Mint Choco Chip Cookies

Not only do these cookies use Andes mints, they also use mint extract and mint filled chocolate morsels. If you love mint and chocolate, these cookies are definitely for you! You could even make a chocolate cookie base instead for this recipe too to up the chocolate flavor.
  • Servings: 36 cookies
  • Prep Time: 15-20 minutes
  • Cook Time: 8-10 minutes


  • 2¾ cups all-purpose flour 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon mint extract
  • 2½ ounces Andes mints, chopped
  • 2½ ounces dark chocolate baking morsels with mint filling


1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
2. In a large bowl, combine the flour, baking soda, baking powder, and salt.
3. In another large bowl, cream the unsalted butter and sugar using a hand mixer on medium-high speed until smooth. Beat in the egg and mint extract. Slowly add the flour mixture and beat until combined.
4. Fold in the Andes mints and chocolate-mint baking morsels by hand.
5. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Flatten slightly with the bottom of a glass.
6. Bake for 8 to 10 minutes.
7. Cool for 2 minutes, then transfer to a wire rack to cool completely.

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