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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.
I was a big fan of mint chocolate chip ice cream when I was a kid, and these double chocolate mint cookies definitely remind me of that flavor profile!
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.
They’re highly customizable, too.
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'll be a huge relief - I've been terrified that we'd end up losing it to rot, insects, or whatever.
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.
So now that we're finally seeing progress - and are thoroughly sick of eating restaurant and convenience foods - I've been thinking: What should our first meal from the new kitchen be?
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?
So - like I tend to do - I took to Twitter and Facebook to ask what YOU would do.
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.
Me, I'm sorta leaning towards a roast turkey, with all the trimmings.
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.
These are pre packaged , small pieces of Andes candies, and come in two varieties - Andes Creme de Menthe Baking Chips and Andes Peppermint Crunch Baking Chips.
(I generally use the Creme de Menthe version.)
Over the years, these mini Andes mints have been harder and harder to come by - especially since moving home to Canada - so I’ve been more flexible on what I mix into these cookies.
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!)
Mint Variations
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.
Regular Mint Chocolate Chips / Green Mint Baking Chips are a pretty alternative, and honestly show up a lot better in these cookies, than the Andes chips.
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.
Non-Mint Variations
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.
Semisweet Chocolate Chips, Dark Chocolate Chips, Milk Chocolate Chunks, and White Chocolate Chips are all great choices.
Go a bit outside the box with
Butterscotch Chips, Peanut Butter Chips, Caramel Bits, M & Ms, Reese's Pieces, or even nuts!
As far as nuts go, chopped Chopped Walnuts or Chopped Pecans are fantastic with this cookie dough!
Everything Else
Rounding out this recipe, you will need:
All purpose flour
Cocoa powder
Unsalted butter
Brown sugar
Granulated sugar (white sugar)
Large eggs
Pure Vanilla Extract
Baking soda
Salt
... 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!)
Storing Leftovers
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
Black Forest Cookies
Chai Shortbread
Chewy Chocolate White Chip Cookies
Chocolate Haystack Cookies
Cookie Decorating
Cut-Out Sugar Cookies
Fruitcake Cookies
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Nightmare Before Christmas Cookies
Noelles
Pecan Pie Cookies
Peppermint Swirl Meringues
Pistachio Macarons
Pumpkin Spice Cookies
Spiced Oatmeal Raisin Cookies
Sweet Ecstasy Cookies
Also, be sure to check our section, for more options!
Looking for my Gluten-Free Cookie Recipes? They're now over on my gluten-free blog, Beyond Flour!
Need gluten-free, AND sugar free? Check out my Keto Cookie Recipes over on my low carb blog, Low Carb Hoser!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
Chewy Chocolate Mint Cookies
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 Cookies
Calories: 256kcal
Author: Marie Porter
Equipment
Parchment Paper
2 Baking Sheets
Ingredients
- 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*
Instructions
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.
Notes
* If mint isn’t your thing, feel free to substitute whatever other chips you’d like – chocolate, white chocolate, butterscotch, peanut butter… even M & Ms or nuts!
Nutrition
Calories: 256kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 315IU | Calcium: 32mg | Iron: 1mg
Older Photos:
