This easy Mint Chocolate Chip Cookies recipe makes soft and chewy peppermint-flavored cookies filled with Andes mint candies and chocolate chips. This decadent mint dessert is festively colored green – perfect for Christmas and St. Patrick’s Day parties.
Andes Mint Chocolate Chip Cookies
Making Mint Chocolate Chip Cookies from scratch is so easy and is my favorite way to turn a classic ice cream flavor into a minty, chewy chocolate chip cookie.
The homemade dough takes only 15 minutes to prepare using simple pantry staples plus a few drops of green food coloring to make it extra fun and festive.
Although the cookie dough requires time to chill in the refrigerator, it is the reason why these cookies turn out tall instead of flat so they resemble small mini mountains of chocolate mint cookies.
What’s best is that the batter only takes 9-10 minutes to bake, so you can serve your soft and chewy cookies quickly, making the chill time well worth the wait!
Why We Love Mint Chocolate Chip Cookies
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Flavored like mint chip ice cream in the form of a warm, buttery cookie.
- Crispy around the edges and moist and chewy in the middle.
- Perfect sweet treat for Christmas, St. Patrick’s Day, or any green-themed party.
Mint Chocolate Chip Cookies Ingredients
- All-purpose flour: You can use gluten free flour to make this a GF cookie recipe.
- Baking powder
- Cornstarch
- Salted sweet cream butter
- Granulated sugar
- Light brown sugar
- Pure peppermint extract
- Clear vanilla flavoring
- Extra large egg
- Leaf green gel food coloring
- Andes mint candies
- Milk chocolate chips
Substitutions and Additions
- Choose Your Chips: Feel free to use mint chips, milk chocolate chips, semi sweet chocolate chips, or dark chocolate chips in your cookies.
- Make It More Minty: You can add mint chocolate chips or increase the peppermint extract to the cookie dough to make your cookies even more minty.
Recommended Tools
- Stand mixer or a handheld mixer
- Parchment paper
- 1-tablespoon cookie scoop
How to Make Mint Chocolate Chip Cookies
- Make The Flour Mixture: Whisk together the flour, baking powder, and cornstarch. Set aside.
- Beat Into A Batter: Beat the butter for 1 minute, then mix in the sugars, peppermint extract, and clear vanilla. Add the egg, mix until no streaks of yellow remain, then mix in the flour mixture.
- Add Chocolate and Chill: Mix in the Andes candies and the chocolate chips. Cover and chill in the refrigerator for 1 hour.
- Scoop: Scoop the dough and roll into balls. Slightly press down the top of the cookie dough and place a few pieces of Andes candies in the center of each ball.
- Bake: Bake at 325 degrees Fahrenheit for 9-10 minutes, or until the edges are lightly golden and the tops look a bit soft.
Pro Tip: If you use a 1½ tablespoon scoop, add an extra 1-1½ minutes to the cook time. - Serve: Cool your cookies before serving. Enjoy!
Tips For Making the Best Mint Chocolate Cookies
- You can increase the peppermint extract to 1½ teaspoons if you need more mint, or if you prefer less mint, eliminate the mint extract from the recipe.
- You can substitute mint fudge-flavored chocolate chips if you cannot find the Andes mint candies.
- You can substitute pure vanilla extract for the clear vanilla flavoring if you do not have any clear vanilla on hand.
How to Store Mint Chocolate Chip Cookies
- To Store: Store any leftovers in an airtight container for up to 5 days at room temperature.
- To Freeze: You can freeze the baked cookies for up to 4 months. Place parchment paper between the layers of cookies and store them in an airtight container in the freezer.
- To Reheat: You can reheat the frozen cookies for 5-7 minutes in the oven at 350°F. Otherwise, allow the cookies to thaw at room temperature for 1-2 hours.
More Easy Cookie Recipes
Other Easy Mint Recipes
- Mint Chocolate Lasagna
- Mint Oreo Truffles
- Butter Mints
- Peppermint Patties
- Copycat Andes Mints
- Thin Mint Cheesecake
- Mint Chocolate Pie
Mint Chocolate Chip Cookies
Serves — 36
Mint Chocolate Chip Cookies are so easy to make from scratch and bake into the best soft and chewy sweet and minty treats. Packed with Andes candies and chocolate chips, they have the perfect peppermint and chocolate combination.
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoons cornstarch
- ½ cup salted sweet cream butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar tightly packed
- 1 teaspoons pure peppermint extract
- 1 teaspoons clear vanilla flavoring
- 1 large egg room temperature
- 2-4 drops leaf green gel food coloring
- 2 cups chopped Andes mint candies divided into 1½ cups and ½ cup
- 1 cup milk chocolate chips
Instructions
- Add the flour, baking powder, and cornstarch to a small bowl. Whisk to combine. Set it aside.
- Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 1 minute.
- Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1-1½ minutes until completely combined.
- Lower the mixer speed to low and add the egg. Mix just until no streaks of yellow remain.
- Add the green food color gel (Depending on how vivid or how muted green you want your cookies will determine how much green gel food color drops you add.)
- Keep the mixer speed on low and add in ½ of the flour mixture at a time. Mix just until the flour is incorporated.
- Add in the 1½ cups of the chopped Andes mint candies and the milk chocolate chips. Mix just until the chocolate is evenly distributed throughout the dough. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Use a 1-tablespoon cookie scoop to scoop the dough. (I made sure to scoop a nicely rounded scoop) Roll the scooped cookie dough into a ball. Place the cookie dough 2 inches apart. Slightly press down the top of the cookie dough. Place a few pieces of the reserved Andes candies in the center of the dough ball. Bake for 9-10 minutes, or until the edges are lightly golden and the tops look a bit soft. If you use a 1½ tablespoon scoop, add an extra 1-1½ minutes to the cook time. Allow the cookies to rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.
Jenn’s Notes
Servings: 36 – 1 tablespoon scoop -or- 24 – 1½ tablespoon scoop
Storage :
- To Store: Store any leftovers in an airtight container for up to 5 days at room temperature.
- To Freeze: You can freeze the baked cookies for up to 4 months. Place parchment paper between the layers of cookies and store them in an airtight container in the freezer.
- To Reheat: You can reheat the frozen cookies for 5-7 minutes in the oven at 350°F. Otherwise, allow the cookies to thaw at room temperature for 1-2 hours.
- You can increase the peppermint extract to 1½ teaspoons if you need more mint, or if you prefer less mint, eliminate the mint extract from the recipe.
- You can substitute mint fudge-flavored chocolate chips if you cannot find the Andes mint candies.
- You can substitute pure vanilla extract for the clear vanilla flavoring if you do not have any clear vanilla on hand.
Nutrition Info
Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.4mg
