Luscious Mint Chocolate Chip Morsels

Welcome to the ultimate guide for creating the most delightful and irresistible Mint Chocolate Chip Cookies you’ll ever taste! These cookies are a symphony of rich chocolate and refreshing mint, perfectly balanced to create a treat that’s both decadent and invigorating. Whether you’re a seasoned baker or just starting out, this recipe is designed for simplicity and incredible results. Forget the need for a stand mixer or hours of chilling – we’re bringing you an easy, no-fuss approach to baking pure joy.

There’s something truly magical about a warm, freshly baked cookie, and when it’s loaded with the classic combination of chocolate and mint, it’s simply extraordinary. Imagine sinking your teeth into a soft, chewy cookie, its fudgy chocolate base studded with melty semi-sweet chips and bursts of cool, creamy Andes mint. This isn’t just a cookie; it’s an experience, especially perfect for holiday gatherings, special occasions, or simply to satisfy that undeniable craving for something sweet and spectacular. While they shine during the festive season alongside holiday favorites like Chewy Snickerdoodle Cookies and Perfect Sugar Cookies, their timeless appeal makes them a year-round delight.

Mint Chocolate Chip Cookies stacked on each other.

Contents

Why You’ll Fall in Love with This Easy Mint Chocolate Chip Cookie Recipe

This recipe isn’t just about delicious cookies; it’s about making the baking process as enjoyable and stress-free as possible. Here’s why these Mint Chocolate Chip Cookies will quickly become a cherished favorite in your recipe collection:

Effortless Preparation: Say goodbye to softening butter for hours or lugging out your heavy stand mixer. This recipe utilizes melted butter, meaning you can whip up the dough in minutes with just a mixing bowl and a whisk. It’s truly a one-bowl wonder!
Minimal Chill Time: We understand the anticipation of waiting for cookies to bake. That’s why we’ve designed this recipe to require only a short 30-minute chill time, ensuring you get from craving to cookie in no time.
Irresistible Flavor Combination: The harmony of rich, decadent chocolate and cool, invigorating peppermint is simply unparalleled. Each bite delivers a burst of both flavors, making these cookies incredibly addictive.
Perfect Texture: Thanks to a thoughtful blend of ingredients like cornstarch and brown sugar, these cookies boast a perfectly chewy center with slightly crispy edges. They’re gooey when warm and wonderfully soft as they cool.
Versatility for Any Occasion: While they are a holiday showstopper, these mint chocolate cookies are fantastic for any time of year. Birthdays, potlucks, bake sales, or a cozy night in – they always hit the spot.
Customizable: Whether you prefer a stronger mint flavor, different types of chocolate, or want to add a festive touch with sprinkles, this recipe is easily adaptable to your preferences.

Get ready to create cookies that look and taste like they came from a professional bakery, all from the comfort of your kitchen, with minimal effort!

Essential Ingredients for Your Mint Chocolate Chip Cookies

Crafting the perfect mint chocolate chip cookie begins with a careful selection of ingredients. Each component plays a vital role in achieving that sought-after texture and exquisite flavor. Here’s a closer look at what you’ll need and why:

All-Purpose Flour: The foundation of our cookies, providing structure and chewiness.
Unsweetened Cocoa Powder: This is key to a deep, rich chocolate base. Using unsweetened cocoa allows us to control the sweetness, ensuring the chocolate flavor truly shines without being overly sugary.
Baking Soda: Our leavening agent, which helps the cookies rise and spread slightly, contributing to their signature soft and chewy texture.
Cornstarch: A secret ingredient for ultimate cookie perfection! Cornstarch helps tenderize the dough, resulting in an incredibly soft and pillowy interior, preventing the cookies from becoming too crisp or dry.
Salt: Essential for balancing the sweetness and enhancing all the other flavors, especially the chocolate and mint.
Unsalted Butter: Using unsalted butter gives you control over the overall saltiness of the recipe. Melting the butter creates a chewier cookie texture, unlike creaming, which often results in a cakier crumb.
Granulated Sugar: Provides sweetness and helps with the spread and crispness of the cookie edges.
Brown Sugar (packed): The star for chewiness! Brown sugar not only adds moisture but also contributes to that wonderfully soft, bendy texture we all love in a good cookie. Make sure it’s packed firmly for accurate measurement.
Large Egg: Binds all the ingredients together, adding moisture and richness to the dough.
Vanilla Extract: A universal flavor enhancer, vanilla complements chocolate beautifully and adds depth to the overall taste profile.
Peppermint Extract (optional, but highly recommended!): This is where the “mint” in mint chocolate chip comes from! A small amount goes a long way to provide that signature cool, refreshing kick. Adjust to your taste, or omit if you prefer a pure chocolate cookie with just the mint chips.
Semi-Sweet Chocolate Chips: A classic choice that offers a balanced sweetness and melty pockets of chocolate goodness throughout the cookie.
Andes Mint Chocolate Chips: These are the ultimate minty chocolate chip! They melt beautifully and release a creamy, refreshing mint flavor that perfectly marries with the chocolate cookie dough. If you can’t find Andes chips, you can use chopped Andes mint candies or another brand of mint chocolate chips.

