Mint Chocolate Cookies

These Mint Chocolate Cookies are thick, chewy and moist with chocolate chips, mint chips and chopped up Andes mints for a delicious chocolate, minty taste!

Chocolate and mint flavors mixed is a classic combination. If you like this combination, then try some other chocolate and mint desserts, like my Mint Cookies and Cream Fudge, Mint Cookies and Cream Fudge, Mint Cookies and Cream Fudge or Mint Cookies and Cream Fudge.
 
Mint Chocolate Cookies

CHOCOLATE AND MINT DELICIOUSNESS

It’s been a while since I’ve made a chocolate-based cookie, mainly because I’ve never been satisfied with any of them that are out there. So, after a late night cookie fail, the following morning I decided to rework the recipe and see what resulted. It turns out that I needed to adjust a few ratios and add some baking powder.
 
This cookie recipe is now one of our favorites! Thick, chewy, chocolately and moist- it doesn’t get much better than that!
 
Now onto the really impressive part. I decided that despite my husband’s ongoing protest against mint, I would make a few of these Mint Chocolate Cookies. I chopped up Andes mints, tossed in a handful of mint chips and of course added chocolate chips too. To my surprise, my husband actually ate a few… and really liked them! Success!!!
 
You really can’t go wrong with this dough, anything can be added to it (just sub out the peppermint extract) and it’ll be delicious!
 
Trust me, your friends and family will be begging you to make more!

How to Make Mint Chocolate Cookies

PREPARE. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat, set aside.

WET INGREDIENTS. In the bowl of a stand mixer, beat together sugars, butter, vanilla and peppermint, until light and fluffy (about 2-3 minutes). Add in “espresso” (water + espresso powder) and one egg, mix until just combined. With mixing speed on low, continue to add in egg and egg yolks until mixture is smooth.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together flour, cocoa powders, baking powder, baking soda and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips, mint chips and chopped Andes bits. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

BAKE. Remove dough from refrigerator, use a cookie scoop to scoop onto prepared cookie sheets and place in oven. Bake for 10-12 minutes, being careful not to overbake! The cookies will look soft and gooey in the centers, but once they cool they will firm up (going over 13 minutes will result in hard cookies)! Remove cookies from oven, allow to cool on sheets for 2 minutes before transferring to a wire rack to cool completely.

VARIATIONS

There are many ways to add variations to mint chocolate cookies to create unique and delicious treats. Here are a few ideas:

Add chopped nuts: Mix in some chopped pecans or walnuts to add a crunchy texture to the cookies.

Change the mix ins: Instead of using regular chocolate chips, mint chips and chopped Andes mints, try using just mint chips, just Andes mint pieces, or your own combination of mint chips, chocolate chips, Andes mint pieces, mint chocolate chips, white chocolate chunks or dark chocolate chunks to create a different flavor profile.

Drizzle with chocolate: Melt some chocolate and drizzle it over the cooled cookies for an added layer of decadence.

Storing INFO

To store these mint chocolate cookies, follow these simple steps:

  1. Allow the cookies to cool completely before storing them.
  2. Place the cookies in an airtight container. You can use a plastic container or a glass jar with a tight-fitting lid.
  3. If you have more than one layer of cookies, separate the layers with a sheet of parchment or wax paper to prevent them from sticking together.
  4. Store the container in a cool, dry place, away from direct sunlight and heat sources.
  5. If you want to keep the cookies fresh for longer, you can also store them in the refrigerator or freezer. However, make sure to place them in an airtight container or freezer bag to prevent freezer burn or moisture from affecting their texture.
  6. When you’re ready to enjoy the cookies, simply remove them from the container and serve at room temperature.

By following these steps, your mint chocolate cookies should stay fresh for up to a week at room temperature, up to 2 weeks in the fridge or up to three months in the freezer.

 

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Mint Chocolate Cookies

Mint Chocolate Cookies Recipe

These Mint Chocolate Cookies are thick, chewy and moist with chocolate chips, mint chips and chopped up Andes mints for a delicious chocolate, minty taste!
4 from 4 votes
Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total Time: 50 minutes
Servings: 36 cookies
Calories: 162kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup Hershey's unsweetened cocoa powder
  • 1/4 cup Hershey's Special Dark unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 16 Tbsp (2 sticks) butter - room temperature
  • 2 eggs + 2 egg yolks
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • 1/4 tsp peppermint extract
  • 1/4 cup warm water + ¼ tsp espresso powder - (dissolve in water)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mint chips
  • 12-14 Andes mints - chopped

Instructions

  •  Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat, set aside.
  • In the bowl of a stand mixer, beat together sugars, butter, vanilla and peppermint, until light and fluffy (about 2-3 minutes). Add in “espresso” (water + espresso powder) and one egg, mix until just combined. With mixing speed on low, continue to add in egg and egg yolks until mixture is smooth.
  • In a medium size mixing bowl, whisk together flour, cocoa powders, baking powder, baking soda and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain.
  • Save some of the mint chips and chopped Andes mints to put on top of the cookies before you bake them for a beautiful cookie.
  • Remove bowl from stand and fold in chocolate chips, mint chips and chopped Andes bits. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
  • Remove dough from refrigerator, scoop onto prepared cookie sheets. Please a few of the saved mint chips and Andes mint pieces on top of each cookie dough ball.
  • Place the cookies in the oven. Bake for 10-12 minutes, being careful not to overbake! The cookies will look soft and gooey in the centers, but once they cool they will firm up (going over 13 minutes will result in hard cookies)! Remove cookies from oven, allow to cool on sheets for 2 minutes before transferring to a wire rack to cool completely. 

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 111mg | Potassium: 119mg | Fiber: 1g | Sugar: 13g | Vitamin A: 170IU | Calcium: 22mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 1 star
    I’ve been a cookie baker for most of my life but this recipe did not fair well with me at all. The dough was more like an icing so I refrigerated it well over the 30 minutes as suggested. Even at that it was entirely too sticky to scoop and they baked flatter than a pancake, not thick and fudgey as described. I purchased all new ingredients to make these and ended up pitching the dough. I think the water to dissolve the expresso was way too much and ruined the batch. This one’s not a keeper for me.

  2. Why just 2 eggs plus 2 yolks instead of 3 or 4 eggs? I have high cholesterol and that concerns me. Could you help me out with why you think this works better for cookies?