These decadent Chocolate Mint Chip Cookies are chewy and fudge-y, with Andes mint pieces baked into the batter. And they’re easy to make with a box cake mix!
Double Chocolate Mint Cookies
Chocolate and mint is one of my all-time favorite flavor combinations! As a high schooler, I used to work at a Big Boy restaurant and they had the BEST mint chocolate chip ice cream. I used to buy myself a mint brownie sundae after every shift! (Oh the good old days when you could eat massive desserts every day with no consequence!)
These chocolate mint chip cookies remind me so much of that decadent brownie layered with mint chip ice cream. We started with a dark chocolate cookie dough made from a cake mix, so they’re extra fluffy! Then we mixed in a cup full of Andes mint baking pieces. The end result is a double chocolate cookie with little bursts of cool mint. They’re amazing…and easy too!
If you’re like me and you love the taste of thin mints or other chocolate mint desserts, your taste buds will love these decadent chocolate mint chocolate chip cookies.
With just a few minutes of prep time and maybe 20 minutes total time, this is one of the easiest chocolate cookie recipes you’ll ever find. Yet they are so flavorful that they taste like they came from a bakery!
Bonus: The pops of green color make these chocolate mint cookies perfect to bake for St. Patrick’s Day or Christmas!
Let’s get baking!
Ingredients
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- 1 box chocolate cake mix (15.5oz box)
- 1/2 cup oil
- 2 eggs
- 1 cup Mint Chocolate Baking Chunks
Helpful Kitchen Tools
- Large Cookie Sheet
- Parchment Paper or Silicone Baking Mat
- Large or Medium Bowl
- Medium Cookie Scoop
Instructions
To Prep: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper or non-stick silicone baking mat.
- Add the cake mix, oil, and eggs to a large bowl and mix until well combined. You could use a stand mixer on medium speed if you like, or you could mix everything by hand.
- Stir in the mint baking chunks with a spatula or wooden spoon.
- Use a medium cookie scoop to portion out the cookie dough and drop them onto the prepared pan, 3 inches apart.
- Bake for 10 minutes, then remove from oven and allow cookies to cool on the pan for 2 minutes. Transfer cookies to a wire rack to finish cooling.
Prep Tips
- For thicker cookies, place the baking sheet of cookie dough balls in the fridge to chill for 10 minutes before baking. For cookies that are a little thinner, but larger in diameter, bake immediately after scooping the dough. For reference, the cookies in the photos were baked with chilled dough, and the cookies in the recipe video were baked without chilling. They both taste fabulous, so it’s simply a matter of your preference!
- We used chocolate mint baking chunks because they come in a big bag and are already the perfect size to stir into our cookie batter. However, you could also use Andes chocolate mints, unwrap them, and break them into smaller pieces. It’s a little more time, but the flavors are the same.
- If you don’t have or can’t find the mint chocolate baking pieces that we used, you could alternatively use a combination of chocolate chips and mint chips.
- Want extra minty flavor? Add 1/2 teaspoon peppermint extract or mint extract to the cookie dough.
Frequently Asked Questions
What Kind Of Chocolate Cake Mix Should I Use?
We used Devil’s Food Cake, which is a type of chocolate cake. However, any regular chocolate cake mix will work!
Do These Cookies Need To Be Refrigerated?
No, these cookies do not require refrigeration. For best results, store them in an airtight container at room temperature. They should stay good for up to a week.
You could also freeze your cookies by placing them in a large freezer bag and keeping in the freezer for 2-3 months.
More Cake Mix Cookie Recipes To Try
- 2 Ingredient Pumpkin Cake Mix Cookies
- Cake Mix Snowman Cookies
- Cool Whip Cookies
- Texas Sheet Cake Cookies
- Andes Mint Cookies
Chocolate Mint Chip Cookies Recipe (Printable Recipe Card):
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Chocolate Mint Chip Cookies (4 Ingredients)
Equipment
- Large Mixing Bowl
- Cookie scoop
- Parchment paper
- Baking Sheets
- Cooling Rack
Ingredients
- 1 box chocolate cake mix
- 1/2 cup oil
- 2 eggs
- 1 cup mint chocolate baking pieces
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or non-stick silicone baking mat.
- Add the cake mix, oil, and eggs to a large bowl and mix until well combined.
- Stir in the mint baking chunks.
- Use a cookie scoop to portion out the cookie dough and drop them onto the prepared pan, 3 inches apart.
- Bake for 10 minutes, then remove from oven and allow cookies to cool on the pan for 2 minutes. Transfer cookies to a wire rack to finish cooling.
Video
Notes
Nutrition
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