Name: Mint Chocolate Chunk Cookies – A Soft‑Baked Treat Packed with Andes Mints and Chocolate Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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)

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Soft‑baked cookies loaded with mint‑flavoured chocolate chunks and chewy chocolate chips — a refreshing twist on the classic chocolate cookie, ideal for the holidays.

Why You’ll Love This Recipe

The mint‑chocolate combination is a holiday favourite, and when built into a cookie with large chocolate chunks instead of just chips, the flavour is elevated. These cookies are soft‑baked (not crispy), which gives a comforting texture that holds up well for sharing or holiday snack trays.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted butter (softened)
granulated sugar
brown sugar (light or dark)
eggs
vanilla extract
peppermint extract (optional)
all‑purpose flour
baking soda
salt
chocolate chips
mint chocolate chunks (or chopped mint‑flavoured chocolate bars)

directions

Pre‑heat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
Add eggs one at a time, then vanilla extract and peppermint extract (if using). Mix until combined.
In a separate bowl, whisk flour, baking soda and salt. Gradually add the dry mixture into the wet mixture, mixing until just combined.
Fold in chocolate chips and mint chocolate chunks.
Scoop or portion dough (about 2 Tbsp per cookie) onto the prepared sheets, spacing about 2 inches apart.
Bake for 10‑12 minutes or until the edges are lightly set and the centres still look slightly soft. Do not over‑bake.
Allow cookies to rest on the sheet for 2 minutes, then transfer to a rack to cool completely.

Servings and timing

Yields approximately 24 cookies (depending on size). Preparation time about 15 minutes, baking time about 10‑12 minutes, plus cooling — total roughly 30 minutes.

Variations

Replace mint chunks with chopped mocha or espresso chocolate for a coffee twist.
Add chopped nuts (walnuts, pecans) for additional texture.
For a stronger mint flavour, increase peppermint extract to ½ teaspoon (taste carefully).
Make mini cookies by using 1 Tbsp dough portions and bake for 8‑9 minutes.

storage/reheating

Store in an airtight container at room temperature for up to 5 days. To refresh the cookies, microwave one for 5‑6 seconds to soften the centres slightly before serving warm.

FAQs

Can I use regular chocolate instead of mint‑flavoured?

Yes — you’ll get a classic chocolate chip cookie flavour rather than mint‑chocolate, which is still delicious.

Why did my cookies flatten too much?

Possible causes: dough too warm, too much butter, or insufficient chilling. Chill dough 10‑15 minutes before baking or reduce butter slightly.

Can I freeze the dough?

Yes — portion dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding ~1 minute extra bake time.

How do I keep the cookies soft?

Use slightly less baking time, store in an airtight container once cool, and avoid over‑baking.

Can I omit peppermint extract?

Yes — just omit it and rely on the mint chocolate chunks alone for flavour.

Are these safe for children?

Yes — although if using strong peppermint extract, ensure it’s diluted and kids like mint flavour.

How to make bigger cookies?

Use ¼‑cup dough and bake for 13‑15 minutes, keeping an eye on the edges so they don’t over‑brown.

Can I make them thinner and crispier?

Yes — flatten the dough balls before baking and bake 1‑2 minutes longer for crispier edges.

What type of chocolate chunks should I use?

Choose good‑quality mint‑flavoured chocolate bars or chunks, such as mint chocolate pieces or chopped Andes® type candies.

Is this recipe suitable for gifting?

Definitely — stack cooled cookies with parchment layers in a tin or box, and include a mint‑chocolate‑themed ribbon for a festive touch.

Conclusion

Mint chocolate chunk cookies deliver all the comforting texture of a soft‑baked cookie with the cool flavour of mint and rich chocolate chunks. They’re festive, easy to make and perfect for holiday trays, gifts or a treat‑yourself moment.

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.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

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