Chocolate Mint Cookies - Tastes Better From Scratch (original) (raw)
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These Chocolate Mint Cookies are absolutely next level; a thick and chewy chocolate cookie with bits of chopped andes mints inside.
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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▢ 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)
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.)
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.
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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Original Post August 28, 2020
Updated December 8, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.