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Mint Chip Cookies combine my two loves: mint chips and chocolate chips! These are chewy and soft chocolate chip cookies with 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? These are soft and chewy chocolate chip cookies with mint chips. I’ve always loved mint in desserts but when my daughter was young it was her favorite combination and everything I made for her involved mint chips.
- This recipe makes a BIG batch: 3-4 dozen cookies (depending on size).
- 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.
Ingredient Notes
- Butter: I always start with unsalted butter but reduce the added salt to 1/4 teaspoon if using salted butter.
- 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 can’t find them, chop up two boxes of Andes Mints.
If you love mint chip cookies and double chocolate cookies, try my DOUBLE Chocolate Mint Cookies!
How to Make Mint Chocolate Chip Cookies
- I like to whisk the dry ingredients (all-purpose flour, baking soda, salt) and set it aside.
- I start with melted butter in my chocolate chip cookie recipe – mixed with all the brown sugar it adds a slight toffee-like flavor to the cookies.
- Scoop cookie dough balls with a cookie scoop and you can place them on a cookie sheet – not spaced – because you need to chill them at least an hour.
- 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
Recipe Video
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 (132g) mini chocolate chips
- 1 cup (136g) chopped Andes Mints (from about 2 boxes) or Andes mint baking chips, if you can find them
Instructions
- 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. Cover the cookie dough balls with plastic wrap and at least 1 hour.
- Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart (these cookies do spread).
- Bake for about 10-12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.
Recipe Notes
- You can chill cookie dough balls longer than an hour – for longer chilling (overnight or longer) place in an airtight container.
- Freeze cookie dough balls too! You can bake from chilled thawed or frozen.
- Store baked and cooled cookies in an airtight container or gallon size bag at room temp or freeze for several months.
- You’ll need about 2 boxes of Andes Mints if you can’t find the chips. Coarsely chop them.
Recipe Nutrition
Other Favorite Christmas Cookies
- Double Chocolate Mint Cookies
- Peanut Butter Blossoms
- Chocolate Crinkle Cookies
- Cake Mix Sugar Cookies
I LOVE this recipe! I have made them several times this year for the holiday and they are great! I do not recommend freezing the balls as Ive found they made them puffy, but keep them in the fridge as long as you need and they come out perfect! Thanks so much! I have had so many compliments on these! Much better than the recipe on the back of the andes bag!
I’m having a lot of trouble with this recipe. I’ve tried it twice now, but the cookies keep coming out fluffy as if I have over mixed them. I know this sis not the case because I’m hand mixing with a rubber spatula so I can monitor how much it is mixed. I followed the ingredients verbatim. Do you know why this could be happeneing?
Hello, Ii just wanted to ask if these cookies were suppose to be very gooey almost in the middle not like regular 1/2 soft and half hard cookies?
I usually bake mine more gooey, yes. Because they are cold going into the oven, the cookie stays a little more under-done in the center and cooks more on the outside. That’s how we prefer our cookies. If you like them more done, you can flatten them slightly with your hand before putting them in the oven, which will make them bake more evenly, or you can bake them longer.
Hi. Can this dough be frozen for later use?
Thanks. 🙂
Yes, it can. Or you can freeze the cookies once they are baked!
That’s wonderful! Is there any difference as to the outcome (texture, taste) between freezing then baking and baking then freezing then re-warming (follow-up, how do you re-warm them?)? Which do you prefer? I made the dough this morning with the “help” of my almost three-year-old daughter. Can’t wait to see how they come out. We chilled 63 cookie doughs! Used 2-inch cookie scoop.
Thanks a lot!
I don’t normally freeze dough, I just bake all the cookies, then freeze them between layers of paper towels in gallon size ziploc bags. (This post details that process: https://www.crazyforcrust.com/2014/10/freeze-desserts/). Let them come to room temperature with the paper towels still there to absorb moisture and you won’t even know they were frozen.
If you freeze the dough balls, just place them in a ziploc or airtight container. Let them defrost in the refrigerator (probably a few hours to overnight) and bake as many as you want as you want them according to the baking instructions.
Enjoy!
Thanks for sharing your recipe! First batch of cookies just came out of the oven! They’re good and chewy! Nice and warm! Kids and I just devoured 4 already! Can’t wait to surprise my husband later! 🙂
Thank you again.
Blessings!
Ohmygosh YES. I need a clone too! Starting Friday, I’m doing January’s recipes (oh goodness), and although I have gift IDEAS, I haven’t actually bought or wrapped anything yet. I’m the worst. But I think we should have mint + chocolate cookies all year round!
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