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

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

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


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.

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


  1. Yum, these look amazing, Sally! I love the combination of chocolate and mint, and I love how crinkly the tops of these are. Can’t wait to try them out!
    P.S- love the blog redesign! 🙂

    1. THanks Ikhlas! I’m happy you like the new design!

  2. Katrina @ Warm Vanilla Sugar says:

    This is so delicious! I love the colour of these cookies!

  3. Kayle (The Cooking Actress) says:

    Mmmmm I love cookie science-the only kinda science I can get in to 😉

    These look AMAZING, gorgeous and deeeelicious!

    1. Hahaha yes Kayle. Ironically, I was horrible at real science in school!

  4. Emily @ Life on Food says:

    I am thinking these are like the peppermint mocha latte at Starbucks during Christmas. Yes, I think I would love these cookies!

    1. That is exactly what they are like. Thanks Emily!

  5. A local ice cream shop by my house has a mint coffee frappuccino and that flavor combo is AMAZING!!! Genius idea creating cookies like this!

    1. mint coffee frappuccino ICE CREAM? Do they take phone orders?? 😉

  6. I love all of your cookie recipes and can’t wait to try these (I adapt them to make them gluten free and they are still delicious!) I love the look of the new website, but when I try to print the recipes, the grey font is too light to read. It looks nice on the computer, but I can’t get it to print dark enough to use…
    Thanks for the great recipes!

    1. Hey Nicole! I just got in contact with my designer to see if we can fix the font coloring for you. Thanks so much for the feedback!

  7. I have to admit that coffee and mint has always sounded weird to me…but I trust you, and your recipes are ALWAYS incredibly delicious, so I’m more than willing to give it a shot! I adore Andes mints, and I like coffee…so I guess that sets me up to like them! Thanks for the cookie science…I always enjoy it! 😀

    1. Don’t worry Caley, the coffee flavor is very slight. Kevin hates coffee and he still loved these cookies! He’s eaten most of them lol.

  8. I just found your site, it looks great. Could I make a suggestion? When you have the link on your homepage to continue to the rest of the post (when you only post a few pictures and paragraphs to start), is there a way to make it so we skip past the part that we already read on the homepage? I think I’ve seen that on other blogs. Just so we don’t read the intro and see those pictures, and then have to scroll by them again when we click to see the rest of the post.

    1. Hi Steph! Which other website have you seen that on? I didn’t think it would be possible because I would think the URL of the recipe should include the entire post. Thanks for the feedback!

      1. Hi Sally! Well, one for sure is I’m not a website person, so I don’t know how it’s done. That blogger (I think her name is Anna?) seems really nice too, so she could probably tell you how she got it to work.

      2. Thank you Steph! I will look into it.

  9. I love your new look Sally! Soooooo CUTE and so perfectly you! This is such a unique flavor pairing for a cookie but it makes perfect sense! They look pretty dreamy, as always.

  10. Ashley @ Kitchen Meets Girl says:

    Oh my gosh, these cookies are my fave flavors all wrapped up in one. I LOVE Andes mints, and coffee….well, let’s just say if I could hook up an IV drip, I would.

    1. IV drip – uh huh. yes. totally.

  11. Mimi @ Culinary Couture says:

    I’m not a mint person but these look AMAZING! Sidenote: I love your new site design more and more each day! It’s perfect!

    1. Thank you SO much Mimi! That is very kind of you. I am very happy with the new look!

  12. Tina @ Tina's Chic Corner says:

    I love mint. I love coffee. Never thought to combine the 2 in a cookie but why the heck not?! Sounds amazing. 🙂

  13. Chocolate and mint are so good together! And to add coffee! Sounds delicious!

  14. Jolene ( says:

    Those look sooooooooo good!

  15. Donna Howard says:

    As usual – awesome pictures and yum recipe! Can’t wait to make these. Sally, I have the Andes baking chips, but I really like the chunky look of your cookie by using the little mint bars. I may just have to buy some do that instead. I don’t think the baking chips would look as yummy!! Thanks again sweet Sally for another good recipe. And I love your ‘baking talk’ — it educates me!!

