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Soft, thick and chewy Mint Chocolate Chip Cookies loaded with Andes Mints and milk chocolate chips. A must for mint and chocolate lovers’.
Chocolate and mint is such a classic flavor combination. Chocolate Mint Pudding Cookies is a chocolate version of a cookie loaded with mint and super soft and chewy from the pudding. This cookie takes the Perfect Chocolate Chip Cookie and adds mint for a whole new level of deliciousness. You can even use York Peppermint Patties to make these Fudgy Peppermint Patty Cookies. So many delicious ways to get the combination, but these cookies are buttery, chocolate-y, soft, chewy and delicious.
Why You’ll Love These Mint Chocolate Chip Cookies
- Thick & Chewy – These cookies are super thick, chewy, and soft. They have the perfect texture for a cookie in my opinion.
- Easy – Cookies are a super easy treat to mix up. It uses ingredients you can have on hand at all times, and make in about 10 minutes!
- Versatile – I used milk chocolate chips and Andes mint to make these, but you could really mix it up and use different combinations for chips. Dark chocolate chips, semi-sweet, just Andes Mints. And at the right time of year you can even find mint chips in the grocery store.
- Freezable – This cookie dough is great to freeze into balls and then you can take out just a couple to bake up any night when the cravings strike!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted butter when baking
- Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Cornstarch – the secret ingredient that makes cookies soft and keeps them that way for days.
- Baking Soda
- Salt
- Milk Chocolate Chips
- Andes Mints
How To Make Mint Chocolate Chip Cookies
- Cream. Using an electric mixer cream together butter with both sugars for about 2 minutes, until light and fluffy.
- Blend. Add the egg and vanilla extract and mix until the egg is fully incorporated.
- Mix. Stir in the flour, cornstarch, baking soda and salt until it is just combined. Be careful not to overmix, once the flour is mixed in, stop blending.
- Fold. Using a spatula mix in the chocolate chips and Andes mints until they are evenly incorporated.
- Scoop. I like to use a medium sized cookie scoop, scoop balls of dough onto a baking sheet. Chill for at least 30 minutes before baking. You can freeze up to 24 hours.
- Bake. Once ready to bake, bake the cookies for 10-11 minutes until the edges are set and they are starting to turn golden brown.
- Top. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Meanwhile, as they cookies cool top each with a few chopped Andes mints.
Freezing Cookies
These Mint Chocolate Chip Cookies will last for 3-4 days in an airtight container. If you want to freeze them, there are a couple ways to do it.
Freezing Dough – Scoop balls of dough onto a baking sheet. Place in the freezer for 2-3 hours until the balls are frozen solid. Remove from the freezer and store in a freezer safe plastic bag. When ready to bake, just remove and let them sit on the counter while you preheat the oven.
Freezing Cookies – Once the cookies have cooled completely, store in an airtight container and freezer for 3-4 months. Make sure to let the cookies cool, or the chocolate on the top will cause them to stick together and become a mess.
Recipe Tips
- Start with room temperature ingredients. You want your butter and egg to be room temperature. This makes blending the ingredients together easier, and they just combine better for the best cookies.
- The best thing you can do when you make cookies is to under bake them. When you take cookies out of the oven and let them cool on the tray they continue to cook. Not only are they hot on the inside, but the baking tray stays hot, so they will finish cooking on the tray. And under baked cookies are the softest and best cookies.
- Using a cookie scoop allows all of your cookies to be the same size, this means they bake for the same amount of time. So you don’t get a few of them underdone, while some of them end up crispy and dry.
- Chilling the dough really does make a difference. It helps your cookies stay thick and chewy, but it also helps develop the flavors more.
More Cookie Recipes To Try
- Churro Cookies
- Cream Cheese Cookies
- Reese’s Peanut Butter Cookies
- Bakery Style Sugar Cookies
- Andes Mint Cookies
- S’mores Cookies
- Oatmeal Chocolate Chip Cookies
Mint Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 whole large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped Andes Mints, divided
- 1 cup milk chocolate chips
Instructions
- In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes.
- Mix in the egg and vanilla. and beat until the egg is fully incorporated.
- Add flour, cornstarch, baking soda and salt. Mix until everything is combined.
- Fold in the 1 cup chopped Andes mint and milk chocolate chips.
- Scoop balls of dough onto a baking sheet. Place in the fridge for 30 minutes up to 24 hours.
- Preheat oven to 350º F.
- Bake cookies for 10-12 minutes until the edges are set and the tops are golden brown.
- Remove from oven and let cool for 5 minutes before removing to a wire rack to cool completely. Meanwhile top each cookie with some of the reserved chopped Andes mints.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Andes mints are a favorite – so of course, adding them to cookies would make the cookies even more irresistible. I couldn’t stop eating them!!!
These are so good! The Andes mints just explode with chocolaty, minty flavor in these cookies. I’ll be making them again. Mainly because they were gone in a day!
These are so wonderful. They are such a different treat compared to the regular chocolate chip cookies!
These cookies are my kids new favorite! Definitely making double batch next time!
I just made these mint chocolate chip cookies, and they turned out amazing! The combination of mint and chocolate in these cookies is perfect – they’re so delicious and definitely a keeper!
Mint and chocolate is my absolute favorite combination, and your Mint Chocolate Chip Cookies did not disappoint! They were chewy, minty, and loaded with chocolate chips!
Anyone use After 8 Mint Chocolates instead of Andes? Your thoughts on this substitution?
Those are kind of like Peppermint Patties, right? They work in cookies, but they do melt and are not quite the same. Here is a cookie recipe I made using those if that helps! https://dinnersdishesanddesserts.com/peppermint-patty-fudge-cookies/