Chocolate Mint Cookies
These 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!
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.
- Andes creme de menthe baking chips (these are what I use)
- Guittard green mint chips
- Nestle dark chocolate and mint chips
- Hershey’s mint chocolate chips
Tips for Baking Pretty Cookies
While they will taste great no matter what, cookies sometimes need a little extra TLC to look as great as they taste:
- Only mix half of the chocolate chips/chunks called for in a recipe in with the dough.
- Portion the dough with a cookie scoop, then roll into balls by hand.
- Give them plenty of space. I only bake 6-8 cookies at a time on my sheet pan, depending on size.
- Before baking, strategically place and press the remaining half of the chocolate chips/chunks into the tops of the dough balls.
- 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.
- Let them cool completely before packaging or storing.
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Chocolate Mint Cookies
- 3/4 cup unsalted butter (170 grams), at room temperature
- 1 1/2 cup granulated sugar (300 grams)
- 2 large eggs
- 1 teaspoon mint extract
- 2 cups all-purpose flour (240 grams)
- 2/3 cup unsweetened cocoa powder (60 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate (170 grams), chopped (see Notes)
- 1 cup mint baking chips (200 grams), see Notes
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.
- Store the cookies in an airtight container at room temperature for several days.
- You can also use chocolate chunks or chocolate chips.
- These are the mint baking chips I like to use.