Chocolate Mint Cookies

I love chocolate and I love mint… So, it is only fair to say that these are one of my favorite cookie combos..

These cookies are soft, fudgy, chocolatey, and minty… It is such a wonderful cookie. If you like chocolate and mint, then these are your cookies. Plus, They are super easy to make.

So let’s get started.

Chocolate Mint Cookies


1 (120g) stick of butter – room temp or slightly melted
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1/2 tsp instant coffee powder
3 tbsp hot water
1 egg – room temp
1 tsp vanilla
2 1/4 cup ( 250g) flour – sifted
1 tsp baking soda – sifted
1/4 tsp fine salt – sifted
1/4 cup ( 20g) cocoa powder- sifted
3/4 cup (100g) semi sweet chocolate chips
3/4 cup (100g) andes mint chocolate candies – roughly chopped in to thirds


  1. In a bowl combine the butter, sugar, and brown sugar and beat until pale and fluffy.
  2. Add the egg and beat until combined.
  3. Dissolve the coffee into the hot water and stir to combine. Add to the egg mixture as well as the vanilla and mix together until well combined.
  4. Sift in the flour, baking soda, salt, and cocoa powder. Discard any hard bits. Mix until well combined. The batter will be very thick. It will be a dough consistency. This helps keep the cookies that fudgy consistency.
  5. Add the chocolate chips and the mint pieces and fold together until well combined. It will be a slightly chunky thick dough.
  6. Add parchment or a silicone mat to two sheet trays and scoop out (using a 3 tbsp scoop or you can use a spoon) some of the dough. Roll in your hands to make a round shape and place on your baking tray. Do not smush them down as they will do this on their own during the baking process. You want to space them about 2 inches apart so they do not bake into each other.
  7. Bake at 350 for about 8 to 10 minutes or until the center is almost set. You don’t want to cook them longer as they wont keep their fudgy consistency. In my oven these cooked for just at 9 minutes.
  8. Once they are done, Remove them from the oven and let them cool completely. If you move them before they are completely cool you may risk breaking them as they are very soft until cooled. When they are cooled they hold their shape and are very delicious.
  • Store them in an airtight container on the counter for 3 days or in the fridge covered for 2 weeks.
  • You can pre-shape these and place them on a lined tray and freeze them for about 1 hour and then place them in a bag or freezer safe container for up to 3 months. Pull them out and place them on a line sheet tray and bake for about 13 to 15 minutes or until the center is almost set. Remove and let cool completely.
  • Want to switch up the chocolate? Sure. Swap out the semi sweet chocolate for any other chocolate you desire. I often swap out for white chocolate.
  • Want to add nuts? Half the chocolate with your choice of nuts ( such as chopped pecans or walnuts) and combine. Bake according to directions. So Good.
  • Don’t like mint…. Then this probably the cookie for you but here are some swaps..( chopped caramel, double the chocolate chips, nuts, seeds, M&M’s) You can also sub out for what you do like as long as the measurement is the same.
  • Don’t want chocolate cookies? Sub out the cocoa powder for regular flour ( keep the measurement the same)
  • These andes mint candies add so much mint flavor that it is quite a refreshing taste and it is just perfect.

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