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Mint Chip Chocolate Chip Cookies

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Mint Chip Chocolate Chip Cookies - it makes 4 dozen cookies, perfect for a cookie exchange!

These Mint Chip Chocolate Chip Cookies combine my two loves: mint chips and my favorite chocolate chip cookie recipe!

Can I sneak in one more mint chip recipe before Christmas? Because this one? You totally need.

Mint Chip Chocolate Chip Cookies are the perfect chocolate chip cookies filled with mint chips!

I am so feeling the rush to Christmas. Is it just me? All of a sudden the big day is going to be here in less than two weeks and I’m still not done shopping, wrapping, or baking.

And then, you food bloggers understand this, I’m trying to get ahead for January. In the midst of making fudge and candy and Mint Chip Chocolate Chip Cookies, I’m testing healthy muffins and brownies so I’ll have posts after Christmas. I’m really hoping to take a lot of the two week Christmas break off…which means all my work needs to get done ahead of time.

I need a clone. Is there somewhere I can go buy one? Maybe the Neiman Marcus catalogue? Oh well, it would probably be too expensive anyway. Rich people get all the fun things.

Mint Chip Chocolate Chip Cookies are the perfect chocolate chip cookies filled with mint chips! Great for cookie exchanges - the recipe makes 4 dozen!

If you’re feeling as crazed as I am because you need cookies for teachers, for neighbors, and for your family too, then look no further. This Mint Chip Chocolate Chip Cookies recipe right here is perfect for when you need lots of cookies: it makes 4 dozen!

Oh, and not only that, but it’s my absolute favorite chocolate chip cookie recipe. I’ve used this same base to make Kit Kat Cookies, Rolo Cookie Cups, Chocolate Chip Cookie Mud Hen Bars, Oreo Truffle Chocolate Chip Cookie Bars…should I go on? Pretty much you get this is my favorite, right?

The recipe is so good because it starts with melted butter (sometimes I brown it first) and a healthy does of brown sugar. Making the dough with hot melted butter and brown sugar gives the cookies a slight toffee flavor. That’s why I love using melted butter so much!

Because the butter is melted when you make the dough, you must chill these cookies. How long? The longer the better. When I first started making this dough I would chill the whole bowl overnight and then get a really good arm workout the next day scooping the cookie dough balls. Then I got smart and started scooping out my balls of cookie dough and chilling them on a cookie sheet. It’s much easier to scoop the dough when it’s soft! Chilling balls instead of a bowl can also cut the chill time, but you need to let them chill at least 4 hours (but overnight is better).

Chilling the cookies overnight not only ensures you’ll get a soft cookie inside with a chewy outside, but it also helps develop the flavor of the cookie. Do not skip the chilling!

And lastly, in a chocolate chip cookie, there must be chocolate chips. I like to use mini chocolate chips because it seems to disperse the chocolate flavor through the dough more than large chips do. You can get mini chocolate chips at most grocery stores. Nestle and Guittard both make them.

For these Mint Chip Chocolate Chip CookiesI added Mint Chips because, well. Christmas and all that.

Mint Chip Chocolate Chip Cookies are the perfect chocolate chip cookies filled with mint chips! Great for cookie exchanges - the recipe makes 4 dozen!

Mint chips in chocolate chips cookies are really thebombdotcom. I used the green package of Andes Mint Baking Chips they sell in the baking aisle. I’ve seen those chips all year long at my stores, but if you can’t find them get the boxes of Andes Mints and chop them up. It’ll work just as well.

Depending on how big you make them, these Mint Chip Chocolate Chip Cookies make upwards of 4 dozen. That’s perfect when you have a lot of people on your gift list, or if you’re attending a cookie exchange. I’ve never actually been to a real cookie exchange, but I’ve done a virtual one four times now. These cookies were once again part of The Great Food Blogger Cookie Swap, hosted by Love and Olive Oil and The Little Kitchen.

It’s a fun thing to be a part of, the swap, because it introduces you to new blogs you may not have seen before. This year, these cookies went to The Seaside Baker, Food and Life Beautiful, and Sugar Dish Me (who I totally know and was excited to get matched with!) I hope y’all enjoyed your cookies!

I received cookies from Mimi Avocado (who sent delish chocolate cinnamon cookies) and The Daily Dabble (whose peppermint crunch cookies were so addictive I ate almost the whole box). I love getting cookies in the mail. Makes for a #happymailday!

Okay, I better go now. It’s finally sunny outside which means I need to photograph allthethings before it rains again. Food bloggers, you get me right?

Mint Chip Chocolate Chip Cookies are the perfect chocolate chip cookies filled with mint chips!


