I made Mint Chocolate Chip Cookies that look like St. Patty’s Day mischief and somehow pack minty snap and melty chocolate into every stubbornly addictive bite.

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And I can’t shut up about these Mint Cookies. I love biting into something that tastes like a cool punch but still chocolatey and stupidly addicting.

I’m obsessed with Mint Chocolate Chips rattling in the dough, tiny explosions of bright mint in every bite. There’s grit from granulated sugar that makes the tops crack, and a hint of peppermint extract that smells like childhood but not in a saccharine way.

They’re perfect for St. Patty’s Day, for ruining diets, for making people ask for seconds.

Messy, minty, with chocolate crumbs everywhere. Yep, I will eat the whole batch every single.

Ingredients

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Flour gives structure and chew; plain pantry hero, really.
Cocoa adds chocolate depth and a pleasant bitter warmth.
Baking soda helps them rise and brown up nicely.
Baking powder gives extra lift for lighter, airier bites.
Salt balances sweetness and makes the chocolate pop.
Butter brings richness and tender crumb; it’s flavor-packed.
Granulated sugar gives sweetness and crisp, caramelized edges.
Brown sugar adds moist chew and subtle caramel notes.
Eggs bind everything together and add body.
Vanilla rounds flavors; it makes chocolate taste fuller.
Peppermint extract gives mint punch; start light, it’s strong.
Green gel is just for color; very concentrated, use sparingly.
Chocolate chips are melty pockets of gooey chocolate delight.
Mint chocolates add crunchy, minty bursts if you want.

Ingredient Quantities

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened not melted

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract (start with less if you’re shy about mint)

green gel food coloring, 1 to 2 teaspoons or as needed for color

1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate

1 cup chopped mint chocolates or Andes mints (optional but so good)

How to Make this

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1. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats so cookies won’t stick.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once.

4. Add 2 large room temperature eggs one at a time, mixing well after each, then stir in 1 teaspoon pure vanilla extract and 1 teaspoon peppermint extract (start with half if you like a milder mint flavor).

5. Add green gel food coloring, 1 to 2 teaspoons or until you like the color; gel gives better color without thinning the dough so add small amounts and mix.

6. Gradually fold the dry ingredients into the wet just until combined; do not overmix or the cookies will get tough.

7. Fold in 1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate and optional 1 cup chopped mint chocolates or Andes mints so you get pockets of melty chocolate and mint.

8. Chill the dough for at least 30 minutes if it’s very soft; chilled dough spreads less and makes thicker cookies. If you’re impatient you can bake right away but watch spread.

9. Scoop rounded tablespoons or use a medium cookie scoop onto the prepared sheets about 2 inches apart. Bake 9 to 12 minutes until edges are set but centers still look slightly soft. Rotate pans halfway through for even baking.

10. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling. Store in an airtight container once fully cool; warm with a glass of milk is dangerously good.

Equipment Needed

1. Oven (set to 350°F)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Whisk for dry ingredients
5. Electric mixer or hand mixer for creaming butter and sugars (a sturdy wooden spoon works if you dont have one)
6. Rubber spatula for scraping the bowl and folding dough
7. Measuring cups and spoons (including tablespoon and teaspoon)
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Cooling/oven mitts and a timer for safe handling and even baking

FAQ

Q: Can I skip chilling the dough? A: You can, but the cookies will spread more and be thinner. Chilling for 30 to 60 minutes firms the butter so you get taller, chewier cookies. If you're in a rush, pop scoops in the freezer for 10 minutes instead.

Q: My cookies are flat, what went wrong? A: Usually too-warm butter, overmixing, or not enough chill time. Make sure butter is soft not melted, mix just until combined, and chill the dough if needed. Oven temp that's too low can also make them spread.

Q: How strong is that peppermint extract? A: It's potent. Start with half a teaspoon if you're shy, then add more next time. Too much will taste like toothpaste, trust me.

Q: Can I use dark cocoa or Dutch-processed cocoa? A: Yes, but flavor and color change. Natural cocoa is brighter and a bit tangy, Dutch-processed is smoother and darker. Either works, just expect small taste differences.

