Mint Chocolate Chip Cookies

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Easy and delicious Mint Chocolate Chip Cookies are bursting with flavor and so simple to make!

After you’ve gotten your mint cookie fill, you’ve got to try these famous Snickerdoodle Cookies, these Oatmeal Chocolate Chip Cookies, or soft and chewy Peanut Butter Cookies!

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Are you all cranking out cookies right and left for the holidays? I know I am! Between testing cookie recipes to share with you all and making treats for neighbors/friends, it feels like cookies have been coming out of the oven nonstop!

And these cookies are a total holiday lifesaver. They require no chilling, take about 10 minutes to make, and only have eight ingredients. 

Process shots: making Mint Chocolate Chip Cookies

How Do You Make Mint Chocolate Chip Cookies?

  • Start by beating together butter and cream cheese. You’ll want to make sure both ingredients are at room temperature (not cold, not melted). Egg and vanilla go in next!
  • Next, mix in the (dry) brownie mix and pudding mix. That’s right– shortcut cookies! (If you’re looking for from-scratch chocolate cookies, try this recipe and leave out the caramel and add Andes® mint chocolate in place of chocolate chips!)
  • Finally: stir in your add-ins. For these cookies, we’re adding in chopped Andes mints AND mint chocolate Oreos®. If you only want to do one add-in, double either of the add-ins and omit the other one!

Mint Chocolate Chip Cookies process shot

Quick tips

  • Use room-temperature ingredients: Melted butter or cream cheese will make these cookies too wet and greasy. To get either to room temperature quickly, check out this article!
  • Check the ounces: Make sure to check the ounces on the brownie mix and pudding mix to be sure you’ve got the right size — too large of a brownie mix and you could end up with dry, crumbly cookies.

Adding mint candies to the batter Process shots of making the cookies ; Oreos added and cookie balls being rolled

For more mint chocolate chip recipes, check out this Mint Chocolate Fudge, these Mint Brownies, or these Thin Mint Oreo Cups (reader favorite!)

Mint Chocolate Chip Cookie Ingredients

  • Butter: I recommend unsalted butter since brownie mix and pudding mix already have salt in them– and you don’t want salty cookies. Room temperature or slightly softened butter is best for these cookies.
  • Cream cheese: For optimal flavor and thickness, I recommend full-fat brick-style cream cheese. Avoid Neufchâtel or reduced-fat cream cheese.
  • Large egg: What can I say about eggs? Just be sure you’re using a large one for this recipe.
  • Vanilla extract: This extract adds flavor and vibrancy to the cookies. 
  • Brownie mix: I have tested these cookies with several different brownie mixes and taste testers agreed the Betty Crocker® Delights Brownie Mix (Supreme Chocolate Chunk) was the absolute best (Not sponsored, just sharing taste test results). This mix contains 18 ounces, so if you choose a different variety, make sure it’s still 18 ounces.
  • Chocolate pudding mix: Make sure to get regular instant chocolate pudding mix and filling — not sugar-free and not cook-and-serve pudding. Use the 3.9-ounce (small) box.
  • Chocolate chips: We like milk chocolate best, but semi-sweet or dark will work just as well. Depending on the peppermint bark bar used, I like to use a contrasting flavor. If using a dark chocolate peppermint bark bar, I add milk chocolate, for instance,  and if using a milk chocolate peppermint bark bar, I add dark chocolate.
  • Andes Mints: If you can’t find Andes mints (sometimes they’re tricky to find!) try Junior Mints® instead! 
  • Mint Oreos®: Coarsely chop up some Mint Oreos (no need to remove the filling, just chop them into small pieces).

Mint Chocolate Chip Cookies

More Cookie Recipes:

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Mint Chocolate Chip Cookies

5 from 4 votes
Delicious Chocolate Mint Cookies are bursting with flavor, simple to make, and perfect for holiday baking!
Print Recipe

Mint Chocolate Chip Cookies

5 from 4 votes
Delicious Chocolate Mint Cookies are bursting with flavor, simple to make, and perfect for holiday baking!
Course Dessert, Snack
Cuisine American
Keyword mint chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 16 -20 cookies
Calories 353kcal
Author Chelsea


  • 4 ounces cream cheese, full-fat, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 package (18 ounces) Betty Crocker Delights Brownie Mix, Supreme Chocolate Chunk
  • 1 package (3.9 ounces) chocolate fudge pudding mix unprepared
  • 8-10 mint-Chocolate sandwich cookies, such Andes, coarsely chopped (measure to 1 scant cup)*
  • 1 cup Andes mints, coarsely chopped


  • Preheat the oven to 350 degrees F. Prepare a sheet pan by lining it with parchment paper or a Silpat liner.
  • In a large bowl, cream together the cream cheese and butter with a stand or hand mixer. (Both cream cheese and butter should be slightly soft, but not melted.) Add in the egg and vanilla extract; continue mixing.
  • Beat in the dry brownie and pudding mixes until just combined. 
  • Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it's too hard to work with, cover and place in the fridge for 10 minutes and then continue.) Cover the dough and chill for 30 minutes.
  • Form large balls of dough (2 tablespoons in size) and then slightly flatten to create a wide disc-like shape.
  • Bake for 8-12 minutes and then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature.) It's best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more Andes mints (just to make them look pretty!).
  • Allow the residual heat to continue to "bake" on the cookie sheet for an additionally 3-4 minutes before removing them to a cooling rack.

Recipe Notes

Note 1: Cookies: If you aren't a fan of Oreos or don't want them in your cookies, you can leave these out entirely or add an extra 1/2 cup chopped Andes mints in its place!

Nutrition Facts

Calories: 353kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 255mg | Potassium: 46mg | Fiber: 1g | Sugar: 31g | Vitamin A: 289IU | Calcium: 14mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.



Everyone BEGS for the recipe for these mint chocolate chip cookies! They're bursting with flavor and so simple to make thanks to a couple of shortcuts! via #cookie #mint #andes #chocolate #chip #dessert #holiday #easy #brownie #mix #shortcut


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Recipe Rating


  1. Brownie cookies are one of my favorites and I love how you spruced it up by adding mint and oreos to the mix! I definitely could not be trusted around a batch of these! Something tells me they wouldn’t even make it into the gift bag. LOL. Pinned! 😉

  2. 5 stars
    Gah! I haven’t been getting any of your posts in my BL feed and then they all popped up at once. I’m hoping that nonsense has sorted itself out because I need your deliciousness in my life. And I need these cookies, too. Two batches. Pinned!

  3. I’ve completely run out of time, calories & counter space for all of the cookies I’ve already made and still have yet to bake! It’s as if I have a cookie tree sprouting its “fruit” in the middle of my kitchen. Oh well, there are worse things in life… Especially if it produced decadent cookies as chocolaty as these! 😉 Pinned!

  4. I made these and loved them, however, 9 minutes baking was too long. They were done in 8 minutes, and overcooked at 9. The shorter time made them delicious. I also rebut teared the pan each time, and quickly removed them from the pan after they were done, so they didn’t stick. My family loved them!

    1. Thank you so much for your comment Becky! I appreciate you trying out this recipe and sharing your feedback 🙂 Glad the family loved them!

  5. Hi! I’m planning on making these but not seeing chocolate fudge pudding mix at the store unless it’s sugar free. They only carry chocolate in non-sugar free. Can I use that? Thank you!

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