Chewy mint chocolate chip cookies from scratch with chopped Andes mint pieces. These cookies are infused with coffee to enhance the overall flavor and it pairs deliciously with mint.
These cookies are fun for St. Patrick’s Day, Easter, and the Spring season in general because of the splash of green color in these cookies.
Ingredients in Mint Chocolate Chip Cookies
These cookies are made with Andes Mints but they can be substituted for creme de menthe morsels.
- Salted butter, room temperature
- Granulated sugar
- Dark brown sugar
- Vanilla extract
- Espresso powder or instant coffee
- Eggs, room temperature
- All-purpose flour – spooned & leveled
- Baking soda
- Baking powder
- Andes Mint Candies (chopped) (4.67oz box) or creme de menthe baking chips
RELATED: White Chocolate Mint Chip Cookies
How to Make Mint Chocolate Chip Cookies
The trick to making these mint chocolate chip cookies recipe from scratch soft and chewy is to use room-temperature ingredients so that the ingredients come together quicker without overworking the cookie dough.
Preheat the oven and prepare the cookie sheets- Preheat the oven to 375º F. Line two cookie sheets with parchment paper.
Cream the butter with the sugars- Beat the room temperature butter until creamy and beat in the two sugars until combined well.
Mix in the other wet ingredients- Dissolve the espresso powder (or instant coffee granules) into the vanilla extract. This step is important so the coffee granules have a chance to dissolve and break down for easy incorporation.
Beat the eggs and vanilla extract into the sugar mixture. The mixture should become fluffy.
Combine the dry ingredients- In a large bowl, mix the all-purpose flour, baking powder, baking soda, baking powder, and salt.
Make the cookie dough- Mix the dry ingredients into the butter mixture until the dry ingredients are moistened and dough forms.
Prepare the candies- Coarsely chop the Andes mint candies or use creme de menthe baking chips. Gently stir the chopped mints into the cookie dough.
Scoop the cookie dough- Use a #30 cookie scoop (or about 2 tablespoonfuls of dough rolled into balls) and place the cookie dough two inches apart on the prepared cookie sheet.
If desired, top the cookie dough off with additional chopped mints.
Bake the mint chocolate chip cookies- Bake for 8-10 minutes. Don’t overbake the cookies. They will continue baking as they cool.
Cool the cookies- Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. The cookies will be puffed out hot out of the oven but will flatten as they cool.
Can You Use Coffee in Cookies?
Yes! And they’re better for it. Instant coffee granules or espresso powder is a great way to intensify the flavors of cookies or baked goods in general. Of course, only use coffee in baking to enhance chocolate flavors or use in baked goods that would pair nicely with the flavors of coffee.
A little goes a long way -if you are baking cookies and want a big coffee flavor, this Chocolate Espresso Cookies recipe is one to try!
How to Make Chewy Chocolate Chip Cookies
The best chewy chocolate chip cookies are based on these few factors:
The first is the egg, having more than one egg in a cookie recipe doubles the fat that the egg contributes to the cookie. The yolk contains more fat content than the white of the egg and doubling up will produce a chewier cookie.
White sugar versus brown sugar. White sugar adds sweetness and chew to a cookie but using brown sugar creates an even chewier cookie and a hint of molasses flavor.
The temperature of the butter you use matters. Room temperature butter creates a very chewy cookie but using melted butter creates an even chewier cookie yet. Alternatively, using cold butter will result in quite the opposite- a crisp cookie.
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tsp salt
- 1 cup Andes Mint Candies (4.67oz box), chopped
- Preheat oven to 375º F. Line two cookie sheets with parchment paper.
- Beat the room temperature butter until creamy and beat in the two sugars.
- Dissolve the espresso powder (or instant coffee granules) into the vanilla extract.
- Beat the eggs and vanilla extract into the sugar mixture. The mixture should become fluffy.
- In a large bowl, mix the all-purpose flour, baking powder, baking soda, baking powder, and salt.
- Mix the dry ingredients into the sugar mixture until the dry ingredients are moistened and dough forms.
- Coarsely chop the Andes mint candies.
- Stir the chopped mints into the cookie dough.
- Use a #30 cookie scoop (or about 2 tablespoonfuls of dough rolled into balls) and place the cookie dough two inches apart on the prepared cookie sheet. If desired, top the cookie dough off with additional chopped mints.
- Bake for 8-10 minutes. Don't overbake the cookies. They will continue baking as they cool.
- Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
You can omit the instant coffee (or espresso powder) if you would like. It will taste more like a chocolate chip cookie without it.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 189mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.