Q: How should I store or freeze them? A: Store in an airtight container at room temp up to 4 days. Freeze baked cookies up to 3 months. You can also freeze raw dough balls on a tray then bag them; bake straight from frozen, add a couple minutes to bake time.

Q: Can I swap chips for chopped chocolate or add Andes mints? A: Totally. Chopped chocolate melts more irregularly for gooey pockets. Chopped mint chocolates or Andes are optional but add great texture and extra minty hits.

Mint Chocolate Cookies Recipe Substitutions and Variations

All purpose flour → use 1 to 1 gluten free flour blend (make sure it contains xanthan gum) for a close texture, or swap half the AP flour with whole wheat pastry flour for nuttier flavor (cookies will be a bit denser).
Unsalted butter → use vegan stick margarine at a 1:1 ratio for dairy free cookies, or use 3/4 cup solid coconut oil (measured solid, not melted) for a slight coconut note and crisper edge.
Eggs → use 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested 5 min) for an eggless option; they bind well but cookies may be slightly chewier.
Peppermint extract → reduce to 1/2 tsp if you want mild mint, or substitute 1 tsp pure peppermint syrup or 2 tbsp finely chopped fresh mint leaves steeped in warm cream then cooled for a fresher, less intense mint flavor.

Pro Tips

1. Chill the dough at least 30 minutes, longer if you can. It firms up the butter so the cookies spread less and get thicker, plus the flavors meld better. If you skip chilling, expect flatter cookies.

2. Be careful with the peppermint extract. Start with half the amount, taste a tiny bit of the dough, then add more. Mint can go from perfect to overpowering really fast, and extracts vary a lot in strength.

3. Use gel color not liquid, and add it a little at a time. Gel gives bright color without thinning the dough, but a tiny too much can make the dough sticky and harder to handle.

4. Mix-ins matter: chop those Andes or chocolate chunks roughly instead of tiny bits so you get gooey pockets. If your dough is soft, freeze scooped balls for 10 minutes before baking so they hold shape better.

Mint Chocolate Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Mint Chocolate Chip Cookies that look like St. Patty's Day mischief and somehow pack minty snap and melty chocolate into every stubbornly addictive bite.

Servings

servings

Calories

266

kcal

Equipment: 1. Oven (set to 350°F)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Whisk for dry ingredients
5. Electric mixer or hand mixer for creaming butter and sugars (a sturdy wooden spoon works if you dont have one)
6. Rubber spatula for scraping the bowl and folding dough
7. Measuring cups and spoons (including tablespoon and teaspoon)
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Cooling/oven mitts and a timer for safe handling and even baking

Ingredients

2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened not melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract (start with less if you're shy about mint)
green gel food coloring, 1 to 2 teaspoons or as needed for color
1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate
1 cup chopped mint chocolates or Andes mints (optional but so good)

Directions

Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats so cookies won't stick.
Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl; set aside.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl once.
Add 2 large room temperature eggs one at a time, mixing well after each, then stir in 1 teaspoon pure vanilla extract and 1 teaspoon peppermint extract (start with half if you like a milder mint flavor).
Add green gel food coloring, 1 to 2 teaspoons or until you like the color; gel gives better color without thinning the dough so add small amounts and mix.
Gradually fold the dry ingredients into the wet just until combined; do not overmix or the cookies will get tough.
Fold in 1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate and optional 1 cup chopped mint chocolates or Andes mints so you get pockets of melty chocolate and mint.
Chill the dough for at least 30 minutes if it's very soft; chilled dough spreads less and makes thicker cookies. If you're impatient you can bake right away but watch spread.
Scoop rounded tablespoons or use a medium cookie scoop onto the prepared sheets about 2 inches apart. Bake 9 to 12 minutes until edges are set but centers still look slightly soft. Rotate pans halfway through for even baking.
Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling. Store in an airtight container once fully cool; warm with a glass of milk is dangerously good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.