Chocolate Mint Cookies Recipe
Brace yourself for cookie joy: these Chocolate Mint Cookies deliver the ultimate combination of rich cocoa, melty chocolate, and refreshing peppermint in every irresistibly soft bite. Whether you’re baking up a batch for the holidays or just satisfying an after-dinner craving, these cookies strike the perfect balance of decadent chocolate and cool minty flavor. Just wait until your kitchen fills with their nostalgic aroma—one taste and you’ll see why they’re my go-to for delicious cookie moments!
Ingredients You’ll Need
With just a handful of pantry staples and a little minty magic, you’ll be amazed at how easy it is to create Chocolate Mint Cookies at home. Each ingredient in this recipe plays a starring role, from the buttery base to the luscious mint chocolate chips that give these cookies their signature taste and stunning appearance.
- Unsalted butter (1 cup, softened): Gives your cookies a rich, tender crumb and helps that melt-in-your-mouth texture.
- Granulated sugar (1 cup): Provides sweetness and a delicate “snap” around the edges.
- Brown sugar (1/2 cup, packed): Adds moisture and a hint of caramel flavor for soft, chewy centers.
- Eggs (2 large): Bind everything together and lend irresistible richness.
- Vanilla extract (1 teaspoon): Deepens the overall flavor and complements the chocolate.
- Peppermint extract (1/2 teaspoon): The secret to that cool, refreshing minty zing!
- All-purpose flour (2 cups): Brings structure, ensuring your cookies bake up perfectly.
- Unsweetened cocoa powder (1 cup): Loads your cookies with robust chocolate flavor and a decadent dark hue.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a light, chewy texture.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies both the chocolate and mint notes.
- Semisweet chocolate chips (1 1/2 cups): Provide delightful bursts of gooey chocolate in every bite.
- Mint chocolate chips or chopped Andes mints (1 cup): Infuse each cookie with those magical green-flecked bursts of peppermint bliss.
How to Make Chocolate Mint Cookies
Step 1: Prep the Oven and Baking Sheets
Before anything else, preheat your oven to 350°F. This ensures an even bake as soon as your dough is ready. Line your baking sheets with parchment paper to prevent sticking and promote gentle browning—plus, cleanup will be an absolute breeze!
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and beat together the softened butter, granulated sugar, and packed brown sugar until light, fluffy, and pale in color. This step is key for achieving soft, bakery-style cookies with just the right crumb. You’ll know it’s ready when the mixture looks cloudlike and holds soft peaks.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla and peppermint extracts—don’t be shy with that peppermint! It’s what puts the “mint” in Chocolate Mint Cookies and gives them that crave-worthy flavor lift.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing the dry ingredients separately means your cocoa and leaveners are perfectly even, so every cookie bakes up just right.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a rich and cohesive dough. Don’t overmix—stop as soon as no more dry streaks remain! Overmixing can toughen your cookies, and we want them blissfully soft.
Step 6: Fold in Chocolate and Mint Chips
Use a spatula to gently fold in the semisweet chocolate chips and your mint chocolate chips or chopped Andes mints. Every spoonful of dough should be generously studded with melty chocolate and refreshing mint pieces.
Step 7: Scoop and Bake
Drop tablespoon-sized portions of dough onto your lined baking sheets, leaving about 2 inches between each cookie for perfect spreading. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft—trust me, they’ll finish setting as they cool.
Step 8: Cool and Enjoy
Allow the cookies to rest on the baking sheets for 5 minutes, which helps them set up and makes transferring a breeze. Then move them to a wire rack to cool completely. If you want to go the extra mile, press an Andes mint into each cookie right after baking for a glossy, minty finish!
How to Serve Chocolate Mint Cookies
Garnishes
Amp up the wow factor by drizzling your cooled Chocolate Mint Cookies with melted chocolate or sprinkling with crushed peppermint candies. For a bakery-style look, nestle an extra mint chocolate chip or a piece of Andes mint right in the center while the cookies are still warm.
Side Dishes
Pair these cookies with an ice-cold glass of milk, or serve alongside a cozy mug of hot cocoa for pure wintry comfort. They also make a dreamy companion to vanilla bean ice cream or a simple cappuccino for a sweet after-dinner treat.
Creative Ways to Present
Arrange your Chocolate Mint Cookies in a pretty tin lined with parchment for gifting, or stack them in clear cellophane bags tied with a festive ribbon. For parties, try sandwiching two cookies with mint ice cream for an unforgettable homemade ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Mint Cookies fresh and soft, store them in an airtight container at room temperature. They’ll stay delicious for up to 5 days—if they last that long! You can place a slice of bread in the container to help lock in moisture.
Freezing
These cookies are freezer-friendly! Once cooled, arrange them in a single layer in a freezer bag or airtight container, separating layers with parchment to prevent sticking. They’ll keep beautifully for up to 2 months, making them perfect for ahead-of-time treats or holiday planning.
Reheating
If you crave that just-baked warmth, pop a cookie in the microwave for about 10 seconds or slide a few into a 300°F oven for 2–3 minutes. The chocolate chips get irresistibly gooey and the aroma of mint becomes even more tempting!
FAQs
Can I use peppermint oil instead of extract?
Peppermint oil is much more concentrated than extract, so if you substitute it, use just a drop or two—otherwise the flavor may overwhelm your cookies! For best results, stick with peppermint extract as listed in the recipe.
What’s the best way to scoop the dough?
A standard tablespoon-size cookie scoop makes portioning quick and tidy, ensuring each Chocolate Mint Cookie bakes up the same size. This not only helps them look professional but ensures even baking too.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, cover it tightly, and refrigerate for up to 48 hours before baking. Chilling can enhance the flavor and even yield slightly thicker cookies after baking.
What kind of cocoa powder works best?
Unsweetened natural cocoa powder will give you classic chocolate flavor with a rich color, but Dutch-process cocoa works beautifully for a deeper, more intense taste—choose whichever matches your mood!
Can I skip the mint if I want just chocolate cookies?
Of course! Simply leave out the peppermint extract and swap the mint chips for extra chocolate chips. You’ll have a batch of dreamy double-chocolate cookies, ready for any chocoholic moment.
Final Thoughts
If you love the combination of chocolate and mint, you’re going to adore every bite of these Chocolate Mint Cookies. They’re easy enough for a weeknight treat, yet special enough to share at any celebration. Go ahead—gather your ingredients and let your kitchen fill with minty, chocolatey bliss!
Print
Chocolate Mint Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful blend of chocolate and mint with these scrumptious Chocolate Mint Cookies. Perfect for holiday gatherings or a sweet treat any time of year!
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup mint chocolate chips or chopped Andes mints
Instructions
- Preheat the oven: Preheat to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and extracts: Beat in eggs one at a time, then stir in vanilla and peppermint extracts.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture.
- Stir in chips: Fold in semisweet chocolate chips and mint chips.
- Bake: Scoop dough onto baking sheets, bake for 10–12 minutes, cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra minty flavor, top each cookie with a whole Andes mint immediately after baking and let it melt before spreading it like frosting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
