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Chocolate Mint Chip Cookies

Whether you’re a mint chocolate lover or just appreciate a decadent cookie, these chocolate mint chip cookies are sure to become a new obsession.

The rich chocolate flavor and refreshing taste of mint are an absolute dream come true. Better yet, the cookies are deliciously fudgy with pockets of melt goodness in every bite.

They’re a festive delight during the holidays, but their addictive taste makes them a year-round favorite.

Chewy homemade chocolate mint chip cookies served with milk.
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Why You’ll Love These Chocolate Mint Chip Cookies

Rich Chocolate Flavor with a Twist: The combination of Dutch-processed cocoa and semisweet chocolate chips ensures a deep, indulgent chocolate taste. But it’s the minty goodness from the extract and baking chips that makes these hard to resist.

Perfect for Holidays: These cookies are ideal for festive occasions like Christmas or St. Patrick’s Day, adding a touch of seasonal flair with their minty flavor and green chips.

Crowd-Pleaser: The classic combination of chocolate and mint is a favorite among many, making these cookies a guaranteed hit at parties or as a thoughtful homemade gift.

Ingredients

  • All-Purpose Flour: The foundation of the cookie dough, providing structure and bulk. Its moderate protein content yields a tender crumb.
  • Dutch-Processed Cocoa Powder: Alkalized for a deeper, more mellow chocolate flavor that pairs perfectly with the mint. 
  • Baking Soda: The leavening agent that reacts with the brown sugar and eggs to help the cookies rise and spread just the right amount.
  • Salt: Enhances all the flavors and balances the sweetness of the sugars and chocolate.
  • Unsalted Butter: Creamed with the sugars to create a light, fluffy base and rich buttery flavor. 
  • Granulated and Light Brown Sugar: This combination provides sweetness, moisture, and a subtle caramel note. 
  • Large Eggs: Act as a binding agent to hold the dough together and provide moisture and structure. Also helps with leavening and browning.
  • Vanilla and Peppermint Extract: Vanilla rounds out the flavors while peppermint adds a cool, refreshing mint flavor to complement the chocolate.
  • Mint Chocolate Chips: Folded into the dough and pressed on top for bursts of mint chocolate flavor in every bite. I like Guittard or Andes Baking Chips.
  • Semisweet Chocolate Chips: Provide extra pockets of rich chocolate to balance the mint.
A close-up shot of freshly baked chocolate mint chip cookies on a white parchment paper.

How to Make Chocolate Mint Chip Cookies

These cookies are perfect for satisfying any sweet tooth craving, but they’re especially fitting for the holiday season with their festive minty flavor. 

I’m thinking they’d be a huge hit at a cookie exchange party or as a homemade gift for friends and family!

And since they’re so easy, you can make a big batch and keep plenty for yourself.

1. PREP: Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. WHISK: In a medium bowl, whisk the dry ingredients until well blended. Set aside.

3. BEAT: In a large bowl, beat the butter and sugars until light and fluffy (2-3 minutes). Add the eggs one at a time, then mix in vanilla and peppermint extracts.

4. COMBINE: Stir in the flour mixture with a spatula until halfway combined. Add the chips and mix until no flour streaks remain.

5. PORTION: Form 1-2 tablespoon dough balls, place 2 inches apart on baking sheets. Press reserved mint chips into each dough ball.

6. OPTIONAL CHILL: Chill dough for 30-60 minutes to reduce spread.

7. BAKE: Bake for 9-11 minutes until edges are set and tops look slightly underbaked. Cool on sheets for 5 minutes, then transfer to a wire rack to cool. Enjoy!

Chocolatey and chewy homemade chocolate mint chip cookies stacked on parchment paper on a white marble countertop.

Tips For the Best Chocolate Mint Chip Cookies

Fudgy chocolate cookie dough infused with refreshing peppermint extract and studded with mint and semisweet chocolate chips…how can you beat that?

You can’t! So check out these tips, then get baking!

  • Use regular cocoa. If you can’t find Dutch process cocoa, use 3/4 cup of regular unsweetened cocoa powder and 2 teaspoons of baking powder instead of baking soda.
  • Room temperature ingredients. Warmed eggs and butter ensure even mixing and a consistent texture in the cookies.
  • Proper mixing. Beat the butter with an electric mixer but stir in the flour by hand. Stop halfway then add the chips. This prevents overmixing, which can make cookies tough.
  • Chill the dough. You don’t have to, but it makes it easier to handle and helps the cookies maintain their shape during baking. 30-60 minutes should do the trick.
  • Avoid overbaking. Bake until the edges are set, and the tops look slightly underbaked. They’ll finish baking on the tray as they cool.
  • Use Andes baking chips. They have mint and chocolate in every piece, so you don’t have to get two bags. 
  • Variations. Swap in dark chocolate chips for a richer flavor, or white chocolate chips for a sweeter twist. Crush candy canes and sprinkle them on top before baking for a festive touch.
A plate of freshly baked chocolate mint chip cookies, each one featuring a mix of green and brown chips.

How to Store

I love how these cookies make the whole house smell like a delightful mix of a bakery and a candy store. 

It’s impossible to resist sneaking a few spoonfuls of dough before they even make it into the oven!

And the good news is, they store really well – baked and unbaked!

To Make Ahead: Make and portion the dough, then chill or freeze in an airtight container with parchment between the layers. It will be fine in the fridge for 2-3 days before baking as instructed. Or bake from frozen and add 2-4 minutes to the baking time. 

To Store: Transfer completely cooled cookies to an airtight container and store at room temp for up to 1 week. For longer storage, place them in the fridge for up to 2 weeks.

To Freeze: Freeze cold cookies on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.

More Cookie Recipes To Try

Orange Cranberry Cookies
Butter Pecan Cookies
Strawberry Cake Mix Cookies
M&M Cookies

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Chocolate Mint Chip Cookies

Course: DessertCuisine: American
Servings

24

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

278

kcal

These chocolate mint chip cookies are super decadent and deliciously fudgy. They’re great for the holidays, but you’ll crave them year-round.

Ingredients

  • 2 1/2 cups all-purpose flour

  • 3/4 cup Dutch-processed cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon peppermint extract

  • 2 cups mint chocolate chips, divided

  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside.
  • In a large bowl, beat the butter and sugars with an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.
  • Gently stir the dry ingredients in by hand with a spatula until about halfway combined. Add 1 1/2 cups of the mint chips and all of the semisweet chips, and mix until you no longer see streaks of flour.
  • Portion the dough into 1-2 tablespoon balls and arrange about 2 inches apart on the baking sheets. Press a few reserved mint chips into the top of each cookie dough ball.
  • Optional: chill the dough for 30-60 minutes to reduce spread.
  • Bake for 9-11 minutes, until the edges are set and the tops look just slightly underbaked. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • Spoon and level the flour rather than packing it into the measuring cup for better accuracy.
  • For the best texture, be careful not to overbake. The cookies may look slightly underdone when you take them out of the oven, but will set up as they cool. 

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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