Chocolate Mint Cookies Recipe

There’s something truly magical about biting into a freshly baked Chocolate Mint Cookie: the rich, fudgy chocolate giving way to a burst of cool, tingly mint. It’s the kind of treat that disappears in moments at parties, and always has friends and family asking for the recipe. These cookies strike the perfect balance—crisp on the edges, soft and melty in the center, with flecks of creamy Andes mints in every bite. If you’re looking for a fun, crowd-pleasing dessert, look no further than these Chocolate Mint Cookies—trust me, they’re about to become your new obsession!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

What I truly love about this recipe is its simplicity—every ingredient has a delicious purpose, whether it’s bringing decadence to the dough or adding that unforgettable minty zing. Here’s the rundown, with a tip for each one that’ll help you get the best possible Chocolate Mint Cookies.

• Unsalted butter, softened: Softened butter ensures the cookies are rich and tender, with just the right level of chew.
• Granulated sugar: Provides sweetness and helps give the cookies those irresistible crisp edges.
• Brown sugar: Adds moisture and a deep, caramel-like flavor that really complements the chocolate.
• Large eggs: Eggs give the cookies their structure and help bind everything together for a soft, cohesive dough.
• Vanilla extract: Vanilla balances the chocolate and mint, bringing a warm, bakery-style aroma to each bite.
• Peppermint extract: Here’s the star for that cool, invigorating mint flavor—it makes these cookies pop!
• All-purpose flour: Provides structure without making the cookies too dense.
• Unsweetened cocoa powder: A big punch of chocolatey goodness, making the cookies deeply rich in color and taste.
• Baking soda: Helps the cookies rise and stay soft in the middle.
• Salt: Balances the sweetness and enhances the flavors of both chocolate and mint.
• Semisweet chocolate chips: Every bite needs gooey chocolate pockets—the meltiness is unbeatable!
• Chopped Andes mints or mint chocolate pieces: The secret weapon for bold, creamy mint swirls and a colorful finish.

How to Make Chocolate Mint Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F—a vital step so your cookies bake evenly. Line your baking sheets with parchment paper to ensure nothing sticks and for easy cleanup later. Setting your oven and pan up before you start mixing lets you work at a relaxed pace, and you’ll be ready to bake as soon as your dough is done.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar. This step is all about patience and power—a good 2-3 minutes of mixing will make your dough fluffy and light. Properly creamed butter gives the cookies their tender chew and helps the flavors meld.

Step 3: Add Eggs and Extracts

Add your eggs one at a time, beating well after each addition. Then pour in both the vanilla and peppermint extracts. The eggs transform and smooth the dough, while the extracts infuse every bite with layers of warmth (from the vanilla) and cool, fresh mint (from the peppermint).

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This not only makes sure everything’s evenly dispersed, but it also prevents lumps of cocoa or soda from sneaking into your cookies. Gradually add the dry mix to your wet mixture—it’s best to do this in batches, gently mixing just until combined, to avoid overworking the dough.

Step 5: Fold in Chocolate and Mint

With a spatula or big spoon, fold in the semisweet chocolate chips and those gorgeous chopped Andes mint pieces. This is where the magic really happens—clusters of melty chocolate and bold minty bits are about to be evenly distributed, ensuring every cookie delivers all the signature Chocolate Mint Cookies bliss.

Step 6: Scoop and Bake

Scoop out tablespoon-sized balls of dough and place them on your lined baking sheets, leaving about 2 inches between each so they have room to spread. Slide those trays into the oven and bake for 9–11 minutes. Watch for edges that look set and centers that are just barely done—this gets you soft, gooey centers every time!

Step 7: Cool and Enjoy

When they’re done, let the cookies cool on the sheets for five minutes; this helps them finish setting and makes them easier to transfer. Then, move them onto a wire rack. They’re absolutely irresistible warm, but also fantastic at room temperature!

How to Serve Chocolate Mint Cookies

Garnishes

For an extra wow-factor, drizzle your cooled Chocolate Mint Cookies with melted mint chocolate or top them with a whole Andes mint right after baking. A few flakes of flaky sea salt or a dusting of powdered sugar can also make them look bakery-beautiful and add a special twist to the flavor.

Side Dishes

While these cookies are show-stoppers on their own, you can’t go wrong pairing them with a tall glass of milk, a warm cup of hot cocoa, or even a scoop of vanilla ice cream for the ultimate dessert plate. For a grown-up gathering, consider serving alongside after-dinner coffee or minty hot chocolate!

Creative Ways to Present

Chocolate Mint Cookies make fabulous holiday or hostess gifts—stack them in a festive tin, tie with a pretty ribbon, or arrange on a platter with fresh mint leaves. For parties, try making mini ice cream sandwiches with peppermint or chocolate ice cream, or serve them warm from the oven for a melt-in-your-mouth experience.

Make Ahead and Storage

Storing Leftovers

Store your Chocolate Mint Cookies in an airtight container at room temperature for up to five days. If you live somewhere humid, consider tossing a slice of bread into the container to keep the cookies soft and prevent them from drying out.

Freezing

You can freeze the baked cookies or the unbaked dough. To freeze the dough, scoop it into balls, freeze them on a baking sheet until solid, then transfer to an airtight bag—bake straight from the freezer, adding 1–2 minutes to the baking time. Baked cookies can be frozen for up to three months; just thaw at room temperature before enjoying.

Reheating

For that fresh-from-the-oven experience, warm cookies in the microwave for about 10–15 seconds, or reheat in a low oven (300°F) for 3–4 minutes. The chocolate goes gloriously melty, just like when they first came out of the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate chips instead of semisweet?

Absolutely! While semisweet chocolate chips provide a perfect balance, feel free to substitute with dark, milk, or even white chocolate chips. Each adds a twist on the classic Chocolate Mint Cookies flavor profile.

Do I need to chill the dough?

Chilling isn’t strictly necessary, but a 30-minute fridge freeze will give you thicker, chewier cookies that hold their shape super well. If you have the time, it’s a lovely touch for extra bakery-style Chocolate Mint Cookies.

How do I make these cookies even more minty?

If you’re a true mint enthusiast, drizzle cooled cookies with melted mint chocolate, or top each one with a whole Andes mint right after baking so it gently melts into the cookie.

Are Chocolate Mint Cookies safe for kids?

Definitely! These cookies are a family favorite, especially around the holidays or for after-school treats. If you want to dial back the mint, use just a half teaspoon of peppermint extract for a milder kick.

Can I make these chocolate mint cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just be sure it’s meant to replace regular flour in cookies for the best texture.

Final Thoughts

If you haven’t tried making these Chocolate Mint Cookies yet, you’re truly in for a treat. With that irresistible blend of rich chocolate and refreshing mint, they’re as perfect for special occasions as they are for weekday snacking. I can’t wait for you to bake a batch and fall in love with every bite!

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