These fudgy Chocolate Mint Cookies are loaded with deep cocoa flavor, a cool burst of mint, and plenty of mint chocolate pieces tucked into every bite. I first made them one December evening when I wanted something festive but didn't have time for complicated decorating, and they've been my go-to holiday cookie ever since. They bake up soft and chewy with crackled tops, and the best part? No chilling required, so you can have warm cookies in under half an hour.
If you're in the mood for more cozy baked treats, you might also love my Spiced Gingerbread Loaf or these buttery Piped Chocolate Butter Cookies, both perfect alongside a mug of hot cocoa.
Why You'll Love These Chocolate Mint Cookies
This Chocolate Mint Cookies delivers bakery-quality results without any fuss. The dough comes together in one bowl, the mint flavor is bright but not overpowering, and the texture is perfectly fudgy with a slight chew. They look gorgeous rolled in sparkling sugar, and they taste like a homemade version of those mint chocolate candies we all love. Whether you're baking for a holiday cookie swap or just treating yourself on a Tuesday night, these cookies feel special without demanding hours in the kitchen.
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Chocolate Mint Cookies Ingredients
Here's what you'll need to make a batch of soft, minty, chocolate-packed Chocolate Mint Cookies.
See Recipe Card Below This Post For Ingredient Quantities
- Salted butter: Adds richness and a tender crumb. Make sure it's softened to room temperature so it creams smoothly with the sugars.
- Granulated sugar: Sweetens the cookies and helps create those lovely crackled tops when combined with the rolling sugar.
- Light brown sugar: Brings moisture and a hint of caramel flavor that makes the cookies extra chewy.
- Egg: Binds everything together and adds structure.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- Mint extract: Gives these cookies their signature cool, refreshing flavor. A little goes a long way.
- All-purpose flour: Forms the base of the dough and gives the cookies structure.
- Unsweetened cocoa powder: Brings deep, rich chocolate flavor. Use a good-quality cocoa for the best taste.
- Baking soda: Helps the cookies rise and spread just the right amount.
- Baking powder: Works with the baking soda to give the cookies a soft, tender texture.
- Sea salt: Balances the sweetness and makes the chocolate and mint flavors pop.
- Mint baking pieces: Little bursts of minty chocolate in every bite. You can swap in regular chocolate chips if that's what you have.
- Sugar for rolling: Creates a sweet, sparkly coating that looks beautiful and adds a slight crunch.
How to Make Chocolate Mint Cookies
These Chocolate Mint Cookies come together quickly and bake up in less than 10 minutes.
Preheat oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, sea salt, baking powder, and cocoa powder until well combined. Set aside.
Cream butter and sugars: In the bowl of a stand mixer or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar together until fully combined and creamy, about 2 minutes.
Add wet ingredients: Beat in the egg, then add the vanilla and mint extract, mixing until the mixture is smooth and well blended.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Don't overmix.
Fold in mint pieces: Stir in the mint baking pieces (or chocolate chips) on low speed until they're evenly distributed throughout the dough.
Scoop the dough: Using a 2-tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball with your hands.
Roll in sugar: Place the 2 tablespoons of sugar in a small bowl. Roll each dough ball in the sugar until coated on all sides.
Arrange on baking sheets: Place the sugar-coated dough balls on your prepared baking sheets, spacing them at least 1 ½ inches apart to allow for spreading.
Bake: Bake in the preheated oven for 8 to 9 minutes, or until the edges look just barely set. The centers should still appear soft and slightly underdone.
Cool: Let the cookies rest on the baking sheet for 2 to 5 minutes to firm up, then carefully transfer them to a cooling rack.
Substitutions and Variations
Peppermint instead of mint: You can use peppermint extract if you prefer a sharper, more candy-cane flavor. Start with ½ teaspoon and taste the dough before adding more.
Different mix-ins: Swap the mint baking pieces for dark chocolate chips, white chocolate chips, or even chopped Andes mints.
Unsalted butter: If you only have unsalted butter, add an extra pinch of salt to the dry ingredients.
Candy cane topping: Press a few crushed candy canes on top of the dough balls before baking for a festive twist.
Equipment For Chocolate Mint Cookies
- Measuring spoons
- Measuring cups
- KitchenAid Mixer (or hand mixer)
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop
How to Store Chocolate Mint Cookies
Store your Chocolate Mint Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if you tuck a piece of bread in the container with them. You can also freeze baked cookies for up to 3 months. Let them thaw at room temperature, or warm them in a 300°F oven for a few minutes to bring back that fresh-baked feel.
Serving Suggestions
These Chocolate Mint Cookies are delicious on their own, but they're even better when paired with a cold glass of milk or a steaming mug of hot chocolate. Serve them alongside a slice of Peach Cake for a dessert spread, or pack them up in a tin with some Lemon Curd Muffins for a thoughtful homemade gift. They also make a lovely after-dinner treat with a scoop of vanilla ice cream.
Expert Tips
Don't overbake: These cookies should look slightly underdone in the center when you pull them out. They'll continue to set as they cool on the pan.
Use room-temperature butter: Cold butter won't cream properly, and melted butter will make the cookies spread too much. Aim for soft but not greasy.
Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cookies dry.
Chill the dough if you have time: While this recipe doesn't require chilling, 30 minutes in the fridge will give you thicker, chewier cookies.
FAQ
Can I use peppermint extract instead of mint extract?
Yes, peppermint extract works well, but it has a stronger, sharper flavor. Start with ½ teaspoon and add more if you'd like. My friend Jackeline always uses peppermint and loves how it tastes like a candy cane in cookie form.
Do I need to chill the dough for chocolate mint cookies?
Nope, one of the best things about this recipe is that you can skip the chilling step entirely. The cookies still bake up thick and chewy without it. If you want an even thicker cookie, chill the dough for 30 minutes, but it's completely optional.
What can I use if I don't have mint baking pieces?
Regular chocolate chips work perfectly. You can also chop up Andes mints or use a mix of dark and white chocolate chips for a fun twist.
How do I store chocolate mint cookies?
Keep them in an airtight container at room temperature for up to 5 days. If you want them to stay extra soft, add a slice of bread to the container. You can also freeze them for up to 3 months and thaw them whenever a craving hits.
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Chocolate Mint Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and sea salt. Mix well and set aside.
- In a large bowl or the bowl of a standing mixer, cream together softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg, vanilla extract, and mint extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Add mint chocolate chips (or chopped mint chocolate candies) and mix on low speed until evenly distributed.
- Scoop out approximately 2 tablespoons of dough per cookie and roll into balls.
- Place the 2 tablespoons of sugar in a small bowl and roll each dough ball in the sugar.
- Arrange the dough balls on the prepared baking sheets, leaving about 1 ½ inches of space between each cookie.
- Bake in preheated oven for 8-9 minutes, or until just barely set in the center. Remove from oven.
- Allow cookies to cool on the baking sheet for 2-5 minutes before transferring to a wire cooling rack to cool completely.
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