Gathering these ingredients will set you on the path to baking success!

Step-by-Step Guide: Crafting Your Mint Chocolate Chip Cookies

Ready to bake? Follow these detailed instructions to create a batch of perfect mint chocolate chip cookies. Remember, baking is a science, but also an art, so enjoy the process!

Step 1: Prepare Your Dry Ingredients

In a large mixing bowl, combine all-purpose flour, unsweetened cocoa powder, baking soda, cornstarch, and salt. Use a whisk to thoroughly mix these dry ingredients together. This ensures that the leavening agents and flavorings are evenly distributed throughout the dough, preventing pockets of unmixed ingredients. Set this bowl aside for a moment.

Step 2: Combine Your Wet Ingredients

First, melt the unsalted butter. You can do this in a microwave-safe bowl in short 10-second intervals until it’s almost fully melted, but still has a few small pieces remaining. Transfer the almost-melted butter to a large mixing bowl and whisk until completely smooth. If the butter feels too warm to the touch (hotter than lukewarm), allow it to cool for a few minutes. Adding eggs to hot butter can accidentally cook them, leading to a lumpy dough.

Once the butter is cooled slightly, add both the granulated sugar and the packed brown sugar. Whisk vigorously for about 1 minute until the mixture is smooth and well combined. This helps dissolve the sugars and creates a more cohesive base for your cookies.

Next, crack in the large egg and add the vanilla extract (and peppermint extract, if using). Whisk until the mixture is completely smooth, ensuring no streaks of egg white remain. This emulsification is crucial for the texture of your cookies.

Step 3: Bring It All Together

Gradually add your pre-mixed dry ingredients to the wet ingredient mixture. Use a sturdy wooden spatula or a spoon to gently stir until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour too much, leading to tough cookies. Stop stirring as soon as you no longer see streaks of dry flour.

Finally, fold in the semi-sweet chocolate chips and the Andes mint chocolate chips. Stir just until they are evenly distributed throughout the dough. Again, avoid overmixing. Once the chips are incorporated, cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This brief chilling period helps the flavors meld, prevents excessive spreading during baking, and makes the dough easier to handle.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking and easy cleanup.

Using a medium-sized cookie scoop (approximately 1.5 tablespoons), scoop generous balls of cookie dough and place them on the prepared baking sheet. Ensure there is about 2 inches of space between each cookie to allow for spreading.

Bake the cookies for 8 to 10 minutes. The key is to remove them from the oven when the edges are set and lightly golden, but the centers still look slightly soft and gooey. They will continue to set as they cool. Overbaking will result in dry, crumbly cookies, so err on the side of underbaking for maximum chewiness!

Immediately after removing from the oven, if desired, press a few extra Andes chips and semi-sweet chocolate chips onto the tops of each warm cookie. This creates that beautiful, bakery-style finish. Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely. This resting period allows them to firm up without breaking.

Enjoy your warm, gooey, and perfectly minty chocolate chip cookies!

