You know that feeling when you want a cookie, but not just any cookie? You want something rich, something chocolatey, but with a little something extra that makes you close your eyes when you take a bite. That’s where these chocolate mint cookies come in.
I’m going to show you how to make the most amazing, soft, and chewy chocolate cookies packed with a cool mint flavor. This isn’t one of those complicated recipes either. It’s the kind of recipe you’ll memorize and make for years.
Trust me, this is going to be your new favorite.
What You’ll Need
Getting your ingredients ready first is like a secret weapon in the kitchen. It makes everything go so much smoother. You’re not running around trying to find the baking soda while your butter and sugar are getting lonely in the mixer.
Here’s a quick look at the main players for these cookies. Nothing too wild or hard to find, I promise.
| Dry Ingredients | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
Now for the things that make these cookies soft, chewy, and delicious. The quality of your butter and cocoa powder can really change the game here. If you can, use a good quality unsweetened cocoa, not the hot chocolate mix stuff.
| Wet Ingredients | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | ¾ cup |
| Light brown sugar (packed) | ⅔ cup |
| Large eggs | 2 |
| Pure vanilla extract | 2 teaspoons |
| Pure peppermint extract | 1 teaspoon |
And of course, the star of the show. You can’t have chocolate mint cookies without the minty, chocolatey bits.
| Mix-ins & Toppings | Amount |
|---|---|
| Andes Crème De Menthe Thins | 1 full 4.67 oz package |
| Chocolate chips (optional) | 1 cup |
A quick note on the butter: “softened” is key. It doesn’t mean melted. You should be able to press your finger into it and make a little dent easily. If it’s melted, your cookies will spread out and get too thin. Just leave it on the counter for about an hour before you start, and you’ll be golden.
The Tools for the Job
You don’t need a bunch of fancy gadgets for this. Your basic cookie-making toolkit will do just fine. Having these things ready will make your life way easier.
- Electric Mixer: A stand mixer with the paddle attachment is awesome, but a hand mixer works perfectly fine too. You can even do it by hand with a whisk and a spatula if you want an arm workout.
- Mixing Bowls: You’ll need at least one big one for the main dough and a medium one for your dry ingredients.
- Whisk & Spatula: A whisk for the dry stuff and a rubber spatula for scraping the bowl. Don’t leave any of that good dough behind.
- Measuring Cups & Spoons: Baking is like science. You gotta be accurate.
- Baking Sheets: Two is ideal, so you can have one batch in the oven while the other is getting ready.
- Parchment Paper: This is your best friend. It stops the cookies from sticking and makes cleanup a breeze.
- Cookie Scoop: A 1.5 tablespoon scoop will give you perfectly even cookies. If you don’t have one, a regular spoon works too.
Pro Tips from My Kitchen
I’ve made thousands of cookies over the years, and I’ve made every mistake you can think of. Here are a few secrets I learned the hard way so you don’t have to.
- Don’t Skip the Chill Time. I know, I know. You want cookies now. But chilling the dough for at least an hour is the most important step. It keeps the butter solid, which means your cookies will be thick and chewy instead of spreading into thin, crispy pancakes. Seriously, don’t skip this.
- The Cocoa Powder Matters. All cocoa powder is not the same. Using a good quality Dutch-processed cocoa powder will give you a darker, richer, and less bitter cookie. It makes a huge difference in the final taste. If all you have is regular unsweetened cocoa, that’s okay too, but for next time, give the good stuff a try.
- Underbake Them (Just a Little). The perfect cookie is slightly underbaked when you pull it from the oven. The edges should look set, but the center should still be a little soft. They will continue to cook and firm up on the hot baking sheet. This is the secret to a soft, gooey center that lasts for days.
Let’s Make Some Cookies: Step-by-Step
Alright, are you ready? Let’s get into it. Just follow along, and you’ll do great.
Step 1: Mix Your Dry Stuff
In a medium bowl, grab your whisk and mix together the 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk it for about 30 seconds to make sure everything is blended together. This step ensures you don’t get a random salty or bitter bite. Set this bowl aside.
Step 2: Cream the Butter and Sugars
In your big mixing bowl, toss in your 1 cup of softened butter, ¾ cup of granulated sugar, and ⅔ cup of packed light brown sugar. With your mixer on medium speed, beat them together for about 2-3 minutes. You want it to look light and fluffy. This process adds tiny air pockets that help make the cookies tender.
