up some Thin Mints (Andes full size chocolate mints, or After Eight dinner mint wafers!), or skip the labour and buy something a bit different.
Crushed candy canes - whether crushed yourself, or as prepared Crushed Peppermint Candy - are another fun option.
Oh, and for an extra boost of mint flavor, you can substitute peppermint extract for all or part of the vanilla extract in this recipe.
If mint isn’t your thing, feel free to substitute whatever other chips you’d like. A few ideas:
For double chocolate cookies, use chocolate chips instead of mint chips.
Go a bit outside the box with
Rounding out this recipe, you will need:
All purpose flour
Granulated sugar (white sugar)
Pure Vanilla Extract
... I just don’t have anything else to add, for these ones!
How to Make Andes Mint Cookies
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through!
Preheat oven to 350°. Line 2 baking sheets with parchment paper
In a medium bowl, combine flour, cocoa, baking soda and salt, set this flour mixture aside.
In a second bowl - a large bowl with a hand mixer on medium-high speed, or the bowl of a stand mixer - cream together sugars and softened butter.
Be sure to scrape down the sides of the bowl a few times, as you go.
Add eggs and vanilla to the butter mixture, beat on medium speed until smooth.
Slowly add dry ingredients to the bowl of wet ingredients, mix on low speed until fully incorporated.
Add mint chips, stir just until evenly distributed.
Roll dough into 1.5” balls, and placing each on a prepared baking sheet, leaving 2″ between cookies.
Alternately, you can use a cookie scoop to form your dough balls - I usually do!
Flatten slightly by lightly pressing the top of each cookie.
Bake for 13-15 minutes. Cookies will puff during the bake time, be soft when removed, and will flatten and set when removed from the oven.
Cool on cookie sheet for about 2 minutes, until cookies are set.
Move cookies to wire rack to cool completely. (Or at least for a couple minutes!)
Once cooled to room temperature, cookies can be transferred to a plastic bag or other airtight container. They will keep well at room temperature for a week or so, in my experience.
More Cookie Recipes!
This recipe is great on its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Apple Pie Cookies
Boozy Chocolate Haystack Cookies
Chewy Black Forest Cookies
Chewy Chocolate White Chip Cookies
Decorated Sugar Cookies
Easy Pistachio Macarons
Holiday Cookies - Noelles
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Pecan Pie Cookies
Peppermint Swirl Meringues
Spiced Oatmeal Raisin Cookies
Sweet Ecstasy Cookies
Tropical Fruit & Rum Cookies
Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!
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Chewy Chocolate Mint Cookies
- 2 cups all-purpose flour
- ¾ cup Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 Eggs
- 2 teaspoon pure vanilla extract
- 1 cup Andes mint chips*
- Preheat oven to 350°. Line 2 baking sheets with parchment paper
- Combine flour, cocoa, baking soda and salt, set aside.
- Cream together sugars and softened butter.
- Add eggs and vanilla, beat until smooth.
- Slowly add dry ingredient mixture, mix until fully incorporated. Add mint chips, stir just until evenly distributed.
- Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies. Flatten slightly.
- Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.
- Cool on cookie sheet for about 2 minutes, until cookies are set.
- Move cookies to wire rack to cool completely.