Okay, full disclosure: I made these cookies because I once tried to bake and ended up with a bowl of melted chocolate and peppermint gumdrops on my counter. Disaster turned delicious. These Chocolate Mint Cookies bounce between comforting and refreshingly cool — like a warm hug wearing a minty scarf. I laugh every time the house smells like cocoa and toothpaste (in the best way), and I promise they’re easier than they sound. Let’s make a pan of slightly chewy, slightly crackly cookies that taste like a holiday candy can meet-cute with a homemade chocolate chip cookie.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Total Time: 30 minutes (plus optional chill time)
Why This Recipe is Awesome
These cookies give you rich chocolate flavor plus a bright mint kick — not overpowering, just cheek-tingling. They crisp on the edges and stay tender in the center, with melty chocolate pockets and little flecks of green if you opt for chopped mints or drizzle. They come together with pantry staples and feel impressive enough for company. Plus, they’re so forgiving even if you singe a sugar granule or two while distracted by a kitchen dance break.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract (start with ½ tsp if you’re nervous)
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semisweet or dark chocolate chips
- Optional: ½ cup crushed peppermint candies or chopped Andes mints for pockets of minty crunch
For the Sauce / Garnish (if applicable):
- Optional: ¼ cup melted chocolate for drizzling
- Optional: few mint leaves or extra crushed candies for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F. Line two baking sheets with parchment or silicone mats. In a large bowl, cream together the butter and both sugars until the mixture looks light and fluffy and smells like caramel—about 2–3 minutes with a hand mixer. Scrape the sides as you go so everything mixes evenly.
Step 2:
Add the eggs, one at a time, beating briefly after each. Stir in the vanilla and peppermint extract. Taste a tiny lick if you dare — the batter should already whisper chocolatey-minty promises. If you don’t want the mint too loud, drop to ½ tsp of extract.
Step 3:
Whisk together the flour, cocoa powder, baking soda, and salt in another bowl. Add the dry mix to the wet in two additions, folding gently until just combined — you should still see little streaks of cocoa before finishing. Fold in the chocolate chips and crushed peppermint if using. The dough feels thick and slightly sticky; when you squish a bit between your fingers, it yields but holds shape.
Step 4:
Use a cookie scoop or tablespoon to drop dough about 2 inches apart on the prepared sheets. If you want smooth, round domes, chill the scoops for 15–30 minutes before baking — this controls spread and gives puffier centers. Bake for 9–11 minutes, or until the edges look set and slightly shiny cracks appear on top. The centers will still look a little soft — that’s perfect. Let the hot cookies sit on the pan for 2 minutes, then transfer to a wire rack to cool.
Step 5:
Once cool, drizzle with melted chocolate or press a few additional chocolate chips on top for presentation. If you used crushed peppermint, sprinkle a little more right away so it sticks. Warm cookies taste incredible, but these also keep nicely for snacking later.
Pro Tips
- Butter temperature matters: use softened butter, not melted. It creams with sugar to trap air for a light texture.
- If you don’t love mint bombs, start with ½ tsp peppermint extract and add more next time. Extracts vary in strength.
- Chill dough for firmer cookies and neater shapes. No chill? No problem — they’ll spread more and stay delightfully chewy.
- For deeper chocolate flavor, toast the cocoa lightly in a dry pan for 30 seconds — watch closely so it doesn’t burn.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use coconut oil instead of butter for a dairy-free option — expect slightly crisper edges and a hint of coconut.
- Swap all-purpose flour for a 1-to-1 gluten-free flour blend (look for xanthan gum included) — texture changes slightly but still tasty.
- Replace chocolate chips with chopped dark chocolate for gooey pockets and fewer stabilizers.
- For nut-free bakers, use sunflower seed butter swaps in other recipes, but keep this one classic unless swapping shortbread-style add-ins.
Variations & Tips
- Double chocolate mint: fold in ½ cup cocoa nibs for crunch and bitter brightness.
- Mint swirl: drop a half-teaspoon of green food coloring into the dough with the mint extract for a festive look.
- Adult twist: add 1 tbsp of stout or coffee to amplify chocolate depth.
- Hot-chocolate cookie: top each warm cookie with a mini marshmallow and torch lightly for gooey s’more vibes.
- Kid-friendly: skip the peppermint extract and add rainbow sprinkles to the dough for a fun change.
- Creative twist: sandwich two cookies with a thin layer of mint chocolate ganache for a bakery-style treat.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop the dough onto a tray, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days or freeze for up to 2 months.
- Can I double the recipe?
- Sure thing. Use two bowls and two baking sheets to keep things manageable. You might need to bake in batches; don’t overcrowd the oven or the cookies will steam each other instead of crisping.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use about ¾ the amount of oil and expect slightly denser, less aerated cookies.
- How do I know it’s done?
- Look for edges that are set and slightly firm with shiny cracks on top. The center should look slightly soft; it continues to set as it cools. If you want crispier cookies, bake toward the higher end of the time range.
- What if I don’t have ingredient X?
- No panic: no peppermint extract? Use 1–2 tsp crushed fresh mint leaves steeped briefly in the butter, then strained (milder flavor). No cocoa? Try 2 ½ cups flour plus 1 cup chocolate chips for a plain chocolate-chip version.
How I Like to Serve It
I love serving these cookies warm with a glass of cold milk or a steaming mug of coffee for dunking. They shine on holiday dessert trays, at cookie swaps, or piled on a plate with a few peppermint candies for garnish. For informal gatherings, set them next to a hot chocolate station — guests can place a warm cookie on top of their mug and let it melt a little.
Notes
- Store baked cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in a 300°F oven for 3–4 minutes to revive crisp edges.
- If you work with meat recipes, remember safe temps: chicken 165°F, pork 145°F with rest.
Final Thoughts
Closing: Go bake these — your kitchen will smell like cocoa and holiday cheer, and you’ll have a plateful of cookies that somehow taste both nostalgic and new. Now go impress someone — or just yourself — with your homemade masterpiece!