Soft and chewy Mint Chocolate Chip Cookies are a must-make! The combination of sweet chocolate & Andes Mints is something special in these made-from-scratch cookies! Perfect for everything from Christmas to St. Patrick’s Day!

You’ll also love our classic soft-baked Chocolate Chip Cookies!

Chocolate mint cookies on a cooling rack.

Watch The How-To Video

The combination of mint and chocolate chips in this cookie recipe is superb. If you like mint and mint chocolate chip ice cream, then you’ll certainly enjoy munching on these polka-dot goodies.

You can take these little cookies anywhere! For sure, to a cookie exchange or St. Patrick’s day class party. Or, if you’re a mint fan, make them anytime for yourself. 🙂

These Oreo Stuffed Chocolate Chip Cookies are a hit anytime because no one can resist the double cookie. Also, our Oatmeal Butterscotch Cookies take traditional oatmeal cookies to a whole new level!

Why You’ll Love These Cookies

  • GREAT COOKIE TASTE & TEXTURE. These buttery, soft, and chewy cookies have just the right amount of mint flavor from the Andes Mints and mint extract.
  • EASY RECIPE. This is a simple, straightforward cookie recipe made from pantry staples that bakes up perfectly.
  • NO WAITING. There is no need to chill the cookie batter, so these cookies are baked in about a half hour!

Ingredient Notes

In addition to the softened butter, brown and white sugar, room-temperature egg, flour, baking soda, and salt, you’ll need the following:

Ingredients to make mint chocolate chip cookies on a counter.
  • Peppermint Extract – Adding a little bit to the dough gives it a fresh mint flavor. You’ll find this in the baking aisle of the grocery store, or you can order it from Amazon.
  • Mint Chocolate Candies – We prefer Andes Mints. You know, these are those rectangular mints in the green packaging you often get at restaurants after dinner. These make the best addition to the cookies once they’re chopped into pieces.

Variations & Substitutions

  • NUTS – If you like a nutty cookie, add 1/2 cup of walnuts, pecans, or hazelnuts to the batter after you add your chocolate chips and mint morsels.
  • CHOCOLATE – If you want to swap the semi-sweet chocolate chips for dark chocolate or milk chocolate, that totally works.
  • GREEN COOKIES – If you want bright green cookies, add enough green food coloring until the batter reaches your desired color.
  • GLUTEN-FREE – you can swap out the regular flour for a 1:1 gluten-free substitute. Also, make sure your chocolate chips are also gluten-free.

Step-By-Step Instructions

Grab all your cookie-baking supplies, and let’s make some delicious mint cookies! Don’t forget to chop your mints before you start!

STEP 1 – Combine Dry Ingredients. First, preheat your oven to 375 degrees F and place the oven rack in the middle position. Next, combine all your dry ingredients in a medium bowl. Set this aside for a minute.

STEP 2 – Combine Wet Ingredients. Grab your stand mixer or large mixing bowl and beat butter, granulated sugar, brown sugar, and vanilla until creamy. Then add the egg and mix until well combined. Add the peppermint or mint extract and mix.

Images showing the dry ingredients for cookies and the wet ingredients.

STEP 3 – Mix Dry and Wet Ingredients Together. Gradually beat in dry ingredients. Do not over-mix.

STEP 4 – Add Mint/Chocolate. Stir in chopped Andes mints and chocolate morsels.

Images showing mint cookie batter being made.

STEP 5 – Load Pan. Drop by rounded tablespoon or cookie scoop onto an ungreased baking sheet or Silpat mat. (my fav)

Cookie Dough in a mixing bowl.
Cookie dough on a silpat baking mat.

STEP 6 – Bake. Bake for 8-10 minutes until golden brown and your kitchen smells delicious!

STEP 7 – Cool. Cool on cookie sheet for about 2 minutes and then transfer to wire cooling rack until thoroughly cooled.

Mint cookies cooling on a baking rack.

Recipe Tips & Tricks

There are a couple of tips to make sure your Mint Chocolate Chip cookies come out ahhhmazing!

