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Deep Dish Chocolate Mint Chip Cookies

Recipe from Two Peas and Their Pod

Chocolate mint chip cookies served in a ramekin with a scoop of chocolate mint chip ice cream. These individual desserts are perfect for parties or every day dessert!
Prep Time10 mins
Total Time25 mins


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Dutch process cocoa
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 2 cups chopped World Market Mint Chocolate Cookie Crisps
  • Chocolate Mint Chip Ice Cream for serving


  • Preheat oven to 350 degrees F. Spray ramekins, 6 ounce size, with cooking spray and 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 blended.
  • Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips and mint chocolate cookie crisps. Take a 1/4 cup of cookie dough and press it into a ramekin. Continue with the rest of the dough, or however many deep dish cookies you need. If you don't use all of the dough, you can keep it in the refrigerator for up to 3 days. You can bake normal size cookies off or you can freeze the dough if you wish.
  • Place the ramekins on a large baking sheet and bake for 12-14 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2-3 minutes. Top with chocolate mint chip ice cream while the cookies are still warm and serve immediately.
  • Note-you can buy the Mint Chocolate Cookie Crisps at any World Market store. You can also buy them online at World Market. If you can't find them, you can use mint chocolate chips instead.