In a medium bowl, use a hand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
1 cup unsalted butter, 1 cup dark brown sugar, 1 cup granulated sugar
Add the eggs, milk, and vanilla, and mix on low until well combined.
2 large eggs, 3 tablespoons milk, 2 teaspoons pure vanilla extract
In a separate large bowl, whisk together flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
2 cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon espresso powder, ½ teaspoon salt
Add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
Use a spatula to fold in the Andes mint chips and chocolate chunks. Cover, and chill the dough for at least 1 hour.
1 cup Andes mint baking chips, 1 cup semisweet chocolate chunks
Preheat the oven to 350°F, and line a baking sheet with parchment paper. Set aside.
Scoop out 1-2 tablespoon size balls of cookie dough, and place them on the prepared baking sheet about 2 inches apart.
Bake for 15-17 minutes or until the edges are set and the centers are almost set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm at room temperature. See post for storage options.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chocolate mint cookies. Actual calories will vary.
Nutrition Facts
Chocolate Mint Cookies
Serving Size
2 cookies
Amount per Serving
Calories
424
% Daily Value*
Fat
22
g
34
%
Saturated Fat
15
g
75
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
52
mg
17
%
Sodium
325
mg
14
%
Potassium
197
mg
6
%
Carbohydrates
55
g
18
%
Fiber
3
g
12
%
Sugar
39
g
43
%
Protein
5
g
10
%
Vitamin A
394
IU
8
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.