You’re going to love this twist on chocolate chips cookies! These soft and chewy cookies are flavored with peppermint extract and packed with mint chips, chocolate chips, and/or Andes candies.
This is a delicious cookie recipe for the holidays! They look festive, taste incredible, and they’re a great addition to a holiday cookie platter.
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Why you’ll love this recipe
Flavor: Mint and chocolate in every bite!
Texture: Soft and chewy with crisp edges.
Ease: This is a basic recipe, no fancy techniques or equipment.
Versatile: Add one, two, or three different chocolate mint mix-ins.
No chill time: These cookies can be baked right away, no need to chill the dough.
Recipe overview
*Full recipe below in recipe card*
Prepare the cookie dough:
- Beat butter and sugars
- Add egg and peppermint extract
- Beat in flour, baking soda, and salt
- Stir in the mix-ins (more on this below)
Scoop and bake on parchment-lined baking sheets for about 10 minutes.
What type of mix-ins to use
The cookies pictured were made with a combination of mint chips, chocolate chips, and chopped Andes candies. You can use one, two, or all three. The cookie dough itself is also flavored with peppermint extract.
Note: The Andes candies are my favorite mix-in but they do melt while baking. They do not contain stabilizers like “chips” do.
Recipe tips
Butter should be softened but still cool to the touch.
To properly measure flour, spoon it into your measuring cup and level it off.
Add most of the mix-ins into the cookie dough but reserve some to press on top of the cookies either right before or right after baking (this makes for a prettier cookie).
Remove the cookies from the oven when they are still slightly under baked, they will firm up as they cool.
See the tips below for making your cookies perfectly round.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Recipe
Mint Chocolate Chip Cookies
Ingredients
- 1⅔ cups all purpose flour, spooned into the measuring cups and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , softened slightly but still cool
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure peppermint extract
- 1½ 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 2-tablespoon portions of dough and place them a couple inches apart on the baking sheets.
- Bake the cookies for 9-11 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. See note about shaping cookies. While the cookies are still warm, use the remaining ½ cup mix-ins and nestle pieces into the tops of the cookies (this makes for a prettier cookie).
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Video
Notes
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
*Recipe updated slightly November 2022.*Nutrition
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!
Elizabeth says
I made them vegan. Tasty! Love mint in warm weather!!
Celebrating Sweets says
Yay! I’m glad you enjoyed them.
Linda says
I made these almost exactly as written. I did not include the green mint chips. Everyone loved them! They made the best addition to homemade Christmas gifts. They were very easy to make. I used an entire 28 piece package of Andes mints and a half cup of chocolate chips. Perfect! I also made them smaller and got 36 cookies. Thank you so much for this delicious recipe. It is a keeper for sure!
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for taking the time to comment. Happy holidays!
DC says
Can’t wait to make these!
Kimberly Spillers says
I just took the 1st batch out of the oven and (of course) I had to try one. WOW!!!!!! These are divine. I don’t know what word to use to express how good these are. I’m going to use the base of these cookies and try different mix ins but the mint is delicious as well. I have some cinnamon chips, so I’m going to try those with butterscotch chips. I’ll let you know how they turn out. Thank you for the awesome recipe. Have a great holiday season!!!!!!!
Celebrating Sweets says
I’m so glad that you liked them! Thanks for taking the time to stop by and comment. Enjoy the other variations. 🙂 Happy holidays! -Allison
Vivian says
these cookies are really, really good. I did two things differently and that is due to personal taste. I used dark brown sugar and didn’t use as much as the recipe called and I used Ghirardelli squares dark chocolate peppermint bark. I chopped those up instead of regular mint chips. OMG gooooooooood!!
Celebrating Sweets says
Your changes sound delicious! I’m glad you enjoyed them. Thanks for taking the time to stop by. Happy holidays! -Allison
Sarah says
This recipe is amazing! I’ve been trying to find a cookie recipe with the perfect texture and I finally found it! A must try! Thank you for this recipe 🙂
Celebrating Sweets says
I’m so glad that you enjoyed these! Thanks for stopping by. Happy holidays!
Alex Oldham says
These are OK the steps were quite hard to understand but the turned out good
Celebrating Sweets says
Hi, Alex. Glad you enjoyed them. This is the first I’ve heard about the recipe being hard to understand. What steps are you referring to? Thanks for your feedback.
Andrea says
Can we use mint extract instead of peppermint?
Celebrating Sweets says
I would assume so. I think they would be close to the same thing?
Yaskara says
Delicious recipe, easy to follow and easy ingredients to find everywhere. Being from Brazil, sometimes it’s hard to make great cookies, but your recipe was simple and simply delicious! Ended up using crushed candy canes instead of mind chocolate and it added a crunch to the soft cookies. Simply delicious and just in time for Christmas!
Celebrating Sweets says
I’m so happy to hear that! Thanks for commenting! Merry Christmas.
Luce says
Im wondering since I’m going to make these for my class and I have about 30 people in my class. i’m wondering if I can make them smaller, but if I make them smaller will they still taste the same or will it ruin the recipe if i make them smaller!?
– Luce
Celebrating Sweets says
You can absolutely make them smaller. Mine were quite large (golf ball sized dough balls, about 2 tablespoons of dough). Just make sure you reduce the bake time by a few minutes for smaller cookies. The edges should be done and the very center still slightly underbaked when you pull them from the oven. Enjoy!
Luce says
Thank you!