Mint Chocolate Cookies
intro
Chewy, fudgy chocolate cookies studded with cool mint chips and rich dark chocolate chunks, with crisp edges and a soft, melt-in-your-mouth center.
Ingredients
Steps
Prep oven and pans
Preheat your oven to 175°C (350°F) with racks positioned in the middle. Line two large rimmed baking sheets with parchment paper or silicone baking mats to prevent cookies from sticking, and set aside.
Mix dry ingredients
In a medium mixing bowl, whisk together 270g (2 ¼ cups) all-purpose flour, 30g (¼ cup) unsweetened cocoa powder, 4g (1 teaspoon) baking soda, and 3g (½ teaspoon) fine table salt for 30 seconds until fully combined and no clumps of cocoa remain; set aside.
Cream butter and sugars
In a large mixing bowl, beat 113g (½ cup / 1 stick) softened room-temperature unsalted butter, 150g (¾ cup) packed light brown sugar, and 100g (½ cup) granulated white sugar with a hand or stand mixer on medium speed for 2 minutes until light, fluffy, and pale tan, stopping once to scrape down the bowl sides with a spatula.
Add eggs and extracts
Add the 2 room-temperature large eggs one at a time to the creamed butter mixture, beating on medium-low speed for 30 seconds after each addition until fully incorporated. Mix in 5ml (1 teaspoon) pure vanilla extract and 1.25ml (¼ teaspoon) peppermint extract, taking care not to overmix to avoid tough cookies.
Fold in mix-ins
Turn the mixer to low speed, gradually add the prepared dry ingredient mix, and mix only until no dry flour streaks remain (about 45 seconds). Use a rubber spatula to fold in 170g (1 cup) semi-sweet dark chocolate chunks and 150g (¾ cup) mint baking chips, distributing them evenly through the thick dark brown dough.
Scoop and bake cookies
Use a 30ml (2 tablespoon) cookie scoop to portion dough into rounded balls, placing them 5cm (2 inches) apart on the prepared baking sheets to allow for spreading. Bake one sheet at a time on the middle oven rack for 9 to 11 minutes, until edges are set but centers look slightly underbaked for a chewy texture.
Cool before serving
Let cookies rest on the hot baking sheet for 5 minutes immediately after removing from the oven (they will continue to set as they cool from residual pan heat), then transfer to a wire rack to cool completely for 15 minutes before serving.
Tips
2.Avoid overbaking: pull cookies from the oven when edges are firm but centers look slightly soft and underdone. Residual heat on the hot baking sheet will set centers over 5 minutes for perfectly chewy results.
3.For a bakery-style finish, press 2-3 extra mint chips and chocolate chunks onto the top of each dough ball before baking to showcase the mix-ins.
OMG these are SO good!!! I brought a batch to my office potluck yesterday and every single person asked me for the recipe. The chew is *perfect*—not too crunchy, not too soft, and that mint kick doesn’t overpower the chocolate at all. 10/10 will make again for my kid’s soccer snack next week!
Game changer, y’all. I’ve been searching for a copycat of that fancy grocery store mint chocolate cookie for literal years and this is dead on. So easy too, I followed the room temp butter direction like the recipe said, but total time was way faster than I expected for how good they taste. My roommate ate half the batch in one sitting lmao
Made these for a post-hike treat last weekend and they hit so hard after 6 miles on the trail. The mint is so refreshing, I didn’t feel like I was eating a super heavy sugary cookie even after two of ‘em. Will definitely be a staple in my day hike snack pack from now on!
I was a little skeptical adding mint extract to chocolate cookies because I’ve had batches taste like toothpaste before, but the measurement here is spot on! My grandkids went crazy for these, said they taste like the Thin Mints they get from Girl Scouts but chewier. Only note: I added a tiny extra handful of chocolate chips because we’re chocolate fiends in this house.
Super easy to throw together on a Sunday for meal prep snacks for the week! I portioned the dough into balls and froze half so I can bake a couple fresh cookies whenever I want after work. Baked from frozen they only needed an extra 2 minutes in the oven, came out perfectly chewy every time.
Made these for my neighborhood block party and they were the first dessert gone! I topped half with a little crushed candy cane for extra holiday vibe even though it’s not even December yet, no one complained at all. People kept saying they were the perfect balance of mint and chocolate, no weird artificial aftertaste which I always worry about with mint baked goods.
Made these in my tiny dorm kitchen with just a hand mixer and they turned out perfect! I was worried I’d mess them up because I’m still pretty new to baking, but the instructions are so straightforward. My dorm floor mates all banged on my door asking what smelled so good lmao
Wait has anyone tried making these with a 1:1 gluten free flour blend? I have a family member with celiac coming to dinner next week and these look too good to not make, I just don’t want them to turn out crumbly!
My daughter begged me to make mint chocolate cookies for her birthday treat to bring to class, and this recipe did not disappoint. I let her help stir in the chocolate chips and she was so proud to tell her class she helped bake. Every kid in her class asked for seconds, her teacher even emailed me for the recipe!
I used 70% dark chocolate chunks instead of regular semi-sweet chips and it was *chef’s kiss*. The deep dark chocolate pairs so well with the bright mint, it doesn’t taste overly sweet at all. I’m already planning to make a double batch for my holiday cookie platter this year.
Baked these at 10pm last night when I had a random mint chocolate craving and they were so fast to throw together. I skipped the dough chill step by accident and they still came out chewy? Am I a baking genius? Either way, 10/10, would have a late night baking session for these again.
I swapped the butter for vegan butter and used dairy free chocolate chips to make these vegan for my friend group, and no one could tell they were vegan! The texture was still perfectly chewy, no weird vegan baked good aftertaste. Obsessed.
Wait I baked these in my air fryer instead of the oven because my oven was broken last week, and they came out amazing! 350 degrees for 8 minutes, perfectly chewy edges, soft center. Who knew air fryer cookies could be this good? Only tiny knock: I wish the recipe listed official air fryer directions, but that’s such a small thing, I’m still obsessed.
Brought a double batch of these to my Sunday football tailgate and they were gone by halftime. I was worried they’d be too fussy for a tailgate, but they held up great in the cooler for 4 hours before we ate them. Even the guys who only eat salty snacks were reaching for seconds.
First time ever baking cookies from scratch and these came out perfect!!! I was so nervous I’d burn them or they’d spread too much, but I followed the directions exactly and they’re so chewy and minty. My mom said they’re better than the ones she buys at the bakery. I feel like a real baker now 🥹
Okay real talk—how are these only 35 minutes total? I feel like every good chewy cookie I make requires hours of dough chilling, but these came together so fast I almost didn’t believe it. Made them after work on a whim and had warm cookies on the couch by 7pm. Life changing.
If you love mint chocolate chip ice cream, you will lose your mind over these cookies. I added a tiny bit of green food coloring to half the dough to make them look festive for St. Patrick’s Day, and they were such a hit at my party. Chewy, minty, chocolatey—what more could you want?
These are the perfect coffee pairing cookie. Not too sweet, chewy, the mint cuts through the bitterness of my morning cold brew so well. I’ve been keeping a container of these on my desk at work for my 3pm slump, and they make the work day so much better.
I’ve made four batches of these in the last two weeks. No regrets. My roommate says I have a problem, but when a cookie is this chewy and minty and chocolatey, is it really a problem? 10/10, no notes, will be making these weekly for the foreseeable future.