Mint Chip Chocolate Chip Cookies are soft with a yummy blend of chocolate and mint!
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Servings: 4 dozen cookies

Mint Chip Chocolate Chip Cookies

My favorite chocolate chip cookie dough made with mini chocolate chips and MINT chips! The perfect cookie for holiday cookie exchanges - it makes 4 dozen!


  • 1 cup unsalted butter — melted
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1 cup mint chocolate pieces — or chopped up Andes mints


  1. Note: this dough requires chilling!
  2. Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips and mint chip pieces.
  5. Scoop one tablespoon (or two tablespoon) balls of dough and place close together on a cookie sheet lined with parchment paper or a silpat baking mat. (If the dough is too soft to scoop, you can chill it for 30 minutes first.) Cover the cookie dough balls with plastic wrap and chill overnight.
  6. Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart.
  7. Bake for about 10-12 minutes. They will be golden on the outside and still doughy on the inside. I like my cookies a little underdone, so I bake them for 10 minutes, but if you like a more done cookie, do 12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.

Click here to see more of my Christmas cookie recipes!

If you loved these Mint Chip Chocolate Chip Cookies you’ll also love these!

Chocolate Chip Snowball Cookies

Chocolate Chip Snowball Cookies (2 of 4)w

Bakery Style XL Chocolate Chip Cookies

bakery-style-chocolate-chip-cookies (3 of 6)

Mint Chip Scones

Mint Chip Scones (4 of 9)w

Kit Kat Cookies

Kit Kat Cookies (5 of 5)w

Sweets from friends:
Mint Chocolate Chip Cookie Dough Dip by The Slow Roasted Italian
Mint Chip Cupcakes by Your Cup of Cake
Frozen Mint Chip Pie by Handle the Heat

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  1. You. Are. A. Genius. I always chill my dough, but it never occurred to me to pre-scoop it! All those years of digging into cold dough…wow.
    Love these cookies. You can never make too many! Never!

  2. I can just see how soft and buttery these cookies are. What a fabulous texture! I would totally be sinking my teeth into these if I had them now! So fun that you were part of the cookie swap and yes, it rained on and off for days here…talk about challenging for photos!

    And yes always scoop, then chill. The other way around is just begging for carpal tunnel and hand cramps from having to vice grip your cookie scoop LOL 🙂

  3. RIGHT?! Im planning on testing a Valentines day recipe today. Food blogger problems. #thestruggleisreal.
    BUT, there are no struggles to eat these cookies. LOVE the mint chip combo! Pinned!

  4. All I saw were those Andes mints in there – I’m game! YUM YUM!! 🙂 Pinned & stumbled to share!

  5. You can definitely sneak in another mint cookie recipe! In my opinion, there aren’t enough mint dessert recipes in this world 🙂

  6. Chocolate and mint is my ultimate favorite flavor combo! I’d be tempted to snack on the entire bag of chocolate mint chips before even beginning to add it to the cookie dough. And what a great tip about rolling the dough balls before chilling in the fridge!

  7. Oh I could use about a dozen of these for breakfast this morning. They look fab!

  8. I love that tip of scooping the cookie dough and chilling it on cookie sheets.  It makes perfect sense!  These are my kind of chocolate chip cookie!  Nice soft and buttery!!  🙂

  9. I’ll ALWAYS be a mint and chocolate fan. I love how you made these look like I could reach through the screen. Mmm….Pinned to *Mint Madness* board. 🙂

    Have a beautiful Monday Dorothy!

  10. I love the cause behind this exchange. I will have to be sure to sign up next year! I would have loved to have gotten a dozen of these cookies. They look delightful.

  11. This looks like the perfect mint cookie, Dorothy! Chocolate chips and mint were meant to be together. Love these!

  12. I love mint choc-chip and these cookies look so good! The cookies sound lovely and soft and fudgy and flavourful, pinned! 

  13. Oh what happy mail these would make! I am so behind on Christmas this year and no I have not started on January posts yet. I need some motivation! 🙂

  14. I am definitely feeling the Christmas rush and these cookies would totally help take the stress away! These look absolutely amazing! I would have loved to receive these in the mail, your recipients are so lucky 🙂 

  15. These mint chocolate chip cookies look perfect for the holidays and all year! It’s like mint chocolate chip ice cream in a cookie. Love. Pinned! And, yeah, tis the season to be stressed….

  16. Gorgeous cookies. You can never go wrong with mint and chocolate.

    PS: I too wish for a clone! Let me know if you find one. Haha

  17. I LOVE mint chocolate chip cookies, and I actually found those Andes baking chips this year which made me very excited, I love Andes mints but have a hard time finding them.  These cookies look fantastic Dorothy!   

  18. scoop and then chill – that is genius Dorothy!

  19. I heard on the radio that this Thanksgiving was the latest it could ever be.  So, I think thaat definitely contributes to the rushed feeling. Nut thanks for helping out with your ever-wonderful recipes for us all!  These cookies look festive AND delicious.

