Chocolate Mint Cookies

Chocolate Mint Cookies are soft, chewy, rich and chocolatey. Topped with mint chips, they are a delicious cookie for the chocolate and mint lovers.

Chocolate and mint desserts are a personal favorite. If you love the combo, like me, you’ll also like Mint Brownies, Mint Trifle, and Andes Mint Cookies.

Mint + Chocolate perfection

Mint and chocolate is one of our favorite flavor pairings in desserts. It’s a classic and well-loved combo that tastes so yummy.

These simple Chocolate Mint Cookies start with a chocolate cookie base and are topped with creamy mint chips. You could even add some mint M&Ms or Andes Mint pieces to the batch, crushed inside and set on top.

They make for a fun and festive St. Patrick’s Day treat, like some of our other favorite mint desserts—Mint Trifle or Mint Milkshake, for example!

For a peppermint twist, crush some candy canes on top instead!! Either way these cookies are soft, delicious, and perfectly delicious. One of our new favorite cookie recipes!

How to make chocolate mint cookies

PREP. Preheat oven to 350°F.

WET INGREDIENTS. In a large bowl or stand mixer, cream together butter and sugar. Add eggs and vanilla and mix until fluffy.

DRY INGREDIENTS. Add flour, cocoa, baking soda and salt and mix until combined. Fold in mint chips.

BAKE. Scoop cookies out onto a greased cookie sheet and bake for 8-10 minutes. Let them cool on a wire rack.

Chocolate Mint Cookies are so easy and yummy, we guarantee your family will love them.

Tips + Variations

Use regular or Dutch processed baking cocoa. If you use Dutch processed then be sure to swap the baking soda with baking powder. 

Don’t over mix: Over mixing can causes the gluten to further activate and yields a tougher texture. Mix the dry ingredients until just combined. 

Don’t over bake: I often instruct people to remove cookies just as they are beginning to brown, but because these are already brown that tip doesn’t work well. For these cookies be sure to keep an eye on the timer. . 

Mint Chips: I love the pop of green that these chips add. And of course the minty flavor. If you wish, you can use any kind of mint candy such as chopped Andes mints or chopped mint M&M’s. 

You may have already seen my tip for picture perfect cookies on other posts, but just in case you haven’t ill share again. iI’s a super easy way to get cookies that look like they came from your favorite bakery.

• Once you have scooped the dough  onto the baking sheet, then add 5 mint chips to the top of each cookie dough ball. 
• As the cookies bake they’d spread a little allowing the chips to nestle perfectly on top. 

Make them mini: If food can be adorable, then making these cookies mini are just that. Follow recipe but reduce the bake time to 5-6 minutes.

Freezing the dough: Line the dough balls up on a baking sheet. Place the sheet in the freezer until the dough is frozen solid. Transfer the dough balls into a freezer Ziploc. Store for up to 3 months. To bake: place frozen dough balls on a baking sheet. Allow them to thaw a little while the oven is preheating. Bake according to recipe directions, but add 1-2 minutes to compensate for the chilled dough.

Storing Info

STORE baked cookies cooled completely at room temperature for 3-4 days in an airtight container. Adding a piece of white bread into the container will help keep the cookies soft. 

To FREEZE, place 1-2 cookies in fold top sandwich bags and then place them together in a freezer Ziploc. You can also wrap them individually or even layer them using parchment paper in between. They can keep in the freezer for 2 months

For more tasty Cookies, try:

• Cookies and Cream Cookies
• Caramel Cookies
• Brownie Cookies
• Chocolate Marshmallow Cookies
• No Roll Sugar Cookies
• Double Chocolate Chip Cookies