  16. Danielle Andre says:

    Just made these cookies. Turned out great loved the adding of coffee. I used Starbucks instant mocha coffee. Great with glass almond milk☺. Thanks Sally for another great recipe:)

    1. That’s wonderful Danielle. So happy you made them!

  17. Ok Amy, it sounds like you need to make her these cookies!!

  18. Jess @ On Sugar Mountain says:

    Oooooo mocha and mint all wrapped up in a classic chocolate chip cookies? I’ll take 4 dozen 😀 They look so perfectly chewy!

  19. Hayley @ The Domestic Rebel says:

    Oh my goooosh, Sally! These are fantastical!! I LOVE mint chip ice cream and mocha almond fudge ice cream, so whyyyy I have never thought to combine aspects of the two is beyond me and I am embarrassed to admit that. Look how plush they are! And thanks for the tip about ground coffee vs espresso powder.. I am the dork who WOULD use ground coffee and make the cookies all grainy and weird 🙂

  20. Laura Dembowski says:

    Mint coffee was always my fave! These cookies look super yummy!

  21. Mocha mint!! Oh my, this looks and sounds divine 🙂 I love this recipe!!

  22. Hi! I was wondering if I could use Hershey’s Special Dark Cocoa for the unsweetened cocoa. On one of your other posts one of the ingredients were unsweetened cocoa and you stated that you used Hershey’s Special Dark. Do you think I could use it for this recipe too?

    1. Yep, you may use hershey’s dark for any of the recipes on my blog calling for unsweetened cocoa powder. Enjoy!

  23. Hi. This flavour combo sounds amazing. Does anyone know what the UK equivalent of Andes Mints / Andes Mint baking chips is?

  24. 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!!!

    1. Love these AND the butterscotch reese’s pieces version too. Let me know what you make next! Thanks Jacqueline.

  25. Sally, I’m a huge fan but I personally can’t have anything corn (=no cornstarch), any suggestions for a replacement in your recipes? Thanks! 🙂

    1. Hey Andrea, you can leave the cornstarch out altogether in this cookie recipe.

  26. Question – how many cookies does one batch make?? Can’t wait to try these!!

  27. AHHH! Nevermind – found the number!

  28. Hi, Sally. I LOVE these cookies! My new favorite. I’m baking them for my holiday party at work next week. Can I double the recipe? Or will that mess with the baking science? Might be a silly question, but I love these so much, I wouldn’t want to mess them up! Thanks!!

    1. Hey Katy! Not a silly question at all. I’ve doubled the recipe with success. Enjoy!

  29. Shannon, these are a GREAT choice for the cookie swap. Hope they’re enjoyed!

  30. Commenting here because these are the most recent recipe of yours I’ve tried, but I just wanted to say that this is far and away my favorite baking blog. I love baking; I have approximately 0 free time, but I still always find a way to squeeze in some baking, because it just makes me and everyone else around me really, really happy. And whenever I’m looking for a do-able, delicious recipe, this is the first place I look.

    I mean, I find recipes on dozens of different sites, and there are a couple others that I’ve found pretty fun and reliable, but I feel like half my baking comes solely from this blog. So far I’ve made…the Skinny Peanut Butter Swirl Brownies, Super Moist Carrot Cake, Chocolate Chip Cookie Dough Fudge, Chewy Chocolate Chunk Cookies (at least 3 times), Healthy Pumpkin Chocolate Chip Oatmeal Cookies, Inside-Out Chocolate Chip Cookies, Peanut Butter Chocolate Swirl Cookies, Red Velvet Chocolate Chip Cookies, Soft & Thick Snickerdoodles, White Chocolate Chip Cranberry Cookies, York Peppermint Patty Fudge Cookies, these, and probably some more that I can’t remember. Every single recipe has turned out amazingly. Most websites are hit-and-miss, but your recipes always have simple ingredients, simple instructions, and reeeeally delicious results. Everyone always loves anything that comes from this site.

    This is a super long-winded comment, so sorry about that, but I guess I just wanted to say thanks for the fantastic blog and fantastic recipes, and keep doing what you do. 🙂

    1. Hey Lexie! You have made so many of my favorites! Including the carrot cake, PB Swirl cookies, and the peppermint patty fudge cookies. You have good taste in desserts! I am so glad to hear that you love to bake. Bake when I had two full time jobs, it was hard to find time to do anything. But baking seemed to calm my nerves. Plus, sharing all the goodies and seeing the smiles – made me so happy. Just like you. Thank you for this amazing comment. My day is made.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally