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Home » Cookies » Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Published: Mar 12, 2018 · Modified: Mar 12, 2018 by Allison · 106 Comments

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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!

Mint Chip Cookies ona White Plate.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!).

Stack of Chocolate Chips Cookies

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.

Chocolate chips and cookie batter in a white bowl.

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.

Warm Mint Chocolate Chip Cookie on a piece of parchment paper.

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?

Cookie dough balls on a baking sheet.

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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Mint Chocolate Chip Cookies on a baking sheet.

You might also like: Mint Chip Cookies & Cream Ice Cream (no churn) , Healthy Mint Chip Smoothie, White Chocolate Dipped Peppermint Cookies.

Mint Chip Cookies ona White Plate.

Mint Chocolate Chip Cookies

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! 
4.89 from 42 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20
Calories: 176kcal
Author: Allison - Celebrating Sweets

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

I used a combination of mint chips, chocolate chips and chopped Andes Mints. Feel free to use any variation of these. I highly recommend the Andes Mints. 

Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 20mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Grace meissner

    December 12, 2021 at 12:58 pm

    5 stars
    Sooo good

    Reply
    • Allison

      December 13, 2021 at 9:40 am

      I’m glad you enjoyed them! 🙂

      Reply
    • Hazel atkins

      April 30, 2022 at 6:15 pm

      This recipe was so good

      Reply
  2. Ashley Verhoef

    January 08, 2022 at 7:57 pm

    5 stars
    By far the best cookie recipe ever!!

    Reply
    • Allison

      January 11, 2022 at 11:40 am

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
    • Karen

      March 05, 2022 at 10:29 am

      Can you refrigerate the dough overnight?

      Reply
      • Allison

        March 10, 2022 at 3:56 pm

        Sure. You will likely need to add a little bit to the bake time since the dough will be cold.

  3. Hazel atkins

    April 30, 2022 at 6:14 pm

    5 stars
    This recipe was so good

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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