Tips for Achieving Cookie Perfection

Even with a straightforward recipe, a few expert tips can elevate your Mint Chocolate Chip Cookies from good to absolutely phenomenal:

Accurate Measuring is Key: Especially for flour and cocoa powder, spoon your ingredients into the measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can compact the flour and lead to too much dry ingredient, resulting in dry cookies.
Don’t Overmix the Dough: Once the dry ingredients are added, mix only until just combined. Overmixing develops the gluten, making your cookies tough rather than tender and chewy.
Melted Butter Matters: Ensure your melted butter isn’t too hot when combining with sugar and egg. If it’s too warm, it can scramble the egg, affecting the texture and binding of your dough. Let it cool to just above room temperature.
Chill Time is Beneficial: While this recipe boasts a minimal chill time, that 30 minutes is important! It allows the flour to fully hydrate, the flavors to deepen, and the butter to firm up slightly, which helps prevent excessive spreading during baking. For even thicker cookies, you can chill for longer.
The Power of Cornstarch: Don’t skip the cornstarch! It’s a game-changer for soft, tender cookies and helps keep them from drying out.
Do Not Overbake: This is perhaps the most crucial tip for chewy cookies. Remove the cookies from the oven when the edges are just set and the centers still look slightly underdone and gooey. They will continue to cook on the hot baking sheet.
Add Extra Chips for Presentation: For that “bakery-style” look, press a few extra chocolate and mint chips onto the tops of the cookies immediately after they come out of the oven, while they are still warm and soft.
Use a Cookie Scoop: A cookie scoop ensures uniform size, which leads to even baking. Plus, it makes portioning the dough much quicker and cleaner.
Quality Ingredients: Using good quality cocoa powder and chocolate chips will significantly impact the flavor of your final cookies.

Variations and Customizations

This Mint Chocolate Chip Cookie recipe is wonderfully versatile, allowing for numerous adjustments to suit your preferences or to simply get creative in the kitchen:

Chocolate Variety: Experiment with different types of chocolate chips. Dark chocolate chips will deepen the richness, milk chocolate chips will add extra sweetness, or even white chocolate chips could offer a different aesthetic and flavor profile.
Intensify the Mint: If you’re a true mint lover, you can slightly increase the amount of peppermint extract. Start with a tiny bit more (1/8 to 1/4 teaspoon) and taste the dough (before adding egg, if you’re concerned about raw egg) to get it just right.
Add Texture: Incorporate chopped nuts like walnuts or pecans for an added crunch. A sprinkle of sea salt on top of the baked cookies can also enhance the chocolate flavor and add a gourmet touch.
Holiday Cheer: For festive occasions, consider adding a few drops of green food coloring to the dough for vibrant green cookies, or swirl in some festive sprinkles with the chocolate chips.
Different Mint Candies: Instead of Andes mint chips, you can use finely chopped peppermint patties, thin mints, or even crushed candy canes for a different minty texture and burst of flavor. This is particularly popular around Christmas!
Pure Chocolate (No Mint Extract): If you want the mint to come solely from the Andes chips, feel free to omit the peppermint extract. The cookies will still have a delightful minty note from the chips.

Don’t be afraid to make this recipe your own! A little experimentation can lead to exciting new cookie adventures.

Freezing and Storage Solutions

These Mint Chocolate Chip Cookies are so good, you might want to have them on hand at all times. Here’s how to store them and how to prepare them for future enjoyment:

Storing Baked Cookies:

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, you can also place a slice of bread in the container with the cookies; the bread will absorb moisture and help keep them soft.

Freezing Cookie Dough:

To enjoy freshly baked cookies whenever the craving strikes, you can easily freeze the dough. After preparing the dough and chilling it for the initial 30 minutes, scoop the dough into individual balls using a cookie scoop. Place these dough balls close together (but not touching) on a parchment paper-lined baking sheet. Freeze until solid, which usually takes 1-2 hours.

Once frozen, transfer the solid cookie dough balls into a freezer-safe ziploc bag or an airtight container. Squeeze out as much air as possible to prevent freezer burn. Store in the freezer for up to 1 month. When ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.

Freezing Baked Cookies:

You can also freeze baked cookies. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe ziploc bag or airtight container, separated by parchment paper to prevent sticking. They can be stored for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for that fresh-from-the-oven feel.

Frequently Asked Questions (FAQ)

Do I have to chill the cookie dough?

While some “no-chill” recipes exist, a minimum of 30 minutes of chilling for this recipe is highly recommended. Chilling helps the flour hydrate, deepens the flavors, and prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie. You can chill it longer, up to 24-48 hours, for an even richer flavor, but 30 minutes is enough to get great results.

