Mint Chocolate Chunk Cookies – A Soft‑Baked Treat Packed with Andes Mints and Chocolate Chips
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
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
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg