Chocolate cookies dotted with mint chocolate chips! If you like chocolate and mint together, you will LOVE these easy cookies! They are the perfect cookies for Christmas or any day!
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, it is my duty. We have lots of friends, neighbors, and family that deserve treats.
Chocolate Mint Chip Cookies 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.
If you like chocolate and mint together, you are going to LOVE these cookies! They remind me of mint chocolate chip ice cream, but in cookie form. Oooh, and I just had an idea, these cookies would make GREAT ice cream sandwiches. Take two cookies and stuff chocolate mint chip ice cream in the center. Now, we are talking. Talk about the perfect chocolate mint dessert!
For these chocolate mint cookies, I use Guittard green mint chocolate chips. Several grocery stores carry them, especially during the holiday months. You can also order them online. If you can’t find them, you can use Andes Mint Baking Chips, they work well too.
Forget the after dinner mint and grab a chocolate mint chip cookie instead.
If you like these chocolate mint cookies, you might also like:
- Deep Dish Chocolate Mint Chip Cookies
- Chocolate Peppermint Crunch Cookies
- Flourless Chocolate Cookies
- Chocolate Kiss Cookies
Chocolate Mint Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups mint chocolate chips divided (you will need 2 bags)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until just combined.
- Gradually add flour mixture and beat until just combined. Mix in the 2 cups of the mint chocolate chips.
- Roll cookies into balls, about 2 tablespoons of dough per cookie. Place cookie balls on prepared baking sheet, about 2 inches apart. Top the cookies with remaining mint chocolate chips. Sticking them on top and the sides. This will make the cookies pretty:)
- Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don’t overbake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and cool completely.
- Note-this recipe was originally posted in 2009, but I updated the recipe because some readers had issues with the dough being crumbly. The chocolate base recipe is now different. It has eggs and no milk. The new recipe is perfection! I hope you like the cookies!
Have you tried this recipe?
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Hi, I commented about the egg before and you said you never used eggs. But the recipe that is showing right now has eggs.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups mint chocolate chips, divided (you will need 2 bags)
These cookies are absolutely amazing. They are beautiful, fudgy, and delicious, yet so simple. I will definitely make these again! I would not put peppermint extract in the base, though, they are already perfectly minty!
Hi. I want to make these cookies for St. Patrick’s Day! I have a convection oven and was wondering what you’d recommend for the temperature? Thanks! 🙂
Just made these for St. Patrick’s Day, they are really good! The dough was a bit dry to work with, did you intend for us to use sifted flour rather than packed? Maybe publishing the weight of the flour would help.
This is one pretty cookie 😀
OMG, I made these cookies today, and they are incredible!!! They are going in my personal cookbook. I didn’t have the green mint chips, and I will get them next time so people know what they are eating, but it doesn’t matter–they are so, so good! Thanks for this recipe.
I forgot to say I did use mint chips, but they were the brown colored mint chips.
Glad you liked the cookies!
Hi! I really would like to make these cookies and add chocolate pudding mix bc I love your vanilla pudding chocolate chip cookie. How do I incorporate the chocolate pudding mix into this recipe and what do I take out instead? Thanks,
I just made these cookies and they were delicious! My family loves them!
We made these and they were balllllin (i.e. good). The rating system seems to be down, but we give it 5 stars!
Made this today, exactly as listed. They’re delicious! Whole family loves them. Thick, moist, and fudgy—plus the mint chips are just the perfect addition! I’m probably going to use the base dough and substitute chips and other add ins and make this my go to chocolate cookie dough recipe. Fantastic!
Can ANYONE tell me about how many cookies this batch makes? Need to know for my daughter’s school project.
About 3 dozen
Excellent. Made them a little too small and they were over baked (the color is so dark you can’t judge by looking at them), but now I know the proper size and will try again. Buy chips now while the stores have them. Walmart has white mint chips – not as good as the green, but a fraction of the price
Made these and they are possibly my favorite cookies yet! Made mine a bit smaller than recipe and cut cooking time accordingly.
Glad you liked them!
Everybody loves these cookies.
Made these with only 1/2 cup each of the sugars. So much better and totally sweet enough! Great consistency to these cookies…so soft. Love them!
Glad you liked them! Thanks for sharing!
I used dark chocolate mint chips for mine. Perfect in my oven at 14 min. Loved these soft chewy minty cookies. They didn’t last long at home Or work!saves the recipe as I I will definitely make them again.
Followed the directions.. my cookies did not spread at all and stayed in extremely tight balls in the oven 🙁 Taste is good, not appearance is not good unfortunately.
These are awesome! I found a new family favorite!
I liked them they were good and I made them for a school fundraiser
These cookies are delicious!!! Easy to make and turned out perfect.
I will be adding these to my list of cookies for Christmas and make them over & over.
Delicious! I made them with Andes mint chips for baking. They were awesome!
Thank you for this recipe. It is being added to our Christmas bake list for sure!
These turned out fantastic!!
I only have one package of chips. Can I halve the recipe exactly or are there any ingredients that I would need to adjust by some other divisor?
You can half the recipe.
These are awesome!! I used a box and a half of Andes mints chopped and also added about a 1/2 tsp of peppermint emulsion to the dough. OMG they are wonderful!! Thank you for this recipe!!
You are welcome!
I made these and found that there were too many mint chips for my liking! In the following batches, I decided to skip the step where you add in more to make them look pretty and they were still minty. I also refrigerated the dough overnight
Thank you for this recipe! It has become part of my cookie rotation. They’re amazing with peanut butter chips! I decreased flour to 2 1/4 cups. And 13 minutes in the oven seems to be the sweet spot for us.
I am a chocolate chip cookie girl, but there’s nothing like these fresh out of the oven.
I agree, you can’t beat a fresh cookie:)
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