Chocolate Mint Cookies
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These ultra fudgy and chewy chocolate cookies are filled with cool and creamy mint chocolate pieces in every bite. You can also find this recipe on page 58 of my cookbook.
MINT CHOCOLATE COOKIES WITH A CREAMY TWIST
Mint chocolate is one of my favorite combinations as evidence by my mint chocolate cheesecake, mint chocolate chip cookies, and no bake mint chocolate chip pie (swooooon). Sometimes, though, I want something a little different, perhaps a little creamier, and that’s when I reach for crème de menthe mints instead of the usual peppermint extract.
No, these cookies don’t actually have alcohol in them, but rather utilize chopped Andes Mints to add a richer, creamier mint chocolate flavor. Combine that with my ultra fudgy and chewy chocolate cookie base and you’re in for a luxuriously smooth mint chocolate cookie.
Here’s why you’ll love these cookies:
• super soft & chewy
• rich, fudge-like chocolate flavor
• creamy and perfectly balanced mint flavor
• simple, basic ingredients
These cookies truly melt in your mouth! Be sure you press some extra Andes mint pieces into the tops of hot cookies for mega melty chocolate, and try my Andes mint cookies (brown sugar base) next to compare. In the name of science, of course.
INGREDIENTS FOR ANDES MINT CHOCOLATE COOKIES
The base for these cookies is quite versatile even within the mint + chocolate scope. See substitutions & variations below for swap suggestions.
Grab these 9 ingredients for your cookies:
• all-purpose flour
• Dutch processed cocoa powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• egg
• vanilla extract
• Andes Mints
OVERVIEW: HOW TO MAKE MINT CHOCOLATE ANDES COOKIES
Make the dough: start by whisking together the dry ingredients until they are fully mixed, then work on the wet ingredients. Bring the dough together, then add the chopped Andes Mints.
Chill the dough: it is imperative that this cookie dough chills in order to prevent the cookies from spreading too much. Chilling allows the butter to solidify again and makes the dough much less sticky for scooping and shaping for baking.
Scoop + bake: this is a quick bake! Only 8-10 minutes.
CAN I USE UNSWEETENED COCOA POWDER?
Yes, you can use traditional unsweetened or special dark cocoa in these mint chocolate cookies. The texture, color, and flavor may differ a bit, but the overall cookie will still be the same.
VARIATIONS & SUBSTITUTIONS
MINT CHIPS: don’t want to use Andes Mints? Totally fine. Swap out the peanut butter cups for ½ cup of creme de menthe chips. You can even use peppermint chips at Christmas time!
ANY SIZE ANDES MINTS: you can use standard size peanut butter mints or even the XLs like I did. You’ll still be using ½ cup of them once chopped.
MAKE BAKERY SIZE COOKIES: use an ice cream scoop with a trigger or a size #16 cookie scoop for extra large cookies. Bake time will be 11-13 minutes.
AMP UP THE MINT FLAVOR: if you want some really minty flavor, add ½ teaspoon of peppermint extract.
MAKE THEM SANDWICH COOKIES: yes, yes, please do this. Use my mint chocolate chip buttercream between two cookies and thank me later.
Mint Chocolate Cookie Recipe
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) chopped Andes Mints or creme de menthe chips
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped Andes Mints and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.½ cup (85g) chopped Andes Mints
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.