These Mint Chocolate Chip Cookies are packed with mint chips and semi‑sweet chocolate chips. No mixer required and no long dough chilling—just tasty, easy cookies.
These cookies are a holiday favorite. If you enjoy them, try other classics like chewy snickerdoodles and perfect sugar cookies for your cookie platter.
Warm, gooey cookies with chocolate in every bite—this recipe combines rich cocoa cookie dough with both Andes mint chips and semi‑sweet chocolate chips for a perfect mint‑chocolate balance. Because the recipe uses melted butter, you only need a bowl and a whisk—no stand mixer required. The dough comes together quickly and needs only a brief chill before baking.
Ingredients
- All‑purpose flour
- Unsweetened cocoa powder
- Baking soda
- Cornstarch
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar (packed)
- Large egg
- Vanilla extract
- Peppermint extract (optional)
- Semi‑sweet chocolate chips
- Andes chocolate mint chips
Step by step instructions
Step 1: Wet ingredients
- Melt the butter and let it cool slightly.
- Whisk in granulated and brown sugar until smooth.
- Add the egg and vanilla (and peppermint if using) and whisk until fully combined.
Step 2: Dry ingredients
- Whisk together the flour, cocoa, baking soda, cornstarch and salt.
- Stir the dry ingredients into the butter‑sugar mixture with a spatula until just combined.
- Fold in the Andes chips and semi‑sweet chocolate chips.
Step 3: Baking
- Cover the bowl and chill the dough for at least 30 minutes.
- Scoop dough into portions and place on a lined baking sheet, leaving about 2 inches between cookies.
- Bake at 350°F (175°C) for 8–10 minutes. If desired, press a few extra chips on top of each cookie after baking. Let cool on the sheet for 10 minutes, then transfer to a rack.
Make‑ahead and freezing
To freeze the dough, scoop balls onto a sheet lined with parchment, freeze until firm, then transfer to a zippered bag. Remove excess air and store in the freezer for up to one month. Bake from frozen, adding a minute or two to the bake time if needed.
Recipe notes
- Use a medium cookie scoop (about 1½ tablespoons) for evenly sized cookies.
- Do not overbake. Cookies will look slightly underdone in the center when removed; they finish setting on the hot baking sheet.
- Nutrition values are estimates and will vary based on the specific brands and portions you use.
Quick recipe card
Mint Chocolate Chip Cookies
Ingredients
- 1 1/4 cups all‑purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1 cup semi‑sweet chocolate chips
- 3/4 cup Andes chocolate mint chips
Instructions
- Whisk together the flour, cocoa, baking soda, cornstarch and salt; set aside.
- Melt the butter and let it cool slightly. Whisk in granulated and brown sugar until smooth.
- Add the egg and extracts, whisking until fully combined.
- Stir the dry ingredients into the wet mixture with a spatula until just combined. Fold in both types of chips.
- Cover and chill the dough at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Scoop dough (about 1½ tablespoons) onto the sheet with 2 inches between cookies.
- Bake 8–10 minutes. Add extra chips on top if desired, cool on the sheet 10 minutes, then transfer to a rack.
Notes
- Freeze scooped dough on a sheet, then transfer to a sealed bag for up to 1 month.
- Nutrition information is an estimate; use your preferred calorie tracker for precise values.
If you make this recipe, snap a photo and tag @crunchycreamysweet on Instagram so the author can see it.
This recipe was originally posted on November 29, 2017 and updated on November 9, 2019.