This recipe was so much fun to make. I took our favorite Chocolate Chip Cookie recipes and made a slight adjustment to create these Mint Chocolate Chip Cookies.
The secret to this recipe is Andes Mints. I was telling my husband, I think Andes Mints bring back good memories for me because I still remember going to my Great Grandparents house to visit and they would have a bowl of Andes Mints on their table always. They are delicious, and my favorite ingredient for all of my Mint/Chocolate recipes.
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Mint Chocolate Chip Cookies
These chocolate chip cookies were already amazing, but add in these mints and they are delicious, and the perfect solution for your mint chocolate chip craving. Here’s what you’ll need to make them.
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup butter, melted
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour
1 cup Andes Mints, roughly chopped, plus 1/2 cup Andes Mints, cut into larger chunks, saved for later
For less of a minty flavor, you could swap 1/2 cup of the Andes Mints for regular chocolate chips, as well
They’re super simple, but they do need to chill in the refrigerator for a bit, so you’ll want to plan ahead. Here’s how they’re made.
Start by chopping the mints that will go into the cookies. You’ll need 1 cup of these, or 1/2 cup, plus 1/2 cup chocolate chips for the less minty versions. Then, you’ll want to take an additional 1/2 cup of mints and break those into larger pieces. You’ll set those aside, we’ll add them after the cookies finish baking.
Next, you’ll melt 1/2 cup butter.
Then, in a large mixing bowl, add the white and brown sugars. Pour melted butter over top and mix together until smooth.
Next, add the egg and vanilla and mix again, followed by the baking soda and salt.
With those ingredients mixed, you can begin adding the flour, about 1/2 cup at a time, mixing well between each addition.
Finally, mix in 1 cup of the roughly chopped Andes Mints.
For the next stage in baking these cookies, you’ll take your medium cookie scoop and place them 2 inches apart on a cookie sheet. This recipe makes about 18 cookies total.
At this point, you’ll need to make room in the refrigerator and chill these cookies for at least 2 hours.
After chilling, bake these mint chocolate chip cookies for 11-13 minutes in a 350-degree oven. Once the cookies are finished baking and cooled, press extra chunks of Andes Mints into the cookies.
Your family will love these cookies, and they definitely make a fun St. Patrick’s Day treat.
You’ll find a printable version of this Mint Chocolate Chip Cookies recipe, below.
These might come in handy for your cookie baking.
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- 1/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup Andes Mints, roughly chopped
- 1/2 cup additional mints, broken into large pieces
- Roughly chop 1 cup of Andes Mints, set aside. Take another 1/2 cup of mints and break them into large chunks, set those aside, separated.
- In a large mixing bowl, add white and brown sugars, then add melted butter. Mix together until smooth.
- Add egg and vanilla, mix again.
- Add baking soda and salt, mix again.
- Begin adding flour, 1/2 cup at a time, mixing well between.
- Mix in roughly chopped Andes Mints.
- Using a cookie scoop, scoop cookies onto baking sheet 2 inches apart.
- Chill in the refrigerator for at least 2 hours.
- Once chilled, bake in a 350-degree oven for 11-13 minutes.
- Once finished baking and cooled, press larger chunks of mints into the cookies. Enjoy!
Amount Per Serving: Calories: 186
Nutrition information isn’t always accurate.
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