Chocolate Mint Chip Cookies are soft and fudgy with a perfect balance of rich chocolate and refreshing mint. The bright green mint chips make these cookies festive for holidays like 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 pairing: Deep, fudgy chocolate combined with cool mint creates a classic, satisfying bite.
- Crowd-pleaser: The soft, brownie-like texture with mint bursts is always popular at gatherings.
- Holiday-ready: The green mint chips add festive color, ideal for seasonal celebrations or themed parties.
Chocolate Mint Chip Cookies
These cookies have a fudgy, almost brownie-like chocolate base with mint chips folded in for bright, minty pockets of flavor. Mint baking chips can be seasonal and sometimes hard to find outside the holidays. Guittard Green Mint Baking Chips are my preferred option, but other mint chips or chunks will work if needed.
Substitutions: If green mint chips aren’t available, try Andes Creme De Menthe baking chips or similar mint-flavored baking chunks. For a stronger mint flavor, replace 1/4 teaspoon of the vanilla with mint extract when using a milder chip.
Ready to bake? These cookies come together quickly—here’s what you’ll need and how to make them.
Ingredients You’ll Need
NOTE: Full ingredient amounts and the printable recipe card are below in the recipe section.
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- Unsalted butter – so you control the salt level.
- Granulated sugar – for sweetness and texture.
- Light brown sugar – adds moisture and depth of flavor.
- Eggs – bind the dough and add structure.
- Vanilla extract – enhances overall flavor.
- All-purpose flour – measure correctly by stirring, spooning, and leveling or use a scale.
- Cocoa powder – use a darker cocoa for richer chocolate notes (Hershey’s Special Dark recommended).
- Baking soda – for lift and spread control.
- Salt – balances and intensifies flavors.
- Mint chocolate chips – Guittard Green Mint Baking Chips are ideal, about 12 oz (≈2 cups).
How to Make Chocolate Mint Chip Cookies
NOTE: Full ingredient amounts and instructions are in the recipe card below.
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- Preheat oven to 350°F (175°C). Line half-sheet pans with silicone baking mats or parchment paper and set aside.
- In a stand mixer fitted with the paddle, cream room-temperature butter with the granulated and light brown sugars until smooth. Add the eggs and vanilla, mixing until combined and scraping the bowl as needed.
- Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture until just incorporated. Do not overmix.
- Fold in slightly more than half of the mint chips on low speed so they’re evenly distributed.
- Scoop dough with a #30 scoop (about 2 tablespoons) and place balls 3 inches apart on the prepared pans (about 8 per sheet). Press the remaining mint chips into the tops of the dough balls to create an attractive, rounded cookie top (about 5–6 chips per cookie).
- Bake at 350°F for 10–11 minutes. For thicker cookies, gently press the edges inward with a spatula or swirl a round cookie cutter around the warm cookie to maintain height. Cool on the baking sheet 1–2 minutes, then transfer to a wire rack to cool completely.
Storing and Freezing
- To store: Keep cookies in an airtight container at room temperature for up to 5 days.
- To freeze dough: Mix in all mint chips, scoop dough onto a lined baking sheet, freeze until firm (1–2 hours), then transfer dough balls to a freezer-safe bag for up to 3 months. Add 3–5 minutes to baking time when baking from frozen.
- To freeze baked cookies: Layer between parchment paper in an airtight container or freezer bag for up to 3–4 weeks. Thaw at room temperature.
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Recipe Notes
- Use room-temperature butter: It should be cool and slightly firm, not melted or overly soft. Too-soft butter makes cookies spread thin; chill the dough briefly if needed.
- For thicker cookies: Shape dough balls tall and round. After baking, press the edges inward with a spatula or swirl a round cutter around the warm cookie. Chilling dough balls 30–60 minutes before baking yields the thickest results.
- Use a stand mixer: The dough is thick; a stand mixer is recommended over a hand mixer to avoid strain.
- Substitutions recap: If green mint chips aren’t available, use Andes Creme De Menthe baking chips or similar mint chunks. Consider replacing 1/4 tsp vanilla with mint extract for more pronounced mint flavor.
Chocolate Mint Chip Cookies
Ingredients
- 1 cup unsalted butter, (2 sticks) room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, gently packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour, (stir, spoon & level)
- ¾ cup cocoa powder, (I use Hershey’s Special Dark Cocoa)
- 1 tsp baking soda
- ½ tsp salt
- 12 oz Guittard Green Mint Baking Chips, (about 2 cups)
Instructions
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Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.
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Cream butter and both sugars in a stand mixer, add eggs and vanilla, and scrape the bowl.
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Whisk flour, cocoa, baking soda, and salt. Add dry ingredients gradually to the wet mixture until just combined.
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Stir in a little over half of the mint chips, then reserve the rest to press on top before baking.
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Scoop dough into ~2 Tbsp portions, space 3 inches apart, press remaining chips on top, and bake 10–11 minutes. Cool briefly on the sheet then transfer to a rack.
Notes
- Use room-temperature butter: It should be cool but pliable. Overly soft or melted butter causes excess spreading.
- For thick cookies: Shape tall dough balls and press edges inward after baking, or chill dough for 30–60 minutes before baking.
- Equipment tip: This dough is thick—use a stand mixer when possible.
- Substitutions: Andes Creme De Menthe chips or similar mint baking chunks work if Guittard chips aren’t available.
Nutrition
Disclaimer: Nutritional values were calculated with a third-party tool and are estimates only.
*Originally published on 8/25/2013. Recipe and photos updated October 2024.
