Chocolate Mint Chip Cookies

Chocolate Mint Chip Cookies are 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!

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: 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

How to Make Chocolate Mint 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.

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!

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