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Best Homemade Chocolate Mint Christmas Cookies

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These chocolate mint cookies are quick, easy, and perfect for holiday gatherings. With crispy edges, a soft fudgy center, and pockets of melted Andes mints, they’re a crowd-pleaser that comes together in under 30 minutes.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 30 pieces) Andes Creme de Menthe Thins, chopped
  • Optional: 12 Andes mints, halved, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
  5. With the mixer on low speed, gradually add the flour mixture in three additions, mixing just until the flour disappears. Do not overmix.
  6. Using a rubber spatula, gently fold in the chopped Andes mints until evenly distributed throughout the dough.
  7. Using a cookie scoop or tablespoon, portion out rounded balls of dough, about 1.5 tablespoons each. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes, until the edges look set and the tops are slightly cracked. The centers will still look soft and puffy.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: While the cookies are still warm, gently press a halved Andes mint on top of each one. Let it melt slightly, then swirl with the back of a spoon for a marbled look.

Notes

For softer, fudgier cookies, bake for 8 minutes. For crispier edges, bake for 10 minutes. If you have time, chill the dough for 30 minutes to reduce spreading. Cookies can be frozen baked or as dough balls for up to 3 months. To bake from frozen, add 2 minutes to the baking time.

Nutrition

Keywords: chocolate mint cookies, Christmas cookies, Andes mint cookies, holiday cookies, easy cookie recipe

Find it online: https://ovenmila.com/best-homemade-chocolate-mint-christmas-cookies/