Home » Cookie Recipes

Chocolate Mint Chip Cookies

chocolate cookies
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

Choco­late Mint Chip Cook­ies hap­pen to be one of my hus­band’s favorites. They’re fudgy and chewy and stud­ded with creamy, melty choco­late mint chips. Whether you call them brown­ie cook­ies or mint choco­late chip cook­ies you’re going to call them. And often. 🙂 For­get about visions of sug­ar plums, THESE are the cook­ies dreams are made of, my friend. lol Yeah, I’m kin­da par­tial to them, too.

My minty brown­ie cook­ies are quick and easy to whip up for spe­cial occa­sions or every­day crav­ings. They don’t spread as much as a reg­u­lar choco­late cook­ie. They bake up more like a fudgy brown­ie with chips in it. They’re soft and ten­der and oh so won­der­ful­ly, deeply choco­late with the per­fect kick of mint to cut through all the rich­ness. Deca­dent­ly satisfying!

I can’t wait for you to try them!

chocolate mint chip cookies on a linen cloth with a glass of milk and scattered mint and chocolate chips

The Ingredients for Mint Chocolate Chip Cookies

Noth­ing exot­ic, here. Well, maybe the mint chips. But, not real­ly. These deli­cious, fudgy cook­ies come togeth­er with com­mon pantry ingre­di­ents for choco­late cookies.

But­ter: I use salt­ed. Use whichev­er you nor­mal­ly buy. I don’t rec­om­mend mar­garine because of the high water con­tent. It could cause the cook­ies to spread and become flat.

Sug­ar: Whichev­er gran­u­lat­ed sug­ar you keep on hand. I use Zul­ka More­na sug­ar, which is actu­al­ly a lit­tle coars­er and less refined than plain gran­u­lat­ed sug­ar. It still melts and bakes up well in these cookies.

Eggs: Large eggs were used to cre­ate this recipe.

Vanil­la Extract: Choose a high qual­i­ty, pure vanil­la for bak­ing. I only use my Home­made Vanil­la Extract.

Flour: I used unbleached all-pur­pose flour. I haven’t tried it, yet. But, I’m con­fi­dent if I baked these for my grand­daugh­ter with gf Jules gluten-free flour or Bet­ter Bat­ter gluten free flour, they would also come out perfectly.

Cocoa Pow­der: Just plain old. What you have in your pantry for baking.

Bak­ing Soda: Be sure you pur­chase a gluten free brand if you need that in this recipe. Even my local store brand bak­ing pow­der is gluten free, now. Just be sure to check your label.

Salt

mint chips spilling out of the bag onto the counter

Mint Chips: Our local gro­cery store has had zero mint chips for many, many months, now! I used to pur­chase a store brand right here in town, but I think those days must be over, for good. For the sake of this post and shar­ing one of the best recipes ever, with you, I have ordered mint chips online. Ghiardel­li mint chips is what I could find and they are deli­cious, for sure. I DID have to buy a 6‑bag pack to get the best price, though. So, any­way, if you find them on the shelf at your gro­cery store, I am so hap­py for you! (and a lit­tle jeal­ous, to be hon­est) But, if not, don’t despair. I got mine on *Ama­zon [affil­i­ate link].

Semi Sweet Choco­late Chips: Because … chocolate. 🙂

FAQs About Brownie Cookies with Mint Chips

Can I Make Choco­late Mint Chip Cook­ies Gluten Free?

I haven’t tried it, yet. So, it’s not some­thing I can swear to at the moment. How­ev­er, I do intend to make these for my daugh­ter and I will be mak­ing them gluten free. I am con­fi­dent sub­bing either gf Jules gluten-free flour or Bet­ter Bat­ter gluten free flour,will net you deli­cious­ly, fudgy brown­ie cook­ies. If you try it before I do, I hope you’ll come back and leave a com­ment to let me know how it went.

Can I just use Choco­late Chips, instead of Mint Chips?

Absolute­ly! If you can’t find mint chips or don’t like mint, you can def­i­nite­ly sub in the same amount of semi-sweet choco­late chips.

How to Make Fudgy Chocolate Cookies with Mint

mint chocolate chip cookies

This is one of those straight for­ward, fol­low the stan­dard cook­ie for­mu­la, cook­ie recipes. Start by cream­ing togeth­er the but­ter and sug­ar. You can mix these by hand or in a *stand mix­er [affil­i­ate link]. Both work, equal­ly well. Let the mix­er run for 2 or 3 min­utes to real­ly incor­po­rate the but­ter and sug­ar well. The but­ter should become lighter in col­or, light and fluffy.

