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Chocolate mint lovers, these Mint Chocolate Chip Cookies are for you! Just as chewy and delightful as classic chocolate chip cookies, but loaded with chopped Andes candies for a refreshingly minty twist.
If mint chocolate chip ice cream is your favorite and you find yourself requesting my chocolate mint cake for your birthday, then these Mint Chocolate Chip Cookies are for you!
They’re delightfully chewy, with golden brown and crisp edges, just like classic chocolate chip cookies. What sets them apart is the peppermint-flavored cookie dough that’s loaded with chocolate chips and chopped Andes candies. The pools of melted mint chocolate in the soft and pepperminty cookie are too good to resist!
Recipe features
- A perfect dessert or snack for chocolate mint lovers, like my chocolate mint avocado pudding.
- Chocolate chip cookies upgraded with peppermint extract and chopped Andes candies.
- A minty-fresh dessert that’s perfect for the holidays or year-round!
Ingredients
Butter – Unsalted butter is best! Go ahead and use salted butter if that’s what you have at home, but omit the extra salt from the recipe.
Sugar – Using both white sugar and brown sugar in the cookie dough is key to sweet, moist, and chewy chocolate chip cookies. To make the cookies less sweet, use coconut sugar as a substitute for the brown sugar.
Peppermint extract – For a subtle mint flavor in the cookies. You can use vanilla extract instead.
Flour – I have only made these cookies with all-purpose flour. If you’re gluten-free, try using a 1:1 gluten-free baking flour instead. I haven’t tested it, but it works well in my other cookie recipes, like my vegan chocolate chip cookies and peanut butter chocolate chip cookies.
Chocolate chips – Use any chocolate chips you like, such as semi-sweet, dark, or dairy-free. Even mint chips work if you really love the fresh, minty flavor!
Mint chocolate candies – I used chopped Andes candies, but you can use any chocolate mint candy that’s available to you.
Instructions
Step 1: Cream the butter. Use an electric mixer to cream the butter and sugars together. Next, beat in the egg and peppermint extract.
Step 2: Mix the dry ingredients. Whisk the flour, baking soda, and salt together in a medium bowl.
Step 3: Finish the cookie dough. Add the dry ingredients to the wet mix and mix until they just come together. Use a spatula to fold in the chocolate chips and mint candies.
Step 4: Bake. Drop scoops of the cookie dough onto a parchment-lined baking sheet, leaving space in between each one. Bake until the cookies start to brown.
Step 5: Cool, then enjoy. Let the cookies cool for a few minutes before serving. Enjoy!
Tips and FAQs
- Place the butter and egg on the kitchen counter at least 30 minutes before baking so they have time to come down to room temperature.
- Soften the butter; don’t melt it. Melted butter in the dough will cause the cookies to spread out in the oven.
Tip
The cookie dough will be slightly sticky after it’s mixed together. I like to spray my ice cream scooper with a little nonstick spray so the dough doesn’t stick.
Variations
- Instead of chocolate chips – Use chocolate chunks from a chopped chocolate bar, white chocolate chips, mint chips, or a mix of your favorites!
- Want to dye the cookies green? For a minty green color, add about 10 drops of liquid green food coloring when you mix in the egg and peppermint extract.
- Vegan mint chocolate chip cookies – I haven’t tested this recipe with vegan alternatives, but it may work with vegan butter, dairy-free chocolate chips, one flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and vegan-friendly mint chocolate candies.
Do you have to chill the cookie dough?
No, you don’t have to chill the mint chocolate chip cookie dough before baking. I would only recommend chilling the dough when your butter or dough is very soft or when the temperature in your kitchen is very warm.
Can you make the cookie dough ahead of time?
Yes! You can make the cookie dough up to 2 days before baking. Just keep it covered and in the refrigerator.
You can also drop the cookie dough balls onto a baking sheet, freeze them until solid, and transfer them to an airtight container or ziplock bag before freezing for about 1 month. You can bake the cookie dough balls from frozen, but I recommend adding an extra 2 to 3 minutes to the baking time.
How long do chocolate chip mint cookies take to bake?
The cookies will take between 11 to 13 minutes to bake in a 350ºF oven. The middles will be very soft when they come out of the oven but that’s okay! As they cool, the texture will firm up.
If you like crispier edges, bake the cookies for 14 to 15 minutes instead.
Storage
Room temperature: Store the baked and cooled cookies in an airtight container on the kitchen counter for up to 3 days.
Refrigerator: To keep them longer, store the cookies in an airtight container or ziplock bag in the fridge. They’ll stay fresh and chewy for about 2 weeks.
Freezer: You can also freeze the mint cookies for up to 3 months.
More chocolate chip cookie recipes
If you made these chocolate chip and mint cookies, be sure to leave a comment and star rating below. Thanks!
Mint Chocolate Chip Cookies
Chocolate mint lovers, these Mint Chocolate Chip Cookies are for you! Just as chewy and delightful as classic chocolate chip cookies, but loaded with chopped Andes candies for a refreshingly minty twist.
Servings: cookies
Instructions
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Preheat the oven to 350 F and line a baking sheet with parchment paper.
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In a large bowl, cream together the butter and sugar for 2 minutes. Then, add in the egg and peppermint extract and continue mixing for an additional minute; set aside.
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In a separate medium bowl, mix together the flour, baking soda, and salt. Then, add those dry ingredients into the large bowl with the wet ingredients and mix with a hand or stand mixer until just combined. Stir in the chocolate chips and Andes candies by hand.
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Using a large spoon or ice cream scooper, scoop out cookie dough balls onto the baking sheet making sure to leave at least 2 inches in between each cookie ball. Bake for 11-13 minutes or until the edges of the cookies start to brown.
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Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days. Enjoy!
Notes
*The dough will be slightly sticky; spray your ice cream scooper with a little nonstick spray so the dough doesn’t stick to it.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 113mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 273IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg
