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.
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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!
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.
Kim
These cookies are so easy to make and they turned out great, will definitely make again!
Allison
I’m so glad! Thanks for taking the time to leave ac comment. 🙂
Ben
LOVE these cookies! One of my favorite cookie recipes I’ve ever used. I have a question, though. I want to add cocoa powder to make the base cookies more chocolatey without losing the incredible texture in your recipe. Do you have a suggestion on how to change the proportions for that?
Allison
I’d recommend making the cookie dough from this recipe and adding 1/2 teaspoon peppermint extract (instead of vanilla) and using the mix-ins (mint chips, andes, etc) from the mint chocolate chip cookie recipe. Enjoy!