These Chocolate Mint Cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best holiday cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters!
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 BEST Chocolate Andes Mint Cookies
- The cookies are made with melted chocolate and cocoa powder, so they are extra rich and chocolaty.
- Add some Andes baking chips, and you get that great mint and chocolate combo, which is heaven, in my opinion.
- 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.
Table of Contents
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
1. Wet ingredients: In a large bowl, beat the butter with both sugars, vanilla, and eggs until the mixture is smooth.
2. Dry Ingredients: Beat in the baking chocolate and cocoa powder and then add the flour and baking soda and mix until the dough comes together.
3. Mix-Ins: Mix in the chocolate chips and mint baking chips.
4. Chill the Dough: 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.
5. 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°.
6. How to know they are done: I like to take the cookies out once the edges lose their shine, but the middles are still shiny. They are a little underbaked at this stage but will set up as they cool.
How to Store and Freeze Mint Cookies
These are the best cookies for the holidays because you can make them ahead of time and freeze them. Keep them all to yourself or share them with family and friends!
They will keep well for a few days at room temperature, but if you freeze them, they’ll keep for up to a month.
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.
My cookies spread too thin, what happened? 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.
Why did my cookies not spread? 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.
Can I use Dutch Process Cocoa? No, read all about cocoa so you understand why not.
I hope you give these mint chocolate Christmas cookies a try this year. If you do, please send me some! I can’t ever get enough of them!
Other Favorite Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Cookies
- Peanut Butter Blossoms
- Snowball Cookies
- Chocolate Mint Seven Layer Bars by The Domestic Rebel
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Chocolate Mint Cookies Recipe
- 2 ounces semi-sweet chocolate
- 1 cup unsalted butter , softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 cup 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.
Nutritional information not guaranteed to be accurate
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 December 7, 2020
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 7, 2020