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Mint Chocolate Cookies

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These soft and chewy mint chocolate cookies are packed with rich chocolate chips and a refreshing hint of peppermint. Quick to make and perfect for any occasion, they’re a crowd-pleasing homemade treat that’s better than store-bought.

Ingredients

Scale
  • 2 cups all-purpose flour (unbleached preferred)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped Andes mints or mint chocolate chunks (optional)
  • 2–3 tablespoons extra chocolate chips (optional, for topping)
  • 1–2 tablespoons crushed peppermint candies (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2–3 minutes until light and fluffy.
  4. Beat in eggs, one at a time, scraping down the bowl after each. Add peppermint extract and vanilla extract; mix until fully combined.
  5. Add the dry mixture to the wet ingredients in two additions. Mix on low until just combined; do not overmix.
  6. Gently fold in chocolate chips and chopped Andes mints or mint chocolate chunks, if using.
  7. Using a cookie scoop or two spoons, drop heaping tablespoons (about 1.5–2 tbsp each) of dough onto prepared baking sheets, leaving 2 inches between cookies. Press extra chocolate chips on top if desired.
  8. Bake for 9–11 minutes, until edges are set but centers look slightly soft and puffy. Rotate pans halfway through for even baking.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm for gooey cookies or let cool for a classic chewy bite.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free chocolate chips. Do not overbake—cookies will finish setting as they cool. Taste dough to adjust mint flavor. Store in an airtight container with a slice of bread to keep cookies soft. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: mint chocolate cookies, chewy cookies, homemade cookies, peppermint cookies, easy cookie recipe, holiday cookies, chocolate chip cookies

Find it online: https://hungermind.com/mint-chocolate-cookies-recipe-easy-soft-and-chewy-homemade-treats/