Chocolate Mint Cookies

5 from 1 vote

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Chocolate Mint Cookies are a refrigerator cookie that you can make ahead of time, chill the dough and slice and bake at your convenience.

They make perfect holiday gifts and are a great addition to any Christmas cookie exchange.

This post is sponsored in conjunction with ChristmasSweetsWeek. All opinions are our own.
A stack of Christmas cookies
Chocolate Mint Cookies.

Chocolate Mint Cookies

This shortbread cookie recipe makes crunchy chocolate cookies that celebrate the Ying and Yang of chocolate and mint.

These are custom built for this year’s collection of Christmas cookies.

A chocolate cookie with chocolate frosting
These chocolate mint cookies are crowned with crushed candy canes, adding more mint flavor and crunch to every bite.

Ingredients for these Chocolate Mint Shortbread Cookies

  • Butter
  • Powdered Sugar
  • Salt
  • Vanilla
  • Flour
  • Cocoa Powder
  • Andes Mints
  • Mini Chocolate Chips
  • Chocolate Chips
  • Vegetable Oil or Shortening
  • Candy Canes
a bunch of cookies on a cooling rack
These shortbread cookies take about 15 minutes to put together and then go into the fridge or freezer until you’re ready to bake.

How to Make These Crunchy Chocolate Mint Cookies

Like most cookie recipes, you’re going to start by creaming together some (powdered) sugar and butter.

You can use a hand mixer or stand mixer, or even a table fork and some good old-fashioned elbow grease.

a mixing bowl with flour
Cream the butter with the powdered sugar and add the vanilla.

Next, you’re going to use another mixing bowl and stir the dry ingredients together.

Pouring cocoa powder into a mixing bowl
Cocoa powder is added to the flour and salt mixture.

After the dry ingredients are mixed with the butter and sugar mixture, it’s time to add the really good stuff.

We use Andes mint chips for a little extra mint kick, along with some mini chocolate chips.

It’s important to use the mini-size chocolate chips in this step as the regular size ones will cause the dough to rip and tear when it’s slicing time.

Adding nuts to a mixing bowl
Andes Mint Chips add extra flavor and texture to these Chocolate Mint Cookies.

Once the cookie dough is all mixed, it’s time to form them into round logs before you cool or freeze the dough. If stored properly, you can freeze the cookie dough for up to three months until ready to bake; how convenient is that?

Slicing cookie dough with a knife
Click the above video to see how to get perfectly round cookies!

Before placing in the refrigerator or freezer, you’re going to need to roll your cookie dough into a couple of logs.

Read the full directions in the recipe below and take a look at the video link to see how easy this is to do.

A tray of cookies on a baking sheet
Slice and bake these chocolate mint cookies at your convenience.

When you’re ready to make these cookies, slice them up and bake them on a cookie sheet that is lined with parchment paper.

A bowl of chocolate batter
Use a microwave to melt the ingredients for the chocolate coating.

After these yummy cookies come out of the oven, you allow them to cool and use the remaining chocolate chips and vegetable oil to make the chocolate topping.

A brief stint in the microwave is all it takes for this step!

A close up of a chocolate cake on a plate
These chocolate mint cookies never last long at our house.

Get a head start on your holiday baking by making a batch of these simple Christmas cookies and freezing the dough until you are ready to dunk!

These chocolate Christmas cookies are perfect for gifts and your holiday cookie exchange as well.

Do yourself a favor and print the recipe below and make several copies.

See our complete collection of Christmas cookies, all Santa’s favorites!

Dan from Platter Talk standing in the kitchen while on cooking television show.


If you are looking for an adult beverage to dunk these cookies into, our Peppermint Patty Drink is something you might want to have a sip of!

A close up of a plate cookies covered with chocolate
Santa will be very happy to find these crunchy chocolate mint cookies waiting for his arrival down the chimney this Christmas eve!

If you’ve tried these Mint Chocolater Cookies or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking

Chocolate Mint Cookies

5 from 1 vote
These chocolate mint shortbread cookies are a favorite holiday cookie and tailor-made for your next Christmas cookie exchange. Chill or freeze the dough until ready to bake! Recipe from Bakerita.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Yield: 48


For the Shortbread Cookie Dough

  • 1 cup butter, salted, at room temp.
  • 3/4 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp salt
  • 1/4 cup cocoa powder, Dutch processed
  • 1/2 cup Andes mint chips
  • 1/2 cup mini chocolate chips, semi-sweet

For the Chocolate Coating

  • 1 cup chocolate chips, semi-sweet
  • 1 tbsp vegetable oil, or vegetable shortening
  • 1/4 cup candy canes, crushed


For the Shortbread Cookie Dough

  • Using a stand mixer or hand mixer, beat the butter and powdered sugar until creamy and add the vanilla. In a separate bowl, combine flour, salt, and cocoa powder, and mix. Gradually add the dry ingredients to the creamed butter mixture. Fold in the Andes mints along with the mini chocolate chips. Thoroughly mix until a dough forms.
  • Split the dough in half and form each half into a log about 12 inches in length and 1.5 in the round. Seal each log of dough with plastic kitchen wrap and then cut a slit in two empty paper towel rolls. Form the dough by pressing the rolls and store the cookie dough in there to prevent it from flattening. See this video for more instructions on this.
  • Refrigerate the dough for at least an hour, or you can freeze it for several months. If you freeze the dough, let it thaw for an hour before baking.
  • When ready to bake, preheat your oven to 350°. Slice the logs about 1/4 inch in thickness, using a sharp knife. Arrange them at least an inch apart on a parchment paper-lined baking sheet and bake for 12 -15 minutes.  Slide the parchment paper on a wire rack and along to cool completely.
  • To make the chocolate coating, using a microwave-safe bowl, combine the remaining chocolate chips with the vegetable oil. Microwave the chips and oil in 15-second intervals until smooth and creamy, making sure to stir between intervals.
  • Top the cookies with the chocolate coating and sprinkle the crushed candy canes on top of the soft coating. Gently press the pieces into the cookies and allow to completely cool. You can slide the parchment paper onto a rack in your refrigerator to speed up this process.


Add 1/2 teaspoon of mint extract to chocolate coating, for extra mint flavor.


Calories: 109kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 63mg, Potassium: 13mg, Fiber: 0g, Sugar: 7g, Vitamin A: 130IU, Vitamin C: 0mg, Calcium: 9mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Christmas
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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