- Decadent fudgy chocolate cookies balanced with cool mint, featuring crisp edges and chewy centers.
- Simple one‑bowl recipe using basic ingredients, no fancy steps, perfect for winter cravings and swaps.
- Versatile variations: peppermint‑bark, espresso mint, thin‑mint style, sandwich cookies, ice cream sandwiches, vegan option.
- Serving ideas: warm with ice cream, holiday platters, chocolate drizzle, flaky sea salt, or with hot cocoa.
- Storage tips: airtight 4 days, freeze dough or baked cookies; bake from frozen and reheat at 300°F briefly.
Last Updated on November 20, 2025 by Souhail
Every winter, like clockwork, my cravings go in two directions—rich chocolate and anything minty. So naturally, this chocolate mint cookies recipe was born out of a December afternoon in my New York kitchen when I couldn’t decide between brownies or a peppermint mocha. What came out of the oven was something better: deeply fudgy cookies with crisp edges, chewy centers, and just the right amount of cool mint to balance the richness.
These cookies are the answer to chilly evenings, cookie swaps, or late-night sweet cravings. They’re cozy but refreshing, nostalgic yet sophisticated. You get the luxurious depth of cocoa, melty chocolate chunks in every bite, and that clean minty finish that makes you want to go back for just one more. Plus, they’re surprisingly easy to make with no fancy steps—just simple ingredients, one bowl, and a few tricks to make them perfect every time.
Table of contents
How To Make It
Chocolate Mint Cookies Recipe
20
servings15
minutes10
minutes190
kcalThese chocolate mint cookies are rich, chewy, and perfectly balanced with deep chocolate flavor and a cool peppermint finish. A dreamy holiday treat or year-round indulgence!
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Ingredients
1 cup (226g) unsalted butter, melted and slightly cooled
1.25 cups (250g) light brown sugar, packed
0.5 cup (100g) granulated sugar
2 large eggs, room temperature
1.5 teaspoons pure peppermint extract
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
0.75 cup (63g) unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon baking soda
0.5 teaspoon baking powder
0.75 teaspoon salt
1.5 cups (270g) chocolate chunks or chips (semi-sweet or dark)
Directions
- Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. You’re going to love how your kitchen smells in just a few minutes.
- In a large mixing bowl, combine the melted butter with both sugars. Whisk it until it’s smooth and glossy—this gives the cookies that shiny crackly top.
- Add the eggs, one at a time, whisking well after each addition. Stir in the peppermint and vanilla extracts. At this point, the mixture should be rich and thick and already smell incredible.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually stir this dry mixture into the wet ingredients. Use a spatula or wooden spoon to fold until just combined.
- Add in those beautiful chocolate chunks or chips. Mix until they’re evenly distributed—you want chocolate in every bite.
- Use a medium cookie scoop or spoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. You don’t need to flatten them—just scoop and go.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look a touch soft. That’s the sweet spot! Don’t overbake.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely (or eat one warm—you’ve earned it).
Notes
- For a more intense mint flavor, you can add a drop or two more of peppermint extract—but don’t overdo it!
- If your dough feels too soft, chill it for 10–15 minutes before scooping.
- Dutch-processed cocoa gives a deeper flavor and color, but natural cocoa works too.
- Use chopped chocolate bars for those gorgeous melty pools in the cookies.
- You can mix the dough ahead and store in the fridge for up to 2 days before baking.
- Add crushed peppermint candies to the top of the cookies right before baking for a festive finish.
Nutrition Facts
- Calories: 190kcal
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 110mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 16g
- Protein: 2g
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Fun Twists on Chocolate Mint Cookies
Once you’ve mastered the classic version, there are so many ways to play with this recipe. Whether you want to jazz things up for the holidays or tweak the flavor for different preferences, these variations keep things exciting.
1. Peppermint Bark-Inspired Cookies
Add white chocolate chips and crushed candy canes into the dough. The result? A cookie that tastes just like the festive treat—creamy, minty, and crunchy in every bite. They look super cute, too, with little red and white flecks on top.
2. Double Chocolate Espresso Mint Cookies
Stir in 1 teaspoon of instant espresso powder. It deepens the chocolate flavor without overpowering the mint. Perfect for grown-up palates or cookie exchanges where you want to show off.
