Double Chocolate Mint Cookies

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.

Ingredients

• Butter
• Brown sugar
• Egg
• Vanilla extract
• Peppermint extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Chocolate Chips
• Andes mints

See the recipe card below for a full list of ingredients and measurements.

Substitutions

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!

Variations

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:

Equipment

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.

Storage

Room Temperature

Store cooled cookies in an airtight container for up to a week. Chocolate peppermint cookies are best enjoyed in the first couple of days.

Freezing Instructions

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.

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