Chocolate Mint Chip Cookies

Chocolate Mint Chip Cookies are irresistibly soft and fudgy, with just the right balance of rich chocolate and refreshing mint. Plus, the green baking chips makes these mint chocolate cookies a festive treat for both Christmas and St. Patrick’s Day.

Want more holiday cookies? Try my red velvet cake mix cookies, Christmas meltaway cookies, cherry chocolate chip cookies, or pistachio pudding cookies.

Why You Should Make These Mint Chocolate Cookies

• Perfect Flavor Combo: Rich, decadent chocolate paired with cool, refreshing mint is simply a satisfying and classic combination.
• Crowd-Pleaser: These cookies are always a hit at gatherings. The soft, fudgy texture with bursts of minty goodness makes these cookies undeniably delicious.
• Holiday Appeal: The green mint chips make these cookies festive, perfect for celebrations like Christmas, St. Patrick’s Day, or even themed parties.

Chocolate Mint Chip Cookies

Besides having a deliciously fudgy, brownie-like chocolate cookie base, the thing that makes these chocolate mint cookies amazing are the mint chips. They are delicious, but can be hard to come by. It’s easiest to find them during the months leading up to Christmas. I buy, and prefer, the Guittard Green Mint Baking Chips from my local associated food store.

Substitutions: If you cannot find the green mint chips, you can substitute them with Andes Creme De Menthe Baking Chips OR Great Value Mint Fudge Baking Chunks for a similar taste. You might also want to substitute 1/4 teaspoon of the vanilla with mint extract if using one of the other baking chips. (If you prefer a strong mint flavor.)

Ready to bake? I’ll show you just how easy it is to make these cookies.

Ingredients You’ll Need

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

• Unsalted Butter – To control the amount of salt in the recipe.
• Granulated Sugar – For sweetness.
• Light Brown Sugar – For added sweetness, and a rich flavor.
• Eggs – To bind and add structure to the cookies.
• Vanilla Extract – To enhance the flavors.
• All-Purpose Flour – Make sure to stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Cocoa Powder – I use Hershey’s Special Dark Cocoa.
• Baking Soda – To make the cookies rise and spread.
• Salt – To enhance the flavors.
• Mint Chocolate Chips – Guittard is the brand I buy and prefer.

How to Make Chocolate Mint Chip Cookies

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper. Set aside.

1. In the bowl of a stand mixer with the paddle attachment, cream the butter and both sugars. Add the eggs, and vanilla. Mix and scrape bowl.
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients until incorporated.
4. Add a little over half of the mint chips. (Saving the rest for the next step.) Mix gently on low speed until just combined, about 30 seconds.

• Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press mint chips into the tops of the cookie dough balls (about 5-6 per cookie) maintaining a round shape.
• Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula or swirl with a round cookie cutter while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.

Storing and Freezing

• To Store: Store cookies in an airtight container at room temperature for up to 5 days.
• To Freeze: Mix in all of the mint chips. Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.
• To Freeze Baked Cookies: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, for up to 3-4 weeks. Thaw at room temperature.

Recipe Tips

• Use room temperature butter. This is colder than you think. The butter should be cold, and give a little when touched. Melted butter, or butter that is too soft, will make the cookies spread too thin. You can refrigerate the dough if your butter is too soft to help combat this.
• For thick cookies: Shape the cookie dough balls tall and round. Press the edges of the cookies inward just after the tray comes out of the oven. I like to do this with a serving spatula (affiliate) or swirl around the cookies with a round cookie cutter (affiliate) as shown in the photos above.
• To chill or not to chill the dough? I always bake these cookies right away, but I push around the edges with a round cookie cutter to make them slightly thicker. For the thickest cookies, refrigerate cookie dough balls for 30-60 minutes before baking.
• Use a stand mixer. This cookie dough is THICK, so please be careful not to break your electric hand mixer. A stand mixer is preferred.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally published on 8/25/2013. Recipe and photos updated October 2024.