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Chocolate cookie with melting mint on top
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5 from 3 votes

Chocolate Mint Cookies

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!
Prep Time30 mins
Cook Time7 mins
Refrigeration Time45 mins
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Servings: 45 cookies
Calories: 88kcal


  • 12 tablespoon butter softened
  • 1 ½ cups brown sugar packed
  • 2 tablespoon water
  • 2 cups (12 ounces) chocolate chips dark or semisweet
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 45 Andes Mints


  • 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.


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. 
  • 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.
Freezer Instructions
Once the dough is made and scooped, put the dough into the freezer for a few hours. Once frozen, store in a plastic freezer bag. Bake from frozen, adding an additional minute or two if needed.


Serving: 1cookie | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 105IU | Calcium: 9mg | Iron: 1mg