Beat the eggs into the butter/sugar mix­ture for anoth­er 2 minutes. 

Then, add the dry ingre­di­ents and mix just enough to thor­ough­ly com­bine every­thing. No extra mix­ing here. Once the flour has been added. Over­work­ing will just make the cook­ies tough. You want that dense but ten­der, chewy, brown­ie-like and fudgy crumb.

Now, stir in both kinds of chips and you’re ready to bake. 

cookie balls on cookie sheet next to the cookie scoop

I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though.

Scoop the cook­ies onto a greased, or sil­i­cone mat lined, cook­ie sheet.

Bake these at 350° for 9 min­utes. When you look at them at the end of 9 min­utes, you are going to want to leave them in for just one more minute. Don’t do it. Like all chewy cook­ies, resist the urge to over bake. The cook­ies will con­tin­ue to bake and set up even after you remove them from the oven.

When you pull them out, set the cook­ie sheet on a cool­ing rack and let the cook­ies rest there for at least 3 min­utes. I usu­al­ly leave them a full 5. Then you can safe­ly move them to a cool­ing rack.

That’s it! So easy for so much fudgy, choco­late deli­cious­ness! Enjoy my friend!

brownie cookies with mint chips on a cooling rack and with a glass of milk
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brownie cookie with mint chips

Chocolate Mint Chip Cookies


  • Author: Glen­da Embree
  • Total Time: 28 min­utes
  • Yield: 2 dozen 1x

Description

Choco­late Mint Chip Cook­ies are fudgy and chewy and stud­ded with creamy, melty choco­late AND mint chips.  They’re quick and easy to whip up for spe­cial occa­sions or every­day crav­ings. They don’t spread as much as a reg­u­lar cook­ie. They bake up more like a fudgy brown­ie with chips in it. They’re soft, ten­der and fudgy with the kick of mint to cut through all the rich­ness. SOOOOO good!


Ingredients

Units Scale
  • 1 cup but­ter
  • 2 cups sug­ar
  • 4 large eggs
  • 1 tea­spoon qual­i­ty vanil­la extract
  • 2 1/2 cups flour
  • 1 cup cocoa pow­der
  • 1 tea­spoon bak­ing powder
  • 1 tea­spoon salt
  • 1 (12 oz) bag of mint chips
  • 1 cup semi-sweet choco­late chips

Instructions

  1. Start by cream­ing togeth­er the but­ter and sug­ar. You can mix these by hand or in a stand mix­er. Both work, equal­ly well. Let the mix­er run for 2 or 3 min­utes to real­ly incor­po­rate the but­ter and sug­ar well. The but­ter should become lighter in col­or, light and fluffy.
  2. Beat the eggs and vanil­la into the butter/sugar mix­ture for anoth­er 2 minutes. 
  3. Then, add the dry ingre­di­ents and mix just enough to thor­ough­ly com­bine every­thing. Every­thing should be just mixed, with no flour show­ing.  No extra mix­ing here. Once the flour has been added, over­work­ing will just make the gluten stronger and your cook­ies tough. You want that dense but ten­der, chewy, brown­ie-like and fudgy crumb.
  4. Now, gen­tly stir in both kinds of chips and you’re ready to bake. 
  5. I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do make s a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though.
  6. Scoop the cook­ies onto a greased, or sil­i­cone mat lined, cook­ie sheet.
  7. Bake these at 350° for 9 min­utes. When you look at them at the end of 9 min­utes, you are going to want to leave them in for just one more minute. Don’t do it. Like all chewy cook­ies, resist the urge to over bake. The cook­ies will con­tin­ue to bake and set up even after you remove them from the oven.
  8. When you pull them out, set the cook­ie sheet on a cool­ing rack and let the cook­ies rest there for at least 3 min­utes. I usu­al­ly leave them a full 5. Then you can safe­ly move them to a cool­ing rack.
  9. That’s it! So easy for so much fudgy, choco­late deli­cious­ness! Enjoy my friend!
  • Prep Time: 10 min­utes
  • Cook Time: 18 min
  • Cat­e­go­ry: Dessert, Choco­late, Cookies
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

More Delicious Chocolate Cookies Recipes

Waffle Iron Turtle Cookies
Easy No Bake Cookies
Chocolate Crinkle Cookies
Oatmeal Chocolate Chip Cookies (Gluten Free)

10 thoughts on “Chocolate Mint Chip Cookies”

Leave a Comment

Recipe rating