These Chocolate Mint Cookies combine rich cocoa flavor with refreshing mint for the perfect chewy cookie. Made with butter, sugar, and Andes mint pieces, they’re easy to bake and ideal for holidays or everyday desserts. Soft in the center with a slightly crisp edge, these cookies bring the classic chocolate and mint pairing to your kitchen in the best way.

Soft, chewy, and filled with rich chocolate and refreshing mint flavor, these Chocolate Mint Cookies are a bakery-style treat that’s perfect for any occasion. Made with cocoa powder and Andes mint pieces, they deliver the perfect balance of sweetness and cool mint in every bite.

Table of Contents

Ingredients

1 cup (227 g) butter, softened
1½ cups (300 g) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2¼ cups (280 g) all-purpose flour
⅔ cup (56 g) unsweetened cocoa powder
½ teaspoon (2 g) baking soda
¼ teaspoon (1.5 g) salt
10 oz (270 g) Andes Crème de Menthe baking chips or chopped Andes mint chocolates (about 1½ cups), divided

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Wet Ingredients:
Beat in the eggs and vanilla extract until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Add Mint Chocolate Pieces:
Fold in most of the mint chocolate pieces, reserving about ¼ cup for topping.
Shape and Bake:
Scoop about 2–3 tablespoons of dough per cookie, roll into balls, and place spaced apart on the prepared baking sheet. Press a few of the reserved mint pieces into the tops.
Bake for 10–12 minutes, or until the cookies are set but still soft in the center. They will continue to firm up as they cool.
Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

For perfectly soft cookies, avoid overbaking. Remove them when the edges are set but the centers look slightly underdone.
Chill the dough for 15–20 minutes if it feels too soft to roll.
Use room-temperature butter for even creaming and better texture.
Sprinkle a pinch of flaky sea salt on top before baking to enhance the chocolate flavor.

Variations and Substitutions

Different Mint Options: Replace Andes mints with mint chocolate chips or chopped peppermint bark.
Double Chocolate: Add ½ cup dark chocolate chips for extra richness.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in equal measure.
Holiday Twist: Mix in crushed candy canes for a festive look and extra minty crunch.

FAQs

Can I use regular chocolate chips instead of mint?
Yes, but the mint adds a refreshing contrast that makes these cookies unique.

Do I need to chill the dough?
It’s not required, but chilling helps prevent spreading for thicker cookies.

How long do they stay fresh?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Serving Suggestions

Serve these cookies warm with a glass of cold milk or a mug of hot cocoa. They also make a great addition to holiday cookie platters or as a gift wrapped in festive tins.

Why You’ll Love This Recipe

Soft, chewy, and full of chocolatey mint flavor.
Easy to make with simple pantry ingredients.
Perfect for holidays, parties, or anytime baking.
A refreshing twist on classic chocolate cookies.
Freezer-friendly for make-ahead treats.