Mint Chocolate Chip Cookies! Chewy, buttery cookies loaded with mint chocolate candy pieces. This simple cookie recipe is made easy with no mixer required!
With St. Patrick’s Day right around the corner, I had the idea to share something a little green and somewhat festive in celebration.
So I got to work on a mint chocolate chip cookie recipe, one that used green (and brown) Andes candy pieces (because, yum) and a buttery cookie base. It took a few attempts for me to get the cookie base just right, but once I did I was so excited about the outcome. These cookies are soft, flavorful, and chewy. The mint flavor is present without being overwhelming (I hate toothpaste-tasting desserts!). Perfection.
Except… once I went to edit my photos, I had to admit to myself that they fell a little short on both the green and the festive front.
The green mint color from the candies is, admittedly, barely noticeable, and maybe these could even pass for traditional chocolate chip cookies (at least until you take your first bite).
So maybe these mint chocolate chip cookies don’t scream St. Patrick’s Day. Maybe there is a glaring lack of shamrocks (though you could always add shamrock sprinkles or green nonpareils), but they’re still pretty darn good cookies, and they’re perfect for any time of the year.
Tips for Making Mint Chocolate Chip Cookies
If you’ve made any of my other cookie recipes, you’ll probably recognize a lot of these tips. Still, they’re worth repeating.
Melt your butter, but let it cool.
I’ve found that melting your butter rather than creaming it with your sugar tends to result in softer, chewier cookies with a better butter flavor. And when you melt your butter you can easily stir your cookies together by hand, no mixer necessary.
However, it’s so important that you don’t add sugar to your butter when it’s too hot or you run the risk of melting the sugar. Unfortunately, this will result in an unsalvageable, runny cookie dough that will spread all over your baking sheet. To make sure you don’t melt your sugar, let your butter cool at least 10-15 minutes or until no longer warm to the touch.
Chill your cookie dough
Ugh, I hear you. Chilling cookie dough is a pain, especially when you’re hungry and want those cookies now.
But it’s important. I promise, I wouldn’t make you do it unless it was important (if you’re looking for a cookie recipe with no chilling needed, see my eggless chocolate chip cookies!). Because we’ve melted our butter (remember, that’s going to give us chewy, flavorful mint chocolate chip cookies) it’s important to chill the dough so our cookies don’t spread too much. Chilling the dough also helps the flavor to develop. I recommend a minimum of 30 minutes in the fridge, but you can chill this dough (covered) for up to a week.
Let’s talk candy
I used Andes brand mint chocolate candy pieces to make these cookies. My grocery store used to sell pre-chopped up candy pieces that would have been perfect and convenient for these cookies, but I’m not sure that they make them anymore (if you can find them, feel free to save yourself some effort and use them, though!). Instead, I simply chopped up 1 package worth of Andes candies. One package or 28 candies will give you a heaping cup of mint chocolate candy, which is exactly how much you need for this recipe.
You can substitute mint chocolate chips if you prefer, but you may need to use more than a cup.
Enjoy!
Other Recipes You Might Like:
- Copycat Thin Mints
- Mint Chocolate Brownies
- Chocolate Mint Oreo Cookies
- The “Worst” Chocolate Chip Cookies
Mint Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled at least 10 minutes¹
- 1 cup (200 g) light or dark brown sugar* tightly packed
- ¾ cup (150 g) granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 heaping cup chopped Andes mint chocolate candies this was 28 Andes candies for me, and conveniently packs are generally sold as 28 count
- ⅓ cup mini chocolate chips
Instructions
- Combine melted, cooled butter, brown sugar, and granulated sugar in a large bowl and stir until well-combined. Stir in eggs and vanilla extract. Set aside.1 cup (226 g) unsalted butter melted and cooled at least 10 minutes¹, 1 cup (200 g) light or dark brown sugar* tightly packed, ¾ cup (150 g) granulated sugar, 1 large egg + 1 egg yolk, 1 ½ teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.2 ¾ cups (350 g) all-purpose flour, 1 Tablespoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
- Gradually add dry ingredients to wet until completely combined.
- Add mint chocolate candy pieces and mini chocolate chips and sir well.1 heaping cup chopped Andes mint chocolate candies, ⅓ cup mini chocolate chips
- Cover bowl with plastic wrap and refrigerate for at least 30-60 minutes.
- 15 minutes before you're ready to begin baking your cookies, preheat oven to 350F (175C).
- Remove cookie dough from refrigerator and scoop dough by heaping 1 ½ Tablespoon-sized balls and drop onto parchment paper lined baking sheet². I like to roll the dough between my palms to get uniform, round cookies but you do not have to. Space cookie dough at least 2" apart on baking sheet.
- Transfer to 350F (175C) preheated oven and bake cookies 12 minutes or until edges are light golden brown The centers of the cookies may still seem a little underdone but allow the cookies to cool completely on the baking sheet. They'll finish baking there and this is key to keeping them nice and soft.
- Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Dennis G Northern
I can’t believe anyone had difficulty with these delicous cookies. I’ve made them twice (so far) and all who tasted them were truly impressed. I’m thinking about modifying the recipe slightly by adding about 1/2 cup of sourdough starter discard. Thank you so much for the recipe.
Sam
I’m so glad you enjoyed them so much, Dennis! 🙂
Chris
The Mint Chocolate Chip Cookies were DRY. I followed the recipe, and added 6 ounces more of chocolate chips. But it was DRY. The cookie is more doughy. You need to drink something when you eat these. The Andes mint candy flavor is good. But the cookie is too dry to make this recipe again. I think I’ll us my toll house recipe and add cut Andes candies added to it. I liked chilling the dough and rolling it into balls for a rounder cookie. I’ll do that with other recipes.
