These ultra chewy cookies are inspired by two of my favorite ice cream flavors: mint chocolate chip and coffee. Have you ever combined the two?
Well, you should.
Another fantastic combination inspiring today’s recipe is the glorious peppermint mocha coffee drink we enjoy during the holiday months. The combination of chocolate + mint + coffee makes me forget all about peanut butter. (kidding!)
I know how much you love my Chewy Chocolate Chunk Cookie recipe. Hundreds of thousands of pins on Pinterest, countless emails and comments reigning them the best-ever cookie. Trust me – they’re pretty awesome. I took the same exact cookie recipe and added a touch of instant coffee, a smidge of cocoa powder, and a truckload of Andes mints. Tons of minty goodness. I ♥ Andes.
The result? Chewy-chocolate-mint-mocha-coffee-soft-cookie-bliss, to put it simply.
What makes these cookies so darn fantastic? It’s a recipe I tested countless times – removing ingredients, adding ingredients. So many mistakes, so many trials and errors, so many cookies. Practice makes perfect, right?
Warning: cookie science talk…
The cookies are super chewy. Chewy to the max – thanks to the melted butter and an extra egg yolk. Eggs are stabilizers. They moisten, bind, AND dry out cookies. How… and why? The yolks, which are mostly fat, add moisture. Egg whites are mostly protein, so they provide structure and can also dry a baked good out. You need the properties of both the yolk and the white in this recipe, plus an extra egg yolk for added richness and chew.
When creating this cookie recipe, I made sure there was enough flour in the dough to soak up all the melted butter. I couldn’t simply use less butter. You need all that buttery flavor, trust me! Whisking melted butter with your sugars (as opposed to creaming butter with your sugars) typically makes my cookies spread in the oven. What a bummer! However, using *just enough* flour to not dry out the cookies, but to soak up all the butter solves the spreading issue.
The cookies are super soft. Soft-baked heaven – thanks to the cornstarch and all the brown sugar. Did you know that a higher ratio of brown sugar to white sugar in your cookie dough will lend a softer cookie? That’s why there is, more often than not, more brown sugar than white sugar in my cookie recipes.
I am a firm believer in cookie dough chilling.
(Now only if I could *chill* like my cookie dough does, I wouldn’t be such a hot mess when a disaster cookie recipe happens. Failed recipes? What a huge bummer. But that’s the only way I can learn and that’s exactly how these cookies came to be!)
So chilling the dough. This step is so important! Chilling the dough allows the ingredients to settle together after the mixing stage. Most importantly, though - cold dough results in thicker cookies. This cookie dough will spread too much in the oven if you bake it at room temperature. After you mix it up, cover the cookie dough and chill the dough for at least 1 hour. This cookie dough doesn’t require chilling as long as my Chewy Chocolate Chunk Cookies because the dough is slightly thicker and less “slick” thanks to the coffee granules and cocoa powder. After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls and baking.
I like to slightly underbake my cookies for the softest texture. These cookies take about 11-12 minutes in the oven if you want them soft. If you prefer a crispier edge, try 13 minutes. All ovens are different though – you be the judge of when they are ready. The edges will be “set” but the centers will still look quite soft. The cookies will continue to bake on the cookie sheet when you remove it from the oven. I always let them rest on there for about 10 minutes before transferring to a wire rack.
These cookies stay soft for DAYS. We’re currently on day 3 and I feel like they are softer than day 1. The flavor? Amazing. The coffee flavor is slight, not overpowering like you’re drinking a mug of it straight. It compliments the mint wonderfully. Each bite truly tastes like a sweet minty mocha. And my gosh, are they buttery. Buttery, soft, and chewy. You’ll definitely need a large glass of milk to guzzle with these decadent cookies. Or, if you’re like me, a huge cup of coffee.
Sidenote: Pumpkin coffee is here (!!)
This is an easy, straightforward cookie recipe with no mixer required – no thinking or planning ahead. Mix up the dough by hand, allow to chill for just a little, and then bake. The ingredients are simple – make sure you buy instant coffee, not ground coffee – and you can use Andes Mint Baking Chips instead of chopping up Andes Mints like I did. You can skip the coffee, or use chocolate chips instead of mints. It’s a forgiving recipe and there are so many ways to make the cookies truly your own!
Soft, chewy, & thick mint chocolate chunk cookies with complimentary hints of chocolate and coffee in the dough. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
Yield: 18 cookies
Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 9 balls of dough onto each cookie sheet. Take the reserved 1/4 cup of Andes mint pieces and press on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. For a crispier-edged cookie, bake for 13 minutes. The cookies will continue to bake on the cookie sheet when you remove them from the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
* Instant coffee is not ground coffee. It has been roasted, ground, brewed and either spray-dried or freeze-dried. Ground coffee comes from roasted coffee beans and has not been brewed. Instant coffee is found in the coffee aisle and is great for baking. If you don't like coffee, simply leave it out.
*Room temperature egg + egg yolk are preferred for even disbursement. Typically, if a recipe calls for room temperature butter, it's a good idea to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Today’s cookies began with the same dough from my very popular Chewy Chocolate Chunk Cookies.
It’s also the same dough I use for my Salted Caramel Chocolate Chip Cookies.
If you like Andes Mints, try my Soft Andes Mint Chocolate Chunk Cookies.
Slightly similar to today’s recipe, but without the mocha taste.
If you like mocha everything, try my Mocha Java Latte Granola next.
See more mint chocolate recipes.