This Mint Chocolate Cookie Recipe is a delicious and easy recipe that is perfect for the holidays. These cookies are made with chocolate, butter, sugar, and peppermint extract and taste amazing when paired with a cold glass of milk or a scoop of mint chocolate chip ice cream.
There's no need to spend money on girl scout cookies! These tasty cookies taste even better than Thin Mints and are so easy to make at home!
Why this recipe
Perfect for entertaining. Serve your guests a festive and tasty treat that is sure to please.
Great for gifting. Make a batch or two of these cookies and package them up in a pretty tin or jar to give as a gift. They work perfectly for Christmas cookie exchanges!
Easy to make. This recipe is simple to follow and only requires simple ingredients and equipment.
Ingredients for chewy mint chocolate chip cookies
- Unsalted butter. Softened butter works best.
- Sugar. White granulated sugar.
- Egg. Large and brought to room temperature.
- Vanilla Extract. Use real, pure vanilla extract and not imitation extract.
- Peppermint extract.
- Flour. Use all-purpose flour or your favorite gluten-free substitute. Make sure to scoop and level.
- Unsweetened cocoa powder.
- Baking powder.
- Salt.
Chocolate coating ingredients
- Semisweet chocolate chips. You can also use candy melts or almond bark.
- Coconut oil.
- Peppermint extract.
Equipment and kitchen tools
- Parchment paper prepared baking sheets
- Piping Bag, optional
- 2inch - 3-inch cookie cutter
- Microwave-safe bowls
- Hand or stand mixer
- Rolling Pin
How to make mint chocolate cookies
- In the bowl of a stand mixer, beat the butter and sugar for 3-4 mins until light and fluffy with a paddle attachment.
- Add in the egg, vanilla, and peppermint extracts. Mix on medium until fully incorporated.
- Sift the flour, cocoa powder, salt, and baking powder into the bowl.
- Mix on low speed until just combined.
Roll the dough out on a sheet of parchment to about ¼ inch thickness.
Cut out circles using a 2-3 inch cutter. Place in the fridge to chill* for 30 mins while your oven preheats to 350.
Remove from the fridge and bake for 10-12 mins until edges are set (the center will still look soft). Allow to cool on cookie sheet for 10 min before removing to a cooling rack
Once cooled, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until fully melted.
Add in the peppermint extract and stir well.
Dip each cookie into the chocolate and use a fork to help lift the cookies from the chocolate.
- Place each cookie on a sheet of parchment or wax paper.
- After sitting at room temperature for about 15 mins, Add leftover chocolate to a piping bag and squeeze out a chocolate drizzle over top! (This is optional but super cute)
- Place in the fridge for 30-45 mins to set
Tips for best results
Store at room temp in an airtight container for 2-3 days or inside of the fridge for up to 7 days. You can also freeze them for up to 2 months.
You can use dutch processed cocoa powder in place of regular.
To bring the eggs to room temperature, place them in a bowl of warm water for 5 mins-do not let them sit out for hours. (More info on egg safety is in the Baking Basics Bundle)
If you want the cookies to have an extra mint flavor, replace the chocolate chips with some Andes mint pieces. You could also add some crushed-up candy canes.
For a white chocolate version, simply omit the cocoa powder from the dough and use white chocolate chips, candy melts, or almond bark for the coating.
I prefer to use a piping bag to drizzle on the chocolate, but you can also just dip a fork in and drizzle it over top that way.
You could also add some green food coloring to the dough or the chocolate for a fun St. Patrick's Day cookie!
I like my cookies on the softer side, so I don't chill my dough before baking, but chilling is essential if you want a crispier cookie.
If you want a softer, more chewy cookie, bake for 8-9 minutes. For a crunchier cookie, bake for 11-12 minutes.
You can use any chocolate that you like for the coating, but I prefer semisweet, dark, or mint chocolate chips.
Serve your chewy cookies with some mint chip ice cream for a very minty treat!
More great cookie recipes
Old fashioned chewy peanut butter cookies
Mint Chocolate Cookies
Equipment
- Parchment lined baking sheets
- Piping Bag, optional
- 2inch - 3 inch cookie cutter
- Microwave-safe bowls
- Hand or stand mixer with large bowl
- Rolling Pin
- wire rack or baking sheet for cooling
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg brought to room temp*
- 2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1.5 cups all-purpose flour scooped and leveled
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Chocolate Coating
- 2 cups semisweet chocolate chips candy melts, or almond bark
- ½ teaspoon coconut oil
- ¼ teaspoon peppermint extract
Instructions
- In the bowl of a stand mixer, beat the butter and sugar for 3-4 mins until light and fluffy with a paddle attachment.
- Add in the egg, vanilla, and peppermint extracts. Mix on medium until fully incorporated.
- Sift the flour, cocoa powder, salt and baking powder into the bowl.
- Mix on low or medium speed until just combined.
- Roll the dough out on a sheet of parchment to about ¼ inch thickness.
- Cut out circles using a 2-3 inch cutter.
- Place in the fridge to chill* for 30 mins while your oven preheats to 350.
- Remove from the fridge and bake for 10-12 mins until edges are set (the center will still look soft)
- Allow to cool on cookie sheet for 10 min before removing to a cooling rack.
- Once cooled, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until fully melted.
- Add in the peppermint extract and stir well.
- Dip each cookie into the chocolate and use a fork to help lift the cookies from the chocolate.
- Place each cookie on a sheet of parchment or wax paper.
- After sitting at room temperature for about 15 mins, Add leftover chocolate to a piping bag and squeeze out a chocolate drizzle over top! (This is optional but super cute)
- Place in the fridge for 30-45 mins to set
Notes
Nutrition
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Tamara
OMG, they look professional! Better than the certain Chocolate Mint cookies I'm thinking of.. I want!
Nicolle
OOOO Raquel I am a sucker for girl scout cookies! I need to try your recipe! I hope you will come link up over at my weekly link party for a chance to be featured! https://www.ourtinynest.com/2022/10/26/wednesday-link-party-319/
Joanne
These sound delicious! Pinning.