Go Back
+ servings
Overhead view of double chocolate mint cookies with andes mints scattered around cookies
Print Recipe
5 from 4 votes

Chocolate Mint Cookies Recipe

These mint cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best chocolate mint cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters! 
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 170kcal
Author: Dorothy Kern
Cost: $8


  • 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.



If you can't find the Andes Mint Baking Chips, you can use regular Andes Mints and chop them up. One package of those is about 1 cup. Or, use chopped Mint Truffle Hershey's Kisses, Nestle's Mint and Chocolate Blend Morsels, or Guitards Mini Mint Chips.


Serving: 1cookie | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 35mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg