Mocha Mint Chocolate Chunk Cookies

Super chewy and soft cookies flavored with delicious mocha and mint chocolate chip.

2 images of mocha mint cookies

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? 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 Chip Cookies recipe. 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.

mocha mint cookies

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?

Food Science / Nerd Alert

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. 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.

stack of mocha mint cookies

I am a firm believer in cookie dough chilling. 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 Chip 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.

hand holding a mocha mint cookie

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.

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!

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stack of mocha mint cookies

Mocha Mint Chocolate Chunk Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Super chewy and soft cookies flavored with delicious mocha and mint chocolate chip.


  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 Tablespoon instant coffee*
  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cup Andes Mint Baking Chips or chopped Andes Mint bars


  1. Toss together the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee in a large bowl. Set aside.
  2. 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.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. 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. Place 8 balls of dough onto each cookie sheet.
  6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Instant Coffee: 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.
  3. Eggs: 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. What to do with your extra egg white? Make these, these, these, or these.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: mocha mint chocolate chunk cookies, mocha mint cookies

Today’s cookies began with the same dough from my very popular Chewy Chocolate Chip Cookies.

stack of chewy chocolate chunk cookies on a baking sheet


Comments are closed.

  1. Omg! I just made these with a little less coconut oil than the recipe calls for butter, and cut out the white sugar, and used about 2/3 cup splenda brown sugar mix and a a couple tablespoons of date paste…we don’t have Andes here in Canada so I used aero mint bubbles, but they turned out amazing!! so soft and yummy! I inhaled about 4 small ones already!! The light coconut flavor from the oil tastes so good with the mocha mint!! Wow, I wanted to take these to work on Monday for St Patrick’s day but I’m not sure they’ll last the weekend..haha should have made them tomorrow 🙂

  2. Best recipe!

  3. I didn’t let the cookie dough chill as long, producing a crackled top. Enjoy!

  4. Goodness.. I made a batch of these cookies, and they are the best chewy cookies I have ever made! 🙂 Thanks for the recipe!

  5. Hi Sally, I made your Mocha Mint Chocolate Chunk Cookies and they were delicious! So moist, even on Day 5. My problem is that they spread instead of rise. I left in the fridge all night and did everything exact (except used two full eggs). Do you have any idea what I might have done wrong? Are they suppose to be thin cookies? Your help would be appreciated. – Tasha

    1. I suggest not using the entire egg – it adds more liquid to the cookie dough. You may also try adding another Tablespoon or 2 of flour.

      1. thanks Sally, I can’t wait to try again with your suggestions. 🙂

      2. Made this again without the egg white and being very careful with the flour measurements and it turned out perfect. Thank you so much for sharing. You are my hero!

  6. I just made these and followed the recipe, and directions as is and they were delicious! Thank you! My roommates devoured them.

  7. Hi Sally, what would happen if I substituted instant espresso powder for the instant coffee? Would that still give me a mocha taste? Thanks=) I love your first andes mint recipe, tried it last year and already it’s become a tradition, I need to give these ones a try to!

    1. Yep you may use espresso powder!

  8. Made these this week…. I think these are my new favorite cookie – ever. They are absolutely addictive. Mocha + Andes in the form of a SOFT-baked cookie – genius!

    I have made dozens of your recipes and these cookies have to be the best, so far. My friends (and husband’s co-workers) thank you for your delicious recipes! I share your website constantly. Thank you for another yummy recipe!

  9. Hi, I just tried this recipe and it smells great BUT the cookies did not flatten out at all . I baked them for 3 mins longer. OMG they are wonderful. I added some cinnamon and doubled the coffee. thanks for the great recipe! 🙂

  10. Help me, Sally!

    When I was growing up in the 70’s, there was a little shop in town named Kelly’s Cookies. Kelly’s specialty was a mint chocolate chip cookie that was soft and chewy and amazing! The mint was a swirl of green sparkly goodness that had the consistency of a melted York patty. I’ve looked and looked for a recipe that has a mint swirl through it, but to no avail! Think you could figure out a clone? 

    PS… you rule!

    1. Now THAT sounds incredible! I have no idea how one would do that though? Would definitely require some testing. You might like these peppermint patty cookies— I use actual York peppermint patties.

  11. L.T. Westgate says:

    My cookies ended up flat. Do you have any advice on how I can correct this?

  12. Let me tell you that I am a Pinterest fanatic, and after finding this recipe, I can say you are a talented baker. These cookies came out amazing. The extra egg yolk makes the cookies extra delicious. Thank you for sharing all your amazing recipes.

    1. Thanks Judith!

  13. Hi Sally, I just made these and they’re wonderful. But I have one problem though. I always bake my cookies in several batches, because my oven is quite small. The first and second batches, the dough spreads nicely just like yours. But last batches always don’t spread as much. Do you know why is that so? The dough has been chilled for a day, and I let it sit on the counter for about an hour (because it became too hard in the fridge).

    1. This happens to me sometimes too. It’s because the dough has come to room temperature a bit and the dry ingredients have soaked up more of the wet ingredients in the process. You’d think they’d spread MORE being at room temperature longer, but that’s not the case. Sometimes I even nuke the cookie dough in the microwave for 10 seconds to help encourage more spreading 🙂

  14. Layne Madsen says:

    Hi Sally! I just came across your recipe on Pinterest and it sounds intriguing. I love coffee and chocolate together, however, the mint is off-putting to me. Do you think caramel chips/bits would go well in this recipe? Also, one teaspoon of cocoa powder seems like such a scant amout…like it wouldn’t even be really noticeable. Can it be increased to give the cookie more chocolate flavor? My current addiction is caramel/chocolate coffee creamer in a good, strong cup of coffee and I would like to capture that flavor sensation in this Cookie! Thanks! ☺

    1. Hi Layne! You’re absolutely right- the 1 teaspoon is a very small amount of cocoa, but it adds just a *little* something extra. I find cocoa powder quickly overpowers anything. You can increase it slightly, but beware that too much could dry out the cookie. I would leave out a little flour if you add more. Feel free to use caramel chips/bits instead of mint. 🙂

  15. Mehera Garcia says:

    If I use espresso powder in place of instant coffee should I reduce the amount? I worry it will be too bitter, as it’s more concentrated in flavor. Thoughts?

    1. Hi Mehera! Great question. I suggest using 1 teaspoon of espresso powder instead of the 1 Tablespoon of instant coffee.

  16. These are my favorite cookies ever! I now make them every Christmas.

  17. These are incredible cookies! Perfect texture and so delicious! I used 1 tsp of espresso powder instead of instant coffee. I also made them a little smaller. With my medium cookie scoop I got 27 cookies and baked them for 9 1/2 minutes. They are some of the best cookies I’ve made. Thanks for another great recipe!

  18. Very good! The texture is nice too. I didn’t add the coffee because my g-kids don’t like the flavor. My issue is they went flat, even though I followed recipe directions. I baked on Silpat. I used the Andes chips, which are much finer cut; could that have been a problem? Love your recipes, Sally! Thanks

    1. Hi Pat! So glad you tried these cookies. Sorry you had trouble with them over-spreading. If you decide to try them again, I recommend adding another 2-3 Tbsp of flour to help soak up the butter. Here are some of my recommended tips to help prevent cookies from over-spreading.

  19. Just came back years later to say these are still my favorite cookies of all time currently baking a batch for Christmas. Thank you for all your fantastic recipes!

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