Chocolate Mint Cookies

Filled with chocolate chips and chunks of mint candies, these Chocolate Mint Cookies are the perfect mix of chocolate and mint. They are rich and minty and you will love them!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 165kcal

Author Deborah Harroun

Ingredients

1 cup butter at room temperature
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 oz Andes mints chopped
6 oz semi-sweet chocolate chips

Instructions

Preheat the oven to 350ºF.
Combine the butter, sugar and brown sugar in a large bowl or the bowl of a stand mixer. Beat together until light and fluffy.
1 cup butter, 1 cup sugar, 1 cup packed light brown sugar
Add in the eggs, one at a time, and beat well, scraping the bowl as needed.
2 large eggs
Add the vanilla and peppermint extract and beat to combine.
1 teaspoon vanilla extract, 1 teaspoon peppermint extract
In another bowl, whisk together the flour, cocoa powder, baking soda and salt.
2 3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Add the dry ingredients to the butter/sugar mixture and mix until almost combined.
Add in the chopped mints and the chocolate chips and continue to beat just until the dough is combined.
6 oz Andes mints, 6 oz semi-sweet chocolate chips
Drop tablespoon sized balls of the dough onto cookie sheets that have been lined with silpat liners or parchment paper, keeping them 2-3 inches apart.
Bake for about 10 minutes, or until the cookies are set.
Let the cookies cool on the baking sheet before removing to cool.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition