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Mint chocolate chip cookies are one of my favorite treats to bake when I’m craving something soft, chewy, and full of minty flavor. I love how the dough is packed with chopped Andes mint candies and chocolate chips so every bite has the perfect balance of peppermint and chocolate. This easy mint chocolate chip cookie recipe feels festive and makes a perfect dessert for Christmas, St Patrick’s Day, or sharing with family and friends.
My absolute favorite ice cream ever is mint chocolate chip from Baskin-Robbins. That ice cream was my inspiration for these cookies. They bake up thick and tender with soft centers and lightly golden edges, and the mix of mint candies and chocolate chips makes sure that every bite delivers that delicious combination, just like the ice cream.
If you can’t get enough of minty treats, why not whip up some Cream Cheese Mints or Butter Mints, or dive into a slice of Thin Mint Cheesecake for another chocolate mint dessert?
Key Ingredients
Here’s a quick look at the ingredients you’ll need to make this cookie recipe. Scroll down to the recipe card for exact amounts.
- All purpose flour: you can substitute a one-to-one gluten free flour blend
- Baking powder, cornstarch, granulated sugar, light brown sugar, extra large egg
- Salted butter: unsalted butter works if you add a pinch of salt
- Pure peppermint extract (or mint extract): reduce or omit for a lighter mint flavor
- Clear vanilla flavoring: pure vanilla extract works if clear vanilla is unavailable
- Leaf green gel food coloring: optional and can be skipped
- Andes mint candies: mint fudge flavored chocolate chips can be substituted
- Milk chocolate chips: semi-sweet or dark chocolate chips also work
How to Make Mint Chocolate Chip Cookies
- Mix the dry ingredients: Whisk together the flour, baking powder, and cornstarch. Set aside.
- Cream the butter and sugars: Beat the butter until smooth, then mix in the granulated sugar, brown sugar, peppermint extract, and vanilla until fully combined.
- Add the egg and color: Stir in the egg just until blended. Add green food coloring if using for a festive look.
- Finish the dough: Mix in the dry ingredients in two additions, then fold in the chopped Andes mints and chocolate chips. Cover and chill for 1 hour. Tip: Don’t skip chilling! It helps the batter bake thicker and softer instead of spreading too flat.
- Preheat and prep: Preheat the oven to 325°F and line baking sheets with parchment paper.
- Scoop: Use a 1 tablespoon cookie scoop to form dough balls, lightly press the tops, and add extra Andes pieces.
- Bake: Bake 9-10 minutes until the edges are lightly golden and the centers still look soft. Let cool on a wire rack before serving.
Make Ahead & Storage Instructions
- Prepare in advance: You can make the cookie dough ahead and keep it in the refrigerator for up to 24 hours before baking.
- Store at room temperature: Keep baked cookies in an airtight container for up to 5 days.
- Freeze for later: Layer baked cookies with parchment paper and store in an airtight container in the freezer for up to 4 months.
- Reheat or thaw: Warm frozen cookies in a 350°F oven for 5-7 minutes, or let them thaw at room temperature for 1-2 hours.
More Mint and Chocolate Dessert Recipes You’ll Love
- Chocolate Mint Poke Cake
- Chocolate Mint Fudge
- Copycat Andes Mints
- Thin Mint Cupcakes
- Mint Chocolate Lasagna
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Mint Chocolate Chip Cookies
Serves — 36
Soft, chewy mint chocolate chip cookies loaded with chopped Andes mints and chocolate chips. Perfect for holiday baking or sharing with friends and family.
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoons cornstarch
- ½ cup salted sweet cream butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar tightly packed
- 1 teaspoons pure peppermint extract
- 1 teaspoons clear vanilla flavoring
- 1 extra large egg room temperature
- 3 drops leaf green gel food coloring (Ann Clark Gel Food Coloring)
- 2 cups chopped Andes mint candies divided into 1½ cups and ½ cup
- 1 cup milk chocolate chips
Instructions
- Add the flour, baking powder, and cornstarch to a small bowl. Whisk to combine. Set it aside.1¾ cups all-purpose flour, 1¼ teaspoons baking powder, 1 teaspoons cornstarch
- Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 1 minute.½ cup salted sweet cream butter
- Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1-1½ minutes until completely combined.½ cup granulated sugar, ¼ cup light brown sugar, 1 teaspoons clear vanilla flavoring, 1 teaspoons pure peppermint extract
- Lower the mixer speed to low and add the egg. Mix just until no streaks of yellow remain.1 extra large egg
- Add the green food color gel. Depending on how vivid or how muted green you want your cookies will determine how many green gel food color drops you add.3 drops leaf green gel food coloring
- Keep the mixer speed on low and add in ½ of the flour mixture at a time. Mix just until the flour is incorporated.
- Add in the 1½ cups of the chopped Andes mint candies and the milk chocolate chips. Mix just until the chocolate is evenly distributed throughout the dough. Cover and chill in the refrigerator for 1 hour.2 cups chopped Andes mint candies, 1 cup milk chocolate chips
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Use a 1-tablespoon cookie scoop to scoop the dough. (I made sure to scoop a nicely rounded scoop) Roll the scooped cookie dough into a ball. Place the cookie dough 2 inches apart. Slightly press down the top of the cookie dough. Place a few pieces of the reserved Andes candies in the center of the dough ball. Bake for 9-10 minutes, or until the edges are lightly golden and the tops look a bit soft. If you use a 1½ tablespoon scoop, add an extra 1-1½ minutes to the cook time. Allow the cookies to rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.
Jenn’s Notes
Servings: 36 – 1 tablespoon scoop -or- 24 – 1½ tablespoon scoop
Storage :
- Make ahead: The cookie dough can be prepared and stored in the refrigerator for up to 24 hours before baking.
- Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies for up to 4 months with parchment paper between layers in an airtight container.
- Reheat: Reheat frozen cookies in a 350 degree oven for 5 to 7 minutes or allow them to thaw at room temperature for 1 to 2 hours.
- For a stronger mint flavor, increase peppermint extract up to 1½ teaspoons. For less mint, reduce or omit it.
- Gel food coloring is concentrated, so start with a small amount and add more if needed.
- Do not skip chilling the dough or the cookies will spread too much while baking.
- Oven temperatures vary, so check cookies at the lower end of the baking time.
Nutrition Info
Calories: 127kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 26mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.4mg
What in the world did I do wrong? I’ve been baking cookies for 60 years! The dough was dry and crumbly and hardly would stick together. I almost added another egg but was already all put together. I followed recipe exactly per instructions. Wondered if anyone else had this problem. They fell apart after baking. 🤷♀️☹️
The dough was so dry and crumbly. It didn’t want to stick together. I managed to push the dough together to form flat oddly shaped discs. Flavor isn’t bad but the recipe is definitely missing something.