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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