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Mint Chocolate Chip Cookies

Tori Cooper
Spruce up the usual chocolate chip cookies with shards of Andes mints candy.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Cookies
Servings 36 cookies


  • 1 cup 2 sticks butter, room temp
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all purpose flour
  • 1 -2 cups Andes mints chopped or Nestle Winter chocolate mint chips, or combo.


  • Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add eggs; beat until well combined. Add vanilla, soda, and salt then add the flour one cup at a time and beat after each addition. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in Andes mints or baking chips and line a cookie sheet with parchment.
  • Roll the dough into balls, about 2 tablespoons each, and place about 2 inches apart on baking sheet. I like to top with some extra Andes chunks, but that's optional.
  • Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.