These soft, chewy, and LOADED Mint Chocolate Chip Cookies are irresistibly delicious. Ready in about 15 minutes of prep, they’re packed with mint-chocolate flavor from chopped Andes mints, mint Oreos, and a touch of peppermint extract. Perfect for an everyday treat or a standout Christmas cookie everyone will love.
Nothing beats freshly baked chocolate chip cookies, and these are an indulgent minty twist. They’re generously filled with mix-ins and have a tender, chewy texture that keeps them irresistible.
Why We Love These Mint Chocolate Chip Cookies
These cookies combine three mint elements—peppermint extract, mint Oreos, and chopped Andes mints—for an unmistakable mint-chocolate experience. They’re quick to make (melting the butter speeds things up), easy to adapt for holidays, and deliver a soft, chewy bite thanks to a touch of cornstarch and melted butter.
- Loaded with mint-chocolate flavor: peppermint extract, mint Oreos, and Andes mints create a delightful trifecta.
- Simple and fast to make: melted butter streamlines the mixing for a quicker recipe.
- Perfect for the holidays: easily dressed up with festive sprinkles or M&Ms for a Christmas cookie platter.
- Soft and chewy: cornstarch and melted butter give the cookies the ideal tender chew.
These cookies are indulgent, but truly worth it—enjoy!
Ingredient Notes
See the recipe card below for exact measurements.
- Butter: Unsalted is preferred. If using salted, reduce added salt by half. Melt the butter and let it cool slightly before adding to the sugars.
- Eggs: Use large eggs at room temperature for best texture.
- Cornstarch: Adds chewiness—don’t skip it if possible. Cookies will still work without it but texture changes slightly.
- Andes mints: You can use Andes baking chips or chop the standard mints. A 4.67 oz. package (about 28 pieces) yields roughly one cup chopped.
- Chocolate chips: Dark chocolate pairs well with mint, but use milk or semi-sweet if you prefer.
Recipe Variations
- Switch chocolate types: dark, milk, or chopped chocolate for a different look and taste.
- Add a light sprinkle of sea salt after baking for a sweet-and-salty contrast.
- Stir in a teaspoon of espresso powder for a mint-mocha twist.
- Toss in red and green M&Ms or holiday sprinkles to make them festive.
- Add a few drops of green food coloring to the dough for a mint-chip ice cream look.
Step-By-Step Instructions
Step 1: Whisk together the flour, sea salt, baking soda, and cornstarch; set aside. Beat the melted, slightly cooled butter with the light brown sugar and sugar until smooth.
Step 2: Add the eggs and vanilla, beating until fully incorporated.
Step 3: Slowly beat in the flour mixture until just combined—don’t overmix.
Step 4: Fold in the chocolate chips, chopped Andes mints, and crushed mint Oreos.
Step 5: Chill the dough for 30–60 minutes (or up to 2 days). If chilling longer than an hour, chill 30 minutes first, then portion with a 1½ tablespoon cookie scoop and roll into balls before finishing chilling.
Step 6: Arrange the chilled dough balls on a parchment-lined baking sheet about 2 inches apart. If dough chilled more than 2 hours, let rest 10–15 minutes before baking.
Step 7: Preheat the oven to 350°F. Bake for 8–11 minutes, until the edges start to turn golden. The centers may look slightly underdone but will set as they cool. Press extra mints or Oreos into the tops if desired.
Step 8: Let cookies cool on the sheet for 3–4 minutes before transferring to a cooling rack to finish cooling.
Recipe Tips
- Weigh your flour: Using a kitchen scale gives the most consistent results. If you don’t have one, aerate the flour, spoon it into the measuring cup, and level with a knife—don’t scoop directly.
- Use fresh baking soda: Old baking soda can prevent proper rise and spread.
- Chill the dough: Chilling is essential because melted butter gives a chewy texture but can cause spreading if dough isn’t chilled.
- Underbake slightly: Pull the cookies when the edges are golden; the centers will finish setting as they cool.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for 4–5 days, best within the first 2 days.
To freeze baked cookies: cool completely, then freeze in a sealed container for up to 3 months.
To freeze the cookie dough:
Scoop or roll the dough into balls and flash-freeze them on a tray for about 2 hours. Transfer the frozen dough balls to a freezer-safe container and store up to 3 months. Bake from frozen, adding a minute or two to the bake time as needed.
Other Cookie Recipes
Christmas
Peppermint Chocolate Chip Cookies
Cookies
Caramel Stuffed Snickerdoodle Cookies
Cookies
Chocolate Chip Pecan Cookies
Cookies
Pistachio Chocolate Chip Cookies
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social media for new recipes and updates.
Mint Chocolate Chip Cookies
Ingredients
- 2 ¾ cups all-purpose flour (340 g)
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter (226 g/2 sticks), melted and slightly cooled
- 1 cup light brown sugar (215 g)
- ¾ cup sugar (150 g)
- 2 large eggs
- 1 tsp vanilla extract
- ¼–½ tsp peppermint extract
- 1–1½ cups chocolate chips
- 1 cup chopped Andes mints
- 12 mint Oreos, crushed
Instructions
- Note: This cookie dough needs to be chilled.
- Whisk together flour, sea salt, baking soda, and cornstarch; set aside. Beat the melted butter with brown sugar and sugar until smooth. Add the eggs and vanilla and beat until combined.
- Slowly mix in the flour mixture until just incorporated. Fold in the chocolate chips, chopped Andes mints, and crushed mint Oreos.
- Chill the dough for 30–60 minutes or up to 2 days. For easier shaping, chill 30 minutes, scoop with a 1½ tablespoon scoop, roll into balls, then chill the remaining time.
- When ready, preheat oven to 350°F. Place dough balls 2 inches apart on a parchment-lined sheet. Bake 8–11 minutes, until edges are just golden. Centers may look soft but will set as they cool.
- Cool on the sheet 3–4 minutes, then transfer to a rack to finish cooling. Store in an airtight container for 4–5 days.
Notes
Weighing ingredients yields the best results. If you don’t have a scale, aerate flour, spoon into a measuring cup, and level with a knife.
Fresh baking soda ensures proper rise and spread. Expired baking soda can cause flat cookies.
Chill the dough: This is important because melted butter makes the dough more prone to spreading otherwise.
Underbake slightly: Remove when edges are golden; cookies will finish setting as they cool.
Nutrition
Calories: 214 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 7 g, Sugar: 20 g. Nutrition info is an approximation.
Shop This Post:
Cookie Scoop
Mixing Bowls
Hand Mixer
Silicone Spatulas