These Best Mint Chocolate Chip Cookies are soft, chewy, and packed with Andes Mints and chocolate chips. Easy to make, optional green color, and perfect for holidays or mint lovers!
Soft, minty, chocolate-packed, and impossibly addictive — these Mint Chocolate Chip Cookies are everything you love about the classic ice cream flavor but in warm, freshly baked cookie form.
With crisp edges, tender centers, pops of chocolate, and refreshing peppermint, they’re the perfect cookie for holidays, gifting, or anytime you’re craving something sweet and minty.
🍫💚 Why You’ll Love These Cookies
- Perfect mint–chocolate balance — refreshing but not overpowering.
- Soft & tender texture thanks to the butter-sugar creaming method.
- Gorgeous green color (optional) for festive occasions.
- Filled with real chopped Andes Mints + chocolate chips for melty richness.
- No chilling required, unless you want thicker cookies.
Best Mint Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg and peppermint extract; beat until combined.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Add green food coloring (optional) and mix just until color is even.
- Fold in chopped Andes Mints and chocolate chips.
- Scoop 1.5-tablespoon dough balls onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, rotating pans halfway through.
- Let cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Chill dough 4–24 hours for thicker cookies.
- Store up to 5 days in an airtight container.
- Freeze dough or baked cookies for up to 3 months.
🧈 Ingredients
- 1 cup (200 g) granulated sugar
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 drops green food coloring (optional)
- 3/4 cup finely chopped Andes Mints
- 1/2 cup semisweet chocolate chips
👩🍳 Instructions (Step-by-Step)
🔥 1. Preheat the Oven
- Arrange racks in the upper and lower thirds.
- Preheat to 350°F (≈175°C).
🧈 2. Cream Butter & Sugar
- In a large bowl, beat softened butter + granulated sugar on medium-high for 2 minutes, until pale and fluffy.
- Add egg + peppermint extract; beat again.
🥣 3. Mix Dry Ingredients
- Whisk together flour, baking soda, baking powder, and salt.
- Add green food coloring (optional) and mix gently.
🍫 4. Add Mix-Ins
- Fold in chopped Andes Mints + chocolate chips.
🍪 5. Form Dough Balls
- Scoop 1.5 tbsp dough balls onto parchment-lined baking sheets.
- Leave 2 inches between each one.
- Optional: sprinkle a little sugar on top.
🔥 6. Bake
- Bake 10–12 minutes, rotating sheets halfway through.
❄️ 7. Cool
- Cool on the sheet for 10 minutes, then transfer to a rack.
🧊 Tips & Storage
✨ For thicker cookies: chill dough 4–24 hours.
✨ For flatter cookies: bake immediately.
✨ Storage: airtight container 5 days at room temp.
✨ Freeze:
- Baked cookies: 3 months
- Dough balls: freeze 3 months, bake from frozen
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