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Mint Chocolate Chip Cookies
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5 from 1 vote

Mint Chocolate Chip Cookies

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Author: Pam


  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 cup Andes mint baking chips, divided
  • 1/2 cup semi-sweet chocolate chips, divided


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
  • Combine the flour, baking soda, and salt together in a small bowl; mix until well combined.
  • In a separate large bowl, beat the butter, brown sugar, and white sugar together until creamy and smooth, making sure to scrape down the sides of the bowl as needed, about 1-2 minutes. 
  • Add the egg and vanilla extract then beat until well combined. 
  • Slowly add the flour mixture to the butter mixture until just combined. 
  • Add all but 3 tbsp of the Andes mint baking chips along with 1/4 cup of the dark chocolate chips to the batter; gently stir to combine. 
  • Scoop spoonfuls (about 1 ½ tbsp) of the dough onto the baking sheet placing them 2 inches apart.Place into the oven and bake for 7-9 minutes, or until set. 
  • Remove from the oven and immediately sprinkle a bit of the remaining Andes mint baking chips on top of each cookie as well as a couple of the remaining chocolate chips - don't over load them but this will make the cookies look extra pretty. 
  • Allow them to set for 5 minutes before moving them to a wire rack to finish cooling. 
  • Serve with ice cold milk and enjoy.