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Chewy Mint Chocolate Chip Cookies

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“I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.”
41 cookies

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
  3. In large bowl or mixer, cream together shortening and both sugars.
  4. Add eggs, one at a time, mixing after each.
  5. Add vanilla and mix well.
  6. In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
  7. Stir in baking chips.
  8. Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
  9. Bake at 375° for 11 minutes.
  10. Cool on sheets for about 2 minutes then remove to wire racks to cool.
  11. Store in airtight container.

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