These mint double chocolate chip cookies are the perfect holiday cookie, especially if you enjoy mint chocolate as a flavor.
These cookies are made with rich chocolate cookie dough that's dotted with chocolate chips and chopped Andes mints. A touch of peppermint extract is added to the dough to enhance the mint flavor.
I find that most people either love or hate mint chocolate. I'm on team love!! From mint chocolate chip ice cream to after-dinner mints, I am a fan of all the peppermint cocoa desserts. If you're this far into the post, I'm guessing you also enjoy a minty, chocolaty treat. Yay!
Make these during the winter, Christmas, or any time you're craving a decadent chocolate cookie. These chocolate chip mint cookies are at the top of my list when it comes to holiday baking. I don't think I can go a Christmas without them!
This post will give you all the tips and tricks on how to make perfect mint chocolate chip cookies.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "Delicious cookies. Brought them to share with my friends at a cookie exchange party. Ended up in the top 3 best cookies!!" - Kathy
- "We really loved these cookies!!! They are dangerously GOOD and we cannot stop eating them." - Steph
- "I made these for my sister-in-law who likes mint chocolate everything. She loved them and asked me for the recipe!" - Becca
For more chocolate-forward cookies, try these marshmallow chocolate cookies or these chewy double chocolate chip cookies. Use a high-quality natural cocoa powder to make your cookies super rich and flavorful.
Okay, last suggestion... if you want to make a colorful cookie for the holidays, you have to make these matcha sugar cookies. They are naturally colored a vibrant green using matcha green tea powder.
Why You'll Love This Recipe
- Refreshing mint flavor! This recipe calls for both peppermint extract and mint-flavored chocolate for a seriously flavorful cookie.
- Rich chocolate cookie dough. If you choose chocolate ice cream and chocolate cake over vanilla, there's no doubt you'll want to eat this chocolate cookie dough by the spoonful. (Safety tip: heat treat your flour in the microwave first if you're tempted to eat raw dough.)
- Perfect for the holiday season! Switch things up this year and make this recipe for Christmas. They are perfect for your cookie box and make great gifts.
- Chewy and bakery-style. This recipe creates a soft and chewy texture that is irresistible.
- Easy after-dinner dessert. Do you like to finish the night with something sweet? These mint and chocolate cookies will do the trick! The peppermint extract is refreshing and soothing after a large meal.
- Made with Andes mints. These mint chocolates have a sweet crème de menthe flavor and the green mint cream layer adds a festive pop of color to the baked cookies.
- Brown sugar
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Baking soda
- Baking powder
- Chocolate Chips
- Andes mints
See the recipe card below for a full list of ingredients and measurements.
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Dairy-free? Leave out the Andes mints, as they contain dairy, and stick to just the peppermint extract. You can also shop around for a vegan mint chocolate bar and chop this up in place of the Andes mints. Theo Chocolate has a mint dark chocolate bar that's dairy-free/vegan and so does Endangered Species.
- Gluten-free? I have not tested this recipe with other flour. I recommend trying a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
Here are a few ideas for customizing this recipe and making different flavor variations:
- Leave out the peppermint extract if you want to tone down the mint flavor a smidge. This version may also appeal more to kids.
- Alternatively, leave out the Andes mints and just add peppermint extract. This is a great option if you don't have store-bought mint chocolate but already have different extracts in your pantry.
- Roll the cookie dough balls in granulated sugar before baking to add an extra element of sweetness. This will create an attractive appearance to the baked cookies as well which is a nice touch for the holidays.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Andes Mint Chocolate Chip Cookies
Step 1: First, beat together butter and sugar until light and fluffy. Add egg, vanilla extract, and peppermint extract.
Step 2: Next, use a hand mixer to beat wet ingredients until fully combined.
Step 3: In a separate bowl, combine dry ingredients including natural cocoa powder.
Step 4: Add dry ingredients to wet ingredients. Partially mix with beaters or use a rubber spatula or spoon to combine the dough.
Step 5: Once the dough is combined, add chocolate chips and chopped Andes mint candies.
Step 6: Scoop dough using a cookie scoop or spoon and form cookie dough balls that are about 2".
Step 7: Top with extra chopped Andes mints before baking.
Step 8: Lastly, bake cookies according to the instructions on the recipe card. Let cool completely before storing.
Expert Tips & Tricks
- Allow the cold ingredients to come to room temperature before making the cookie dough. This helps the ingredients to mix together properly.
- Chill your cookie dough for 20 to 30 minutes before forming the dough balls for extra chewy cookies. Chilling the dough a bit usually creates a better texture and shape.
- Top cookie dough balls with extra chocolate chips and pieces of mint chocolate before baking. This gives your cookies a professional, bakery-style look and adds more chocolate which everyone will love.
- Let cool completely before storing in an airtight container.
- If desired, save some cookie dough balls for later by popping them into a storage bag and laying them flat in the freezer.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
If you like a stronger peppermint flavor, use ½ teaspoon of peppermint extract in a batch of cookie dough. If you prefer a more subtle peppermint flavor, use only ¼ teaspoon of peppermint extract in the cookies.
Yes! Andes mints are gluten-free. They are also peanut-free and kosher. However, Andes mints are not dairy-free or vegan. Read the ingredient label closely before enjoying if you have food allergies or dietary restrictions.
You’ll need an aluminum baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and a cookie scoop or spoon to make this chewy cookie recipe.
Store cooled cookies in an airtight container for up to a week. Chocolate peppermint cookies are best enjoyed in the first couple of days.
Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.
For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls to thaw at room temperature for an hour or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake cookies for an additional 2 to 3 minutes.
Cookies made with frozen dough may slightly differ in appearance and texture from those made with fresh dough.
LET US KNOW WHAT YOU THINK!
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