Chewy-Chocolate Mint Cookies
A cool, fudgy treat for chocolate-mint lovers
These Chewy-Chocolate Mint Cookies deliver a tender, fudgy center with a bright mint finish — rich cocoa, glossy chocolate bits, and a hint of fresh peppermint that keeps each bite lively. The aroma while they bake is a mix of warm chocolate and cooling mint; the contrast between slightly crisp edges and a gooey middle is the texture highlight. One practical tip: chill the dough 20–30 minutes if your kitchen is warm so the cookies hold their shape and stay chewy rather than spreading into thin discs. For a quick minty dessert idea that leans healthy, compare flavor pairings with this mint chocolate chip protein balls recipe for inspiration.
Why these are deceptively simple crowd-pleasers
The recipe uses pantry basics plus a single mint element, so you get bakery-level results without sourdough-level fuss. They’re forgiving in timing — slightly underbaked is better than overbaked — and they freeze beautifully, making them ideal for cookie swaps and last-minute hosting. If you like chewy cookies with bright holiday notes, these sit right between classic chocolate cookies and festive mint options like peppermint snickerdoodles.
Reasons home bakers rave about them
What people notice first
- Deep chocolate flavor without being cloying, thanks to using both cocoa powder and melted chocolate
- A clean mint lift that doesn’t overpower the cocoa
- Easy dough that comes together in one bowl for less cleanup
- Freezable dough balls and baked cookies for make-ahead planning — pair with similar seasonal treats such as peppermint swirl cookies
A high-level baking roadmap
Mix dry ingredients, cream fats and sugars, add eggs and mint, fold in chocolate, refrigerate briefly if needed, portion and bake. The flow is straightforward: assemble, chill as desired, scoop, bake, cool. For efficient multitasking, preheat the oven while the dough chills and line baking sheets ahead of time to keep the process moving smoothly. For another mint-chocolate angle during prep, check this mint-chocolate cookie inspiration.
Smart prep moves before you begin
Make sure butter is softened but not greasy-warm; weigh flour for best consistency or use the spoon-and-level method. If you plan to freeze cookie dough, portion into balls and flash-freeze on a tray before bagging — you can then bake from frozen with an extra 1–2 minutes. For a neat flavor note, lightly crush a few high-quality peppermint candies and reserve them for a sprinkle on top after baking. For technique crossover tips, the peppermint snickerdoodle method uses similar chilling and rolling principles.
Ingredients you’ll need
Chewy-Chocolate Mint Cookies
Notes on ingredients and swaps
Use unsweetened cocoa powder for the purest chocolate flavor and a dark chocolate (60–70%) chopped or in chips for melty pockets. If you prefer a more subdued mint, use peppermint extract sparingly — it’s potent. For a dairy-free version, swap butter for a solid vegan baking stick and choose dairy-free chocolate chips. If you only have candy canes, finely crush them and fold in as a crunchy topping rather than mixing into the dough.
Step-by-step baking directions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream 10 tablespoons (1 1/4 sticks) unsalted butter and 3/4 cup granulated sugar until light. Add 1/3 cup packed light brown sugar and beat until combined.
- Beat in 1 large egg and 1 teaspoon vanilla extract, then stir in 1/2 to 1 teaspoon peppermint extract (start small and taste the dough).
- Gradually add the dry ingredients to the wet and mix until just combined. Fold in 1 to 1 1/2 cups chocolate chips or chopped chocolate.
- Chill the dough 20–30 minutes if it seems soft. Scoop 1.5 tablespoon-sized balls onto prepared sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are set but centers look slightly underbaked. Allow cookies to cool on the sheet for 5 minutes before transferring to a rack.
Baking times and what to look for
- 9 minutes: soft and very fudgy center, good for chewy texture
- 10–11 minutes: edges more set, still tender inside
- Visual cue: cracks forming on top and glossy chips indicate done; avoid full browning for a chewy result
Best ways to serve them
Serve warm with a tall glass of milk, or cool them and plate with coffee for an afternoon treat. They work well in cookie boxes, lunchbox treats, or as a plated dessert alongside vanilla ice cream. For holiday presentation, dust lightly with powdered sugar or stack with parchment rounds between cookies for gifting.
Serving ideas
- Warm cookie with a scoop of vanilla or mint-chip ice cream
- Cookie sandwiches filled with mint buttercream or chocolate ganache
- Paired with hot chocolate or espresso for an adult dessert board
How to store and reheat leftovers safely
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer then transfer to freezer bags for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 4–6 minutes to refresh chewiness.
Quick storage reminders
- Do not refrigerate — it dries cookies faster
- Use a slice of bread in the container to keep cookies soft (replace as needed)
- Label frozen bags with date and bake type for rotation
Tools, shortcuts, and pro tips for bakers
A stand mixer or hand mixer speeds creaming but isn’t required — vigorous whisking and folding work. A cookie scoop gives uniform size for even baking. Silicone mats or parchment prevent sticking and promote even bottoms.
Extra technique tips
- Weigh ingredients for consistency if you bake often
- Use room-temperature egg for better emulsification
- Add a pinch of espresso powder to intensify chocolate flavor without adding noticeable coffee taste
Flavor twists and dietary conversions
Swap peppermint extract for orange zest and reduce chocolate to create a citrus-chocolate version. For gluten-free, use a 1:1 all-purpose GF flour blend and chill the dough a bit longer. Replace sugar with coconut sugar for a deeper caramel note, though color will darken.
Easy swap ideas
- Dairy-free: vegan butter + dairy-free chocolate chips
- Lower sugar: reduce granulated sugar by 1–2 tablespoons, or use a sugar substitute that measures 1:1
- Add-ins: chopped Andes mints, crushed candy canes, or toasted nuts
Nutrition estimate per cookie (approximate)
Serving size: 1 cookie (based on 24 cookies per batch)
Calories: 150 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 18 g
Nutrition adjustment notes
- Make calories lower by reducing chocolate chips or sizing cookies smaller
- Increase protein slightly by adding a tablespoon of cocoa-based protein powder, adjusting flour to maintain texture
Common questions answered
Q: Can I make these ahead and freeze the dough?
A: Yes — portion dough into balls, flash-freeze on a sheet, then bag. Bake from frozen adding 1–2 minutes to the time.
Q: How can I make them more minty without becoming medicinal?
A: Use high-quality peppermint extract and start with 1/2 teaspoon, tasting the raw dough (if comfortable) and adjusting up to 1 teaspoon. Too much becomes sharp quickly.
Q: My cookies spread too much — what happened?
A: Dough was likely too warm or butter over-softened. Chill the dough, reduce oven temperature by 10°F, or add a tablespoon more flour.
Q: Can I use baking powder instead of baking soda?
A: Baking powder will change rise and texture; baking soda helps with spread and chew. Use soda as directed for best results.
Q: Do these freeze well after baking?
A: Yes — freeze cool cookies in a single layer then bag. Thaw at room temp or warm briefly in the oven.
Friendly nudge to try them at home
Give these Chewy-Chocolate Mint Cookies a go this week — they’re forgiving, quick to prep, and deliver that hit of chocolate with a refreshing mint finish that delights both casual snackers and holiday bakers.
Chewy-Chocolate Mint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugars until light. Add egg and vanilla, then stir in peppermint extract.
- Gradually add dry ingredients to wet and mix until just combined. Fold in chocolate.
- Chill the dough for 20–30 minutes if it seems soft.
- Scoop tablespoon-sized balls onto prepared sheets, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are set but centers look slightly underbaked.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a rack.
