Chocolate Mint Cookies
Posted Dec 14, 2025
This post may contain affiliate links. Please read our disclosure policy.
These double chocolate mint cookies are rich & fudgy with a sweet mint flavor and chocolate mint candy in every bite. Mint chocolate cookies are easy to make in 10 minutes and don’t require any chilling – an easy and impressive holiday cookie!
These chocolate mint cookies are the perfect treat for Andes mint lovers – or just chocolate mint lovers in general. They remind me of Christmas because we always enjoy chocolate mints (from Fanny Mae or Frango Mints) during the holidays.
A rich and chocolatey cookie dough is infused with mint extract and chopped andes mint candy. They are fudgy with gooey centers and crispy edges.
Chocolate mint cookies are easy to make with simple ingredients and don’t need to be chilled (although you can chill the dough if desired).
Chocolate Mint Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
- Granulated Sugar. White granulated sugar or organic cane sugar both work well in this recipe.
- Light brown sugar. Dark brown sugar is a great substitute.
- Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
- Mint extract. I use mint extract – not peppermint (to make chocolate peppermint cookies click here). You can use peppermint if it’s all you have. Mint extract is a blend of peppermint and spearmint and just has a slightly different flavor.
- Andes mints. I love buying the mint baking pieces because they’re so easy. You can chop up the normal-size andes candies, or use your favorite chocolate mint candy bars! Or, you can just use regular chocolate chips because the cookies themselves have a delicious mint flavor.
How to Make Chocolate Mint Cookies
Let’s walk through this chocolate mint cookie recipe step-by-step, and don’t forget to watch the video.
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lining 2 baking sheets with parchment paper or silicone baking mats, then set them aside.
Next, combine the dry ingredients (but not the sugars) in a medium bowl.
Then, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar for 1 minute.
Next, add the egg, vanilla and mint extract and beat for an additional 1 minute .
Then, beat in the dry ingredients until incorporated. The dough should be firm but pliable and not sticky. If it is sticky you may not have added enough flour, or your kitchen could be too warm and you may need to chill the dough.
Then, stir in the andes mint pieces (or whatever mix-ins you have chosen).
Next, use a 2 Tablespoon cookie scoop to measure out portions of dough and roll them into balls. If desired, you can roll the cookies in granulated sugar – but this is optional.
Evenly space the cookies on the prepared baking sheets and bake in the preheated oven for 8-9 minutes. Please be very careful not to overbake. You will know the cookies are done when the tops and edges just barely look set.
When the chocolate mint cookies have finished baking, let them cool on the baking pan for 5 minutes before removing them to a wire rack to cool completely.
Serve
Serve the mint chocolate cookies slightly warm or room temperature. I suggest adding them to your Christmas cookie boxes with more of our favorite cookie recipes like peanut butter blossoms and cut out sugar cookies. Or enjoy them with a warm cup of crock pot hot chocolate.
Store
Store leftover mint chocolate cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a marshmallow to the container.
Freeze
Freeze baked cookies for up to 1 month in an airtight container in the freezer. Thaw at room temperature or reheat gently in the oven set to warm or in the microwave.
Or, you can freeze the dough by rolling it into balls and placing it in an airtight container in the freezer for up to two months. To bake, thaw the dough to room temperature and bake according to the recipe instructions.
Chocolate Mint Cookies Recipe FAQS
Regular mint extract has a “softer,” sweeter mint flavor because it’s a mix of spearmint and peppermint. You can use peppermint extracat just note the flavor will be slightly different.
First, do not overbake and they will stay soft and chewy for days! Second, if they get hard put a marshmallow in the container with them and it will help soften the cookies (kind of like a piece of bread softens brown sugar).
Yes, you can use any chocolate mint candy you like. These organic chocolate mint candy bars are a great option.
Yes, you can double the recipe and bake on 4 baking sheets.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Mint Cookies
Video
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp mint extract
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup mint baking pieces (or chocolate chips)
- 2 Tablespoons sugar for rolling (or sprinkles)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
- In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
- Beat in eggs, vanilla and mint extract.
- Mix in the dry ingredients until combined.
- Add chocolate chips or mint chips and stir on low speed to combine.
- Use a 2 Tablespoon cookie scoop to measure out dough and then roll it into balls.
- Put 2 Tablespoons sugar into a small bowl. Roll each ball in the sugar.
- Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
- Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set.
- Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.
Notes
- Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
- Granulated Sugar. White granulated sugar or organic cane sugar both work well in this recipe.
- Light brown sugar. Dark brown sugar is a great substitute.
- Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
- Mint extract. I use mint extract – not peppermint (to make chocolate peppermint cookies click here). You can use peppermint if it’s all you have. Mint extract is a blend of peppermint and spearmint and just has a slightly different flavor.
- Andes mints. I love buying the mint baking pieces because they’re so easy. You can chop up the normal-size andes candies, or use your favorite chocolate mint candy bars! Or, you can just use regular chocolate chips because the cookies themselves have a delicious mint flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
