Introduction

These Mint Chocolate Cookies combine the refreshing flavor of peppermint with rich cocoa and melty chocolate chips, creating a perfect treat for any sweet tooth. Whether for a holiday or an everyday indulgence, these cookies are sure to satisfy your cravings.

A close-up view of a single round dessert featuring three main layers: the bottom layer is dark brown, rich, and dense like a chocolate cake or brownie base; on top is a thick, smooth pale green layer resembling mint cream, covering the entire surface evenly; the dessert is decorated with diagonal drizzles of shiny milk chocolate across the green layer, and topped with scattered irregular chunks of dark chocolate. The dessert sits on a folded beige cloth on a white marbled surface, with green mint leaves and small pieces of chocolate around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (can substitute with vegan butter for a dairy-free option)
3/4 cup Granulated Sugar
3/4 cup Brown Sugar (can be replaced with coconut sugar)
2 large Eggs (aquafaba works as a vegan substitute)
1 teaspoon Pure Vanilla Extract (swap with almond extract for a different twist)
1 teaspoon Peppermint Extract (fresh chopped mint leaves can enhance freshness)
2 cups All-Purpose Flour (use a gluten-free flour blend for gluten-free cookies)
3/4 cup Unsweetened Cocoa Powder (Dutch-process cocoa yields a milder taste)
1 teaspoon Baking Soda
1/2 teaspoon Salt (use sea salt for an extra flavor boost)
1 cup Semi-Sweet Chocolate Chips (dark chocolate chips can create a richer taste)
1/2 cup White Chocolate Chips (optional, omit for a more classic flavor)
A few drops Green Food Coloring (optional, skip for a traditional look)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy.
Step 3: Add in the large eggs, pure vanilla extract, and peppermint extract, mixing on low speed until fully combined.
Step 4: In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt, then gradually add to the wet ingredients.
Step 5: Gently fold in semi-sweet and white chocolate chips, and if using, add green food coloring.
Step 6: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spaced about 2 inches apart.
Step 7: Bake for 10–12 minutes, ensuring edges are set while centers remain slightly soft.
Step 8: Let cookies cool on sheets for about 5 minutes before transferring to wire racks to cool completely.
Step 9: Serve and enjoy your Mint Chocolate Cookies!

Tips & Variations

For chewier cookies, refrigerate the dough for 30 minutes before baking.
Use Dutch-process cocoa powder for a smoother, less bitter chocolate flavor.
Omit white chocolate chips and food coloring for a classic chocolate-mint cookie look.
Fresh chopped mint leaves can be added to the dough instead of extract for extra freshness.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To reheat, warm gently in the microwave for 10-15 seconds or enjoy at room temperature for the best texture.

How to Serve

A close-up view of a round dessert with three layers: the bottom layer is a dark brown, rough-textured chocolate cookie base; the middle layer is a smooth, light green mint cream that covers the cookie base fully; the top layer features thick dark chocolate drizzles evenly spread across the mint cream, with small chopped pieces of solid dark chocolate scattered on top. The dessert sits on a piece of parchment paper with a warm brown wooden background blurred out. Fresh green mint leaves are placed around the dessert on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, you can substitute the unsalted butter with vegan butter and replace the eggs with aquafaba (the liquid from canned chickpeas) to make the recipe vegan-friendly.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute it with fresh chopped mint leaves for a natural mint flavor, or omit it altogether for a classic chocolate cookie.