Mint Chocolate Cookies are sweet, chewy, and chocolatey, with just the right amount of mint from the melted Andes mints on top! These cookies are easy to make for a holiday cookie exchange and are always a hit with anyone who loves mint and chocolate together.

chocolate mint cookies scattered across a white surface, with some broken in half.

INTRO

Mint chocolate cookie broken in half, showing the melty mint chocolate wafer candy on top

MY DAD’S FAVORITE MINT CHOCOLATE COOKIES

These Mint Chocolate cookies are easy, fun to make and all kinds of delicious. The taste is very reminiscent of Girl Scout Thin Mints, but in my opinion, the texture is much better!

Growing up, I always remember my dad buying Thin Mints by the trunk load (okay maybe a slight exaggeration), and stockpiling them in our freezer; he was convinced they tasted better cold!

Side view of several mint chocolate cookies stacked next to a glass of milk

To this day, I still buy them, freeze them and eat them frozen while thinking of my dad with every bite!

So you can bet that my mint-chocolate-loving pops loves these cookies.

Unlike Thin Mints, which are…well, thin, these Mint Chocolate Cookies are chewy with a crackly outside. The hit of mint comes from an Andes mint that is melted on top after they come out of the oven.

Two mint chocolate cookies on a white plate next to a glass of milk

DECORATING MINT CHOCOLATE COOKIES

One of the best things about this recipe is that these cookies don’t need any icing.

As much as I love Peppermint Cookies topped with cream cheese icing, or a sugar cookie topped with homemade buttercream frosting, sometimes you just don’t want to mix together icing.

As soon as these chocolate cookies come out of the oven, top each one with half of an Andes mint or other mint wafer candy and spread the melted mint around the top of the cookie.

Ta-da! You’ve got a cookie that looks a little more special than a plain chocolate cookie, but with almost zero effort on your part.

5 Mint chocolate cookies lined up against a glass of milk

OTHER FLAVOR COMBINATIONS

Because the base cookie for this recipe is a chocolate cookie, and the mint isn’t added until after baking, this recipe does open itself up to other flavor combinations if you don’t love mint and chocolate together.

Much like my favorite Peanut Butter Blossoms, you could top the baked cookies with any flavor of chocolate kisses (the caramel-filled ones would be amazing!) or even mini peanut butter cups.

Or, you could bake these up with a group of friends and let each friend pick which candy she wants to top her cookies with. It’s like a cookie decorating party, only for us lazy girls.

Bake up a batch of Mint Chocolate Cookies and take them to your holiday cookie exchange. Anyone who loves mint and chocolate will adore them!

Close up of a mint chocolate cookie with melted mint chocolate candy on top
Mint Chocolate Cookies

Mint Chocolate Cookies

Yield: about 40 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Mint Chocolate Cookies are sweet, chewy, and chocolatey, with just the right amount of mint from the melted Andes mints on top! These cookies are easy to make for a holiday cookie exchange and are always a hit with anyone who loves mint and chocolate together.

Ingredients

  • 3/4 cup butter
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 36 chocolate mint wafer candies (such as Andes Mints)

Instructions

  1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough into balls (I used my 1TBS cookie scoop to measure) and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
  4. While cookies are baking unwrap mints and divide each in half. When the cookies come out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.
Nutrition Information
Yield 40 Serving Size 1 cookie
Amount Per Serving Calories 159 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 19mg Sodium 107mg Carbohydrates 22g Net Carbohydrates 0g Fiber 1g Sugar 14g Sugar Alcohols 0g Protein 2g

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