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Irresistible Mint Chocolate Cookies Recipe

4.9 from 109 reviews

Indulge your sweet tooth with these irresistible Mint Chocolate Cookies, combining rich cocoa, refreshing peppermint, and a delightful mix of semi-sweet and white chocolate chips for a perfectly balanced treat.

Ingredients

Scale

For the Cookie Dough

  • 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 (No substitutes needed)
  • 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 classic flavor)
  • A few drops Green Food Coloring (optional, skip for traditional look)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, ensuring a smooth base for the dough.
  3. Add Wet Ingredients: Mix in the large eggs, pure vanilla extract, and peppermint extract on low speed until fully combined, ensuring the flavors blend well.
  4. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute leavening and flavor components.
  5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently to form a smooth, consistent cookie dough without overmixing.
  6. Add Chocolate Chips and Food Coloring: Fold in semi-sweet and white chocolate chips, and add green food coloring if using, to evenly distribute the chocolate and achieve the desired color.
  7. Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake Cookies: Bake for 10–12 minutes, watching closely until the edges are set but the centers remain slightly soft for the perfect texture.
  9. Cool: Allow cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely, which helps maintain their shape and texture.
  10. Serve and Enjoy: Serve your freshly baked Mint Chocolate Cookies and enjoy the perfect combination of rich chocolate and refreshing mint flavors.

Notes

  • For chewier cookies, refrigerate the dough for 30 minutes before baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Use vegan butter and aquafaba to make this recipe dairy-free and vegan-friendly.
  • Swap peppermint extract with fresh chopped mint leaves for enhanced freshness.
  • Omit white chocolate chips and food coloring for a more classic appearance and flavor.

Keywords: mint chocolate cookies, chocolate cookies, peppermint cookies, homemade cookies, holiday cookies, chocolate chip cookies, mint dessert