Can I use regular chocolate chips instead of semi-sweet?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. The flavor profile will change slightly, but the texture should remain similar. The semi-sweet chips provide a balanced sweetness against the mint.

What if I don’t have Andes mint chocolate chips?

If you can’t find Andes mint chocolate chips, you have a few alternatives:

Chopped Andes Mints: Buy regular Andes mint candies and chop them into smaller pieces.
Other Mint Chocolate Chips: Look for other brands of mint-flavored chocolate chips.
Chocolate Chips + More Peppermint Extract: Use regular semi-sweet chocolate chips and increase the peppermint extract slightly (e.g., to 3/4 teaspoon) for a stronger mint flavor, though the texture and specific mint profile will be different.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies will stay fresh for 3-4 days. They are best enjoyed within the first two days, as their chewy texture and gooey centers are at their peak.

Can I make these cookies without peppermint extract?

Yes, you can! If you prefer a milder mint flavor that comes solely from the Andes chips, simply omit the peppermint extract. The cookies will still have a lovely minty hint and a rich chocolate base.

Can I double the recipe?

Yes, this recipe can easily be doubled. Just ensure you have a large enough mixing bowl to accommodate the increased volume of dough. Follow the same chilling and baking instructions.

More Delicious Cookie Recipes to Explore:

If you loved these Mint Chocolate Chip Cookies, you’ll definitely want to try some of our other cherished cookie recipes. Expand your baking repertoire with these fantastic options:

Chewy Snickerdoodle Cookies
Perfect Sugar Cookies
Chewy Ginger Molasses Cookies
Soft and Chewy Christmas M&M Cookies

Mint Chocolate Chip Cookies Recipe Card

Mint Chocolate Chip Cookies

Author: Anna

These Mint Chocolate Chip Cookies are filled with refreshing mint chips and rich semi-sweet chocolate chips. This easy recipe requires no mixer and minimal chilling, making it perfect for quick baking!

Prep Time
10 mins

Cook Time
10 mins

Total Time
20 mins

Course
Dessert

Cuisine
American

Servings
24 cookies

Calories
173 kcal

Ingredients

1.25 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
½ cup unsalted butter
¼ cup granulated sugar
¾ cup packed brown sugar
1 large egg
½ teaspoon vanilla extract
½ teaspoon peppermint extract (optional)
1 cup semi-sweet chocolate chips
¾ cup Andes chocolate mint chips

Instructions

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa, baking soda, cornstarch, and salt. Set aside.
In a microwave-safe bowl, melt butter in 10-second intervals until almost all melted, with some pieces of butter still visible. Place in a large mixing bowl and whisk until completely melted. If the butter is too warm, let it cool to lukewarm.
Add granulated sugar and brown sugar to the melted butter and whisk until smooth, for about 1 minute.
Add the egg and extracts (vanilla and peppermint) and whisk until smooth. Make sure no egg white remains unmixed.
Add the dry ingredients and stir in with a wooden spatula until just combined. Add Andes chips and chocolate chips and stir them in until evenly incorporated. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
Preheat oven to 350 degrees F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using a medium-sized cookie scoop (1.5 tablespoon size), scoop cookie dough and place on the prepared sheet, leaving about 2 inches of space between them.
Bake cookies for 8 to 10 minutes, but no longer. The edges should be set, but the centers should still look soft.
If desired, immediately place a few extra Andes chips and chocolate chips on top of each cookie for a beautiful finish. Let cool on the baking sheet for 10 minutes, then transfer onto a wire cooling rack to cool completely.

Notes

To make ahead: Scoop ready cookie dough onto a parchment paper-lined sheet, placing them close together. Freeze until solid. Place frozen cookie balls in a ziploc bag, ensuring to squeeze out as much air as possible. Store in the freezer for up to 1 month. Bake from frozen, adding 1-2 minutes to baking time.
Please note that the nutrition value can vary depending on the specific products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise values.

Nutrition (Estimate per cookie)

If you tried this recipe and loved it, we’d be thrilled to hear from you! Snap a photo and share it on INSTAGRAM! Tag us @crunchycreamysweet so we can see your amazing creations and leave a comment with your rating below! Your feedback helps us and other bakers!

This recipe was originally posted on November 29th, 2017 and updated on November 9th, 2019, with enhanced details and baking tips for your ultimate enjoyment.