These cookies strike the sweet spot between refreshing mint and rich chocolate. They bake up soft with slightly crisp edges and a tender, chewy center studded with mini chips and chopped Andes mints. They’re the kind of cookie you can make for a crowd and disappear from the platter before you finish the second batch.
I tested this recipe until the balance felt right: melted butter for a plush texture, a mix of granulated and brown sugar for depth, and a chill that firms the dough so cookies spread just enough. The method is straightforward and forgiving, which makes these perfect for weekday baking or holiday trays.
Below you’ll find the exact ingredients and step-by-step directions I use, plus practical swaps, setup notes, troubleshooting, and storage tips so your batch comes out great every time.
Gather These Ingredients
Ingredients
- 1cup(226g) unsalted butter, melted — provides rich flavor and a tender, slightly crisp cookie edge when melted and cooled.
- ⅔cup(134g) granulated sugar — adds sweetness and helps with spread and crisping at the edges.
- 1cup(200g) light brown sugar — brings moisture, chew, and a caramel note that balances the mint.
- 2large eggs — bind the dough and add structure; room temperature eggs incorporate more evenly.
- 1teaspoonpure vanilla extract — rounds and deepens the flavors without competing with the mint.
- 1teaspoonbaking soda — leavens and helps the cookies rise slightly while keeping them chewy.
- 3cups(372g) all-purpose flour — the base of the dough; don’t overpack the cup when measuring to avoid dry cookies.
- ½teaspoonsalt — enhances flavor and balances sweetness; use fine salt for even distribution.
- ¾cup(132g) mini chocolate chips — small chips distribute through the dough and give chocolate in every bite.
- 1cup(136g) chopped Andes Mints (from about 2 boxes)or Andes mint baking chips, if you can find them — the mint element; chopped pieces melt into pockets of cooling mint-chocolate.
Mint Chocolate Chip Cookies Made Stepwise
- Fit an electric mixer with the paddle attachment. Pour the 1 cup (226 g) melted butter into the mixer bowl. With the mixer on low, add the 2/3 cup (134 g) granulated sugar and 1 cup (200 g) light brown sugar and mix on low until combined. Let the butter-sugar mixture sit for a few minutes to cool slightly (it should be warm, not piping hot).
- While the butter mixture cools, whisk together 3 cups (372 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set the dry mixture aside.
- Return to the mixer. With the mixer on low, add the 2 large eggs one at a time, mixing each egg in completely before adding the next.
- Add 1 teaspoon pure vanilla extract and mix on low just until combined.
- Add the flour mixture to the wet ingredients and mix on low until just combined. Do not overmix.
- Fold in 3/4 cup (132 g) mini chocolate chips and 1 cup (136 g) chopped Andes Mints (or Andes mint baking chips) with a spatula until evenly distributed.
- Using a spoon or cookie scoop, portion the dough into 1 tablespoon (or 2 tablespoon) balls and place them on a parchment-lined or silpat-lined baking sheet. Space the dough balls about 2 inches apart.
- Cover the baking sheet with plastic wrap and chill the dough balls in the refrigerator for at least 1 hour.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silpat liners if not already prepared.
- Place the chilled cookie dough balls on the prepared baking sheet 2 inches apart and bake at 350°F for 10–12 minutes, until the edges are set and centers are still slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Why It’s Crowd-Pleasing
These cookies hit two universally loved flavors: mint and chocolate. The mint adds a bright lift that makes each bite feel lighter, while the chocolate keeps it comforting. The texture matters: slightly crisp edges give way to a soft interior. That contrast makes people reach for another.
They also look appealing — the chopped Andes pieces create shiny, green-flecked pockets that read as festive and homemade. Finally, the recipe scales well and fits on a cookie tray alongside other classics, so hosts appreciate how quickly a batch disappears.
Ingredient Swaps & Substitutions
There are a few swaps that keep the result faithful while accommodating pantry limits.
- Butter: If you only have salted butter, reduce added salt by about half to avoid an overly salty cookie.
- Sugars: You can replace light brown sugar with dark brown sugar for a deeper molasses note; granulated sugar is best for structure, so avoid replacing it entirely with brown sugar unless you want chewier cookies.
- Chips: If you can’t find Andes mints, use chopped peppermint candies or peppermint bark, keeping in mind they may change texture slightly.
- Chocolate: Standard chocolate chips instead of mini chips will work, but they’ll create larger pockets of chocolate. Stir gently to keep distribution even.
Setup & Equipment
Set yourself up for a smooth bake. Here’s what I use and why.
- Electric mixer with paddle attachment — speeds up mixing and gives an even batter when starting from melted butter.
- Mixing bowls — one for dry, one for wet. Keeps work tidy and makes the flour addition foolproof.
- Spatula — for folding chips and mints without overworking the dough.
- Cookie scoop or spoon — portioning consistently yields even baking times and uniform appearance.
- Parchment paper or silpat liners — prevent sticking and promote even browning on the bottom.
- Wire rack — critical for cooling so bottoms don’t steam and get soggy.
Watch Outs & How to Fix
Common problems and quick fixes
- Cookies spread too much: Make sure the butter mixture has cooled to warm before adding eggs. If dough is too warm, chill a bit longer. Also, avoid overmeasuring flour; spoon and level rather than packing.
- Cookies are flat and greasy: This often comes from melted butter that’s too hot. Let it cool to warm. If the dough still feels loose after mixing, chill longer before baking.
- Dry, crumbly cookies: You likely added too much flour or overbaked. Check your measuring technique and pull cookies at the earlier end of the baking window.
- Mints melting into the dough: That’s normal to an extent. Chop mints into larger shard-size pieces if you want visible mint chunks after baking, or use mint baking chips designed for baking stability.
