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Refreshing and delicious Chocolate Mint Cookies
Chocolate and mint are the perfect pair.
If you’re a fan of chocolate and mint, these cookies are for you! Our Chocolate Mint Cookies start with a simple cookie dough rolled into balls and baked. Next, each cookie is topped with an Andes mint while still hot from the oven. After a minute or two the chocolate melts enough to be swirled around in this perfect ready-made icing!
My husband said these taste a lot like our homemade Thin Mint Cookies; and I think he’s right! They have a refreshingly bright minty flavor that’s memorable as well as delicious.
Andes Crème de Menthe Mints – the number one after dinner mint.
Individually wrapped chocolate Andes Mints have been a favorite since their launch in 1950. Available in a variety of flavors worth trying, these iconic mints make the perfect topping for our soft brownie-like chocolate cookie. The cool mint flavor sends these cookies over the top!
Does the melted chocolate mint set so the cookies can be stacked?
Yes it does! Once fully cooled and set, the cookies can be stacked between pieces of wax paper and stored in an airtight container for up to a week. The chocolate even has a nice snap when you bite into the cookie. These cookies are best stored in a cool location so the chocolate won’t soften.
Can you freeze these cookies?
I don’t recommend freezing these cookies and here’s why. The chocolate ends up looking a little freezer burnt and dull.
However, the unbaked cookie dough balls freeze very well. Simply bake the frozen dough balls adding a minute or two to the baking time. Continue by topping with a chocolate mint while still hot from the oven.
Ingredients needed to make these cookies:
For the cookie dough:
- unsalted butter – as always, you can use salted butter but I would cut the added salt in half
- cream cheese – you only need 2 ounces softened to room temperature
- light brown sugar – you can use dark brown, if desired
- granulated sugar
- all-purpose flour
- unsweetened cocoa powder – not Dutch processed
- baking soda
For the chocolate icing:
- Andes Crème de Menthe Mints – you’ll need about 42 mints. Unwrap the amount needed before the cookies come out of the oven.
How to make Chocolate Mint Cookies:
- First, beat together the room temperature butter and cream cheese. Add the sugars and beat again.
- Next add the egg and vanilla and blend until combined.
- In a separate bowl whisk together the dry ingredients. Add to the butter and sugar mixture.
- Cover and refrigerate the dough for an hour, or up to 24.
- Roll the dough into small balls and bake 2-inches apart on a parchment lined baking sheet.
- Once baked, remove from the oven and immediately top with an unwrapped Andes mint. Allow the mint to soften for a minute or two, then spread the chocolate on top of the cookie.
- Finally, transfer the cookies to a wire rack and cool completely. Store in an airtight container for up to 1 week.
Can you add mint extract to the cookie dough?
I don’t recommend adding mint extract to the cookie dough. Andes chocolate mints have a big minty flavor already. I’m afraid the flavors would either clash or be overpowering. I believe these cookies are perfect as written.
You can however, add 1/4 teaspoon of espresso powder to the cookie dough if desired. I’m a big fan of espresso powder in chocolate baked goods. It enhances the chocolate flavor without making it taste like coffee. So good!
Looking for more mint inspired creations?
Mint flavored cookies are always a favorite at our house, and especially during the holidays. These Peppermint Meltaway Cookies are always a hit and easy to make, too.
Our Candy Cane Cookies have a lovely hint of peppermint flavor. They’re fun to make and are very pretty on a holiday cookie platter.
Another easy favorite is our Chocolate Peppermint Sauce. It takes minutes to make and is terrific drizzled on ice cream or stirred in warm milk for an amazing mug of minty hot chocolate. This sauce can be reheated numerous times in the microwave and keeps for weeks if refrigerated.
Finally, these beautiful Mint Chocolate Chip Cookies are everything you want in a great cookie. They’re made with pudding mix, mint extract & chocolate chips and perfect for those who love mint chocolate chip ice cream!
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Chocolate Mint Cookies
For the cookie dough:
- ½ cup unsalted butter room temperature (113g)
- 2 ounce cream cheese room temperature
- ½ cup light brown sugar packed (90g)
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (226g)
- ½ cup unsweetened cocoa powder (45g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 42 Andes Crème De Menthe chocolate mints, unwrapped
- In a large mixing bowl combine the butter and cream cheese. Blend until combined. Add the brown and granulated sugars and beat until lightened and fluffy. Scrape down the sides and bottom of the bowl and blend again. Add the egg and vanilla and beat on medium until well blended.
- In a medium mixing bowl whisk together the flour, cocoa powder, baking soda and salt. Add half the flour to the butter and sugar mixture. Mix on low until blended then add the remaining flour. Continue to mix until combined. Cover the cookie dough with plastic wrap and refrigerate until firm, for 1 hour. Cookie dough can be refrigerated overnight if desired.
- When ready to bake, preheat oven to 350°F degrees. Line two baking sheets with parchment paper; set aside.
- Scoop 1 tablespoon of cookie dough and roll into a 1-inch ball. Place 2 inches apart on the prepared baking sheets. Bake until the cookies are just set, 7 to 9 minutes. The cookies should be puffy in the middle and just set around the edges.
- Remove from the oven and immediately top each hot cookie with 1 unwrapped Andes chocolate mint. Allow the chocolate to soften, about 1 to 2 minutes. Using an off-set spatula, knife or the back of a spoon, spread the softened chocolate over the top of the cookie. Transfer to a wire rack and cool completely.
- Cookies can be stored in an airtight container at room temperature for 1 week.
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