These chocolate mint cookies are soft in the center, chewy at the edges, and perfectly balanced with chocolate and mint. Best of all: they’re simple to make!
Meet my new favorite cookie!
Well, technically my second favorite—my first favorite has four legs, a tail, and a very loud bark when she’s displeased. But these edible cookies made me swoon on the first bite.
They’re soft in the middle, chewy around the edges, and loaded with chocolate chips and chopped Andes mints. If you love classic chocolate-and-mint flavors, these cookies deliver a deep cocoa base brightened by cool peppermint.
Why you’ll love these easy chocolate mint cookies:
- All you need is one mixing bowl.
- The dough comes together in under 15 minutes.
- The dough freezes well so you can bake fresh cookies whenever you like.
How to make chocolate mint cookies
Place room-temperature butter in a large mixing bowl and beat with an electric mixer until very smooth.
Baker’s tip: Let the butter sit at room temperature for about 30 minutes so it softens. If you’re short on time, cut the butter into small pieces to speed up warming.
Add the granulated and brown sugars and beat for a full 3 minutes to incorporate air—this helps give the cookies the right texture. Beat in vanilla and peppermint extracts, then add the eggs one at a time, mixing well after each addition.
Turn the mixer to low and add the cocoa powder, salt, and baking soda, mixing until combined. Scrape the bowl occasionally. With the mixer still on low, add the flour and mix until just incorporated—avoid overmixing so the cookies stay tender.
Fold in the semi-sweet chocolate chips and chopped Andes mints with a rubber spatula. If you want the mix-ins to show on top of the baked cookies, reserve a few chips and mint pieces to press onto the dough balls before baking.
Chill the dough for at least 1 hour. This dough is soft and needs chilling to make shaping easier and prevent excessive spreading in the oven. You can refrigerate it up to 2 days, covered, if you’d like to prepare dough ahead of time.
After chilling, form the dough into balls of about 2 tablespoons and place them 2 inches apart on parchment-lined baking sheets. You can bake them now or freeze the shaped dough for later.
Freezing the chocolate mint cookie dough
To freeze dough balls, place the baking sheet in the freezer for 30–60 minutes to firm them up, then transfer the frozen balls to freezer bags. Store for up to 3 months.
When baking from frozen, add 1–2 minutes to the bake time and bake directly from the freezer.
These cookies are dangerously good—soft, chewy, minty, and chocolatey. They’re ideal for holiday trays, parties, or any time you need a comforting, flavorful cookie.
More recipes you might enjoy
Chocolate Dump Cake
Chocolate Mint Cupcakes
Chocolate Chip Pie
No-Bake Mint Mocha Cheesecake
Did you make these chocolate mint cookies? Please share a comment and rating below. If you post a photo on Instagram, tag @theitsybitsykitchen so I can see your results!
These easy chocolate mint cookies use just one bowl and bake up soft, chewy, and irresistible.
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped Andes mints (about 4.5 ounces)
- Beat the butter in a large mixing bowl on medium speed until creamy. Add both sugars and beat on medium for 3 minutes. Mix in the vanilla and peppermint extracts.
- Add the eggs one at a time, beating well after each addition. On low speed, mix in the cocoa powder, salt, and baking soda until blended. With the mixer still on low, add the flour and mix just until combined.
- Fold in the chocolate chips and chopped mints with a rubber spatula. Loosely cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Form dough into balls of about 2 tablespoons and place 2 inches apart on the prepared baking sheets. To freeze, flash-freeze the dough balls on a baking sheet, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Bake for 9–12 minutes, until edges are set but centers remain slightly puffy. Cool on the baking sheets for 4 minutes, then transfer to a wire rack to cool completely.
- Store uneaten cookies in an airtight container for up to 3 days or freeze for up to 3 months.
- You’ll need about 4.5 ounces of Andes mints for this recipe.
- Let butter soften at room temperature for about 30 minutes. Cutting it into small pieces speeds the process.
- Reserve a few chocolate chips and mint pieces to press on top of the dough balls before baking so they show on the finished cookies.
Adapted from Baking: From My Home to Yours.