Two Peas and Their Pod

Chocolate Mint Chip Cookies

Chocolate Mint Chip Cookies

Yes, I am posting another cookie recipe. I am not going to apologize because these are worth posting and “tis the season,” right? I just can’t stop baking. I love baking during the holidays and I need to-we have lots of friends, neighbors, and co-workers that deserve treats.

I decided to make a  batch of chocolate mint cookies because they are perfect for the holidays. The dark chocolate cookie dough was perfect for the bright green mint chips. These cookies are ooohhh soooo chocolaty! They are soft, rich, and the mint chips add a refreshing touch. I think I will have to add these to my favorite holiday cookie list. They are too good to not bake.

Forget the after dinner mint and grab a chocolate mint chip cookie instead. Your mouth and tummy will thank you.


Chocolate Mint Chip Cookies

Yield: 3 dozen cookies


1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard


Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.

Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.

If you like these chocolate mint cookies, you might also like:

Chocolate Mint Thumbprints from Two Peas and Their Pod
Chocolate Peppermint Crunch Cookies from Two Peas and Their Pod
Andes Chocolate Mint Cookies from Eat Me, Delicious
Winter Mint Cookies from Dog Hill Kitchen
Chocolate Mint Wafers from Recipe Girl

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154 Responses to “Chocolate Mint Chip Cookies”

  1. Pingback: Chocolate Mint Oreo Cookies | Oreo Cookie Recipe | Two Peas … |

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  3. Melissa — March 16, 2012 @ 10:20 pm

    I made these cookies tonight after randomly finding the chips at Vons and searching to find something yummy to do with them. I don’t know what I did wrong, but there was WAY too many mint chips for batter. And, the batter was really dry and crumbly and after I cooked them they tasted almost salty. I followed the recipe to a tee? All of the reviews say how delicious they were, but I clearly did something off :(

    • Two Peas replied: — March 16th, 2012 @ 10:47 pm

      If you aren’t a big mint fan, you can always reduce the amount of chips, but I don’t know why the dough was crumbly for you. I’ve never had a problem. Sorry!

  4. Dana — March 23, 2012 @ 1:58 pm

    I made these yesterday and they were delicious! I put a couple in the fridge so they were nice and cold, then dipped in milk…. DELIGHTFUL!!

    • Two Peas replied: — March 23rd, 2012 @ 5:56 pm

      They are so good dipped in milk! Glad you liked the cookies!

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  8. Anna — June 15, 2012 @ 8:55 pm

    The cookies look delish. But I was surprised to see that there are no eggs in the recipe. What makes these cookies moist?

    • Two Peas replied: — June 15th, 2012 @ 10:11 pm

      The milk and dark brown sugar. I promise you won’t miss the eggs:)

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  15. Amanda D. — December 9, 2012 @ 4:46 pm

    Made ’em, loved ’em, they are earning a spot on the Christmas tray this year! Thanks for the recipe :)

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  18. gg — December 11, 2012 @ 9:47 am

    Wish that those making comments had actually tried the recipe. Most say they like the picture, but it appears they haven’t tried them. I’m making them this morning so will let you know the results.

  19. Jen — December 11, 2012 @ 8:21 pm

    I’m actually in the process of making these and realized the receipe doesn’t call for eggs. Is that correct or was it an oversight? The dough is super dense so I’m feeling like I should add some…

  20. Jen — December 11, 2012 @ 8:28 pm

    Actually, I just saw your reply to another comment about the msising eggs and left them out. I just added a touch more milk. Also, I couldn’t find the mint chips so I used mint M&Ms. Looks pretty!

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  22. amanda — December 14, 2012 @ 7:46 pm

    We just tried making these, and they baked out flat as a coin. They still tasted great, but we were wondering if we should have used baking soda instead of baking powder. We added an egg to try to condense the cookies a little, but it didn’t work. I just told people at the party they were chocolate mint wafers, and they ate them :) but if any bakers out there can help us figure out what we did wrong it would be great.

  23. Richard o. — December 16, 2012 @ 1:11 pm

    I just made these. Two words yum yummy! I love the recipe. And the way I look at it I have the rest of my life to loose the weight from the holidays.

  24. JP — December 19, 2012 @ 10:55 am

    “Add the flour mixture in 2 batches, alternately with the milk in one batch” I don’t understand what this sentence means, can you please explain? I followed all the other directions (skipping this sentence that I didn’t understand), and the dough turned out to be the consistency of dry clumpy dirt.

  25. Mary Gray — December 21, 2012 @ 3:09 pm

    These are delicious!!! I couldn’t find any mint chips, so I substituted mint m&m’s and added about 1/4 teaspoon mint extract to the dough. They were great, thanks for the recipe!! :)

  26. Julie T — December 27, 2012 @ 2:59 pm

    I have been stalking your blog/recipes for a couple weeks now and decided to try this recipe for Christmas and it did not work at all. I followed the recipe to a T but my cookies were flat as can be and spread out like crazy. I put the dough in the freezer for 30 minutes and they were oozing all over the pan in the oven by minute 5 of baking! I was wondering if maybe it was supposed to be baking SODA instead of powder in the recipe? If not, I’m not sure what went wrong. Do you usually chill your dough for a lot longer than the 15 minutes minimum time? They look amazing and I’d love for the recipe to work out, just not sure how to fix it. Any help/advice at all would be very much appreciated! :)

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  29. Beth — March 18, 2013 @ 11:26 am

    These were so good! I made them two night ago and they were incredible! They made 2 dozen with my 1 1/2 tbsp cookie scoop, so I was glad I decided to double it.

    I had such a hard time finding mint chips, though. Apparently they are seasonal and available around Christmas. I tried Winco, Smith’s, and Harmons with no luck. I finally found some Andes bits at Macey’s. They worked great! I was a little sad the Andes mints weren’t a brighter green since I made them for St. Patrick’s Day, but they tasted delicious!

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  31. MC — May 14, 2013 @ 11:30 pm

    Are there really no eggs in this recipe?

  32. MC — May 14, 2013 @ 11:34 pm

    Oops…sorry. Just saw your previous response regarding the eggs.

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  34. Lauren — June 23, 2013 @ 1:56 pm

    I just made these as the directions indicated and mine came out really dry. I’m not a genius at baking, so I wasn’t sure what went wrong but my dough was really dry and the cookies came out pretty dry too. Maybe more milk? I don’t know if I’ll be making these again.

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  36. Kassie — October 15, 2013 @ 12:24 am

    These cookies are moist (I didn’t miss the eggs just like TwoPeas promised) but I would recommend cutting back the chips to half a bag. I can’t taste the chocolate; the chips are overpowering. Someone commented that you could add mint extract instead of vanilla; I wouldn’t recommend doing that.
    The recipe yielded 24 cookies for me, they were on the large side. I will be trying these again with a few less chips! Thanks for the recipe!

  37. Erin Harper — November 21, 2013 @ 9:46 pm

    These cookies are great, one of my favorite flavor combos. I followed your recipe exact, but I’m wondering what you used to scoop your dough and what you consider a “normal size cookie”? I am lucky I got 2 dozen out of this recipe, and they are on the smaller side of normal cookies….

  38. Jean — December 1, 2013 @ 3:59 pm

    These were yummy. Thanks for the recipe! They need an egg BTW…

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  40. Suzy — December 18, 2013 @ 12:27 pm

    Made these cookies… Very delicious, however, it seemed that I needed more milk than the recipe called for… Ended up using about 1/2 cup milk because the mixture was too dry, even with the 1/3 cup of milk.. Anyone else experience that?

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