Mint Chocolate Cookies are sweet, chewy, and richly chocolatey with a bright hint of mint from the melted Andes-style mints on top. They’re simple to make, hold up well for cookie exchanges, and are always a favorite with anyone who appreciates the classic mint-and-chocolate pairing.
INTRO
MY DAD’S FAVORITE MINT CHOCOLATE COOKIES
These mint chocolate cookies are easy to prepare, fun to bake, and deliciously nostalgic. The flavor will remind many of Thin Mints, but the texture is different—chewy with a crackly exterior rather than wafer-thin. If you grew up with a parent who loved mint-and-chocolate treats, these might bring back fond memories.
I remember my dad always keeping a stash of mint chocolate cookies in the freezer because he preferred them cold. That small ritual of freezing cookies and enjoying them straight from the freezer is a simple pleasure that still makes me think of him.
The recipe produces cookies that are soft and chewy in the center with a slightly crisp surface. Instead of mixing mint into the dough, the mint flavor is added after baking by placing half of an Andes-style mint on each cookie while they’re still warm and spreading the melted mint over the top. The result is a pleasant mint burst without changing the cookie’s interior texture.
Because these cookies are satisfying and make an attractive presentation with the glossy, melted mint on top, they are ideal for holiday cookie exchanges or as a homemade gift.
Unlike very thin chocolate mint cookies, these have substance and chew. If you want a cookie that feels a bit more indulgent while still delivering that classic peppermint finish, this recipe is a great choice.
DECORATING MINT CHOCOLATE COOKIES
One of the nicest things about this recipe is how little decorating effort is required. There’s no icing to prepare: once the cookies come out of the oven, simply place half of a mint wafer candy on top of each warm cookie. Allow the candy to soften and melt for a few minutes, then gently spread it with the back of a spoon to cover the surface.
This technique gives each cookie a finished look—glossy mint topping and a smooth, slightly rippled surface—without the extra time and ingredients that frosting requires. It’s an elegant, low-effort finishing touch that elevates a straightforward chocolate cookie.
If you prefer a different presentation, try placing an unbroken mint on top and pressing it down slightly for a domed center, or add a few decorative sprinkles immediately after spreading the melted mint for a festive touch.
OTHER FLAVOR COMBINATIONS
Because the base dough is a versatile chocolate cookie and the mint is added after baking, this recipe adapts easily to other flavors. If mint isn’t your preference, replace the mint wafers with other small confections:
- Top each cookie with a chocolate kiss or a caramel-filled chocolate for a different center flavor.
- Try a mini peanut butter cup pressed into the warm cookie for a peanut-butter-and-chocolate variation.
- Swap in flavored wafers—orange, coffee, or caramel—if you want to experiment with contrasting notes.
For a fun group activity, bake a batch and set out a selection of small candies so friends can choose their own topping. It’s an easy, low-effort “decorate your cookie” idea that works well for casual gatherings.
Pack a batch of these cookies for a holiday exchange or bring them as a thoughtful homemade treat—anyone who enjoys mint and chocolate together will likely love them.
Mint Chocolate Cookies
Equipment
- Half-sheet baking pans
- Parchment paper or silicone baking mats
- Mixing bowls and a mixer or sturdy whisk
- Cookie scoop (1 tablespoon) or measuring spoon
Ingredients
- ¾ cup butter
- 1 ½ cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 36 chocolate mint wafer candies (such as Andes Mints), halved
Instructions
- In a large pan over low heat, combine the butter, brown sugar, and water. Cook, stirring, until the butter has melted and the sugar begins to dissolve.
- Add the semisweet chocolate chips and stir until partially melted. Remove the pan from the heat and continue stirring until the chocolate is fully melted and the mixture is smooth. Transfer to a large bowl and let the mixture sit about 10 minutes to cool slightly.
- Using a mixer at high speed, beat in the eggs one at a time until fully incorporated. Reduce the mixer speed to low and mix in the flour, baking soda, and salt until just blended. Cover the dough and chill for about 1 hour. Preheat the oven to 350°F (175°C) while the dough chills.
- Once chilled, scoop the dough into balls (a 1 tablespoon scoop works well) and place them on an ungreased or parchment-lined baking sheet about 2 inches apart. Bake for 8–10 minutes, until the edges are set but the centers remain soft.
- While the cookies are baking, unwrap the mint wafers and cut each candy in half. When the cookies come out of the oven, immediately place one half-mint on each cookie. Allow the candy to sit for up to 5 minutes until it softens and melts, then use the back of a spoon to gently spread the mint over the top of each cookie.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition
Serving: 1 cookie • Calories: 150 kcal • Carbohydrates: 19 g • Protein: 2 g • Fat: 7 g • Saturated Fat: 5 g • Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.