3. Thin Mint Style
Flatten the dough slightly before baking and use dark chocolate chunks. This version gives you that crisp, chocolate-mint snap that’s super close to those beloved Girl Scout cookies.
4. Chocolate Mint Sandwich Cookies
Bake slightly smaller cookies and sandwich two with mint buttercream in the middle. A little more effort, but wow—totally worth it for special occasions.
5. Mint Chocolate Chip Cookie Ice Cream Sandwiches
Use these cookies as the base for homemade ice cream sandwiches! Mint chocolate chip or vanilla ice cream works beautifully in between two of these fudgy gems.
6. Vegan Version
Swap in a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use plant-based butter and vegan chocolate. The result is still chewy, rich, and deliciously minty.
If you’re into more adventurous or colorful cookies, check out the super fun orange fish cookies recipe—perfect for themed parties or baking with kids.
How to Serve These Chocolate Mint Cookies Like a Pro
These cookies are incredible straight from the cooling rack, but here are some delicious ideas to level them up:
- Warm with vanilla ice cream: Serve two cookies with a scoop of creamy vanilla or mint chip ice cream sandwiched between them for a quick dessert.
- Holiday cookie platter: Pair with homemade pumpkin cookies and other favorites for a gorgeous and festive assortment.
- Drizzled with chocolate: Melt white or dark chocolate and drizzle over the top of the cooled cookies for a fancy bakery-style finish.
- Sprinkled with flaky sea salt: A pinch right after baking adds a touch of gourmet flair and enhances the cocoa flavor beautifully.
- With hot cocoa or peppermint tea: Dip these cookies in your warm drink of choice—it’s pure comfort in every bite.
Storing and Reheating Tips
These cookies stay fresh for several days, but they also freeze beautifully. Here’s how to keep them tasting their best:
- Room temperature: Store in an airtight container for up to 4 days. Add a slice of bread to the container to keep them soft.
- Freezing the dough: Scoop dough balls onto a tray and freeze. Once solid, transfer to a zip-top bag and bake straight from frozen as needed.
- Freezing baked cookies: Let them cool completely, then freeze in layers separated by parchment paper. Thaw at room temperature or warm gently in the oven at 300°F for 5 minutes.
Creative Ways to Use Chocolate Mint Cookies
These cookies are stars on their own, but you can get creative and repurpose them, too:
- Crumble them over yogurt or parfaits: Instant dessert!
- Crush and layer into a chocolate trifle: Alternate with whipped cream, pudding, and chocolate shavings.
- Blend into a milkshake: A chocolate mint cookie milkshake is pure magic—just toss one or two into your blender with ice cream and milk.
- Make a cookie crust: Pulse them in a food processor and use them as a base for mint cheesecake or chocolate tarts.
FAQs About Chocolate Mint Cookies Recipe
Yes, but use it sparingly! Peppermint oil is much more concentrated than extract. Start with 1/4 teaspoon and adjust to taste.
Not necessarily. This dough bakes beautifully right away, but if it’s very soft or your kitchen is warm, 15 minutes in the fridge helps cookies hold their shape.
Absolutely! Scoop dough balls and freeze them on a baking sheet. Once frozen, store in a freezer bag for up to 3 months. Bake from frozen—just add 2–3 minutes to the baking time.
Check your butter temperature—if it’s too hot when mixed, the dough will be loose. Also, make sure to measure your flour accurately using the spoon-and-level method.
Yes! Mint chocolate chips can add extra flavor and are a great substitute or addition to peppermint extract.
Use melted butter, don’t overmix the dough, and slightly underbake the cookies. These three tricks give you that ideal fudgy texture.
A Cookie Worth Every Bite
Whether you’re whipping up a batch for a holiday party, gifting a sweet treat to a neighbor, or indulging in a midnight snack, these chocolate mint cookies are sure to impress. They’re cozy, cool, and chocolatey—basically everything you want in a winter cookie. And if you’re in the mood for more baked goodness, definitely check out my pumpkin chocolate chip cookies next. You won’t be disappointed. Happy baking, my cookie-loving friend!