Peppermint Chocolate Cookies
These peppermint chocolate cookies taste just like thin mints! Made with andes mint chips! A quick 30 minute holiday cookie recipe that requires no chilling.
We’re purposely adding more cookie recipes to our site – just in time for all the cookie holiday madness!
Cookie making and baking is kind of like an art. Everyone wants perfect individual round cookies, and I am going to give you a few tips on how to achieve that!
Even with this recipe I discovered that the dough produces the best looking cookies (i.e., round and hold their shape well) if you bake them as soon as you get the dough mixed together.
The first batch of these peppermint chocolate cookies were the perfect round type. The second batch didn’t hold their shape as well because I left the cookie dough sitting on the counter while the first batch was baking.
I should have placed the dough in the fridge while I was waiting and that would have done the trick.
So tip #1 – bake cookies right away and/or place the dough in the fridge while you’re waiting for the first batch to bake.
Cookie Baking Tip
The key to getting individual cookies, rather than snowman cookies (cookies that spread and bake together, forming one giant cookie) is to space your dough far enough apart.
I tend to do the 3-2-3-2-3 pattern if I’m using the largest cookies sheet I own. That means I place 3 balls of dough in one column, 2 in the next that are staggered, then 3, 2, and 3.
Whatever method you use, give your peppermint cookies room to breathe!
Recommended amount of mint chips
Everyone has a different threshold for mint. Ryan and my dad, who happened to be in town (lucky taste tester!) liked them pretty minty. I prefer them slightly less minty. So add the mint chips accordingly.
- 1 cup of mint chips in the batter plus more sprinkled on top = good level of mint for Ryan and my dad, definitely more minty than chocolatey
- 1/2 cup of mint chips in the batter plus more sprinkled on top = a good level of mint for me, nice balance between the mint and the chocolate
- no mint chips in the batter – only sprinkled on top = good for those who like minimal mint, more like chocolate with a hint of mint
Baking Time Suggestions
For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 10-13 minutes – just until the edge of the cookie would begin to turn firm up. The result is a soft and chewy chocolate cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Total Time Required
- 10 minutes to make the cookie dough
- 10-13 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Freeze Cookie Dough
- Portion the dough into cookie dough balls. Press mint pieces into the outside of the dough.
- Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
- Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
- Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
- Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 10-13 minutes. Frozen cookies may need to bake for 1-2 minutes longer.
Tips for Making Peppermint Chocolate Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form uniform balls.
- Press mint pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Cookies
- Lemon Sugar Cookies
- Cut Out Sugar Cookies
- Ginger Molasses Cookies
Peppermint Chocolate Cookies
- 1 ½ cups all purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mint baking chips, divided (I used Andes Mints)
- 1 stick unsalted butter, softened, 1/2 cup
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup andes mints.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1/2 cup andes mints to press on the outside of the balls.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- Really like mint? Increase to 1 cup of mint chips in the batter