Chocolate Mint Cookies

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These soft and fudgy chocolate mint cookies are a wonderful treat!

Soft and fudgy chocolate mint cookies are a wonderful treat!

There’s no such thing as too many cookies at Christmastime, right? Please say no. Because I have at least one more cookie recipe for you before the season is up.

I’ve taken my mom’s chocolate cookies, which are famous for being incredibly soft and very chocolaty, and added mint! And oh my, they are so good. They’re obviously fabulous during the holidays, but you can also enjoy them year-round! 

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Chocolate mint pieces

Mint baking chips

There are a few options for mint baking chips that will work with this recipe. You should be able to find most in grocery stores, especially during the holiday season, but if not you can always buy online.

Chocolate mint cookie dough

baking tip:How to bake pretty cookies

While they will taste great no matter what, cookies sometimes need a little extra TLC to look as great as they taste:

  1. Only mix half of the chocolate chips/chunks called for in a recipe in with the dough.
  2. Portion the dough with a cookie scoop, then roll into balls by hand.
  3. Give them plenty of space. I only bake 6-8 cookies at a time on my sheet pan, depending on size.
  4. Before baking, strategically place and press the remaining half of the chocolate chips/chunks into the tops of the dough balls.
  5. As soon as the cookies are pulled from the oven, and while they are still hot and pliable, use a spatula to push any uneven edges back into a perfect circle.
  6. Let them cool completely before packaging or storing.

Soft and fudgy chocolate mint cookies are a wonderful treat!

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Chocolate Mint Cookies

These soft and fudgy chocolate mint cookies are a wonderful treat!

Ingredients:

  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1 1/2 cup (300 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon mint extract
  • 2 cups (240 grams) all-purpose flour
  • 2/3 cup (60 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170 grams) semi-sweet chocolate, chopped (see Notes)
  • 1 cup (200 grams) mint baking chips (see Notes)

Directions:

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add the chocolate chips, if using.
  3. Scoop by the rounded tablespoon onto the prepared sheet pan and sprinkle with granulated sugar. Bake until edges are crisp, about 8-9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  4. Store the cookies in an airtight container at room temperature for several days.
Notes:

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.