  20. Oh my gosh, your cookies always look like absolute perfection, and this one is no exception! I hear you on everything above: the christmas shopping (I haven’t even started), the weather (I’m in Canada and it’s dark here at like 2pm now, wah!), and on already thinking about January recipes! (Although I haven’t acted on my thoughts yet, ha!)

  21. These cookies look so good right now! I totally get what you mean about it suddenly being Christmas. It definitely snuck up on my this year! Had to do all my Christmas shopping in one weekend, haha. I can imagine how exciting it would be to get these in the mail! 🙂

  22. I love mint chocolate chip cookies, but my husband loves them even more. Pinning this recipe. 🙂

  23. Of course you can sneak in am many mint as you want!!! Especially when the cookies look as AMAZING as they do here! 

  24. Oh my gosh, I feel you. I have a grand total of 0 presents for everyone. Except myself. Somehow I managed to be really successful in that department. Anyway, these cookies look incredible! Will try! Pinned 

  25. These are a better version of a blast-from-my-past favorite cookies–bought all the ingredients yesterday so they will hit the top of my cookie-baking list–thanks from the bottom of my heart! And I truly feel your  time-crunch pain! My Christmas tree has been begging to come inside for 5 days! 🙂 Your recipes have never let me down–I have several to make when my pastor hubby & I enjoy our “personal” holiday time. (The 12 days of Christmas is a personal joy–we finally have time to relax, watch movies, & eat our favorite holiday goodies instead of racing to fun-but-never-ending events!) Happy Holidays!

  26. I just can’t deal with the perfection of these cookies any longer.  I will seriously be having these asap!!

  27. Rich people DO get all the best things *harumph*

    But at least we have these cookies-they look so perfectly chewy and the mint chips are like a breath of fresh air!

  28. sweeet! I actually just picked up a bag of andes chips (they were on sale, what can I say?) and I was looking for something to do with them. Yey!

  29. Andes mints are one of my weaknesses!  I absolutely love that you added them to chocolate chip cookies.  No way can I resist these!!  Good for you for trying to get ahead on healthy recipes…I’m a last minute kind of blogger.  I’ll wing it when January comes 😉

  30. Ohmygosh YES. I need a clone too! Starting Friday, I’m doing January’s recipes (oh goodness), and although I have gift IDEAS, I haven’t actually bought or wrapped anything yet. I’m the worst. But I think we should have mint + chocolate cookies all year round!

  31. Hi. Can this dough be frozen for later use? 

    Thanks. 🙂

    • Yes, it can. Or you can freeze the cookies once they are baked!

      • That’s wonderful! Is there any difference as to the outcome (texture, taste) between freezing then baking and baking then freezing then re-warming (follow-up, how do you re-warm them?)? Which do you prefer? I made the dough this morning with the “help” of my almost three-year-old daughter. Can’t wait to see how they come out. We chilled 63 cookie doughs! Used 2-inch cookie scoop. 

        Thanks a lot!

      • I don’t normally freeze dough, I just bake all the cookies, then freeze them between layers of paper towels in gallon size ziploc bags. (This post details that process: Let them come to room temperature with the paper towels still there to absorb moisture and you won’t even know they were frozen.

        If you freeze the dough balls, just place them in a ziploc or airtight container. Let them defrost in the refrigerator (probably a few hours to overnight) and bake as many as you want as you want them according to the baking instructions.


      • Thanks for sharing your recipe! First batch of cookies just came out of the oven! They’re good and chewy! Nice and warm! Kids and I just devoured 4 already! Can’t wait to surprise my husband later! 🙂

        Thank you again. 

  32. Hello, Ii just wanted to ask if these cookies were suppose to be very gooey almost in the middle not like regular 1/2 soft and half hard cookies?

    • I usually bake mine more gooey, yes. Because they are cold going into the oven, the cookie stays a little more under-done in the center and cooks more on the outside. That’s how we prefer our cookies. If you like them more done, you can flatten them slightly with your hand before putting them in the oven, which will make them bake more evenly, or you can bake them longer.

  33. I’m having a lot of trouble with this recipe. I’ve tried it twice now, but the cookies keep coming out fluffy as if I have over mixed them. I know this sis not the case because I’m hand mixing with a rubber spatula so I can monitor how much it is mixed. I followed the ingredients verbatim. Do you know why this could be happeneing?

  34. I LOVE this recipe!  I have made them several times this year for the holiday and they are great!  I do not recommend freezing the balls as Ive found they made them puffy, but keep them in the fridge as long as you need and they come out perfect! Thanks so much!  I have had so many compliments on these!  Much better than the recipe on the back of the andes bag!

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