These big bakery-style chocolate mint chip cookies are loaded with crème de menthe chocolate candies and topped with even more chocolate mints after baking.
These chocolate mint chip cookies are big, thick, and craggy, with crispy edges and chewy centers with pieces of Andes Mints in every bite.
These cookies are perfect for sharing too, but only if you feel like it. You have my permission to keep one all to yourself! Each cookie is about four inches across and one inch thick, so there's nothing untruthful about saying "I just had one cookie!"
P.S. If, like me, you are a big fan of chocolate and mint together, I have at least 10 chocolate mint desserts you won't regret trying, including chocolate mint mousse cake, chocolate mint pie (the old fashioned one), chocolate mint torte, chocolate mint whoopie pies, and mint chocolate macarons.
Ingredients in These Cookies:
From the Pantry: All-purpose flour, baking powder, baking soda, salt, vanilla extract, granulated sugar, and brown sugar.
From the Refrigerator: Cold unsalted butter, one egg, and two egg yolks.
Dutch Process Cocoa Powder: The dough is flavored with Dutch process cocoa for an intensely chocolatey flavor and color.
Crème de Menthe Chocolate Mints: I used Andes Mints.
To Make These Cookies:
First, whisk together the dry ingredients, including the flour, cocoa, baking powder, salt, and baking soda. In another bowl, whisk together the egg, egg yolks, and vanilla.
Next, beat together the cold butter and sugars and then gradually add in the flour mixture and egg mixture, alternating until everything is just combined. Then, add the chocolate mints and beat, letting the mixer break them up into pieces.
Portion the dough into 1/2 cup mounds and then press a 3 tablespoon cookie scoop, rounded side up, into the top of the dough to create a mound in the center. Repeat with the rest of the dough and then refrigerate, covered, for two hours or up to overnight.
Bake the cookies in a 375 degree oven for about 15 minutes. Remove them from the oven and top them with more broken chocolate mints while the cookies are still hot.
Finally, take a 5 inch or so round cutter or cake pan and swirl it around the baked cookies to create an even round. I used an upside down small cake pan.
Recipe Variations:
Instead of the Andes Mints, you can use a combination of dark chocolate chips and green mint chips. There are also chocolate mint chips made by York. Another option would be to chop up Ghirardelli Mint Chocolate Squares, or Dove mint chocolate candies.
Although not as Christmas-y, you could also substitute peanut butter or white chocolate chips.
Quick Tip:
To make sure the broken chocolate mints melt on top, briefly cover the cookies with an upside down cake pan for a couple of minutes to capture some heat, especially if your kitchen is cold.
Storage:
Keep these cookies in an airtight container for up to four days.
Christmas Cookies Week:
If you are looking for more Christmas cookie recipes, you're in luck! This week we are sharing over 40 new Christmas cookie recipes. Stop by each day and check the links to see if there's a new recipe you'd like to try.
- Chocolate Mint Chip Cookies by Karen's Kitchen Stories
- Eggnog Pizzelle by Jolene's Recipe Journal
- Chocolate Chip Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Crunch Cookies by Blogghetti
Chocolate Mint Chip Cookies
These big bakery-style chocolate mint chip cookies are loaded with crème de menthe chocolate candies and topped with even more after baking.
Ingredients
- 1 3/4 cups (219 grams) all-purpose flour
- 6 tablespoons (30 grams) Dutch process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, cold
- 2 large egg yolks, cold
- 1 teapspoon vanilla extract
- 1/2 cup (1 stick) unsalted cold butter, cubed
- 1/2 cup (110 grams) packed light brown sugar
- 6 tablespoons (72 grams) granulated sugar
- 8 ounces (227 grams) Andes Mints, plus more for topping
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, whisk together the egg, egg yolks, and vanilla.
- In the bowl of a stand mixer with the paddle attachment, beat the butter with the sugars at medium speed until combined, about 1 to 2 minutes. Switch the mixer to low and slowly add the flour mixture and egg mixture, alternating between the two, beginning and ending with the flour mixture. Beat until just combined.
- Add the Andes Mints and beat on low to break up the mints into different sizes, about 1 minute.
- Use a 1/2 cup measuring cup to measure out 6 equal portions of the dough and place them on a parchment lined baking quarter sheet pan or plate. Press a 3 tablespoon cookie scoop, rounded sid up, into the top of each dough mound. This will create a rounded center. Cover and refrigerate for at least two hours and up to overnight.
- Heat the oven to 375 degrees F and space the cookie mounds about 3 inches apart on a parchment lined baking sheet. Bake the cookies for 15 to 17 minutes, rotating halfway through. Remove the pan from the oven and top immediately with more broken Andes Mints. Use a 4 or 5 inch cookie cutter or small round cake pan to swirl around the edges of the warm cookies to create even rounds. Cool on the pan for five minutes and then cool on a rack.
Nutrition Facts
Calories
623Fat (grams)
31 gSat. Fat (grams)
22 gCarbs (grams)
83 gFiber (grams)
4 gNet carbs
79 gSugar (grams)
50 gProtein (grams)
9 gCholesterol (grams)
133 mgRecipe adapted from Bake from Scratch Magazine, July/August 2025. If you love baking, you will love this magazine. They also have a fun podcast.
My kid is an Andes fan, he will love these! I'm trying to get my hands on the cherry version locally, so far no luck.
ReplyDeleteWow! These cookies look huge...and so full of yummy mint chocolate. I've always loved Andes Mints...so I know that I'd go crazy for these!!!
ReplyDelete