These Mint Chocolate Chip Cookies are a delightful twist on a classic treat, blending cool mint with rich chocolate in every bite. With just 15 minutes of prep and a quick 12-minute bake, you’ll have a batch of cookies that are soft, chewy, and bursting with flavor. The chilling time ensures the dough holds its shape, creating cookies with the perfect texture—crisp edges and a tender center. Each cookie is a little indulgence, offering a refreshing minty kick paired with decadent chocolate chips, making them irresistible for any occasion.
Not only are these cookies a joy to make, but they’re also a feast for the senses. The aroma of fresh mint and melted chocolate fills your kitchen, while the vibrant green dough dotted with chocolate promises a treat as beautiful as it is delicious. At just 236 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re baking for a party or a cozy night in, these cookies are sure to impress with their perfect balance of flavors and textures.
Ingredients for Mint Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled for at least 10 minutes (helps create a chewy texture)
- 1 cup (200 g) light or dark brown sugar, tightly packed (dark brown sugar adds a richer flavor)
- ¾ cup (150 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature preferred (for better incorporation)
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 tablespoon cornstarch (helps keep cookies soft)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 heaping cup chopped Andes mint chocolate candies (about 28 candies)
- ⅓ cup mini chocolate chips
Step-by-Step Instructions
- In a large bowl, combine the melted and cooled butter, brown sugar, and granulated sugar. Stir until well-combined. Add the egg, egg yolk, and vanilla extract, and mix thoroughly. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
- Fold in the chopped Andes mint chocolate candies and mini chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for 30-60 minutes (this helps prevent spreading during baking).
- About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Remove the dough from the refrigerator. Scoop heaping 1 ½ tablespoon-sized portions of dough and drop them onto a parchment paper-lined baking sheet. For uniform cookies, roll the dough between your palms into balls, spacing them at least 2 inches apart.
- Bake in the preheated oven for 12 minutes, or until the edges are light golden brown. The centers may still look slightly underdone, but this is normal. Allow the cookies to cool completely on the baking sheet—they’ll finish baking as they cool, ensuring a soft texture.
- Once cooled, enjoy your delicious mint chocolate chip cookies!
Storage and Reheating Tips
Store your Mint Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked feel.
Recipe Variations to Try
Swap out the Andes mint chocolate candies for peppermint bark or dark chocolate chunks for a different twist. If you’re feeling adventurous, add a teaspoon of peppermint extract to the dough for an extra minty kick. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your chocolate is gluten-free.
Time-Saving Tips for Busy Bakers
To save time, skip rolling the dough into balls and simply drop spoonfuls directly onto the baking sheet. If you’re short on chilling time, pop the dough in the freezer for 15 minutes instead of the fridge. You can also make the dough ahead and refrigerate it for up to 2 days before baking.
Equipment Guidance for Perfect Cookies
Use a silicone baking mat or parchment paper to prevent sticking and ensure even baking. A cookie scoop (1 ½ Tablespoon size) makes portioning the dough quick and consistent. For perfectly round cookies, gently roll the dough between your palms before baking.
Common Questions Answered
Can I use regular chocolate chips instead of mini ones?
Absolutely! Just chop them slightly for better distribution.
Why chill the dough?
Chilling prevents the cookies from spreading too much and enhances the flavor.
Can I double the recipe?
Yes, but chill the dough in batches to keep it manageable.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes
- 1 cup light or dark brown sugar tightly packed
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 heaping cup chopped Andes mint chocolate candies this was 28 Andes candies for me, and conveniently packs are generally sold as 28 count
- ⅓ cup mini chocolate chips
Instructions
- Combine melted, cooled butter, brown sugar, and granulated sugar in a large bowl and stir until well-combined. Stir in eggs and vanilla extract. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Add mint chocolate candy pieces and mini chocolate chips and sir well.
- Cover bowl with plastic wrap and refrigerate for at least 30-60 minutes.
- 15 minutes before you’re ready to begin baking your cookies, preheat oven to 350F (175C).
- Remove cookie dough from refrigerator and scoop dough by heaping 1 ½ Tablespoon-sized balls and drop onto parchment paper lined baking sheet². I like to roll the dough between my palms to get uniform, round cookies but you do not have to. Space cookie dough at least 2″ apart on baking sheet.
- Transfer to 350F (175C) preheated oven and bake cookies 12 minutes or until edges are light golden brown The centers of the cookies may still seem a little underdone but allow the cookies to cool completely on the baking sheet. They’ll finish baking there and this is key to keeping them nice and soft.
- Enjoy!