Chewy mint chocolate chip cookies from scratch with chopped Andes mint pieces. These cookies are infused with coffee to enhance the overall flavor and the coffee pairs deliciously with mint.
These cookies are fun for St. Patrick's Day, Easter, and the Spring season in general because of the splash of green color in these cookies.
Jump to:
These chewy cookies are a great addition to cookie platters during Christmas time or the holiday season such as a sweet treat for Easter or St. Patrick's Day. Because of the mint-chocolate combination these cookies work perfectly during the winter season.
Ingredients in Mint Chocolate Chip Cookies
These easy cookies are made with Andes Mints but they can be substituted for creme de menthe morsels.
- Salted butter, room temperature
- Granulated sugar
- Dark brown sugar
- Vanilla extract
- Espresso powder or instant coffee
- Large eggs, room temperature
- All-purpose flour - spooned & leveled
- Baking soda
- Baking powder
- Salt
- Andes Mint Candies (chopped) (4.67oz box) or creme de menthe baking chips (Andes mint chocolate chips), You can also use bright green mint chips in this recipe for a different look.
How to Make Mint Chocolate Chip Cookies
The trick to making these mint chocolate chip cookie recipes from scratch soft and chewy is to use room-temperature ingredients so that the ingredients come together quicker without overworking the cookie dough.
Preheat the oven and prepare the cookie sheets- Preheat the oven to 375º F. Line two cookie sheets with parchment paper.
Cream the butter with the sugars- In a large bowl, beat the room temperature butter until creamy and beat in the two sugars until combined well.
Mix in the other wet ingredients- Dissolve the espresso powder (or instant coffee granules) into the vanilla extract in a small bowl. This step is important so the coffee granules have a chance to dissolve and break down for easy incorporation.
Beat the eggs and vanilla extract into the sugar mixture. The mixture should become fluffy.
Combine the dry ingredients- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, baking powder, and salt.
Make the cookie dough- Mix the dry ingredients into the butter mixture until the dry ingredients are moistened and the dough forms.
Prepare the candies- Coarsely chop the Andes mint candies or use Andes mint chips. You can also use mint chocolate chips. Gently stir the chopped mints into the cookie dough.
Scoop the cookie dough- Use a #30 cookie scoop (or about 2 tablespoonfuls of dough balls) and place the cookie dough two inches apart on the prepared baking sheet.
If desired, top the cookie dough off with additional chopped mints.
Bake the mint chocolate chip cookies- Bake for 8-10 minutes. Don't overbake the cookies. You want golden edges and soft centers. They will continue baking as they cool.
Cool the cookies- Allow the cookies to cool for 10 minutes before transferring to a cooling rack to cool completely. The cookies will be puffed out hot out of the oven but will flatten as they cool.
Once the cookies are completely cooled, store them in an airtight container for maximum freshness.
Variations in Mint Chocolate Chip Cookies
You can experiment with textures and flavors in this mint chocolate chip cookie recipe by swapping out the Andes mints for creme de menthe baking chips (also known mint baking chips) or mixing in semi-sweet chocolate chips or dark chocolate into the cookie dough to give these cookies a more chocolate flavor.
Can You Use Coffee in Cookies?
Yes! And they're better for it. Instant coffee granules or espresso powder is a great way to intensify the flavors of cookies or baked goods in general. Of course, only use coffee in baking to enhance chocolate flavors or use it in baked goods that would pair nicely with the flavors of coffee.
A little goes a long way -if you are baking cookies and want a big coffee flavor, this Chocolate Espresso Cookies recipe is one to try!
How to Make Chewy Chocolate Chip Cookies
The best chewy chocolate chip cookies are based on these few factors:
- The first is the egg, having more than one egg in a cookie recipe doubles the fat that the egg contributes to the cookie. The yolk contains more fat content than the white of the egg and doubling up will produce a chewier cookie.
- White sugar versus brown sugar. White sugar adds sweetness and adds a chewy texture to a cookie but using brown sugar creates an even chewier cookie and a hint of molasses flavor.
- The temperature of the butter you use matters. Room temperature butter creates a very chewy cookie but using melted butter creates an even chewier cookie yet. Alternatively, using cold butter will result in quite the opposite- a crisp cookie.
📖 Recipe
Mint Chocolate Chip Cookies
Ingredients
- 1 cup salted butter - room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar - packed
- 2 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
- 2 large eggs - room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup Andes Mint Candies - 4.67oz box, chopped
Instructions
- Preheat the oven to 375º F. Line two cookie sheets with parchment paper.
- Cream the butter with the sugars- In a large bowl, beat the room temperature butter until creamy and beat in the two sugars until combined well.
- Dissolve the espresso powder (or instant coffee granules) into the vanilla extract in a small bowl. This step is important so the coffee granules have a chance to dissolve and break down for easy incorporation.
- Beat the eggs and vanilla extract into the sugar mixture. The mixture should become fluffy.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, baking powder, and salt.
- Mix the dry ingredients into the butter mixture until the dry ingredients are moistened and the dough forms.
- Coarsely chop the Andes mint candies or use Andes mint chips.
- Gently stir the chopped mints into the cookie dough.
- Scoop the cookie dough- Use a #30 cookie scoop (or about 2 tablespoonfuls of dough balls) and place the cookie dough two inches apart on the prepared baking sheet.
- Bake for 8-10 minutes. Don't overbake the cookies.
- Allow the cookies to cool for 10 minutes before transferring to a cooling rack to cool completely.
- Once the cookies are completely cooled, store them in an airtight container for maximum freshness.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Leave a Reply