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These Chocolate Mint Cookies are perfect for Christmas or whenever you crave this classic combo. They’re super rich in chocolate flavor with lots of chocolate chips and mint pieces – they’re some of our favorite cookies ever.
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The BEST Chocolate Andes Mint Cookies
I know the traditional “mint” this time of year is peppermint, but I love regular mint, too, and – as we all know – so does Jordan. We are obsessed with Andes candies, so we have these double chocolate mint cookies to share today. They taste like an Andes candy but in cookie form.
- The cookies are made with melted chocolate and cocoa powder, so they are extra rich and chocolatey.
- These are easy make-ahead cookies, so if you’re looking to get a head start on your holiday baking, this is the cookie recipe to try. They freeze beautifully and can be stored for up to one month.
- I’ve made these chocolate cookies with mint so many times, and I never get sick of them. They are perfect for cookie swaps, dessert platters, potlucks, and parties. They are irresistible.
Ingredients in Chocolate Mint Cookies
- Butter: use softened unsalted butter
- Sugar: I use a combination of brown sugar and granulated sugar
- Vanilla, Eggs, All-purpose flour, Baking Soda: regular cookie ingredients
- Baking Chocolate: Melted semi-sweet chocolate adds a deep rich chocolate flavor
- Cocoa: Unsweetened cocoa powder adds more chocolate flavor – don’t use dutch process
- Mix-ins: Chocolate chips and Andes Crème de Menthe baking chips
How to Make Chocolate Mint Cookies
- Melt the baking chocolate and let cool while you cream butter and sugars in a large bowl.
- Add in the eggs, baking chocolate, and cocoa powder and mix until smooth.
- Mix in baking soda and salt.
- Then add the flour and mix until the dough comes together.
- Mix in the chocolate chips and mint baking chips.
- Scoop two tablespoons of dough for each ball and place them on a cookie sheet – no need to space them. Cover with plastic wrap and chill at least 30 minutes.
- When ready to bake, place the cookies 2-inches apart on a baking sheet. I like to press a few mint chips on top of each cookie – it makes them pretty! Bake the cookies for 9 to 11 minutes at 350°.
Tip From Dorothy
- They will keep well for a few days at room temperature, but if you freeze them, they’ll keep for up to a month.
- How to freeze mint cookies: Layer them with paper towels in a freezer bag. When you’re ready to thaw them, the paper towels will absorb any excess moisture. I usually make a big batch and freeze them – they are great for last-minute cookie platters or as a treat when guests stop by.
- If you can’t find the Andes mint baking chips, use green mint chips that are like chocolate chips, but mint flavor. You’ll find these in most grocery stores at the holidays, where you find the chocolate chips. Ghirardelli and Guittard make them.
Did you chill the dough? If not, that’s why. If you chilled the dough and they still spread more than shown, you possible needed to add more flour.
Make sure your baking soda is not expired. Also, if you chilled the dough longer more than 2 hours, they may have been cold going into the oven. You can slightly press them with the palm of your hand before baking to help them get started spreading.
For these double chocolate mint chip cookies, semisweet chocolate chips are a great choice because they have lower sugar than other options while still having a strong chocolate flavor and taste. They are also great for baking because they don’t melt into the cookies.
The best way to tell when cookies are done baking is to look at the edges. They shouldn’t have any shine or gloss to them.
Chocolate Mint Cookies Recipe
- 2 ounces (57g) semi-sweet chocolate
- 1 cup (226g) unsalted butter , softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 ¼ cups (273g) all-purpose flour
- 1 cup (170g) chocolate chips
- 1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)
- Place baking chocolate in a small microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in salt, flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.
- Scoop 2 tablespoon sized balls of cookie dough and place on a cookie sheet lined with parchment or a silicone baking mat. No need to space – we are chilling the dough. Chill for at least 30 minutes (but you can cover with plastic wrap and chill up to overnight or even freeze the dough).
- Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Space chilled cookie dough balls about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!
- Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
- Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They’ll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.
These Double Chocolate Mint Cookies are perfect for Christmas or whenever you crave chocolate and mint! Make them this year for your holiday platters!
Last Updated on November 3, 2023