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Mint Chocolate Chunk Cookies – A Soft‑Baked Treat Packed with Andes Mints and Chocolate Chips

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Mint Chocolate Chunk Cookies are soft-baked, chewy cookies loaded with chopped Andes mints and chocolate chips. With a refreshing minty flavor and gooey chocolate in every bite, they’re a festive and indulgent treat perfect for the holidays.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups chopped Andes mints (or mint chocolate chunks)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips and chopped Andes mints.
  7. Scoop dough into rounded tablespoons and place on prepared baking sheets about 2 inches apart.
  8. Bake for 9–11 minutes, or until the edges are just set and the centers look slightly underbaked.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overbake to keep cookies soft and chewy.
  • Dough can be chilled for 30 minutes for thicker cookies.
  • Store in an airtight container for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: mint chocolate cookies, Andes mint cookies, holiday cookies, soft baked cookies, chocolate chip mint

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