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!

Prep Time10

Cook Time10

Servings: servings

Calories: 170kcal

Author: Stephanie Wilson

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

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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. 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.

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!

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