These easy Chocolate Mint Chip Cookies are perfectly soft, rich, and chewy. Loaded with mint chips, they are an absolute must-make cookie if you love the fabulous combo of chocolate and mint!
The green chips make these cookies perfect for Christmas and St. Patrick’s Day, but they are such a delicious cookie you will want to make them all year long!
For years, these chocolate cookies with mint chips were my absolute favorite. Then for some reason, they stopped selling the chips, at least in my area. Sadness.
When I saw the bright green mint chips on the baking aisle of my local grocery store a few months ago, I was ecstatic! I grabbed four bags because I not only love them in these chewy cookies, I like eating them straight from the bag. 🙂
I can’t find mint chips, can I use something else instead?
Guittard mint chips are my favorite for these cookies, but there are some tasty alternatives if they aren’t available in your area and you don’t want to pay for shipping.
Chopped Andes mints or Andes mint pieces are a great substitution because you can find them any time of the year. I also love to use the mint M&M’s that come out around Christmas time.
Occasionally you can find mint chocolate chips that are released only during the holiday season.
How to make chocolate mint chip cookies
- PREP – Soften your butter. Line baking sheets with silicone or parchment paper, or spray with non-stick spray. Preheat your oven to 350°.
- WET INGREDIENTS – Beat the butter and sugars in a large bowl for 2-3 minutes. Add the egg and vanilla and beat again at low speed.
- DRY INGREDIENTS – In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add to the large bowl and stir just until combined. Fold in the mint chips.
- BAKE – Form dough into tablespoon-sized balls. I like to use a cookie scoop to make sure the cookies are all the same size. Place the cookie dough balls about 2″ apart on the prepared cookie sheets. Bake at 350 degrees for 9-11 minutes. Press a few mint chips on top of each cookie.
- COOL – Let cookies cool on the pan for a couple minutes, then transfer to a cooling rack to cool completely.
Cooled cookies can be stored in an airtight container for up to a week. You can also freeze them for 4-5 months. I like to freeze cookies in heavy-duty ziplock bags.
PRO TIPS
- If you use unsalted butter, add an additional 1/4 teaspoon of salt to the dough.
- Adding chips to the top of the cookie as soon as it comes out of the oven makes for the prettiest bakery-style cookies!
MINT CHIP COOKIE VARIATIONS
- For even more mint flavor, add about 1/2 teaspoon of peppermint extract with the vanilla.
- I prefer to use all mint chips, but you can also use half milk chocolate or semi-sweet chocolate chips.
MORE CHOCOLATE MINT COOKIE RECIPES:
- Chocolate Andes Mint Cookies
- Andes Mint Chocolate Chip Cookie Recipe
- White Chocolate Peppermint Cookies
- Chocolate Mint Truffle Cookies
- Oreo Mint Cookies
- Chocolate Cookies with Mint Frosting
- Mint Meringue Cookies
- Oreo Peppermint Crunch Cookies
- Green Mint Chocolate Chip Cookies
Chocolate Mint Chip Cookie Recipe
Equipment
Ingredients
- ½ cup salted butter softened to room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅓ cups all purpose flour 5.8 ounces
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups mint baking chips I use Guittard
Instructions
- Let your butter sit out until it is soft. Line cookie sheets with silicone liners, or spray with cooking spray. Preheat your oven to 350°.
- Beat the butter and sugars with an electric mixer for 2-3 minutes, or until light and creamy. Beat in the egg and vanilla.
- Whisk together the flour, cocoa, baking soda, and salt. (Sift if your cocoa is lumpy.)
- Add the flour mixture to the wet ingredients and stir just until flour is moistened. Fold in about a cup of the mint chips.
- Roll dough by tablespoons into balls and place on prepared baking sheet at least two inches apart. Bake at 350 degrees for 9-11 minutes, or until barely set in the middle.
- While cookies are still hot, press a few mint chips into the top of each cookie.
- After 3-5 minutes, transfer the cookies to a wire rack to cool completely.
Nutrition
If like me, you can’t resist treats like mint brownies, mint chocolate chip ice cream, and thin mints, then these mint chocolate cookies are right up your alley! Give them a try and let me know how you like them!
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