Chocolate Chip and Mint Cookies
These soft and chewy chocolate cookies are full of chocolate chips and mint candies. Easy to make with cake mix as the ultimate shortcut.
Chocolate and mint are a great flavor combination. Right up there with chocolate and peanut butter. And together in a cookie is absolute heaven if you ask me.
I love baking! Most people stress out about it but I find the whole process very relaxing. Of course, I don’t like doing the dishes afterwards. But getting to enjoy the cookies makes it all worth it.
One thing I love when baking, is a great shortcut. And don’t worry, this short cut doesn’t take away from the recipe for the sake of convenience.
Starting the dough with a cake mix instead of the traditional set of ingredients, makes the cookies turn out light, airy, chewy, and extra delicious. Using a chocolate cake mix make them extra chocolatey!!
Some of my other favorite cookie recipes are these white chocolate chip cookies, these chewy chocolate chip cookies, and these butter pecan cookies.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cake mix – I like to use a dark chocolate cake mix. Feel free to use any chocolate cake mix if you like.
- Cocoa – Use dutch processed cocoa powder for best results.
- Mint – You can use mint baking chips or chop up some Andes mint candies.
- Chocolate – Milk chocolate chips or substitute semi-sweet or dark chocolate.
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How to Make Chocolate Mint Cookies
- Preheat the oven to 350 degrees Fahrenheit and prepare 2 or 3 large baking pans with parchment paper or spray.
- Whisk the cake mix and cocoa powder in a large mixing bowl until combined.
- Mix the eggs and salted butter until a soft, smooth dough forms.
- Fold in the chocolate chips and chopped andes pieces until well mixed.
- Using a 1 ½ Tablespoon cookie scoop, scoop out cookies and place them 1 ½ inches apart and from the sides of the pan on the baking sheets. Press the cookies down slightly with the palm of your hand or the bottom of a clean glass.
- Bake each tray for 8-12 minutes or until set on the sides and slightly wrinkled on top. Allow cookies to cool for 7-10 minutes before removing to a wire rack or plate.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Let the cookies cool completely and store them in an airtight container or a dry resealable plastic bag. Keep at room temperature for 3-4 days.
Be sure that they aren’t near anything warm or the chocolate can melt.
Can I freeze them?
You can freeze the cookies, already baked, for up to 2-3 months in an airtight container or freezer-safe bag. Just be sure to thaw them before eating.
You can also freeze the dough before baking for up to 3 months. Thaw overnight in the fridge before baking.
Variations
- Change up the mint chips for white chocolate, butterscotch, or dark chocolate.
- For some extra texture and flavor, consider adding chopped nuts like walnuts, pecans, or almonds to the cookie dough.
- Try other cake mix flavors like chocolate fudge, devil’s food, or even a different flavor like vanilla or yellow cake mix.
- If you follow a vegan or dairy-free diet, you can substitute the eggs with flax eggs or applesauce and use plant-based butter instead of regular butter.
- For a gluten-free option, use a gluten-free cake mix and make sure all other ingredients are gluten-free.
- Love mint? Add more minty flavor with a few drops of peppermint extract.
Tips for No Leftovers
- Chill the cookie dough for a bit to keep the dough from spreading while baking.
- Line the baking sheets with parchment paper so the cookies don’t stick.
- Let the cookies sit on the baking sheets for a few minutes after you remove them from the oven so they set up.
- Switch up the mint candy for white chocolate chips or chopped nuts.
- Spray the bottom of a glass with nonstick spray before pressing the cookies down. It will keep the dough from sticking to the glass.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These chocolate mint chip cookies are the ultimate shortcut to a delicious cookie! Made with cake mix they are soft and chewy with tons of flavor.
Chocolate Mint Chip Cookies Recipe
Ingredients
- 15.25 ounces dark chocolate cake mix
- ¼ cup Dutch process cocoa powder
- 2 large eggs
- ½ cup salted butter melted
- 1 cup mint baking chips
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare 2 or 3 large baking pans with parchment paper or spray.
- Whisk the cake mix and cocoa powder in a large mixing bowl until combined.
- Mix the eggs and salted butter until a soft, smooth dough forms.
- Fold in the mint and milk chocolate chips until well distributed.
- Using a 1 ½ Tablespoon cookie scoop, scoop out cookies and place them 1 ½ inches apart and from the sides of the pan on the baking sheets.
- Press the cookies down slightly with the palm of your hand or the bottom of a clean glass.
- Bake each tray for 8-12 minutes or until set on the sides and slightly wrinkled on top.
- Allow cookies to cool for 7-10 minutes before removing to a cooling rack or serving tray.
Notes
- Chill the cookie dough for a bit to keep the dough from spreading while baking.
- Line the baking sheets with parchment paper so the cookies don’t stick.
- Let the cookies sit on the baking sheets for a few minutes after you remove them from the oven so they set up.
- Switch up the mint candy for white chocolate chips or chopped nuts.
- Spray the bottom of a glass with nonstick spray before pressing the cookies down. It will keep the dough from sticking to the glass.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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