Step 3: Add Eggs and Extracts
Add your 2 large eggs, one at a time, mixing well after each one. Then, pour in the 2 teaspoons of vanilla extract and 1 teaspoon of peppermint extract. Mix until everything is just combined. Scrape down the sides of the bowl with your spatula to make sure it’s all mixed in evenly.
Step 4: Combine Wet and Dry
Now, take your bowl of dry ingredients and slowly add it to the wet ingredients. With the mixer on its lowest speed, mix until the flour is almost gone. This is important: do not overmix. Overmixing makes tough cookies, and nobody wants that. It’s okay if you still see a few streaks of flour.
Step 5: Fold in the Goodies
Chop up your Andes mints into small pieces. Gently fold them into the dough with your spatula. If you’re using extra chocolate chips, toss them in now too. Just a few turns with the spatula is all you need.
Step 6: Chill Out!
Cover the bowl with plastic wrap and put it in the refrigerator for at least one hour. You can even leave it in there for up to two days. The longer it chills, the deeper the flavor will be, and the less the cookies will spread.
Step 7: Get Ready to Bake
When you’re ready, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is a lifesaver for cleanup.
Step 8: Scoop and Bake
Use your cookie scoop (or a spoon) to make dough balls about 1.5 tablespoons in size. Place them about 2 inches apart on the baking sheet. Bake for 10-12 minutes. The edges should be firm, but the centers will look a little soft and underdone. That’s the sweet spot.
Step 9: Cool Down
Let the cookies cool on the baking sheet for about 5 minutes. This lets them set up so they don’t fall apart. Then, move them to a wire rack to cool completely.
Swaps and Fun Variations
Once you get the hang of this recipe, you can start playing around with it. Cooking should be fun, right?
- Mint Explosion: If you are a huge mint fan, you can use mint chocolate chips instead of regular ones. You could even add a few extra drops of peppermint extract, but be careful—that stuff is strong.
- Different Chips: Try white chocolate chips or dark chocolate chunks instead of Andes mints for a different vibe.
- Sprinkle of Salt: A tiny sprinkle of flaky sea salt on top of the cookies right when they come out of the oven is incredible. It makes the chocolate flavor pop.
- Gluten-Free Version: You can swap the all-purpose flour for a good “cup-for-cup” gluten-free flour blend. The texture will be a little different, but still super yummy.
Can I Make These Ahead of Time?
Yes, absolutely! This dough is perfect for making ahead.
You can make the dough and keep it in the fridge for up to 3 days. When you’re ready, just scoop and bake. You might need to add an extra minute to the baking time since the dough will be extra cold.
You can also freeze the cookie dough balls. Scoop them onto a parchment-lined baking sheet and freeze until they’re solid. Then, toss them all into a freezer bag. They’ll be good for up to 3 months. You can bake them right from the freezer; just add 2-3 extra minutes to the bake time.
Storing Your Amazing Cookies
If you have any leftovers (which is a big “if”), storing them right will keep them soft and chewy.
Keep them in an airtight container at room temperature. They’ll stay fresh for about 5 days. A little trick I learned is to put a small piece of bread in the container with the cookies. The cookies will absorb moisture from the bread and stay extra soft. Just swap out the bread every couple of days.
Frequently Asked Questions
Here are some questions people often have. Maybe you’re wondering the same thing.
Q1. Why did my cookies turn out flat?
Ans: This is almost always because the dough wasn’t cold enough. Chilling the dough solidifies the butter, which keeps the cookies from spreading too fast in the oven.
Q2. Can I use mint extract instead of Andes mints?
Ans: You bet. This recipe already uses peppermint extract for the base flavor. If you don’t have the candies, the cookies will still be delicious and minty. The candies just add a nice texture and extra pockets of minty goodness.
Q3. My cookies are hard, not soft. What did I do wrong?
Ans: This usually happens for two reasons: you either overmixed the dough after adding the flour, or you overbaked them. Remember to pull them out when the centers still look a little soft.
Q4. Can I freeze the baked cookies?
Ans: Yep! Let them cool completely, then stack them in a freezer-safe container with parchment paper between the layers. They’ll last for about a month. Just let them thaw on the counter for an hour or so before eating.
Wrapping Up
See? You did it. You now have a batch of incredible chocolate mint cookies that are a million times better than anything you can buy at the store. They are perfect for a cozy night in, sharing with friends, or just because you deserve a really, really good cookie.
The best part about baking is sharing what you make. I’d love to hear how your cookies turned out. Did you try any fun variations? Did you share them with someone special? Leave a comment below and tell me all about it. Happy baking