Gina Willis
These cookies turned out great! They look so nice, wanted to upload a picture! Thank you so much for this recipe.
Sam
I’m so glad you enjoyed them so much, Gina! 🙂
Cheyl Robbie
As an adult, birthdays aren’t always as special. These mint chocolate chip cookies made my daughter’s birthday a day to remember.
Sam
Aw, I’m so happy to hear they helped make the day a bit more memorable, Cheryl <3
Rebeccca
Hi Sam,
My husband and I just love this recipe! It has become our new go to cookie recipe and we have even tried it with all the other Andes Chocolates flavors. They all worked out great! My husband really likes the cherry flavor, but I’m partial to anything with mint so that’s my fav. I have a friend who isn’t a big fan of chocolate (I wish I had that problem! haha). While she enjoyed the cookies I gave her, she said that she actually loved just the chewiness and taste of the cookie base. Do you think if I removed all the chocolate from this recipe, it would be a hit with my friend? Also, I have suggested that I alter this recipe by replacing the chocolate with ingredients such as nuts, sprinkles or dried fruit. My friend said she might like it with walnuts. If I were to replace all the chocolate with walnuts, how much would that need to be? Or do you perhaps have a better idea?
Sugar Spun Run
I love that you have substituted various flavors of Ande Mints, Rebecca. As for your friend… I wish I hated chocolate too! You can use this as a base and add in walnuts, dried fruit, and/or sprinkles. As far as amount, I would eye-ball it. Add 1/2 cup in, mix and see if you need more. I hope that helps! Keep me posted on what you end up trying and how your friend likes them. 🙂
Rebeccca
Hi Sam,
Thanks for the advice and I will update you in the coming days. Oh, I just realised that I forgot to rate your recipe, so will do that now – 5 stars for sure!!! By the way, how would I go about attaching a photo of my cookies if at all possible?^^
Sam
Thank you! I wish there was a way to share photos here but unfortunately I don’t have one. You can always share a photo and tag me @sugarspun_sam on Instagram or share a photo in my Facebook Baker’s Club 🙂
Cindy
I’m 63 years old and these are the best cookies I’ve made. I just used 12 oz of semi-sweet chocolate chips but otherwise followed your directions and ingredients. I can’t wait to take them in to work tomorrow morning, I know everyone will love them. Thanks for all the videos you produce and the delicious recipes.
Sugar Spun Run
Thank you so much for trying my recipe, Cindy! I am so glad that you enjoyed the mint chocolate chip cookies and I hope that your co-workers do too!
Emilie Gaumond
Sam! I made those cookies for Christmas and it was a big hit 😁. Could a keep the cookie base recipe and change the mint chocolate for other chocolate, like reese or kitkat?!
Thank you so much!
Emily @ Sugar Spun Run
We don’t see why not, Emilie! If you try it, let us know what you think 😊 Enjoy!
Connie
Noticed that you mixed w/metal spoon rather than rubber spatula, which is better for mixing ingredients?
Sugar Spun Run
Hi, Connie! It really depends on that batter. I find that this dough mixes better with a metal spoon. 🙂
Dave Martz
Awesome awesome awesome awesome
Sugar Spun Run
Thanks, Dave! I am so glad that you enjoyed the mint chocolate chip cookies! You are awesome! 🙂
Jade
How do you half this recipe though? I’d like to try this recipe this weekend. Thanks!
Sam
For the egg, use just an egg yolk and add a little bit of extra flour if you need it. For the sugar I would use a heaping 1/4 cup + 2 tablespoons and a heaping 1/4 teaspoon of salt. It’s always easiest to use weights. 🙂
Jackie
I tried these yesterday and they look and taste great but they got hard. ???What did I do wrong? I’m pretty good at following the recipies to a T and have great luck. Just wondering what could have happened.
Sam
Hi Jackie! Were they stored in an air tight container? If so, the normal cause of a hard cookie is too much flour, or the cookies being baked too long. I hope that helps. 🙂
Jacqueline Nielsen
Yes, airtight container and measured everything perfect. Maybe bake time I’m trying it again this weekend thanks.
Mohamed
Wonderful job I love it
Anthony
Hello! I just like my cookies to be sweetless, How much can i reduce the sugar? Thank you
Sam
Hi Anthony! I haven’t tried reducing the sugar, but you could probably reduce the sugar by 1/2 to 3/4 cup and still have a cookie texture, but the flavor would be significantly altered.
zeena
Good Morning
hi
i wounder why you are using backing powder with backing soda
thank you
zeena
Sam
Hi Zeena! The combination of the two helps the cookies to spread and puff appropriately. 🙂
dana
Target sells the Andes mints pre-chopped in a bag!
Sam
Ah! I love Target, should’ve thought to check there. Thanks, Dana!! 🙂
dixiedolittle
Oh. My. Gosh. These sound INCREDIBLE. I was actually playing around with some vanilla-mint candy melts yesterday for Oreo Truffles but the candy kept seizing and burning…boo. Anyhow, I cannot wait to try these cookies as your recipes have never led me astray 🙂 What kind of chocolate chips do you recommend?
Thank you for all of the recipes!
Sam
Ahh that’s frustrating about the candy melts!
I’ve used Ghirardelli, Hershey, and Nestle brand mini chocolate chips interchangeably for these. I hope you love the cookies, and thank you for your kind words about my other recipes! 🙂