Mint Chip Cookies Recipe

Name: Mint Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature; 3/4 cup (150g) light brown sugar, packed; 1/2 cup (100g) granulated sugar; 1 large egg; 1 egg yolk; 1 teaspoon vanilla extract; 3/4 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups and 1/4 cups (285g) all-purpose flour; 2 teaspoons unsweetened cocoa powder; 2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips; 1/4 cup (60ml) milk (if needed, see note)

Servings: persons

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups and 1/4 cups (285g) all-purpose flour
2 teaspoons unsweetened cocoa powder
2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
1/4 cup (60ml) milk (if needed, see note)

1
Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
2
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
3
Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.
4
*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips.
5
*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature, 3/4 cup (150g) light brown sugar, packed, 1/2 cup (100g) granulated sugar, 1 large egg, and more.

Yes, Mint Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mint Chip Cookies

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