Chocolate Mint Cookies

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

These Chocolate Mint Cookies have a chewy and fudgy texture, and they’re loaded with Andes Mint pieces. They’re easy to make and perfect for Christmas cookies trays.

To make thirty-two of these cookies will cost about $8.11. So that works out to be about $0.25 per cookie. 

For more holiday cookies, check out our No-Bake Chocolate Oat Cookies, Chocolate Dipped Sugar Cookies, and Gingersnap Cookies. 

‘Tis the season for cookies! And these cookies do not disappoint.

They are like Christmas in your mouth. These cookies take the classic flavors of chocolate and mint and combine them into one delicious cookie.

These cookies have bits of mint and chunks of chocolate mixed throughout each cookie. We love these for adding to our holiday trays to gift to friends and neighbors, but we also love to freeze half the dough to save for any day that craving for mint and chocolate hits. 

Ingredients & Cost:

Recipe Cost: $8.11

Per Serving: $0.25

• 1 cup unsalted butter – $1.60
• 2 large eggs – $0.20
• 1 cup dark brown sugar – $0.57
• 3 Tablespoons milk – $0.03
• 1 cup granulated sugar – $0.23
• 2 teaspoons vanilla extract – $0.34
• ⅔ cup unsweetened cocoa powder – $1.06
• 2 cups all-purpose flour – $0.38
• 1 teaspoon baking powder – $0.15
• 2 teaspoons baking soda – $0.02
• ½ teaspoon salt – $0.01
• 1 cup Andres Creme De Menthe Baking Chips – $2.08
• 1 cup semi-sweet chocolate chunks – $1.44

To find out more about how we price our recipes, check out Budget Recipes Explained. 

INSTRUCTIONS

1. First, beat together the butter and sugars.
2. Add in the eggs, milk, and vanilla and mix until just combined.
3. In a separate bowl whisk together the dry ingredients.
4. Add the dry ingredients to the butter mixture and pulse on the lowest setting until combined.
5. Next, chill the dough in the fridge for one hour. 
6. Scoop out 1-2 Tablespoons of cookie dough and place the balls on parchment-lined baking sheets.
7. Bake the cookies for 12-13 minutes in a 350 degree F oven.
8. Finally, remove the cookies from the oven and allow the cookies to cool on the baking sheet for 5 minutes, and then cool completely on a wire rack.

RECIPE VARIATIONS AND SUBSTITUTIONS

•  If you can’t find Andes Baking Chips, then just chop up a bunch of Andes Mints.
• Use the best quality cocoa powder and chocolate chunnks that you can afford, it really makes a difference.

COOK’S TOOLS

• baking sheets
• wire rack
• measuring cups
• mixing bowls
• measuring spoons
• handheld mixer or stand mixer
• rubber scraper
• 2 Tablespoon scoop
• whisk

RECIPE FAQs

MORE DESSERTS

• Brownie Cookies
• Christmas Fudge
• Chocolate Dipped Sugar Cookies
• Cranberry Pistachio Cookies
• Crockpot Candy
• Gingersnap Cookies
• Homemade Peanut Brittle
• Chocolate Crinkle Cookies
• No-Bake Chocolate Oat Cookies
• Peppermint Pie
• Rocky Road Fudge
• Snickerdoodle Cookies

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Chocolate Mint Cookies

Recipe Cost 8.11

Serving Cost 0.25

Author An Easy Budget Recipes Original!

Course Dessert

Cuisine American

These Chocolate Mint Cookies have a chewy and fudgy texture and they’re loaded with Andes Mint pieces. They’re easy to make and perfect for Christmas cookies trays.

Servings: 32 people

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr 33 minutes mins

Equipment

• baking sheets
• wire rack
• measuring cups
• mixing bowls
• Measuring spoons
• handheld mixer or Stand mixer
• rubber scraper
• 2 Tablespoon scoop
• whisk

Ingredients

 

1x2x3x

• 1 cup unsalted butter at room temperature
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 2 large eggs room temperature
• 3 Tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup Andes Creme De Menthe Baking Chips or 1 cup chopped Andes Mints
• 1 cup semi-sweet chocolate chunks

US Customary – Metric

Instructions

MAKE COOKIE DOUGH:

• Add butter and sugars to a large bowl or to the bowl of a stand mixer. Beat with a handheld mixer or stand mixer on medium-high until light and fluffy, about 3 minutes.
• Stop the mixer, add the eggs, milk, and vanilla and mix on the lowest setting until just combined.
• In another large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• Add the dry ingredients to the butter mixture and pulse on the lowest setting until combined and no flour pockets remain.
• Fold in the Andes Baking Chips and chocolate chunks.

CHILL DOUGH:

• Chill dough for 1 hour.

PREP OVEN AND BAKING SHEETS:

• Move the oven racks to the lower-middle and upper-middle positions. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set them aside.

SCOOP AND BAKE COOKIES:

• Scoop out 1-2 tablespoons of cookie dough and place the dough mounds on the prepared baking sheets.
• Bake the cookies in the preheated oven for 12-13 minutes, rotating the pans halfway through baking.

COOL AND SERVE:

• Remove the cookies from the oven and allow the cookies to cool on the baking sheets for 5 minutes, and then transfer the cookies to wire racks to cool completely.
• Serve and enjoy.

Nutrition

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 117mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Calcium: 24mg | Iron: 1mg

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