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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 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.

We’re using our wonderful (and very well-loved) chocolate chip cookies recipe as the base. Take the same exact cookie dough and add a touch of instant coffee, a little unsweetened cocoa powder, and a truckload of Andes mints. The result? Chewy-chocolate-mint-mocha-coffee-soft-cookie-bliss, to put it simply.

mocha mint cookies

What makes these cookies so fantastic? It’s a recipe we tested endlessly – removing ingredients, adding ingredients. So many mistakes, so many trials and errors, so many cookies. Practice makes perfect, right?

Don’t stray from the ingredients below because each serves a purpose, including the extra egg yolk, cornstarch, melted (not softened) butter, and all the brown sugar.

The cookies are super soft 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 cookie recipes. We do this for the best chocolate chip cookies, too!

stack of mocha mint cookies

Not a fan of mocha? Try my Andes mint chocolate cookies instead.

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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 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon unsweetened natural or dutch process cocoa powder
  • 1 Tablespoon instant coffee*
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cup Andes Mint Baking Chips or chopped Andes Mint bars


  1. Whisk the flour, baking soda, cornstarch, salt, cocoa powder, and instant coffee together in a large bowl. Set aside.
  2. In a medium 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 and up to 3 days.
  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. 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, which ensures the cookies will bake up to be thick. See this cake batter chocolate chip cookies post for a photo if needed. Place 8 balls of dough onto each cookie sheet.
  6. Bake the cookies for 13-14 minutes. The cookies will look very soft and under-baked. 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. Read my tips and tricks on how to freeze 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. 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 Chocolate Chip Cookies.

stack of chewy chocolate chunk cookies on a baking sheet

Reader Questions and Reviews

  1. I made these on Tuesday and they were fantastic!!! My husband loved them so much that I’m prepping my dough now to make another batch!!! I’m so happy to have found your blog as I’ve made one of your cookie recipes every week. My husband actually thought the Butterscotch Reese’s Pieces cookies were from a bakery since they tasted so good!! Thank you for such great recipes, I can’t wait to work my way through the list!!!

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

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

  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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

  10. 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!

  11. Dear Sally, do you have suggested alterations if we prefer a crispier cookie? The flavor combination was so perfect that I do not want to lose anything, but I love a crispy cookie 🙂

    1. Hi Rachel, you can try adding another minute or two onto bake time to help make the cookies a but crispier. But keep a close eye on them!

      1. Thanks! I did try that in the last batch but they didn’t really get that thin crispy texture. I was thinking I could play with the butter/sugar-to-flour ratio to make them spread more