This Chocolate Mint Chip Cookies Recipe is based on my famous double chocolate chip cookie recipe! They are perfectly soft, chewy, and extra chocolatey cookies plus they have bright green mint chips!
This easy recipe is a no-fuss recipe…no chilling, rolling, or decorating! Just drop, bake, and enjoy warm cookies in less than 30 minutes!
I’ve always been a lover of all things chocolate and mint! It’s a match made in heaven!
Those mint Girl Scout Cookies or thin mints are dangerous! I can’t stop eating them!
I always order mint chocolate chip ice cream and even created my own no-churn recipe! After Mexican or Italian food, I NEED chocolate and mint in some form! Like, I can’t make the long drive back to the farm without it!
These chocolate mint cookies are everything! I brought them to the harvesting crew the other day and let’s just say they were a huge hit!
Be sure to check out my Andes Mint Cookies (Green cookies with Andes mints), Mint Christmas Crack, Mint Chocolate Blossom Cookies, and Mint Chocolate Magic Bars (so decadent)!
Table of contents
Why you’ll love this recipe
Chocolate mint cookies are my favorite double chocolate chip cookie recipe PLUS they are loaded with creamy mint chips! The bright green mint chips make take chocolatey cookies to a whole new level!
The best texture! These are perfectly chewy cookies, soft in the middle with slightly crispy edges!
Amazing flavor! Two different kinds of chocolate (yes, a double chocolate cookie), plus mint chips make these cookies taste amazing! Plus, using all butter in cookies is irresistible!
Easy recipe! You can make a batch of these mint cookies in about 30 minutes! I love baking, but rarely have time to commit to a long baking project! There is no need to chill the dough. You’ll need one bowl to make this recipe! No fancy ingredients or steps!
Ingredients
Scroll to the bottom for a complete list of ingredients and instructions.
You’ll need simple ingredients used to make traditional chocolate chip cookies for this chocolate mint cookies recipe, plus a couple of ingredients! Let’s talk about some substitution options.
- Butter: Use real butter, salted or unsalted butter will work. I always use salted.
- Brown Sugar and Granulated Sugar
- Large Eggs: Whole eggs
- Peppermint Extract: Find it with vanilla extract in the baking aisle at the grocery store. If you don’t have it use vanilla extract. The cookies will still taste amazing, but they won’t be quite as minty.
- Other Dry Ingredients: All-purpose flour, baking powder, baking soda, Kosher salt
- Cocoa: Regular or Dutch processed cocoa. If you’re using Dutch processed use baking powder in place of the baking soda.
- Semi-Sweet Chocolate Chips and Mint Chocolate Chips: You can also use Andes mints instead of mint chips.
Instructions
Prep: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Cream Butter and Sugar: Add butter, brown sugar, and white sugar to the bowl of an electric mixer. Using a paddle attachment beat on medium speed for 2 minutes.
Add Wet Ingredients: Add eggs, peppermint extract, baking powder, baking soda, and salt to the butter mixture. Beat on medium speed and mix until light and fluffy, about 2 minutes.
Add Dry Ingredients: Add cocoa powder and flour. Gently mix on low speed just until combined. Fold in chocolate chips and mint chips.
Bake: Scoop cookie dough onto the prepared baking sheet. Bake for 8-9 minutes. Let cool for 2-3 minutes on the cookie sheet, then move to a cooling rack to finish cooling.
Tips for Success
Don’t overmix: After adding the flour be careful to NOT overmix. Over-mixing activates the gluten in the flour and creates tough cookies.
Wet ingredients: Adding baking soda, baking powder, and salt with the other wet ingredients gives them a chance to incorporate before adding the flour. This eliminates the need to mix the dry ingredients in a separate bowl. It also makes it so you don’t need to mix the flour mixture as long.
Use a cookie scoop: Using a cookie scoop creates cookie dough balls that are all the same size, which helps them to cook evenly.
Don’t overbake: The cookies will look slightly wiggly in the center. Remember, they will continue to bake while they are cooling on the baking sheet.
Extra Mint Chips: To create cookies with those pretty green mint chips on top, add a few mint chips to the top of each cookie before baking.
Storage
Room Temperature: Store in an airtight container for up to 3 days. Add a slice of bread to the container to help keep the cookies soft.
Freezer: Set cookies on a cookie sheet in a single layer. Freeze until firm. Stack the cookies in an airtight container, separating layers with wax paper. Cookies can be frozen for up to 2 months.
How to Freeze the Dough: Shape cookies into balls. Drop on a cookie sheet. Freeze until solid. Remove from cookie sheet and store in a freezer bag for up to 2 months. Add 2 minutes to the baking time, or thaw the cookie dough before baking.
FAQs
Yes! Peppermint extract has a stronger flavor so you might want to use a little more mint extract.
You can use fresh mint in place of the mint extract. However, fresh mint isn’t as concentrated so you will need to use more fresh mint or expect a milder minty flavor. Chop the mint leaves before adding them to the cookie dough.
Other Cookie Recipes
Here are a few more easy holiday or Christmas cookie recipes you’ll love! It’s that time of year when a delicious cookie is a must!
It’s also the time of the year when I don’t have time to mess around with making perfect cookies that are time-consuming! All of these yummy cookies are EASY to make!
- Cinnamon Chip Cookies (Snickerdoodles with cinnamon chips)
- Soft M&M Sugar Cookies
- Peppermint Sugar Cookies
- Gingersnap Cookies
Chocolate Mint Chip Cookies Recipe
Chocolate Mint Chip Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 2 whole eggs
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Kosher salt
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1 cup chocolate chips
- 2 cup mint chips
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Add butter, brown sugar, and white sugar to the mixing bowl of an electric mixer. Using the paddle attachment mix on medium speed for 2 minutes.
- Add eggs, peppermint extract, baking soda, baking powder, and salt. Mix on medium speed for about 2 minutes or until light and fluffy.
- Add flour and cocoa powder. Mix on low speed only until combined.
- Fold in chocolate chips and mint chips. Reserve a few mint chips for the top of the cookies if desired.
- Using a cookie scoop drop cookies on the prepared baking sheet. Press additional mint chips into the tops of the cookies if you would like.
- Bake cookies for 8-9 minutes. Let rest on the baking sheet for 2-3 minutes then remove to a wire cooling rack to completely cool.
Notes
Nutrition
This recipe was originally written in 2015 and was updated in 2023 to include new text, images, and an updated recipe.
Jennie @ The Diary of a Real Housewife says
I love mint chocolate! These cookies look so yummy =)
Amy Engberson says
Me too! I can’t pass it up!
Elaine Duckett says
I made these last night for friends that are coming for pizza and a salad bar on Thursday night. I was trying to decide between the chocolate rice crispy bar or the mint cookies. Once I saw the mint cookies were made with a cake mix and had cream cheese in them, I went for the mint cookies. Done in no time at all. Hope I have enough for the guests when they come.
Thanks for making, sharing and taking these cookies to the cabin so the guys could enjoy them while on the snowmobiling trip.
Amy Engberson says
I’m all about desserts that are super quick to throw together! You might have to hide them so they won’t disappear before your friends come!