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Chocolate Mint Cookies

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Chocolate Mint Cookies are an incredibly delicious double chocolate cookie with chopped Andes mints inside. If you’re a mint chocolate fan, these cookies are for you!

Stack of Chocolate Mint Cookies on a green plate with chopped Andes mints.

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Thick and chewy and minty… and rather decadently delicious.

While we have a ton of favorite cookie recipes, these Mint Chocolate Chip Cookies are right near the top. Chocolate mint lovers know what I’m talking about. It’s an irresistible combination!

And in cookie form? Happy sigh.

Perfect for indulgent treats anytime you’re craving mint and chocolate, or St. Patrick’s Day for that hint of green, or the holidays… or even weekend baking.

As you can see, I’m finding all kinds of reason to bake these cookies. Like… today!

Side view of stacked Chocolate Mint Cookies on a mint green plate with milk and cookies in the background

What to Love About Chocolate Mint Cookies

  • Make ahead friendly (like freeze cookie dough so you can bake them anytime a chocolate mint craving arises!
  • Decadently chocolate
  • Easy to make with no cookie dough chilling needed!

Are you ready to make these oh-so-crave-worthy cookies?

Here’s what you need to know.

Ingredients for Chocolate Mint Cookies

Specific ingredient measurements are in the recipe card below.

  • Salted or unsalted butter, softened
  • Granulated sugar
  • Brown sugar
  • Large eggs
  • Vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt: I prefer fine sea salt but use what you have. If you’re using salted butter, adjust the measurement accordingly.
  • Mint wafers (like Andes) is my favorite addition. But you can also use mint chocolate chips. My brand preference for the chips is Guittard which you can find on Amazon or at your local market.

Kitchen Equipment Needed

Most often I use a stand mixer to cream the butter and sugars together when making cookies, but an electric mixer works equally well!

I also love to use a half sheet baking pan for cookies lined with parchment. My favorite cookie sheet is Nordic Ware Nonstick Half Sheet but I’m also loving the USA baking pan as well. Here’s the kitchen equipment I most often use when baking cookies.

How to Make Chocolate Mint Cookies

Step-by-step instructions are in the recipe card below, but here is a brief overview with photos.

Preheat the oven to 350°F and line a baking sheet with parchment.

In a large bowl, cream together butter, sugar, and brown sugar until smooth and fluffy. Add eggs and vanilla and beat until combined.

Creaming butter and sugar together in a stand mixer.

Combine the flour, cocoa powder, baking soda, and salt. Add to the flour mixture and stir or beat until combined. Fold in the chopped mint wafers, reserving a handful to press into the top.

Top view of double chocolate cookie dough with chopped Andes mints on top.

Spoon and roll cookie dough. I’m using a 2 ½ tablespoon cookie scoop (affiliate link)). Place on prepared baking sheet and flatten slightly. Press reserved chopped mint wafers on the top if desired.

Top view of unbaked chocolate mint cookies with chopped andes mint pressed into the top.

Bake for 10 to 12 minutes, or until just set. Let cool on the baking sheet for a few minutes to harden (they will continue to bake a little while they cool). Remove to a rack to cool.

Closeup top view of Chocolate Mint Cookie with chopped Andes mints.

Can you make these Chocolate Chocolate Chip Cookies Ahead?

Absolutely! Here are some options:

Refrigerating the dough:
The dough can be stored in the refrigerator for up to 2 days. Consider scooping the dough into cookie portions before chilling. Then they’re ready to bake when you are!

Freezing the dough:
If you want to freeze them, the cookie dough can be formed into balls and stored in a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

Baked cookies:
If you could see my freezer! Baked cookies freeze well stored in airtight freezer containers or freezer bags for up to 3 months too.

Side view of stacked double chocolate chip mint cookies on mint green plate

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Stack of Chocolate Mint Cookies on a green plate with chopped Andes mints.

Chocolate Mint Cookies

Chocolate Mint Cookies are an incredibly delicious double chocolate cookie with chopped Andes mints inside. If you're a mint chocolate fan, these cookies are for you!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24 servings

Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pkg mint wafer (like Andes) or 1 1/2 cup mint chocolate chips

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment.
  • In a large bowl, cream together butter, sugar, and brown sugar until smooth and fluffy. Add eggs and vanilla and beat until combined.
  • Combine the flour, cocoa powder, baking soda, and salt. Add to the flour mixture and stir or beat until combined. Fold in the chopped mint wafers, reserving a handful to press into the tops before baking.
  • Spoon and roll the cookie dough. I'm using a 2 1/2-tablespoon cookie scoop (affiliate link). Place on the prepared baking sheet and flatten slightly. Press reserved chopped mint wafers on the top if desired.
  • Bake for 10 to 12 minutes, or until just set. Let cool on the baking sheet for a few minutes to harden (they will continue to bake a little while they cool). Remove to a rack to cool.

Video

Notes

Can you make these cookies ahead?

Absolutely! The dough can be stored in the refrigerator for up to 2 days. Consider scooping the dough into cookie portions before chilling. Then they’re ready to bake when you are!
If you want to freeze them, the cookie dough can be formed into balls and stored in a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Baked cookies freeze really well too!

Nutrition

Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 151mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 12mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies, Desserts
Cuisine: American
Keyword: chocolate mint cookies

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