Easy one-bowl chocolate mint cookie recipe! These soft mint chocolate chocolate chip cookies are so easy to make.
It’s cookie season! I love all of the baking this time of year, and I pretty much make cookies for about a month straight leading up to Christmas.
This Chocolate Mint Cookie recipes makes soft and chewy mint chocolate chocolate chip cookies. The cookies are soft in the middle with chewy edges and plenty of chocolate chips throughout.
The mint flavor in the cookies is noticeable without being overpowering, and the mint makes the cookies a nice seasonal alternative to the usual chocolate chip cookies.
How To Make Chocolate Mint Cookies
In a large heavy saucepan, melt the butter. Remove from heat and stir in brown sugar. Let it stand 5 minutes.
Add the eggs and stir in. Stir in extracts until combined.
Add dry ingredients and stir in just until combined. Stir in chocolate chips just until incorporated.
Cover and chill for at least 30 minutes. Scoop dough and place on the prepared baking sheet. Bake for about 8-10 minutes.
Tips For Making Chocolate Mint Cookies
- Butter: I like to use salted butter in this recipe. However, feel free to use unsalted butter if you prefer.
- Peppermint extract: Be sure to use peppermint extract rather than spearmint extract. Spearmint extract has more of a mouthwash flavor to it. Also, feel free to use more or less peppermint extract to taste.
- Flour: I highly recommend weighing your ingredients. If you don’t weigh your ingredients, stir or sift the flour to break it up. Lightly spoon it into the measuring cup to avoid packing it in. Then level it off.
- Chocolate chips: I like to use dark chocolate chips in these cookies. However, feel free to use milk chocolate or semisweet chocolate chips or chocolate chunks instead. You can also use the mint chocolate chips that are available around the holidays.
- Baking: The cookies should look soft and slightly underbaked in the middle. This will help to keep the cookies soft.
More Cookie Recipes!
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Chocolate Mint Cookies
- 1 cup butter
- 1 ½ cups brown sugar packed
- 2 large eggs
- 2 teaspoons peppermint extract NOT spearmint
- 1/2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour¹
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt²
- 10 ounces dark chocolate chips
- Preheat oven to 375F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a large heavy saucepan.
- Remove from heat, and stir brown sugar into melted butter.
- Let stand 5 minutes.
- Add eggs; stir to combine.
- Stir in vanilla and peppermint extracts.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips just until incorporated.
- Cover and chill for at least 30 minutes. If the dough has been in the fridge for more than 2 hours, let it sit for about 10 minutes before scooping and baking.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-10 minutes, or until the edges of the cookies are set. The center will look soft and slightly underdone.
- Let cool on cookie sheet for 5 minutes.
- Remove to wire rack to finish cooling.
- Correctly measuring the ingredients is key. I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. Packing in too much flour will cause the cookies not to spread or to be dry and crumbly.
- Or scant 1/2 teaspoon table salt
- I recommend stirring this recipe together by hand rather than using a hand or stand mixer.
- Nutrition values are estimates.
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