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brownie cookie with mint chips

Mint Chocolate Cookies (Chocolate Mint Chip Cookies)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Glenda Embree
  • Total Time: 28 minutes
  • Yield: 24 large cookies 1x


Chocolate Mint Chip Cookies (Mint Chocolate 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!


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


  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