Oh, you know those days when you just *need* something rich but also totally cool and refreshing? That’s when I break out the chocolate and peppermint, because nothing hits the spot like it! Forget those store-bought ones that taste faintly of toothpaste—we are making the absolute best homemade Chocolate Mint Cookies you will ever taste. I promise they balance that deep, satisfying cocoa flavor with a blast of crisp mint perfectly. It’s my go-to recipe, especially around the holidays, but honestly, I make them any time the mood strikes for a quick, decadent bite. If you love deep flavors, you might also want to check out my chocolate shortbread cookies! This recipe is foolproof, super fast, and makes the house smell absolutely incredible.
Why You Need This Perfect Chocolate Mint Cookies Recipe
Seriously, this recipe is a winner, and you’ll be pulling these out all the time once you see how easy they are. Here’s the rundown on why this batch is the one you stick with:
- They bake up perfectly: chewy in the middle but with those satisfyingly crisp edges that just melt in your mouth.
- The flavor is intense—real, deep chocolate paired with bright peppermint. No weak background notes here!
- You can mix and bake them faster than you can run to the store. Seriously quick baking magic.
If you’re looking to up your game in the kitchen, don’t forget to check out my general essential baking tips—they help every recipe sing!
Essential Ingredients for Delicious Chocolate Mint Cookies
Okay, you don’t need a million fancy things for these, but the quality of what you use matters! I always grab my best unsalted butter and make sure it’s softened perfectly—that means it gives just a little when you press it, not slick and melty. We aren’t doing buttermilk this time, so no need to check out that substitution guide, thank goodness!
For the dry side, we need good quality cocoa powder for that deep brown color. Here’s the list, pay attention to the extracts, they do all the heavy lifting flavor-wise!
- 1 cup unsalted butter, softened right to room temp
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (this is the magic!)
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda and 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup green mint candies, crushed (these are totally optional but add a fun little crunch!
Step-by-Step Instructions for Making Chocolate Mint Cookies
Alright, let’s get baking! These steps are super straightforward, but if you follow them closely, you’ll end up with amazing cookies every time. First things first: get your oven heated up to 350 degrees Fahrenheit. I always line my baking sheets with parchment paper—it makes cleanup a breeze and guarantees a cleaner lift later on. Seriously, dealing with stuck cookies is just not worth the drama! If you’re looking to up your game in the kitchen, don’t forget to check out my general essential baking tips—they help every recipe sing!
Just a quick note here: if you want cookies that are slightly thicker and don’t spread too much, you can totally pop the dough in the fridge for about 30 minutes right before you scoop them. It’s a simple trick that makes a big difference!
Creaming Wet Ingredients and Flavor Infusion
Grab your big bowl! We start by creaming that softened butter and granulated sugar together. You gotta beat this until it looks really light and fluffy—that’s what builds the air into the cookies. Once you’ve got that beautifully pale texture going, beat in that single egg. Then, we add the flavor! Make sure you gently mix in both the vanilla extract and the peppermint extract. That peppermint is what gives these that lovely, cooling punch!
Combining Dry Mix and Final Dough Assembly for Chocolate Mint Cookies
In a separate bowl, whisk together your flour, that lovely cocoa powder, baking soda, and salt. When mixing the dough, you need to add the dry stuff to the wet ingredients slowly, and I mean *slowly*, keeping the mixer on the lowest speed. If you mix too fast or too long, you’ll get tough cookies! The absolute golden rule here is: Do not overmix! Once the flour streaks almost disappear, stop—then fold in those chocolate chips and the crushed mint candies if you are using them. Perfect, isn’t that easy for making your Chocolate Mint Cookies?
Baking and Cooling Your Chocolate Mint Cookies
Time for the oven! Drop rounded tablespoons of your cookie dough onto those prepared sheets, making sure to leave about 2 inches between them so they have room to mingle while they bake. Pop them in for 10 to 12 minutes. You want them set, but still soft. Crucially, don’t rush this cooling part! Let them sit right there on the baking sheet for a solid 5 minutes before you carefully move them to a wire rack to cool completely. If you try to move them too soon, they might break, and we want these beauties intact!
Expert Tips for the Best Chocolate Mint Cookies
I’ve baked batches of these cookies so many times I could do it with my eyes closed! If you want them to really pop, you need to pay attention to the intensity of that mint. My biggest trick? If you love that cool blast, don’t be afraid to bump the peppermint extract up to 3/4 teaspoon. It really heightens the experience!
