Indulge in the perfect blend of rich chocolate and refreshing mint with our Chocolate Mint Cookies. These soft and chewy cookies are infused with a minty twist, making them an ideal Festive Dessert for any occasion, especially during the holidays. Whether you’re baking for a festive gathering or simply craving a sweet snack, these cookies are sure to impress.
Why You’ll Love Chocolate Mint Cookies
These Chocolate Mint Cookies shine as a Festive Dessert:
- Irresistible Flavor: Chocolate and mint create a refreshing, indulgent combo.
- Holiday Magic: Perfect for Christmas or winter celebrations.
- Easy to Make: Simple ingredients yield bakery-quality results.
- Kid-Friendly: A hit with all ages at any gathering.
I baked these for a holiday party, and they vanished before the hot cocoa ran out!
Ingredients for Chocolate Mint Cookies
Here’s what you’ll need for Chocolate Mint Cookies (makes ~24 cookies):
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup semisweet chocolate chips
- ½ cup mint chocolate chips
For the Topping:
- ½ cup mint chocolate chips, melted
- ¼ cup crushed candy canes (optional)
Equipment:
- Baking sheet
- Parchment paper
- Electric mixer
Ingredient Tips:
- Butter: Softened for creamy texture; avoid melting to prevent spreading.
- Peppermint Extract: Use pure extract for authentic mint flavor; adjust for intensity.
- Cocoa Powder: Unsweetened for rich depth; Dutch-processed for smoother taste.
- Chocolate Chips: Semisweet balances sweetness; mint chips add extra flair.
- Candy Canes: Crush finely for texture; optional for non-holiday batches.
Directions for Chocolate Mint Cookies
Let’s bake these delightful Chocolate Mint Cookies!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the Dough
- In a large bowl, I use an electric mixer to cream 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2–3 minutes.
- I add 2 eggs one at a time, beating well after each, then mix in 1 tsp vanilla extract and 1 tsp peppermint extract until fully combined.
Combine Dry Ingredients
- In a separate bowl, I whisk together 2¼ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until evenly blended.
Mix and Shape Cookies
- I gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- I gently fold in 1 cup semisweet chocolate chips and ½ cup mint chocolate chips.
- Using a tablespoon, I drop rounded dough balls onto the baking sheet, spacing them 2 inches apart.
Bake
- I bake for 8–10 minutes, until the edges are set but centers remain soft.
- I let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Add the Topping
- I melt ½ cup mint chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- I drizzle the melted chocolate over the cooled cookies and sprinkle with ¼ cup crushed candy canes, if using.
- I let the topping set for 30 minutes before serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: ~45 minutes (plus setting time)
- Yield: ~24 cookies
- Calories: ~160 kcal per cookie
- Macros per Cookie: 22g carbs, 2g protein, 9g fat, 1g fiber
Variations for Chocolate Mint Cookies
Try these twists on Chocolate Mint Cookies:
- Mocha Mint: Add 1 tsp instant coffee to the dough for a Festive Dessert with a coffee kick.
- White Chocolate Drizzle: Swap mint chips for white chocolate in the topping for a Festive Dessert twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend for accessibility.
- Extra Minty: Increase peppermint extract to 1½ tsp for bold flavor.
- Nutty Crunch: Fold in ¼ cup chopped Andes mints for texture.
Serving Ideas:
- Pair with Layla Cooks’ Cosmic Brownie Cookies for a chocolatey dessert spread.
- Serve with hot cocoa to amplify the Festive Dessert vibe.
- Present on a holiday-themed platter with extra candy canes for flair.
Storage
I store Chocolate Mint Cookies in an airtight container at room temperature for up to 1 week, using parchment paper between layers to prevent sticking. For longer storage, I freeze cooled cookies by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag for up to 3 months. I thaw at room temperature for 10 minutes before serving to soften. To keep them chewy, I add a slice of bread to the container to maintain moisture.
FAQs About Chocolate Mint Cookies
Here are answers to some common questions about this recipe:
Can I use dark chocolate chips instead of semi-sweet chocolate chips?
Yes, you can substitute dark chocolate chips for semi-sweet in Chocolate Mint Cookies for a richer flavor. Dark chocolate is less sweet, slightly altering the taste.
How can I make these cookies gluten-free?
To make Chocolate Mint Cookies gluten-free, use a cup-for-cup gluten-free flour blend and ensure all other ingredients, like baking soda, are gluten-free.
Can I use other types of extracts or flavorings?
Certainly! For Chocolate Mint Cookies, you can swap peppermint extract with almond or orange extract, adjusting quantities to match flavor strength.
How do I prevent the cookies from spreading too much during baking?
To prevent Chocolate Mint Cookies from spreading, chill the dough for 30 minutes before baking if it’s soft. Ensure butter isn’t overly soft and measure flour accurately.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
These Chocolate Mint Cookies are a delicious way to enjoy the classic pairing of chocolate and mint. With their rich flavor and festive touch, they’re sure to become a favorite in your baking repertoire. Enjoy every bite!
Chocolate Mint Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup mint chocolate chips
For the Topping:
- 1/2 cup mint chocolate chips melted
- 1/4 cup crushed candy canes optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and mint chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Drizzle the melted mint chocolate chips over the cooled cookies and sprinkle with crushed candy canes, if using. Allow the topping to set before serving.
Notes
- For a more intense mint flavor, increase the amount of peppermint extract slightly.
- Ensure the butter is softened to room temperature for the best creaming results.
- Chill the dough if it’s too soft to handle or if the cookies spread too much during baking.
Did you Like This Recipe? Please Rate and Comment Below!