Chocolate Mint Cookies

Chocolate Mint Cookies

Wow the crowd at your holiday cookie exchange with these deliciously decadent Chocolate Mint Cookies. The taste of mint mixed with the chocolate in a classic cookie base really just makes for the perfect winter cookie. Add some themed sprinkles on top and you’ve got a batch of cookies fit for Santa!

Key Ingredients for Chocolate Mint Cookies

• butter: Unsalted, room temperature. This makes it easier to mix.
• dark brown sugar: Dark brown sugar gives such a rich molasses flavor, perfect for this kind of cookie!
• granulated sugar: For just the right amount of sweetness.
• eggs: Room temperature eggs will make it easier to mix the batter but also helps your batter in baked goods rise more easily.
• milk: Feel free to use any milk of preference, whether whole milk or a non-dairy version.
• vanilla extract: A dash of vanilla extract brings warmth and indulgent flavor.
• flour: All-purpose.
• cocoa powder: Make sure to use unsweetened cocoa powder.
• baking soda and baking powder: For the ultimate soft and fluffy cookies.
• espresso powder: Not a necessity but it does a wonderful job of enhancing the chocolate flavor!
• salt: A pinch to balance the sweet and enhance flavor.
• Andes mint baking chips: Or your favorite mint chocolate candy add the signature flavor to these chocolate mint cookies.
• semisweet chocolate chunks: Chips work as well.

How to Make Chocolate Mint Cookies

1. Use a hand (or stand) mixer and a medium bowl to cream together the unsalted butter, dark brown sugar, and granulated sugar. Mix until light and fluffy.
2. Add in the eggs, milk, and vanilla extract. Mix on low until fully combined.
3. Now in a separate mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
4. Add your dry ingredients to the wet ingredients and mix until no dry streaks remain. Careful not to overmix to ensure your dough doesn’t become tough and your cookies turn out chewy.
5. Use a spatula to carefully fold in the Andes mint chips and chocolate chunks. Cover the dough, and let it chill in the refrigerator for at least 1 hour.
6. When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and set to the side.
7. Scoop out balls of cookie dough about 1-2 tablespoons in size and place them on the prepared baking sheet. Keep the cookie dough about 2 inches apart.
8. Bake for 15-17 minutes or until the edges are set and the centers are almost set. It’s okay if the centers don’t look quite done, you don’t want to overbake the cookies. The center will continue to set as they cool on the baking sheet.  Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. You can serve these chocolate mint cookies fresh from the oven or wait until they’ve reached room temperature. Enjoy!

Tips and Variations

• You don’t have to use a particular type of chocolate, but the higher the quality, the better the flavor. 
• You can also change up what kind of chocolate you use. Feel free to substitute for milk chocolate, dark chocolate, or even white chocolate. 
• Chilling your cookie dough for at least half an hour will help uphold the texture of the cookie and make sure it doesn’t end up flat. By chilling the dough it allows the fat in the butter to expand more slowly leaving you with a cookie that is nice and crispy on the outside with an ooey gooey center. 
• If you make a double batch (or several batches) of chocolate mint cookies, let your cookie sheets cool completely before adding another round of dough. If the baking sheets are still hot (or even warm) the cookie dough will begin to flatten before it gets a chance to properly bake.
• Always make sure your cookies are the same size to ensure even baking.

Storage and Reheating

Storage: Store any leftover chocolate mint cookies in an airtight container at room temperature for up to 4 days. You can make the cookie dough ahead of time to save yourself time during the busy holiday season. It will keep in the refrigerator for up to 2 days. You can also freeze this cookie dough for up to 1 month!

Freezer: Baked cookies freeze well, too. Allow the freshly baked cookies to cool completely, then wrap them in plastic wrap, freezer paper, or wax paper. Drop the cookies into a Ziploc bag or an airtight container, and freeze for up to 2 months.

Reheating: Pop the cookie in the microwave for a few seconds to get that fresh from the oven taste!

More Chocolate Chip Cookie Recipes:

• Easy Chocolate Chip Cookies
• M & M Chocolate Chip Cookies
• Cranberry Dark Chocolate Chip Oatmeal Cookies
• Caramel Chocolate Chip Cookies
• Homemade Monster Cookies Recipe
• Mini Christmas Cookies

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