These easy chocolate mint cookies are one of my favorite easy cookie recipes. I can’t believe March is already upon us this week! I basically keep track of time via Instagram, and the onslaught of St Patrick’s Day fare is already in full swing, so that tells me I’m supposed to be busting out something green, or mint, or creative, or…something. I’m going with cookies. With chocolate. Annnnnd, mint. One of my favorite flavor combinations, ever. These cookies are awesome; they’re fudgy with super soft centers and lightly crisp-chewy edges, just how I like them. And the topping is genius.
Ingredients Needed
- Unsalted butter
- Brown sugar
- Water
- Semi-sweet chocolate chips
- All-purpose flour
- Baking soda
- Salt
- Eggs
- Andes mints
How to Make Chocolate Mint Cookies
- This cookie batter starts off a little differently than normal. You’ll melt butter, brown sugar, and a little water in a sauce pan until it’s smooth and caramelly. When it’s melted, you’ll add chocolate, which melts right into the brown sugar and butter.
- Transfer this mixture to your stand mixer, or mixing bowl, and it will look kind of strange and granular at this point. But once you beat in the dry ingredients, it turns glossy and velvety smooth.
- The finished cookie batter will look similar to a thick brownie batter, so it needs to chill in the fridge for at least an hour. While that’s going on, you can unwrap all of those candies.
- As soon as your cookies come out of the oven, just set a single Andes Mint on top. The heat from the cookie will melt the mint in just a few minutes. Once it’s melted, just take a spoon and gently swirl it around for the easiest frosting ever.
Storing and Other Tips
- Store finished cookies in an airtight container at room temperature. Enjoy within 3-4 days for best results.
- If you want to dress them up for St. Patrick’s day, they look quite festive with a little green and white sprinkle action.
- Once the cookies cool completely, the chocolate will be set so you can stack them up or put them in bags or just eat 10 at a time on your couch and not worry about getting melted chocolate everywhere.
Frequently Asked Questions
Can I add mint extract to the cookie dough?
I was SO tempted to add some mint extract to the dough, and I’m glad I resisted. The mint from the Andes Mints is plenty and the flavor combination is perfect.
Can I freeze these cookies?
Yes. Cookies in general freeze pretty well for later use. Cool the cookies completely, then layer in a freezer-safe container between pieces of parchment. Freeze for up to 6 months.
Chocolate Mint Cookies
A decadent fudgy cookie with melted Andes Mint icing. It’s the perfect balance of chocolate and mint.
Servings cookies
Equipment
Ingredients
- 12 tablespoons unsalted butter
- 1 ½ cups brown sugar packed
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 ½ cups all purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs large
- 45-47 Andes Mints unwrapped
Instructions
- Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer fitted with paddle and let cool for 10 minutes.
- Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350℉. Line 2 baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; space balls 2 inches apart of prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking.
- Immediately place 1 mint in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.
Notes
- Store finished cookies in an airtight container at room temperature. Enjoy within 3-4 days for best results.
- If you want to dress them up for St. Patrick’s day, they look quite festive with a little green and white sprinkle action.
- Once the cookies cool completely, the chocolate will be set so you can stack them up or put them in bags.
Nutrition
Calories: 134kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 63mg, Potassium: 66mg, Fiber: 1g, Sugar: 11g, Vitamin A: 108IU, Calcium: 14mg, Iron: 1mg
Calories: 134kcal
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Great recipe and family favorite since 2009 or so. Recipe was printed in. BH and Gardens then.
These are my favorite Christmas cookie. A friend brought them by once, and I make them every year now. Yum!
Wow, the cookies looked round and fluffy as soon as they came out of the oven. Within 2 to 3 minutes, they all went flat. All three sheet pans did the exact same thing. I cooked each sheet pan individually in the oven and rotated the pan. I was so disappointed. I left dough in the frig for 6 hours. They are very sweet and chocolatey.
Hi Anna, you’ll notice in my photos, these cookies are supposed to be pretty flat! That’s fairly normal for cookies to puff while baking and then settle. I’m sorry if you weren’t happy with them though- hopefully they still tasted delicious!
wow yummy.. I would like to have a bite
This look excellent and I’d love to make them for Christmas. Can they be frozen?
I’ve never frozen these ones before but I imagine it would work just fine!
I am in love with chocolates…. Would love to have a bite
Yummy.. I think on the same way we can do white chocolate cookie right??