- Unevenly baked cookies: Rotate the sheet halfway through baking and avoid overcrowding; give at least 2 inches between portions.
Substitutions by Diet
If you need to adapt for dietary needs, here are targeted options and what to expect.
- Gluten-free: Use a 1-to-1 all-purpose gluten-free flour blend that includes xanthan gum. Texture will be slightly different but still enjoyable.
- Dairy-free: Replace butter with a solid, block-style dairy-free butter substitute measured 1:1 and melted. Flavor and spread can vary; chill dough a bit longer to control spreading.
- Vegan: Swap eggs with commercial egg replacer or a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg, chilled). Results will be denser and may need adjustment in chilling time.
- Sugar-free: Not recommended for direct substitution here; sugar affects structure and spread. If you must, use products formulated to replace sugar in baking and expect textural differences.
Chef’s Notes
Melted butter here is the secret to a tender, almost cookie-brownie texture. Let it cool to warm before combining with sugars and eggs so you don’t cook the eggs or melt the mix too much. Cooling the dough isn’t optional — it’s what gives you thicker, chewier cookies and prevents excessive spread.
Use mini chocolate chips for even distribution. If you prefer large chocolate pockets, swap in regular chips, but expect slightly different bake and bite. When chopping Andes mints, aim for a mix of fine pieces and small shards so they both melt into the crumb and leave little chunks of peppermint.
Make-Ahead & Storage
Make-ahead is easy here. Form and chill the dough balls and keep them covered in the refrigerator for up to 48 hours. You can also freeze shaped, unbaked dough balls on a tray, then transfer them to a freezer bag for up to 3 months. Bake from frozen — add 1–2 minutes to the baking time.
Once baked, store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container; it will release moisture and keep cookies tender. For longer storage, freeze fully cooled cookies in a single layer on a sheet, then pack into a freezer-safe container for up to 3 months.
Mint Chocolate Chip Cookies FAQs
Q: Can I chill the dough longer than 1 hour?
A: Yes. Chilling 1–24 hours is fine, and longer chilling often improves flavor and texture. If chilling overnight, bring the dough to slightly less than fridge-cold before scooping to make portioning easier.
Q: Do I need to use both mini chips and Andes mints?
A: The combination balances chocolate presence with mint pockets. You can use one or the other, but using both gives the best texture and flavor distribution.
Q: Why melted butter instead of creamed butter?
A: Melted butter yields a denser, chewier cookie with crisp edges. Creamed butter produces a lighter, cakier cookie. Either works, but the texture will change.
Q: My mints turn soggy or completely melt — how to prevent that?
A: Use baking-specific mint chips if available. If using candy mints, chop into slightly larger pieces and add them last, folding gently to minimize heat transfer. Partially freezing the chopped mints before folding can help too.
Bring It Home
These Mint Chocolate Chip Cookies are uncomplicated to make and delightfully addictive. Follow the simple steps: mix, fold, chill, and bake. The chilling step is the most important one — it’s the difference between thin discs and cookies with tender, chewy centers.
Make a batch this week, and bring them to a gathering. They travel well, and people will ask for the recipe. Keep the dough chilled, and the cookies will taste just as fresh when you pull them from the oven later. Happy baking.
Mint Chocolate Chip Cookies
Equipment
- Electric Mixer
- paddle attachment
- Mixing Bowl
- Medium Bowl
- Spatula
- Baking Sheet
- Parchment Paper
- Silpat
- Plastic Wrap
- Cookie Scoop
- Wire Rack
- Oven
Ingredients
Ingredients
- 1 cup 226 g unsalted butter, melted
- 2/3 cup 134 g granulated sugar
- 1 cup 200 g light brown sugar
- 2 large eggs
- 1 teaspoonpure vanilla extract
- 1 teaspoonbaking soda
- 3 cups 372 g all-purpose flour
- 1/2 teaspoonsalt
- 3/4 cup 132 g mini chocolate chips
- 1 cup 136 g chopped Andes Mints (from about 2 boxes)or Andes mint baking chips, if you can find them
Instructions
Instructions
- Fit an electric mixer with the paddle attachment. Pour the 1 cup (226 g) melted butter into the mixer bowl. With the mixer on low, add the 2/3 cup (134 g) granulated sugar and 1 cup (200 g) light brown sugar and mix on low until combined. Let the butter-sugar mixture sit for a few minutes to cool slightly (it should be warm, not piping hot).
- While the butter mixture cools, whisk together 3 cups (372 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set the dry mixture aside.
- Return to the mixer. With the mixer on low, add the 2 large eggs one at a time, mixing each egg in completely before adding the next.
- Add 1 teaspoon pure vanilla extract and mix on low just until combined.
- Add the flour mixture to the wet ingredients and mix on low until just combined. Do not overmix.
- Fold in 3/4 cup (132 g) mini chocolate chips and 1 cup (136 g) chopped Andes Mints (or Andes mint baking chips) with a spatula until evenly distributed.
- Using a spoon or cookie scoop, portion the dough into 1 tablespoon (or 2 tablespoon) balls and place them on a parchment-lined or silpat-lined baking sheet. Space the dough balls about 2 inches apart.
- Cover the baking sheet with plastic wrap and chill the dough balls in the refrigerator for at least 1 hour.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silpat liners if not already prepared.
- Place the chilled cookie dough balls on the prepared baking sheet 2 inches apart and bake at 350°F for 10–12 minutes, until the edges are set and centers are still slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
Freeze cookie dough balls too! You can bake from chilled thawed or frozen.
Store baked and cooled cookies in an airtight container or gallon size bag at room temp or freeze for several months.
You’ll need about 2 boxes of Andes Mints if you can’t find the chips. Coarsely chop them.
