Chocolate Mint Cookies

5 from 3 votes

These double chocolate mint cookies are rich & fudgy with a sweet mint flavor and chocolate mint candies in every bite. Mint chocolate cookies are easy to make in 10 minutes and don’t require any chilling– an easy and impressive holiday cookie!

Prep Time10

Cook Time9

Cooling5

Total Time24

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $6

Equipment

Ingredients

½ cup salted butter softened
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 tsp vanilla extract
¾ tsp mint extract
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp baking powder
½ tsp sea salt
1 cup mint baking pieces (or chocolate chips)
2 Tablespoons sugar for rolling (or sprinkles)

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
Beat in eggs, vanilla and mint extract.
Mix in the dry ingredients until combined.
Add chocolate chips or mint chips and stir on low speed to combine.
Use a 2 Tablespoon cookie scoop to measure out dough and then roll it into balls.
Put 2 Tablespoons sugar into a small bowl. Roll each ball in the sugar.
Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set.
Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
Granulated Sugar. White granulated sugar or organic cane sugar both work well in this recipe.
Light brown sugar. Dark brown sugar is a great substitute.
Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
Mint extract. I use mint extract - not peppermint (to make chocolate peppermint cookies click here). You can use peppermint if it's all you have. Mint extract is a blend of peppermint and spearmint and just has a slightly different flavor.
Andes mints. I love buying the mint baking pieces because they're so easy. You can chop up the normal-size andes candies, or use your favorite chocolate mint candy bars! Or, you can just use regular chocolate chips because the cookies themselves have a delicious mint flavor.

Store

Store leftover mint chocolate cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a marshmallow to the container.

Freeze

Freeze baked cookies for up to 1 month in an airtight container in the freezer. Thaw at room temperature or reheat gently in the oven set to warm or in the microwave.

Or, you can freeze the dough by rolling it into balls and placing it in an airtight container in the freezer for up to two months. To bake, thaw the dough to room temperature and bake according to the recipe instructions.

Nutrition