Big, soft cookies filled with Andes Mint Candies, Mint Chips and Chocolate Chips. Mint and chocolate in every delicious bite! No chill time; you can enjoy these Mint Chocolate Chip Cookies in 30 minutes!
Is there just enough green in these Mint Chocolate Chip Cookies to make them appropriate for St Patrick’s Day? I say yes!
In the past I always made Guinness Brownies on St Patty’s Day, but seeing as how my kids probably shouldn’t be consuming beer brownies with whiskey frosting, I decided to make a kid-friendly St Patrick’s Day dessert (don’t worry, adults will love these too!).
Mint Chocolate Chip Cookies
What we have is soft and chewy peppermint cookies loaded with mint chips, chocolate chips and Andes chocolate candies.
To increase the peppermint flavor just a touch, I also add a little bit of peppermint extract to the cookies. This gives an underlying peppermint flavor in every single bite.
You can pick and choose which mix-ins you want to use. You can add just Andes Mints, or just mint chips. I will say that I think the Andes really take these over the top. They bring the status from good to great. I mean, do you see those melty little pools of chocolaty-peppermint deliciousness? Gah!
Mint Chocolate Chip Cookies now have a permanent spot in my baking rotation.
If you’re a fan of chocolate and peppermint you will go crazy for these. I would normally never choose a mint-chip cookie, but I seriously loved these Mint Chocolate Chip Cookies! I might have lost some self control when these beauties were fresh from the oven. One bite led to another, and let’s just say I lost count how many were consumed. Can you blame me?
Have yourself a safe and Happy St Patrick’s Day! Oh, and check out my Guinness and Irish Cheddar Mac and Cheese (we need some “real” food before eating all the Mint Chip Cookies, right?).
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You might also like: Mint Chip Cookies & Cream Ice Cream (no churn) , Healthy Mint Chip Smoothie, White Chocolate Dipped Peppermint Cookies.
Mint Chocolate Chip Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , softened slightly
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure peppermint extract
- 1 ½ cups mint chips, chocolate chips and/or chopped Andes candies, see note
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl combine flour, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
- Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
- Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining ½ cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie).
- Bake the cookies for 7-10 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Linda
I just took a batch out of the oven. I’ve been making these for 3 years. They’re always everyone’s favorite cookie! Thanks for the recipe.
Paula
Huge hit for Christmas 2020! Making another batch after Christmas as they were so popular! Helps to chill the dough before shaping into balls, then flatten by patting lightly with your fingers. Once out of the oven I added more Andes candies in open spaces.
Thank you an AMAZING recipe!!!!
Allison
I’m so glad you enjoyed the recipe. Thanks for stopping by. 🙂
Kelly Rasulo
Mine looked absolutely nothing like this but they still tasted amazing!
Andrea
Which type of salt should be used and if you want to add peppermint extract, about how much should be added? Thank you!
Allison
Ideally a finer grain salt (kosher or table salt). The recipe calls for 1/2 teaspoon peppermint extract. Enjoy!
Amber
Really good recipe will use it again
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Kay Bauer
I wonder if you could make these into a pan for bars!
Allison
Hi, Kay. You can make my chocolate chip cookie bars and add peppermint extract, mint chips, and chopped Andes candies. That should work. Enjoy!
Deb
Not sure what I did wrong as followed the recipe to the letter but they came out pale and the texture was more like cake 🤷🏻♀️
Allison
Sorry to hear that. This recipe has quite a few positive reviews, so I know that it does work as written. Did you use all purpose flour (not cake flour or bread flour)? Also, you should use one large egg. If you used an extra large or jumbo egg that could affect the texture.
Kyle
Awesome recipe! Cookies came out so nice; mine were a little crispy on the outside and gooey in the middle. Taste was amazing too of course! Thanks!
Allison
I’m so happy to hear that! Thanks for taking the time to comment. 🙂
Elise
These cookies were amazing! They disappeared so quickly, I am about to make another batch! I couldn’t find mint chips, but the Andes mints worked perfectly! I used 1 cup Andes and 1/2 cup choc chips. It was the perfect combo!
Allison
I’m glad you enjoyed them. Thanks for stopping by!
Judith Ghannoum
Delicious! I need to make another batch tomorrow!
Allison
I’m glad you enjoyed them. 🙂 Thanks for taking the time to comment.