These irresistible Chocolate Mint Cookies blend rich chocolate decadence with cool mint freshness in every delightful bite. Ready in just 20 minutes, these treats strike the perfect balance of fudgy texture and refreshing flavor that will have everyone asking for seconds. With only 235 calories per serving, they’re an ideal choice for holiday baking, afternoon tea, or whenever you need a special homemade dessert that doesn’t keep you in the kitchen all day.
Delicious Chocolate Mint Cookies
- Butter: 1 cup, softened at room temperature for better mixing
- Granulated Sugar: 1½ cups, ensures perfect sweetness
- Eggs: 2 large, brings structure to cookies
- Vanilla Extract: 1 teaspoon, enhances overall flavor
- All-purpose Flour: 2¼ cups, main dry ingredient
- Cocoa Powder: ⅔ cup unsweetened, for rich chocolate taste
- Baking Soda: ½ teaspoon, helps cookies rise properly
- Salt: ¼ teaspoon, balances sweetness
- Mint Chocolate: 10 oz Andes chips or 1½ cups chopped Andes mints
Baking Instructions
- Prepare: Heat oven to 350°F and line baking sheet with parchment paper
- Mix Base: Cream butter and sugar until pale and fluffy
- Add Wet Ingredients: Beat in eggs and vanilla until well combined
- Combine Dry Ingredients: Mix flour, cocoa, baking soda, and salt
- Create Dough: Blend dry mixture into wet ingredients until just combined
- Add Mint: Fold in mint chocolate pieces, save ¼ cup for topping
- Shape: Roll dough into 2-3 tablespoon portions
- Bake: Place on prepared sheet and bake 10-12 minutes until set
- Cool: Let rest on baking sheet for a few minutes before moving
Storage Tips
Keep these minty chocolate treats fresh and yummy! Let them cool completely, then pop them in an airtight container. They’ll stay soft and delicious at room temperature for up to 5 days. If you want them to last longer, you can store them in the fridge for up to 2 weeks. Want to make them ahead? The dough freezes beautifully – just wrap it tightly and freeze for up to 3 months!
Variations & Substitutions
Love these cookies but need some options? Try these simple swaps:
– Replace Andes mints with plain chocolate chips + ¼ teaspoon peppermint extract
– Swap dark cocoa powder for regular cocoa for a deeper chocolate flavor
– Make them extra minty by adding ¼ teaspoon mint extract
– Try white chocolate chips with green food coloring for a festive holiday look
Serving Suggestions
These cookies are amazing on their own, but try these fun serving ideas:
- Pair them with a cold glass of milk
- Serve warm with vanilla ice cream for a mint chocolate sundae
- Package them in pretty boxes for holiday gifts
- Add them to cookie platters at parties
- Enjoy with hot cocoa for the ultimate chocolate experience!
Chocolate Mint Cookies
Equipment
- Baking sheet
- Parchment paper
- Large Bowl
Ingredients
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz Andes creme de Menthe Baking Chips or 9.5 oz bag andes mint chocolates, chopped (about 1 ½ cups)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
- Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture.
- Stir in mint chocolate pieces, reserving about ¼ cup for pressing into the tops of the rolled cookie dough.
- Spoon and roll cookie dough into desired size (I like mine bigger–about 2-3 tablespoons)
- Place spread apart on a baking sheet lined with parchment paper or silpat liner.
- Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)
