Mocha Mint Chocolate Chunk Cookies

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

Chewy 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 Chocolate Chunk 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.

Chewy Mocha Mint Cookies on sallysbakingaddiction.com

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.

Chewy Mocha Mint Chocolate Chunk Cookies, plus the secrets to chewy and soft cookies! Recipe sallysbakingaddiction.com

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

135 Comments

  1. I’m glad you adapted your now infamous recipe/dough base. And added the mocha and mint! The pumpkin recipes, now these, it sort of feels like it should be almost Xmas time 🙂 Whenever I think of mint, I always think of holiday baking. Strange, I know!

    I love how SOFT they are. I mean I can truly see the softness, Sally! And the cookie science talk is awesome. Will never tire of that! Pinned!

    1. Thanks so much Averie. And apparently I am skipping Labor day and my mind is focused on holiday baking already. I need to slow down!

  2. These sound amazing Sally! I’m partial to peanut butter myself, but this recipe is quite the contender! I love mint and chocolate, and I know that the coffee will make the flavors richer and more delicious! I can’t wait to whip these up over the holiday weekend!

  3. Oh my yum, Sally. I love this flavor combination idea. They look incredible!! Have you ever had Trader Joe’s dark chocolate mint espresso beans? That’s what these remind me of. But maybe even better. 🙂

  4. Oh my gosh! Wow! Your cookies always look incredible! I have the hardest time with cookies and being at such a high elevation , it is the only thing I really just can never make properly!! Ugh.

    These look awesome and since I am starting to turn a new leaf with mint I cannot wait to try these!

  5. Another amazing recipe, Sally! These cookies sound so delicious, and you can just see how soft they are!! Your pix are always so gorgeous, I love them!!

  6. These look so yummy, I want some cookies! Andes bars remind me of the holidays because my aunt always gives me so many, and I am excited for the holidays (even if months away) so thanks! 🙂

    1. I could eat Andes any time of year 🙂 But yes, I always enjoy them around the holidays much more than any time of the year.

      1. Sally, Andes also makes a white chocolate wafer with bits of candy cane (peppermint) through out. They are only out at Christmas/Thanksgiving. I bet they would taste good in your chocolate chip cookie recipe also. I have made sugar cookies with crushed old fashioned candy cane sticks folded into the batter. They are very good also. I love the crunch it adds to the cookies.

      1. Made them….LOVE them! Plus, I have your chocolate chip cookie dough chilling in the fridge to make for my kids’ teachers for first day of school!

  7. You know I love my coffee treats! What a fun and incredible twist to your awesome cookies!!! I definitely want some of that chocolate-mint-mocha-cookie-bliss now!!!

  8. Your cookies always look amazing, Sally! But I loooooove that you added mocha and mint to these guys. SO creative!

  9. Wow, these cookies look spectacular! I’ve never tried the combination of coffee + mint. It sounds phenomenal, though.
    I love how you stuffed these cookies with Andes! <3 They are so picture perfect and look amazingly chewy and soft. all those gorgeous cracks!
    Pinned. 🙂

    1. Thanks so much Marcie. I love pairing mint with coffee. And the cookie science, I am glad people are interested in it like I am.

  10. They look awesome! Love the coffee twist with the mint – yummy! P.S. I’m still totally digging your site redesign – love it! Makes me want to re-do mine 🙂

  11. if you love coffee, mint and chocolate, you have to try this : (ok, stay with me here..) Take a fudge covered mint oreo, bite a little piece off both sides, stick it in warm coffee and suck up the coffee through the cookie like a straw. Then eat the cookie! The warm coffee makes it soft and amazing. It sounds nuts, I know. We can thank my husband for this one 🙂
    I haven’t tried your world famous cookies yet but will have to add it to my fall baking list!

    1. Emily, it does sound nuts but it also sounds amazing at the same time. I LOVE mint oreos. And now I have to try this!! And enjoy those famous cookies Emily. They are wonderful!

  12. Adding coffee and mint to an already great recipe is ingenious!! Love that you are thinking ahead already to the holidays…my kind of girl! The cookie science talk is my favorite part of your posts..I love when you break it all down.

    1. Thanks so much Zainab! And I did receive your email. I was stuck in the kitchen all day, but will try to respond tomorrow before I leave for vacation. Thank you!

  13. Forget about the PB–I think my heart nearly stopped for a second there! Still, I’m as big a coffee-flavor fanatic as I am a PB kind of gal, so I’ll let this one pass 😉 and maybe try my hand at a batch of these. Lovely, thankeroo for these!

  14. You’re right, I haven’t tried peppermint, chocolate and coffee together, but I’m practically salivating thinking about the flavour combo! Seriously need to try these 🙂

  15. I mean I love a peppermint mocha so why wouldn’t I love these cookies?? I always love your information about why cookies qualities are the way they are Sally! But I am a bit of a science nerd!

    1. I’m a HUGE science nerd too Mercedes. I was just telling someone earlier that I was awful at science in school though – how ironic!

  16. Right up my alley!! I always order the peppermint mocha or peppermint hot chocolate at starbucks!! They look absolutely so soft and chewy, I wish I could have some right now!

  17. Love that you used Andes mints in these. I feel like they’re an under-used candy, but they really pack a minty punch.

    BTW, I LOVE your cookie science talk. It’s so helpful to those of us who might be playing around with our own recipes and trying to achieve a certain result (more moisture, lighter, chewier, etc). I’m a big fan of chewy cookies, so I might have to try adding an extra egg yolk to the next time I bake drop cookies.

    1. I always forget how much I love Andes Mints until I buy another package of them. They are SO good and really fun to bake with. I am so happy you enjoy learning about cookie making too Jamie!

  18. These look soo good, butter and chewy with coffee AND chocolate AND mint – probably the best combo of flavours. Thanks for the science lesson, it is really helpful, no more hockey-puck hard cookies anymore!!!!! (hopefully!)

  19. The dark background in the pics really brings out the green of the Andes mints! Wow, so soft and chocolatey and stuffed with one of my favorites candies in the whole world – no words. I’ve made your chocolate chip cookes and loved them, so I can only imagine how these would taste!

    1. Thanks so much Mary Frances! You have such a good eye for detail. I wanted a dark background for most of the photos. I’m pleased with how they turned out. You won’t believe this, but it was RAINING when I shot these cookies! I have to edit the lighting a bit so they weren’t so dark.

  20. Mint chocolate chip is my favorite ice cream flavor. I love coffee ice cream too but never thought to combine the two. Thanks for the wonderful idea and recipe, Sally!

  21. I LOVE these! Starbucks Peppermint Mocha is my favorite holiday drink, and having it in cookie form just makes the tastes so much better!

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