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These Mint Chocolate Chip Cookies combine my two loves: mint chips and chocolate chips! These are chewy and soft with tons of mint chips inside – you will love these chewy cookies inspired by my best chocolate chip cookie recipe.
Anyone a fan of Andes candies or other chocolate mints like I am? I love the combination of mint and chocolate, so of course, I had to make chocolate chip cookies with mint chips. They’re soft, chewy, and the melted butter makes them the perfect texture. PLUS:
- This recipe makes a BIG batch – four dozen cookies! This is the cookie to make for the holidays – you can divide them up for lots of cookie platters unless you want to hoard them all for yourself (I would never judge!).
- You can make the dough ahead of time and keep it in the fridge (or freeze it!). Chilling it gives the baked cookies the best texture – they have the perfect balance of soft and chewy.
- Instead of regular chocolate chips, I use mini ones – that way, you get chocolate evenly dispersed in the cookie along with the mint chips. The combination is so good.
Ingredients in Mint Chip Cookies
- Butter: I always start with unsalted butter
- Sugar: Granulated sugar and Light brown sugar make these super chewy and soft
- Flour: All-purpose flour is always what I use
- Mini chocolate chips – or regular chocolate chips, or skip them and just use more mint chips!
- Mint chips – chopped Andes candies work, or use your favorite mint chocolate chips. You can usually find them in the baking aisle.
If you love mint chip cookies and double chocolate cookies, try my DOUBLE Chocolate Mint Cookies!
How to Make Mint Chocolate Chip Cookies
- Combine the flour, baking soda, and salt in a medium-sized bowl and set it aside.
- BMelt the butter, and then, while it’s still hot, combine it with both kinds of sugar using a stand mixer or in a large bowl with a hand-held mixer.
- MWhile mixing at a low speed, add the eggs one at a time to the butter and sugar mixture. Add the vanilla and mix before adding the dry ingredients. Mix until the dough comes together. Stir in the chocolate chips and mint chips.
- Form the cookie dough balls and place them on a baking sheet. Cover and chill them 30 minutes or up to overnight.
- When you’re ready to bake the cookies, place them on a baking sheet two inches apart. Cookies are done when they just loose their glossy sheen and are light golden around the edges.
FAQs
Chcoolate chip cookies are done baking when they’re light golden around the edges and have just lost their glossy sheen.
If the dough is too cold (you’ve chilled it overnight or longer) they might not flatten all the way. To combat this, press them lightly with the palm of your hand before baking.
Don’t over bake them! I can’t stress that enough – these will stay soft as long as you don’t bake them too long.
Mint Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter , melted
- ⅔ cup (134g) granulated sugar
- 1 cup (200g) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 3 cups (372g) all-purpose flour
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- 1 cup mint chocolate pieces or chopped up Andes mints
Instructions
- Note: this dough requires chilling!
- Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
- While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips and mint chip pieces.
- Scoop one tablespoon (or two tablespoon) balls of dough and place close together on a cookie sheet lined with parchment paper or a silpat baking mat. (If the dough is too soft to scoop, you can chill it for 30 minutes first.) Cover the cookie dough balls with plastic wrap and chill overnight.
- Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart.
- Bake for about 10-12 minutes. They will be golden on the outside and still doughy on the inside. I like my cookies a little underdone, so I bake them for 10 minutes, but if you like a more done cookie, do 12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.
Recipe Video
Recipe Nutrition
Other Favorite Christmas Cookies
- Double Chocolate Mint Cookies
- Peanut Butter Blossoms
- Chocolate Crinkle Cookies
- Cake Mix Sugar Cookies
Mint Chip Cookies are the best ever chocolate chip cookies with mint chocolate pieces! This is such a great cookie recipe for the holidays or whenever you feel like mint chip!
You can definitely sneak in another mint cookie recipe! In my opinion, there aren’t enough mint dessert recipes in this world 🙂
No, there most certainly are not! 🙂
All I saw were those Andes mints in there – I’m game! YUM YUM!! 🙂 Pinned & stumbled to share!
Thank you so much for the pin and stumble!!
RIGHT?! Im planning on testing a Valentines day recipe today. Food blogger problems. #thestruggleisreal.
BUT, there are no struggles to eat these cookies. LOVE the mint chip combo! Pinned!
YES it is real!! Thanks for the pin Taylor!
I can just see how soft and buttery these cookies are. What a fabulous texture! I would totally be sinking my teeth into these if I had them now! So fun that you were part of the cookie swap and yes, it rained on and off for days here…talk about challenging for photos!
And yes always scoop, then chill. The other way around is just begging for carpal tunnel and hand cramps from having to vice grip your cookie scoop LOL 🙂
I’m still having issues here! And then it’s sunny and I have 100,000 things to do in 4 hours, so no time to bake and shoot. Grrr.
You. Are. A. Genius. I always chill my dough, but it never occurred to me to pre-scoop it! All those years of digging into cold dough…wow.
Love these cookies. You can never make too many! Never!
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