Chocolate mint cookies are packed loaded with rich chocolate flavor and bits of mint chocolate candies. They are festive, easy and sure to please!
These chocolate mint cookies have a crunchy edge with a soft interior, giving them a nice chew. They are easy to make and taste amazing.
The chocolate cookie dough just takes a few minutes to put together. Stir in bits of chopped Andes mints to get a lovely pop of cool mint.
This recipe makes about 3 dozen medium cookies. However, you may want to consider doubling the recipe because they are just that good.
Like most cookies, these freeze well. You can also freeze to dough to bake later if you would like.
Just make sure you give these cookies a try. You will be glad you did!
Chocolate + Mint = A Perfect Pairing
The combination of mint and chocolate always makes me think of Christmas. Whether it’s candy cane ice cream topped with simple hot fudge sauce or a box of fine chocolates with mint meltaways, the flavors are sure to put a smile on my face and a ho ho ho in my head.
While chocolate and mint are perfect together, I have mixed luck with using mint extracts. Whether they are peppermint or spearmint, you have to have a very light touch.
If you overdo it, my brothers will be spattering and claiming you are feeding them toothpaste. Ha! I’m sure we’re not the only ones!
So I prefer to add those flavors in an already diluted and manageable form. That’s why I added crushed candy canes on Monday’s peppermint mocha cookies and today we’re adding the Andes mints to get the chocolate flavor.
It’s a lot harder to overdo it when you start with an already delicious on its own candy. I also like these cookies because they are simple drop cookies.
I love decorated sugar cookies and gingerbread men as much as the next person at Christmas. But when you have a dozen types of cookies on your wish list and you want variety on your cookie trays, it’s nice to have some that aren’t super time-consuming.
I started these off with a pretty basic chocolate cookie base, and then I stirred a bunch of chopped Andes mints. So these are chalk full of goodness.
Tips for Making Great Cookies
Using room-temperature butter will give your cookies a lighter, fluffier texture. Being able to cream the butter and sugar together properly is key to getting that desired lightness.
Preheat your oven before you start baking. This will help your cookies bake evenly and prevent them from spreading too much.
If your cookies do start spreading too much, you can refrigerate the cookie dough for 20 minutes. This will help keep the butter from getting too warm before the cookies bake.
If you want to enhance the mint flavor in these cookies, you can replace half of the vanilla with peppermint extract.
If you want to learn more about baking cookies, check out my tips for baking the perfect cookies every time.
Frequently Asked Questions
How do I store these chocolate mint cookies?
Store your leftover cookies in an airtight container on the counter for up to 5 days or in the fridge for up to 6. Alternatively, you can freeze these cookies for up to 2 months.
What is the best way to enjoy the frozen cookies?
You can eat them straight from the freezer or reheat one in the microwave for 30 seconds. Otherwise allow them to defrost overnight.
Chocolate Mint Cookies
- 1 cup salted butter softened
- 1 cup packed light brown sugar
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup cocoa powder
- 1¼ cup chopped Andes Mints
- Preheat the oven to 350°F.
- In a large mixing bowl, use an electric hand mixer to cream the butter and sugars together until smooth and homogenous.1 cup salted butter, 1 cup packed light brown sugar, 1 cup white granulated sugar
- Once the butter, brown sugar, and granulated sugar are fully combined, add the eggs and vanilla. Continue to mix the ingredients on a medium-high speed until the eggs are fully incorporated into the cookie dough.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda, and cocoa powder to the mixing bowl. Mix on low speed to incorporate the dry ingredients until no clumps remain.2 cups all-purpose flour, 1 teaspoon baking soda, ¾ cup cocoa powder
- Gently fold in the chopped chocolate until it is evenly distributed throughout the cookie dough.1¼ cup chopped Andes Mints
- Use a spoon or cookie scoop to form balls of cookie dough about 2 inches in diameter. Place the cookie dough on a baking sheet, leaving 2 inches between each cookie, and bake for 12 minutes.
- Cool on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.