These Mint Chocolate Cookies are SO easy to make during the holiday season. A chocolate cookie is filled w/ both regular Andes Mints & Peppermint Crunch!
Mint chocolate lovers – who’s with me? – this one’s, for you.
I feel like there are two people in this world: those who ♡ mint chocolate with a passion and those who hate mint chocolate with a passion. There’s no middle ground when it comes to mint chocolate.
Some people absolutely love the cooling element mint brings to rich, dark chocolate and some people think it just tastes like toothpaste.
I, for one, absolutely, completely, wholeheartedly ♡ ♡ ♡ mint chocolate.
I have two very favorite combinations in life: peanut butter chocolate and, of course, mint chocolate.
If you’re a mint chocolate ♡er, be sure to also check out my 5 Ingredient Mint Chocolate Candies. They’re so delicious and easy.
These combinations, to me, are classic – like grilled cheese and tomato soup, peanut and jelly, and for Trevor, peanut butter and clam chowder. Wait what?
Yes. Seriously. It’s a long story that I’ll save for a clam chowder recipe.
Since we’re officially halfway through the holiday season, I thought it was about time for another cookie recipe. I just made double chocolate chip cookies w/ pecans and cashews and I knew I wanted another double chocolate cookie, but I wanted to add mint this time.
Naturally, inspiration struck, while I was at the grocery store.
At my grocery store – located only a five minute walk away… it’s seriously dangerous – they always have a H.U.G.E. wall of holiday candy. It’s located in just the right spot, too, so you have to walk past it like five times while you’re shopping.
So, of course, I was eyeing all the candy – Reese’s PB Bells anyone – when I saw the Andes Mints.
Trevor is a big fan of Andes Mints. I’m so lucky to have married someone who understands my obsession for mint chocolate.
I immediately bought two boxes…each and ran home as fast as I could to whip up these mint chocolate cookies.
The chocolate base for these mint chocolate cookies is very similar to my double chocolate chip cookies w/ pecans and cashews. I use all your standard dry ingredients: flour, cocoa powder, cornstarch – to make ’em fluffy – baking soda, salt, and instant coffee. Have no fear coffee haters, the instant coffee just intensifies the chocolate flavor, you really can’t taste it in the final cookie.
The wet ingredients include melted butter <– my favorite (because I’m too impatient to wait around for butter to soften at room temperature), granulated sugar, brown sugar, an egg, and vanilla.
Once the dry and wet ingredients have been mixed together, we stir in BOTH kinds of Andes Mints, then bake ’em up!
These are ah-mazing, both fresh out of the oven and at room temperature, but I particularly like these when they’re warm and gooey, because the Andes Mints are melty and they’re just so good and gooey I almost can’t take it!
Because these mint chocolate cookies are so rich and delicious, the two kinds of mint, really works so well.
Cool, fresh mint, with the extra bit of chocolate, plus the perfectly pepperminty crunch with the chocolate cookie is just… UGH!!!!!
It’s TOO good.
With all this holiday baking going on, I’d definitely recommend investing in a silicone baking mat. I ♡ these things.
Mint Chocolate Cookies
Equipment for this recipe
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant coffee
- 1 stick (1/2 cup) unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups Andes Mints roughly chopped I used 3/4 cup regular Andes Mints and 3/4 cups Peppermint Crunch Andes Mints
- Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
- Whisk together flour, cocoa powder, cornstarch, baking soda, salt, and instant coffee in the bowl of your stand mixer. Set aside.
- In a separate bowl, melt butter in microwave.
- Once the butter has melted, whisk in both sugars until fully incorporated.
- Stir in the egg and vanilla.
- Mix the wet mixture into the dry mixture until combined.
- Mix in the Andes Mints.
- Bake for 8 minutes or until the tops of the cookies have set.
- Remove from oven and let cool on baking sheet for 2 minutes.
- After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!
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*Note: Nutrition information is estimated and varies based on products used.