These chocolate mint cookies are soft in the middle, chewy at the edges, and perfectly balanced with chocolate and mint. Best of all: they’re incredibly easy to make.
Meet my new favorite cookie!
Well, technically my second favorite—my top favorite has four legs, a tail, and a very loud bark when she wants attention. But these chocolate mint cookies are a close runner-up. After the first bite I could barely contain my delight: they’re tender in the center, chewy at the edges, and studded with chocolate chips and chopped Andes mints.
Enough chatter—let’s talk cookies. These are rich, minty, and have the ideal texture: soft inside with slightly crisp edges.
Why you’ll love these easy chocolate mint cookies:
- Made in one mixing bowl for minimal cleanup
- Dough comes together in under 15 minutes
- Freezes well so you can bake or bake-from-frozen whenever you want
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 butter sit at room temperature for about 30 minutes so it softens. If you’re short on time, cut the butter into small chunks to speed things up.
Add the granulated and brown sugars and beat for a full 3 minutes to incorporate air—this helps give the cookies a light, tender texture. Beat in vanilla and peppermint extracts, then add the eggs one at a time, mixing well after each.
With the mixer on low, add the cocoa powder, salt, and baking soda and beat until combined. Stop occasionally to scrape the bowl. Continue on low and mix in the flour until just incorporated—do not overmix, or the cookies will be less tender.
Fold in the semi-sweet chocolate chips and chopped Andes mints using a rubber spatula.
Baker’s tip: Reserve a few extra chocolate chips and chopped mints, then press them onto the tops of the dough balls before baking so the mix-ins are visible on the finished cookies.
Chill the dough for at least 1 hour. The dough will be very soft; chilling firms it up so you can shape the cookies and prevents excessive spreading. You can refrigerate the dough for up to 2 days, tightly covered, if you’d like to prepare it in advance.
After chilling, portion the dough into balls of about 2 tablespoons each and place them 2 inches apart on parchment-lined baking sheets. At this point you can bake them or freeze the dough for later.
Freezing the chocolate mint cookie dough
To freeze, place the dough balls on a baking sheet and freeze until firm, about 30–60 minutes. Transfer to freezer bags and freeze for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
Full disclosure: freezing rarely works for me because I end up snacking on the dough before it makes it to the freezer. If you successfully resist, please share your secrets!
These cookies are dangerously good—soft, minty, and chocolatey enough to satisfy cravings. Eat a few for breakfast if you must; they won’t judge.
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Did you make these chocolate mint cookies? Great—leave a comment and rating, and if you share a photo on Instagram tag @theitsybitsykitchen so I can see your creations!
These easy chocolate mint cookies require just one bowl to make. They come out soft, chewy, and totally irresistible.
Dessert
American
- 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*
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Place the butter in a large mixing bowl and beat with an electric mixer set to medium speed until creamy. Add the sugars and beat on medium for 3 minutes. Beat in the vanilla and peppermint extracts.
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Add the eggs one at a time, beating well after each addition. Turn mixer to low and beat in the cocoa powder, salt, and baking soda until combined. With the mixer still on low, beat in the flour until just incorporated.
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Use a rubber spatula to fold in the chocolate chips and chopped mints. Loosely cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
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Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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Form the dough into balls of about 2 tablespoons and arrange on the prepared baking sheets 2 inches apart. (To freeze, freeze the dough balls until firm, then transfer to freezer bags and freeze up to 3 months. Bake from frozen and add 1–2 minutes to bake time.)
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Bake for 9 to 12 minutes, until edges are set but centers remain slightly puffy. Cool on baking sheets for 4 minutes, then transfer to a wire rack to cool completely. Serve.
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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 the recipe.
- Allow butter to soften at room temperature for about 30 minutes, or cut into small pieces to speed softening.
- Reserve a few mix-ins to press on the dough balls before baking so they show on the finished cookies.
Adapted from Baking: From My Home to Yours.