Name: Mint Chocolate Chip Cookies
Prep time: 15 min
Total time: 60 min
Ingredients: 2 ¾ cups all-purpose flour ((340 g)); 1 tsp cornstarch; 1 tsp baking soda; ½ tsp sea salt; 1 cup unsalted butter (226 grams/2 sticks) (melted, slightly cooled); 1 cup light brown sugar (215 g); ¾ cup sugar (150 g); 2 large eggs; 1 tsp vanilla extract; ¼ - ½ tsp peppermint extract; 1 - 1½ cup chocolate chips; 1 cup chopped Andes mints; 12 mint Oreos (crushed)

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These soft chewy and LOADED Mint Chocolate Chip Cookies are so irresistibly delicious! Only about 15 minutes to prep and filled with all the mint chocolate flavor from chopped Andes mints, mint Oreos, and peppermint extract. These are the perfect just because cookie or a special Christmas cookie everyone will be talking about!

Cooling rack with mint chocolate chip cookies with mint Oreos, Andes mints and chocolate chips beside rack.

Why we Love These Mint Chocolate Chip Cookies So Much
Ingredient Notes
Recipe Variations
Step-By-Step Instructions
Recipe Tips
Storage Instructions
Other Cookie Recipes
Mint Chocolate Chip Cookies Recipe
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There is NOTHING that beats freshly baked homemade chocolate chip cookies. Oh wait there is. Nothing is better than ridiculously LOADED mint chocolate chip cookies!

I have a type and my type is OREO. If you love Oreos of all kinds, you will love it here–some of my favorites include these No-Bake Oreo Cheesecake Cups, No Bake Peppermint Oreo Cheesecake (mint and chocolate forever!), Golden Oreo Truffles or these similar but still very different, Oreo Chocolate Chip Cookies!

Why we Love These Mint Chocolate Chip Cookies So Much

Mint Oreos are my husband’s all time favorites. He could eat an entire package in a day probably! That said, I am not sure creating these mint chocolate chip cookies was a good idea or not, ha, but OMG they are just an experience.

These cookies are:

loaded with mint chocolate flavor: peppermint extract, mint Oreos and Andes mints, an actual mint trifecta!
really easy to make–melting the butter makes for a recipe you can make much faster than a lot of other cookie recipes!
can be made festive for a Christmas cookie, or made any time of year when a mint chocolate craving hits!
so soft and chewy: adding a touch of corn starch and melting the butter adds a perfect chewiness that we love

Are these cookies a bit much? Maybe, but they are so ridiculously delicious, so we are here for them always! Enjoy!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Butter, eggs, brown sugar, mints, and other ingredients labeled on surface.

butter: unsalted is what I used. Salted will work, just lessen the amount of salt you add to the cookies by half. Melt the butter, but make sure it’s not super hot when you are ready to add it to the sugars.
eggs: large eggs, at room temperature for best results
corn starch: this adds a soft chewiness to this mint chocolate chip cookie recipe. If possible, don’t skip this. However, the cookies will still work if you don’t have any
Andes mints: during the holidays, you can usually find Andes mint baking chips. Those are a great option. I used just the regular Andes mints, chopped with a knife. A 4.67 oz. package (about 28 pieces) is roughly one cup of chopped candies. If you want more to press into the tops of cookies, just make sure you have extra!
chocolate chips: I prefer dark chocolate chips to pair with the minty flavor of these cookies, but your favorite chocolate chips are fine! Milk chocolate chips, semi-sweet chocolate chips, use what you have and love!

Recipe Variations

vary the chocolate chips. Use dark or milk chocolate or add in some chopped chocolate for an elegant look.
add a sprinkle of sea salt fresh from the oven for a sweet and salty flavor
stir in a teaspoon of espresso powder for a minty mocha flavor cookie
Toss in some M&Ms. If you are looking to make these mint chip cookies more festive, red and green are great during the holidays!
Add a few tablespoons of sprinkles–holiday or just some green and white for the mint colors!
Add a few drops of green food coloring to the dough before adding the chips and cookies for a mint chocolate chip ice cream look

Christmas sprinkles over top of mint chip cookies. — Make these cookies festive with holiday sprinkles!

Step-By-Step Instructions

Melted butter, sugar and brown sugar in glass mixing bowl.

Step 1: Whisk together the flour, sea salt, baking soda and corn starch. Set aside. Using an electric mixer, beat together the melted butter and sugars until smooth.

Butter and sugars combined in bowl with eggs and vanilla added to bowl.

Step 2: Add in the eggs and vanilla and beat until fully incorporated. (You can use a whisk for this mixing but I prefer the mixer.)

Cookie dough wet ingredients with some of dry ingredients added to bowl.

Step 3: Slowly beat in the flour mixture. Don’t over mix. Just mix until the flour is incorporated. You can use a hand mixer or spoon for this part. Then fold in the chocolate chips, chopped Andes mints, and mint Oreos.

Mint chocolate cookie dough in bowl with hand mixer surrounded by bowls with add-ins.

Step 4: You can use a hand mixer or spoon for this part.

Dark chocolate chips, crushed mint Oreo cookies and chopped Andes mints in bowl on top of cookie dough.

Step 5: Fold in the chocolate chips, chopped Andes mints, and mint Oreos.

Mint chocolate chip cookie dough in bowl with spatula propped in bowl.

Step 6: Chill the dough for at least 30-60 minutes before baking. For ease in forming the cookies if you are chilling for longer than 1 hour, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange chilled cookie dough on a parchment lined dish or container and chill for the remaining time.

Cookie dough balls arranged on parchment lined cookie pan.

Step 7: Once chilled, preheat the oven to 350°F. Place cookie dough 2 inches apart on a parchment lined cookie sheet. (Allow the cookie dough to sit out for 10-15 minutes if dough has chilled longer than 2 hours).

Mint chocolate chip cookies baked on parchment lined pan.

Step 8: Bake for about 8-11 minutes or until the edges just start to become golden. The top may look undercooked, but they will still set. Better to under cook than over cook. Press extra mints and cookies into the tops of the cookies if desired.

Recipe Tips

Weighing your flour (and other ingredients) will bring the best results. If you don’t have a kitchen scale, use the following process to measure the flour: stir the flour to aerate before measuring. Then spoon the flour into your measuring cup and level with a knife. Don’t scoop your measuring cup straight into the flour as this can cause you to measure much more flour than needed and your cookies will not spread and be dry.
Make sure your baking soda is fresh. Expired baking soda that isn’t fresh can cause flat cookies and no one wants that! Test your baking soda using this method.
Chilling is a must for this recipe since it uses melted butter. The wait will pay off in the end as the melted butter is a big reason for the chewy texture. If you don’t chill the dough, the cookies will definitely spread.
It is better to under bake these cookies. Check in at 7 minutes and then plan accordingly. If you are worried about the cookies being too soft on top, you should be okay pulling them out once the edges become golden. The cookies still bake slightly even when pulled from the oven.

Storage Instructions

These cookies will stay fresh in an airtight container for about 4-5 days. They are the best texture in the first 2 days.

To freeze, make sure the cookies are completely cooled and then place in container and freeze for up to 3 months.

To freeze the cookie dough:

Scoop into balls, or roll the cookie dough into balls. Line evenly on a plate or tray to allow the dough to flash freeze. After about 2 hours, transfer to a freezer safe sealed container. Store the cookie dough for up to 3 months.