  • Do NOT use margarine! Use BUTTER…softened does NOT mean practically melted…it should still maintain shape when you cut it.
  • Measure all ingredients exactly, or the science of the recipe will be off.
  • Use a cookie scoop for perfectly proportioned cookies.
  • Do NOT use warm pans…You should have at least 2 cookie sheets to rotate in your oven while baking. For example, put one in the oven, prep the second, etc.
  • I’ve used the green package of Andes Mint Baking Chips they sell in the baking aisle and Nestle Mint Morsels for this recipe. I’ve seen the Andes Mint Baking Chips all year long (they tend to sell the mint morsels only around Christmas time), but if you can’t find them, grab a box of Andes Mints and chop them up. That will work as well.

PRO TIP: For bright green cookies, add green food coloring to the wet dough mixture.

Ritika
Mint Chip Cookies on a baking rack.

Storing

Store any leftover cookies in an airtight container at room temperature for about a week. Cookies freeze well for up to 2 months. Make sure to separate the cookies with wax paper, so they don’t stick to themselves when frozen.

MAKE AHEAD: You can make the dough ahead of time and keep it in the fridge for up to 4 days. Just let it come to room temperature before baking your cookies.

How to Make the Best Mint Chocolate Chip Cookies

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We prefer them crispy on the edges, warm and gooey on the insides! Do you know how to get them that way???

The secret to cookies with perfectly crisp outer edges and soft, chewy middles is really simple. It’s the Silpat Baking Mat. It turns your everyday oven into a professional baking superstar. Seriously, it’s incredible how well recipes cook or bake with this little mat! It’s non-stick, so there is no need to use parchment paper. It works for both sweet and savory recipes!

If you love mint, you have to check out these 17 decadent Chocolate Mint recipes.

Recipe FAQS

Can I use something besides Andes Mints?

Yes, you can use any type of mint morsel you like. You can usually find at least one brand in the baking aisle of your grocery store. You could also use all chocolate chips and add more peppermint extract.

Do I need to grease the baking pan?

No, there is no need to grease the cooking pan before you bake the cookies.

More Delicious Cookie Recipes

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Love this Mint Chocolate Chip Cookie recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and a review in the comment section further down.

Close up of a mint chocolate cookie on a wire cooling rack.
5 from 6 reviews

Mint Chocolate Chip Cookies Recipe

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Mint Chocolate Chip Cookies are a must make!  The combination of sweet chocolate and mint is something special! Perfect for everything from cookie exchanges to St. Patrick’s Day!
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Ingredients
 

  • ½ cup butter, softened, 1 stick
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon peppermint extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 oz. semi-sweet chocolate morsels
  • 6 oz. Andes Mints, chopped up , about 15-17 mints or mint chip morsels

Instructions
 

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in a small bowl.
  • Beat butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
  • Add eggs, one at a time, beating well after each addition. Add the peppermint extract and mix.
  • Gradually beat in flour mixture.
  • Stir in mint and chocolate morsels.
  • Drop by rounded tablespoon onto ungreased cookie sheets.
  • Bake for 8-10 minutes or until golden brown.
  • Cool on a cookie sheet for 2 minutes and then place on a wire rack to cool completely.

Notes

    • Do NOT use margarine! Use BUTTER…softened does NOT mean practically melted…it should still maintain shape when you cut it.
    • Measure all ingredients exactly, or the science of the recipe will be off. For best results, spoon the flour into the measuring cup and level it with a knife.
MAKE AHEAD: You can make the dough ahead of time and keep it in the fridge for up to 4 days. Just let it come to room temperature before baking your cookies.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.
Calories: 176kcal, Carbohydrates: 23g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 134mg, Potassium: 59mg, Fiber: 1g, Sugar: 16g, Vitamin A: 148IU, Vitamin C: 0.04mg, Calcium: 20mg, Iron: 1mg
Did you make this recipe?Mention @suburbansimplicity on Instagram or use the hashtag #suburbansimplicity!

The recipe and images were updated on 10/8/18 and again on March 15, 2023.SaveSave