If you love the classic combo of rich chocolate and refreshing mint, this Chocolate Mint Cookies Recipe is going to become one of your absolute favorites. I absolutely love how these cookies strike that perfect balance: the deep cocoa flavor paired with those creamy Andes creme de Menthe baking chips creates a flavor that’s just magical every time. When I first tried this recipe, I was blown away by how easy it was to make something so indulgent and bakery-like right at home.
Whether you’re baking for the holidays, a cozy afternoon treat, or just because you need a little sweet pick-me-up, you’ll find that this Chocolate Mint Cookies Recipe hits the spot every single time. The best part? They’re soft with just a little chew, and the mint chocolate bits melt into pockets of tasty goodness that will have your family begging for more.
Why You’ll Love This Recipe
- Effortless Elegance: You get bakery-quality cookies without complicated steps or fancy tools.
- Perfect Mint-Chocolate Harmony: The Andes baking chips give just the right minty kick to complement the cocoa.
- Flexible Prep: Make the dough ahead or freeze it for baking convenience whenever the craving strikes.
- Family Favorite: My family goes crazy for these, and I bet yours will too.
Ingredients You’ll Need
The magic of this Chocolate Mint Cookies Recipe really comes down to combining pantry staples with the special mint chocolates. The ingredients work together to create soft, chewy cookies that practically melt in your mouth, so choose quality when you can — especially for the cocoa powder and the mint chips.
- Butter: Use softened butter for the right creamy texture—don’t melt it or the dough will be off.
- Granulated sugar: Provides sweetness and helps with that slight crisp edge.
- Eggs: Bind everything and give the cookies structure.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- All-purpose flour: The base that holds the cookie together perfectly.
- Unsweetened cocoa powder: Go for a good-quality cocoa to get that rich chocolate taste.
- Baking soda: Just enough for a good rise without spreading too thin.
- Salt: Enhances flavor and balances sweetness.
- Andes creme de Menthe baking chips or chopped Andes mint chocolates: The star minty ingredient for those wonderful pockets of flavor.
Variations
I love to mix things up with this Chocolate Mint Cookies Recipe depending on the season or what I have on hand. Don’t be afraid to customize it to suit your taste — it’s super forgiving and fun to tweak.
- Double Chocolate Mint: For extra chocolatey goodness, add mini chocolate chips along with the Andes chips — my kids really go crazy for this combo!
- Vegan Version: Swap butter for dairy-free margarine and eggs for flax eggs; the texture is a bit different but still delicious.
- Crunch Factor: Add chopped nuts like pecans or walnuts if you crave some crunch within your soft cookies.
- Fresh Mint Twist: Crush some fresh mint leaves finely and mix in for a fresher, more natural mint flavor.
How to Make Chocolate Mint Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F (175°C). Then, in a large bowl, cream together the softened butter and granulated sugar until the mixture is smooth and pale — this usually takes about 3 to 4 minutes with an electric mixer. This step is crucial because it incorporates air and gives the cookies a light, tender texture.
Step 2: Add Eggs and Vanilla
Next, beat in the eggs one at a time, scraping the bowl as needed to ensure everything mixes evenly. Then add the vanilla extract and mix until fully combined. Don’t overmix here; just incorporate everything well.
Step 3: Combine Dry Ingredients and Fold Into Batter
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Then gradually add this dry mix to your butter-egg mixture, stirring gently until just combined. Be careful not to overwork the dough to keep your cookies tender.
Step 4: Add the Mint Chocolates
Fold in the Andes mint baking chips, saving about ¼ cup to press on top of the cookie dough balls before baking. This little trick gives the cookies a beautiful finish and a minty hit right on top — trust me, it’s worth the extra step!
Step 5: Shape and Bake
Scoop and roll the dough into cookie balls. I prefer mine a bit bigger, about 2 to 3 tablespoons each, for that soft, chewy center. Place them on a parchment-lined baking sheet, spaced well apart, and gently press the reserved mint chips on top of each ball. Bake in your preheated oven for 10-12 minutes. The cookies might still look slightly soft when you take them out — that’s perfect. Let them cool on the baking sheet for a few minutes to firm up before transferring to a wire rack.
Pro Tips for Making Chocolate Mint Cookies Recipe
- Don’t Overmix the Dough: Mixing just until combined keeps your cookies from becoming tough.
- Use Room Temp Ingredients: Butter and eggs at room temperature blend better, giving you the best texture.
- Press Chips Before Baking: Pressing a few mint chips on top ensures a pretty look and an extra minty punch.
- Watch Bake Time Closely: Cookies look soft when you pull them out but firm up as they cool; don’t overbake!