Also, remember what I said about chilling the dough? It’s not just a suggestion; it’s a texture move. Giving the dough at least 30 minutes in the fridge before scooping helps control the spread dramatically. This means you get those gloriously thick cookies with barely-set centers instead of thin, crispy wafers. Trust me, a little patience waiting for the dough pays off huge in the final bake. For more general advice on making your baking shine, check out my big list of baking tips!
Variations on Classic Chocolate Mint Cookies
While this recipe is perfect as-is, sometimes you just want to jazz things up a bit, right? If you’re looking for something a touch different but still totally minty and chocolatey, I have a few fun ideas. You can easily bump up the chocolate factor by rough-chopping some great melting wafers instead of using just the chips—those big chunks are just heavenly.
Another twist that I love, especially if I decide to glaze them with a little something extra, is using those little peppermint bark pieces around the holidays instead of the standard crushed candies. Oh, or if you are feeling a savory-sweet vibe, you might want to look at my ideas for chocolate orange cookies sometime! For a really elegant finish, sometimes I just grab a fork after they cool a bit and drizzle them with a thin layer of melted dark chocolate warmed with a drop more peppermint extract. Total showstopper!
Storage and Keeping Your Chocolate Mint Cookies Fresh
You’ve just spent time making these incredible Chocolate Mint Cookies, so you definitely want to keep them tasting perfect! It’s surprisingly easy. You must store any leftovers in an airtight container. I mean a really good seal so no air gets in or out.
Keep the container right there on your counter at room temperature. They stay wonderfully fresh—I find they usually taste fantastic for about four or five days if you can manage not to eat them all on day one! Honestly, they are the best when eaten the day they are baked, but these hold up nicely.
Frequently Asked Questions About Chocolate Mint Cookies
I get so many questions after I post new recipes, and I totally get it! Baking should be fun, not frustrating. Here are a few things folks always ask me when they’re whipping up a batch of these minty treats.
Can I use regular mint extract instead of peppermint extract?
That’s a great question! You certainly can, but you need to watch the amount you use. Peppermint is much stronger and brighter than standard spearmint extract. If you swap it out, start with less spearmint extract—maybe a scant 1/4 teaspoon—and taste the dough carefully before adding more. You don’t want your cookies tasting soapy!
Why are my chocolate cookies flat and spread out?
This usually happens for two reasons, especially with chocolate cookies! Either your butter was too warm when you creamed it, or you skipped chilling the dough. If the butter is melted, the structure collapses in the oven. Remember my tip: chilling the dough for at least 30 minutes really locks in the shape and keeps that center chewy. You can find more tips for flat cookies over here on my post about baking without brown sugar, which often affects spread too!
Do I really need special crushed mint candies? Can I just use M&Ms?
The crushed mint candies are optional, but they add a fantastic textural element that regular chocolate candies don’t quite match. If you use something like M&Ms, they won’t dissolve or crush the same way, and the color won’t bleed into the dough like the peppermint candies do. If you don’t have them, just skip them, and maybe add extra chocolate chips for good measure!
Can I skip the cocoa powder and just use melted chocolate?
You really shouldn’t skip the cocoa powder here. Cocoa powders interact with the leavening agents (the baking soda) to give the cookies their lift and color without adding extra fat, which melted chocolate always brings. If you swap them out, you mess up the dry-to-wet ratio entirely! Stick to the cocoa powder for the best results.
Nutritional Estimates for Chocolate Mint Cookies
Now, I know we’re making these for pure enjoyment, so we aren’t counting every single little crumb! But if you are curious about what you are diving into, here are the general numbers per cookie. Remember, just like with my other chocolate bakes, these are estimates based on the ingredients I listed!
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Fat: 8g
- Protein: 2g
These numbers assume you followed the recipe exactly, including the optional candies. Eat responsibly, or don’t! They are delicious either way!
Share Your Chocolate Mint Cookies Creations
I absolutely love hearing from you when you try my favorite recipes! Please, please, please leave a rating below and tell me how your Chocolate Mint Cookies turned out. If you snapped a picture, share it with me on social media—I always want to see your beautiful bakes! And if you happen to have a totally different minty craving next time, check out my amazing chocolate peppermint cheesecake for another level of indulgence!
Print
Chocolate Mint Cookies
- Total Time: 27 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A recipe for making chocolate cookies with a mint flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup green mint candies, crushed (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the chocolate chips and crushed mint candies, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger mint flavor, increase the peppermint extract to 3/4 teaspoon.
- You can chill the dough for 30 minutes before baking for thicker cookies.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 60
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: chocolate, mint, cookies, dessert, baking, chocolate mint