Soft and chewy Mint Chocolate Chip Cookies loaded with Andes mint candies and mini chocolate chips. Easy to bake, festive, and totally irresistible!
Let me tell you a little story about these Mint Chocolate Chip Cookies. A few years ago, during one of those chaotic weeks leading up to St. Patrick’s Day, I found myself scrambling for a dessert to bring to a last-minute potluck. The theme was “green,” and I immediately thought of mint chocolate. Classic, right? But here’s the catch—I didn’t have time to mess with anything complicated. I needed something fast, foolproof, and, let’s be honest, impressive enough to make people think I’d been planning it for weeks.
I stumbled across some leftover Andes candies in the pantry (don’t ask how long they’d been there), and an idea clicked. Why not toss them into a simple cookie dough with some mini chocolate chips? The result was, in a word, magic. Chewy, buttery cookies with bursts of minty chocolate in every bite. They were a hit at the potluck—people were literally asking for the recipe before I’d even unpacked the rest of the food.
Now, these cookies have become a family favorite. My kids love smashing the Andes candies (it’s the perfect way to let out some energy), and I love that they’re easy to make but feel fancy enough for any occasion. They’ve even made their way into our Christmas cookie rotation, because honestly, who says mint chocolate is just for March?
Why You’ll Love This Mint Chocolate Chip Cookies Recipe?
- Effortless Prep: No mixer, no problem. Just grab a bowl and a spoon.
- Perfect Texture: Soft, chewy centers with a slightly crisp edge—cookie perfection.
- Minty and Sweet: The balance between the cool mint and sweet chocolate is downright addictive.
- Year-Round Appeal: Great for holidays, birthdays, or, let’s be real, Tuesday snack cravings.
Ingredient Notes:
Here’s the lowdown on the ingredients that make these cookies so amazing:
- Unsalted Butter: Melting the butter gives the cookies their chewy texture. Just make sure it’s cooled before you mix, or things could get messy.
- Brown Sugar: This adds a hint of caramel flavor and keeps the cookies soft and moist.
- Andes Mint Candies: These are the secret weapon. Chop them into bite-sized pieces so they melt into little pools of minty goodness.
- Mini Chocolate Chips: Because there’s no such thing as too much chocolate, right?
- Cornstarch: This is the unsung hero—it keeps the cookies tender without making them crumbly.
- Vanilla and Mint: The vanilla adds warmth, while the mint extract enhances the Andes candies for that extra pop of flavor.
How To Make Mint Chocolate Chip Cookies?
Ready to bake? Let’s break it down step by step:
- Mix the Wet Ingredients
Start by melting your butter and letting it cool for about 10 minutes. Then, in a big mixing bowl, stir together the butter, brown sugar, and granulated sugar until everything’s smooth and well combined. Add the egg, egg yolk, vanilla, and mint extract. It’ll smell amazing already! - Prepare the Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Yes, it’s a little tedious, but it helps everything mix evenly later on. - Combine the Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix—it’s better if the dough looks a little rough at this point. - Add the Mix-Ins
Fold in the chopped Andes candies and mini chocolate chips. Make sure every scoop of dough gets a good mix of minty and chocolatey bits. - Chill the Dough
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. This step helps the dough firm up so your cookies don’t spread into pancakes. - Shape and Bake
Preheat your oven to 350°F (175°C). Scoop the dough into balls (about 1 ½ tablespoons each) and place them on a parchment-lined baking sheet. Leave about 2 inches between each ball to give them room to spread. Bake for 12 minutes, or until the edges are just starting to turn golden. - Cool Completely
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. They’ll firm up as they cool, so don’t worry if they seem a little underdone at first.
Storage Options:
Here’s how to keep your cookies fresh and fabulous:
Want To Save This Recipe?
- Room Temperature: Store them in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep them soft.
- Refrigerator: Keep them in the fridge for up to a week. The mint flavor actually gets better as they chill!
- Freezer: Freeze the baked cookies in a single layer, then transfer them to a freezer bag. They’ll last up to 3 months. Just let them thaw at room temp before enjoying.
Variations and Substitutions:
Feel like experimenting? Here are some fun twists to try:
- Dark Chocolate Chips: Swap the mini chocolate chips for dark chocolate if you want a richer flavor.
- Mint Extract Only: Can’t find Andes candies? Just add a little extra mint extract to the dough.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Colorful Touch: Add green food coloring to the dough for a festive St. Patrick’s Day vibe.
What to Serve with Mint Chocolate Chip Cookies?
These cookies are great on their own, but here are a few ways to take them to the next level:
- Hot Chocolate: Because mint and chocolate are a match made in heaven.
- Coffee or Espresso: The slight bitterness of coffee balances the sweetness of the cookies perfectly.
- Vanilla Ice Cream: Turn them into the ultimate ice cream sandwich.
- Mint Tea: Double down on the minty goodness with a warm cup of tea.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours. Just let it sit at room temperature for a few minutes before scooping.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread keeps them moist and chewy.
What if I don’t have Andes candies?
No problem! Use mint-flavored chocolate chips or regular chocolate chips with a splash of mint extract.
So, what’s the verdict? Are these Mint Chocolate Chip Cookies making it onto your must-bake list? I promise, once you try them, you’ll find yourself craving them year-round. Let me know how they turn out—or how many you eat straight off the baking sheet (no judgment here).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mint Chocolate Chip Cookies
Ingredients
- 1 cup 226 g unsalted butter, melted and cooled for at least 10 minutes
- 1 cup 200 g light or dark brown sugar, tightly packed
- 3/4 cup 150 g granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups 350 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 heaping cup chopped Andes mint chocolate candies approximately 28 candies
- 1/3 cup mini chocolate chips
Instructions
Prepare the Wet Ingredients:
- In a large mixing bowl, combine the melted, cooled butter with the brown sugar and granulated sugar. Stir until thoroughly blended. Add the egg and egg yolk, mixing until smooth. Incorporate the vanilla extract into the mixture.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. This ensures the leavening agents and seasonings are evenly distributed throughout the dough.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. Take care not to overmix, as this may affect the texture of the cookies.
Incorporate the Mix-Ins:
- Fold in the chopped Andes mint chocolate candies and mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill the Dough:
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 60 minutes, to allow it to firm up.
Preheat the Oven and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Shape the Cookies:
- Using a cookie scoop or a tablespoon, portion the dough into heaping 1 1/2-tablespoon-sized balls. Roll the dough between your hands to form uniform spheres and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Transfer the baking sheets to the preheated oven and bake the cookies for 12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone, but they will firm up as the cookies cool.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
