These Chocolate Mint Cookies are soft and chewy with a killer flavor combination that will win you over every time. The perfect balance of rich chocolate and refreshing mint makes for a delectable cookie!
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Chocolate and mint is one of my favorite flavor combinations, and these cookies have me convinced all over again. The cookies themselves are chewy and moist, but it is the mint candy topping that makes them completely addictive. Once the cookies come out of the oven, you simply place an Andes Mint on top of each one. The warmth melts the mint and turns it into a magical, drippy frosting…YUM is all I can say.
This recipe was originally inspired by a recipe out of an America’s Test Kitchen magazine for Chocolate-Mint Cookies. We simplified the process for a quicker, simpler treat.
🍫 Ingredients
Butter: I use salted, but unsalted is fine too.
Brown sugar: Light is best for this recipe.
Water: Helps the butter and sugar form a carmely base.
Chocolate Chips: Semisweet or dark chips pair the best with the minty flavor.
Flour: All-purpose flour measured with a light hand.
Baking Soda: Just a bit to help the cookies rise.
Salt: Brings out the chocolate flavor in the cookies.
Eggs: Large eggs are best.
Andes Mints: The KEY ingredient to minty flavor and ooey-gooey deliciousness.
🥣 Instructions
To get started, combine the butter, sugar, and water in a microwavable bowl. Two to three minutes in the microwave should melt the butter and leave you with a beautiful golden mixture reminiscent of caramel. The sugar will NOT be completely dissolved yet, so the mixture will be a bit grainy.
Next you will add the chocolate chips into the warm sugar mixture and mix until the chocolate has melted. This is the base of your cookie dough.
At this point, it is important to let the mixture cool for 10 minutes. If you don’t, you run the risk of scrambling your eggs in the next step.... nobody wants that! While that’s cooling, mix the flour, baking soda, and salt in a separate bowl.
Once cool, add the eggs and beat on medium-speed for about two minutes using a stand mixer or hand beaters. When the chocolate mixture is smooth and glossy, add about half the flour mixture, allowing it to mix well, and then repeat with the remaining flour.
You should have a sticky, fudgy dough. Scoop heaping tablespoons onto a cookie sheet lined with parchment paper. Before baking, refrigerate the scoops for about 45 minutes. For the sake of refrigerator space, I recommend scooping all the cookies onto one sheet, refrigerating, and then spacing the cookies onto additional sheets before baking.
The cookies bake at 350°F for 7-8 minutes. As soon as they come out of the oven, top each one with an Andes Mint. This is where the magic happens. After 3-5 minutes, spread the melty mint over the top of the cookie and just TRY to resist eating one.
👨👩👧👦 For a crowd
These are a great cookie to bring to a party or serve to a group. Just double the recipe to make more. If you want to make them in advance, see the freezer tips in the Questions and Answers section.
🙋 Questions & Answers
These cookies are best eaten within 1-2 days for ultimate freshness. Be sure to store in an air-tight container to keep them from drying out.
Once the dough is made and scooped, just put the dough into the freezer for a few hours. Once frozen solid, store in a plastic freezer bag. I also freeze the Andes Mints in a small zipper bag next to the cookies. Next time you’re craving a minty chocolate treat, pop a few out of the freezer and bake straight from frozen at 350°F. It may take an additional 1-2 minutes to bake, but in no time you have fresh, gooey cookies calling your name!
Although I’m a fan of these cookies all year round, they are a real winner during the holiday season. They are easy to make, yet are always a hit at potlucks, Christmas parties, and cookie exchanges.
📖 More dessert recipes
- The Perfect Chocolate Bundt Cake, Every Single Time - A classic, moist bundt cake that is perfect for almost any occasion.
- The Ultimate Chocolate Chip Cookies - Soft, chewy chocolate cookies with rich brown butter flavor.
- White Chocolate Raspberry Cheesecake - Smooth and creamy white chocolate cheesecake swirled with tart raspberry sauce, all baked on an Oreo crust.
👨🏼🍳 Tips & Tricks
- Add the flour in two additions instead of all at once. This helps the dough pull together without overdeveloping the gluten and making the dough tough. For a soft, tender dough, mix until it is just combined after each addition of flour.
- Don’t know the size of your cookie scoop? Just fill a tablespoon with water and count how many tablespoons the scoop holds. My favorite size scoop is this one.
- Don’t skip the refrigeration. Getting the dough cold before baking prevents the cookies from spreading paper thin in the oven.
- Make sure not to overbake. The key to moist, soft cookies is to bake until just finished. The cookies are done when they are just dry to the touch.
- This one is purely for looks - to keep hints of the pretty green on top, don’t overswirl the melted mint.
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📋 Recipe
Chocolate Mint Cookies
Ingredients
- 12 tbsp butter softened
- 1 ½ cups brown sugar packed
- 2 tbsp water
- 2 cups (12 ounces) chocolate chips dark or semisweet
- 2 ½ cups all-purpose flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 45 Andes Mints
Instructions
- Combine butter, sugar, and water in a microwavable bowl. Microwave on high for 2-3 minutes, stirring occasionally, until the butter is melted. Add the chocolate chips and stir until chocolate is melted. Mixture will still be grainy, but should not have lumps. Allow to cool for 10 minutes.
- Whisk flour, baking soda, and salt in a separate bowl. Set aside.
- Using a stand mixer or hand beaters, add eggs to the cooled chocolate mixture. Beat on medium-high speed until smooth and glossy, about 2 minutes. Reduce the speed to low and add half of the flour mixture, mixing until just combined. Add remaining flour and mix again until just combined.
- Scoop heaping tablespoons of dough onto a cookie sheet lined with parchment paper. Refrigerate scoops for 45 minutes. For the sake of refrigerator space, all scoops can be refrigerated on one sheet and then placed on separate sheets for baking.
- Preheat oven to 350°F. Space cookies 2 inches apart on a cookie sheet lined with parchment paper. Bake for 7-8 minutes, rotating sheets halfway through baking. Cookies should be just dry to the touch when done.
- Immediately place one Andes Mint on each cookie. Allow to sit for 3-5 minutes until melty. Spread mint over top of cookies and allow to cool on wire rack.
Notes
- Add the flour in two additions instead of all at once. This helps the dough pull together without overdeveloping the gluten and making the dough tough. For a soft, tender dough mix until it is just combined after each addition of flour.
- Don’t know the size of your cookie scoop? Just fill a tablespoon with water and count how many tablespoons the scoop holds.
- Don’t skip the refrigerating. Getting the dough cold before baking prevents the cookies from spreading paper thin in the oven.
- Make sure not to overbake. The key to moist, soft cookies is to bake until just finished. The cookies are done when they are just dry to the touch.
- This one is purely for looks - to keep hints of the pretty green on top, don’t overswirl the melted mint.
This recipe was originally inspired by a recipe out of an America’s Test Kitchen magazine for Chocolate-Mint Cookies. We simplified the process for a quicker, simpler treat.
Michelle says
Great cookies! I had to eat one as soon as the mint was melted 😋. Definitely follow the refrigeration instructions and don’t overbake.
Misty says
The melty mint is the best part! Glad you enjoyed them 😀
Shelli says
This cookie is the perfect balance of sweet, mint, and soft and chewy! Close to the perfect cookie! We also tried breaking the Andes mints in half because we were running out. Even a half an Andes made for a wonderful cookie!!
Danielle says
So glad to hear you enjoyed it! Chocolate and mint is an all-time favorite combination around here!