These Mint Chocolate Chip Cookies are soft and chewy with yummy chunks of gooey Andes candies. These easy cookies are sure to be a hit at your next holiday party.
Table Of Contents
These Mint Chocolate Chip Cookies are one of my favorites because the mix of sweet chocolate with cool mint make me think of winter and the holidays. They’re also nice and easy, which I always like!
- TASTE: Minty and chocolaty, these deliciously buttery cookies taste so yummy. The Andes candies along with peppermint extract really give them the perfect mint flavoring.
- TEXTURE: These Mint Chocolate Chip Cookies are chewy and soft. The candies and chocolate are slightly melted for a gooey inside that’s so good.
- TIME: It takes less than half an hour to make these cookies!
- EASE: This simple recipe is easy to follow and only uses a handful of baking staples. You can easily whip these cookies up any day of the week.
What You’ll Need
- Peppermint extract– This can be found in the baking isle of almost any grocery store. Or you can buy it from amazon as well.
- Mint chocolate candies– I higlly recommedn using Andes mint chocolate candies
Add-ins and Substitutions
- Add nuts- Macadamia nuts, walnuts, pecans, or hazelnuts could be added to this recipe if you like your cookies nutty.
- Substitute different chocolate flavors- Besides milk chocolate, you can also use dark or white chocolate chips in this recipe.
- Add food coloring- If you want your cookies to look as minty as they taste, you can add green food coloring to the cookie dough mix. (You may need to add a little blue, too, to get the right hue.)
- Substitute gluten-free flour- Make these a gluten-free dessert by substituting the flour for a gluten-free baking flour in a 1:1 ratio.
How to Make Mint Chocolate Chip Cookies
- Sift the dry ingredients. Place a fine-mesh sieve over a mixing bowl and add in the flour, baking soda, and salt. Sift everything into the bowl and then set it aside.
- Mix the sugars and butter. Now in a separate bowl, add in the melted butter, golden brown sugar, and granulated sugar. Whisk them together thoroughly for about 1 minute.
- Add the egg and extracts. Then mix in the room temperature egg, vanilla extract, and peppermint extract.
- Combine the wet and dry ingredients. Add the dry ingredients into the wet mixture, and mix thoroughly using a spatula.
- Add the chocolate chips and candies. Lastly, mix in the semisweet chocolate chips and chopped Andes mint chocolate candies.
- Scoop the dough. Line a baking sheet with parchment paper and scoop out mounds of the cookie dough using a medium-sized cookie scoop. You can leave them as they are or roll them into a perfect ball with your hands, adding extra chopped mint candies on top.
- Bake. Then bake at 350 degrees Fahrenheit for 10 minutes.
Pro Tip: Let the cookies sit on the baking sheet for a few minutes after coming out of the oven because they are very hot and soft. This keeps them from breaking when being transferred to the cooling rack.
- Scoop and level the flour- To avoid adding too much flour and drying the dough, spoon the flour into the measuring cup and level it off for accuracy. Scooping packs too much flour in.
- Use melted butter- Melted butter gives these Mint Chocolate Chip Cookies a chewy consistency. If the butter is only softened, they will turn out more cake-like.
- Keep the eggs at room temperature- When room temp eggs are added to the dough, this creates an emulsion that traps air to add fluffiness to your cookies.
- Don’t overdo the candies- Too many add-ins keep the cookies from spreading as the chocolates all clump together. Chop about 16 candies for this recipe.
If you don’t have any Andes candies, then you can substitute mint chips, which can usually be found with the other chocolate chips in stores. In a pinch, you can also just use chocolate chips and add a little more peppermint extract to get the right flavor (though it’s strong so use sparingly).
Peppermint extract has the most intense flavor, but you can also use Spearmint extract or what’s labeled “Mint” extract, which is usually a combination of the two. If you use milder extracts, just adjust the amount to get the right intensity of mint flavor.
These Mint Chocolate Chip Cookies make a great dessert and can be enjoyed with coffee or milk. Here are a few tasty ways to serve them.
- Cookie Platter: These Mint Chocolate Chip Cookies can be added to a cookie tray with Double Chocolate Cookies (VIDEO), Best Chocolate Chip Cookie Bars, and Chocolate Thumbprint Cookies.
- Coffee: Enjoy these sweet treats with a cup of hot coffee, or make a homemade Caramel Frappuccino (Starbucks Copycat) or Pumpkin Spice Latte.
- Cold Milk– This is a calssic that will never get old!
Make these Mint Chocolate Chip Cookies in Advance
Make ahead: You can make this cookie dough in advance and refrigerate it for up to 4 days before baking. Just let it come to room temperature before putting it in the oven.
Storing: Store any leftover Mint Chocolate Chip Cookies in an airtight container at room temperature or in the fridge. They will last for up to 5 days.
Freeze: You can freeze the cookie dough by scooping it into balls, freezing them on a tray for an hour or 2, then transferring them to a ziplock freezer bag. You can also freeze the baked cookies, once cooled. Just put them in a container or ziplock bag, separated by wax paper to avoid sticking. They will last for up to 3 months.
More Scrumptious Cookies!
Full Recipe Instructions
Mint Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- heaping 1/2 cup semisweet chocolate chips
- 1/2 cup Andes mint chocolate candies about 16 chopped candies
- Start off by combining the dry ingredients. Place a fine-mesh sieve over a mixing bowl, then add in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift everything into the bowl and set it aside for later.
- Now in a separate bowl, add in 1/2 cup unsalted melted butter, 1/2 cup golden brown sugar, and 1/2 cup granulated sugar. Use a whisk to mix the butter and sugar thoroughly for about 1 minute.
- Then mix in 1 room temperature egg, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract.
- Now add in the dry ingredients and mix thoroughly using a spatula.
- Lastly, mix in a heaping 1/2 cup semisweet chocolate chips and 1/2 cup chopped Andes mint chocolate candies (about 16 candies).
- Line a baking sheet with parchment paper and scoop out mounds of the cookie dough using a medium-sized cookie scoop.
- Once the cookie dough balls are on the baking sheet, you can leave them as they are or take them back into your hand and roll them out to a perfect ball and add extra chopped mint candies on top.
- Then bake at 350 degrees Fahrenheit for 10 minutes.
- These can easily be made ahead of time. Just form the cookie dough into balls. Then freeze on a baking sheet lined with parchment paper. Once they are frozen transfer them into a freezer ziplock bag. Keep in the freezer until ready to bake.
- Frozen cookie dough baking– Let the frozen cookie dough that on a parchment-lined baking sheet for 30 minutes and bake for the same time as instructed in the instructions above.