How to Serve Chocolate Mint Cookies Recipe
Garnishes
I usually keep it simple and let the cookies shine on their own, but if I’m feeling fancy, I sprinkle a tiny bit of powdered sugar or garnish with a fresh mint leaf for a festive touch. A drizzle of melted dark chocolate on top adds beautiful gloss and intensifies that chocolate flavor!
Side Dishes
These cookies go perfectly with a glass of cold milk, but I also love serving them alongside fresh berries or a scoop of vanilla ice cream. For a party, pairing with a mint-infused hot chocolate really elevates the whole mint-chocolate experience.
Creative Ways to Present
On special occasions, I’ve arranged these cookies in pretty stacks on tiered trays or wrapped them in clear gift bags tied with a mint-green ribbon for giving away. You can even sandwich two cookies together with a little mint chocolate ganache for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
My go-to method for leftover Chocolate Mint Cookies is storing them in an airtight container at room temperature. They stay soft and tasty for about 4-5 days—I’ve never had them last longer because they get eaten too quickly!
Freezing
I freeze both the cookie dough balls and the baked cookies. For dough, just pop the shaped balls in a sealed bag and freeze up to 3 months, then bake them straight from frozen adding a couple of minutes to the baking time. For baked cookies, cool completely, then freeze in a zip-top bag; they thaw beautifully without losing texture.
Reheating
To reheat, I pop the cookies in a preheated oven at 300°F for 5-7 minutes or microwave them for 10-15 seconds. This revives that freshly baked softness and melts those mint chips slightly again—all the yum!
FAQs
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Can I substitute Andes baking chips with other mint chocolates?
Absolutely! While Andes baking chips are ideal because of their creamy texture and perfect mint balance, you can use chopped Andes mint chocolates or even other mint-flavored baking chips. Just keep in mind that the texture and meltiness might vary slightly.
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Is it okay to chill the cookie dough before baking?
Yes! Chilling the dough for at least 30 minutes (or up to 2 days) helps develop flavor and prevents the cookies from spreading too much while baking, resulting in thicker, chewier cookies.
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Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend made for baking. Just make sure it contains xanthan gum or a similar binder to help keep the cookie structure intact.
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How do I prevent the cookies from being too soft or underbaked?
Watch your baking time closely. The cookies should look set but still slightly soft when you take them out, as they’ll firm up during cooling. Pulling them out too early can cause breakage; too late will make them dry.
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Can I adjust the size of the cookies?
Yes! For smaller cookies, reduce baking time slightly. I personally prefer larger cookies since they stay soft and give a wonderful chewy bite with plenty of mint chocolate in each mouthful.
Final Thoughts
This Chocolate Mint Cookies Recipe holds a special place in my baking rotation because it combines simplicity with irresistible flavor. Whenever I make them, it’s a little joy boost for me and my family, and I’m confident you’ll feel the same. Grab those Andes chips, pull out your mixing bowl, and treat yourself to these minty chocolate delights—I promise you won’t regret it.
Print
Chocolate Mint Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich and refreshing flavor of Chocolate Mint Cookies, combining silky cocoa with cool mint chocolate chips for a delightful treat. These soft yet set cookies are easy to prepare and perfect for any occasion, offering a perfect balance of chocolatey goodness and minty freshness.
Ingredients
Cookie Dough
- 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 1/2 cups) (270 g)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and pale in color, which helps create a tender texture and proper structure for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring these dry ingredients are evenly distributed for uniform taste and texture.
- Combine Mixtures: Gradually stir the dry ingredients into the butter mixture until just combined, taking care not to overmix to maintain cookie tenderness.
- Add Mint Chocolate Chips: Fold in the mint chocolate pieces, reserving about 1/4 cup to press onto the tops of the cookie dough balls later for an attractive finish.
- Shape Cookies: Using a spoon, portion and roll the dough into balls about 2-3 tablespoons each, placing them spaced apart on a baking sheet lined with parchment paper or a silpat liner to prevent sticking and ensure even cooking.
- Press Reserved Chips: Gently press the reserved mint chocolate chips onto the top of each dough ball for a decorative look and extra mint flavor.
- Bake: Bake the cookies for 10-12 minutes or until they are just set. They will appear slightly soft on top but will firm up as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring the perfect texture.
Notes
- Make ahead Instructions: Prepare the dough up to 2 days in advance and store it refrigerated to enhance flavors and save time.
- Freezing Instructions: Cookie dough balls can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- To freeze baked cookies, cool completely and store in a freezer-safe bag for up to 3 months without compromising freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 235 kcal
- Sugar: 21 g
- Sodium: 133 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
