Mint Chocolate Cookies

Mint Chocolate Cookies

For all fans of mint and chocolate, have I got the cookie for you. They are like Christmas in your mouth. In fact, with the rich smell of these tasty treats baking in the oven, it took all my strength to keep my Christmas boxes in the basement. The thing is, once I get started, I am unstoppable. I am obsessed with Christmas.

I managed to keep the sparkly holiday paraphernalia in storage, but compromised by extracting every December food magazine issue from my overstuffed-to-the-point-of-being-a-safety-risk cookbook bookcase and having another cookie.

Christmas confession #1: Last year I asked someone to help me put up indoor christmas lights, and said person (having many gifts, but workmanship not being one of them) decided the best way to accomplish this would be to use a construction-size staple gun and an assortment of large nails. We now have a lovely pattern of permanent holes and staples framing the glass doors in our rented apartment. Er… it was like that when we got here? Shifty eyes.

Speaking of my talented significant other who should never own a tool other than a computer mouse, I just finished his portrait! What do you think?

Mint Chocolate Cookies

Anyway, I digress. Back to the delicious morsels of mint chocolate bliss. These cookies are not for the faint of heart, okay? They are rich, deep, dark and intense. They are soft and a bit crumbly, studded with chunks of dark chocolate. They beg for a glass of cold milk.

 

I like a soft cookie, but you could alternatively omit the chocolate chips and bake them a little longer for a crunchy cookie, then dip them in melted chocolate à la girl scout. Or you could dip them in white chocolate, then in crushed candy canes…

Christmas confession #2: I could watch Will Farrell wearing tights getting hit by a taxi every day from now till New Years. Not healthy. But hilarious.

 

Mint Chocolate Cookies

 

Mint Chocolate Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Yields about 3 dozen cookies.
Ingredients
  • 1 cup butter, softened
  • 1¾ cups sugar
  • 2 eggs
  • 2 tsp peppermint extract
  • 2 cups all purpose flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips or dark chocolate chunks
Instructions
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly.
  3. Bake cookies until edges begin to firm but center still appears soft, about 9 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.
  • http://www.kitchycooking.com Jennifer

    These are very similar to a chocolate mint cookie I make every year at this time. These look delicious. And your hubby’s portrait doesn’t look too bad either.

    • Anonymous

      Thanks Jennifer!

  • http://bigfatcook.com bigfatcook

    OMG… I just LOVE the way this cookies look. You really are a great baker:)))

    • Anonymous

      Thanks so much!! :-)

  • http://oneordinaryday.wordpress.com/ Michelle

    I totally agree that these are the quintessential Christmas/winter flavors. I love, love, love them. The cookies sound wonderful!

  • http://squirrelbread.wordpress.com heather

    I have a ton of fresh mint at the moment — do you think I could somehow use that and the flavor would actually come through? I know it’s nowhere near as strong as peppermint extract, just curious!

    Cheers,

    *Heather*

    • Anonymous

      I don’t know what I think about bits of mint leaves in a cookie… but if you are feeling adventurous you could try making your own peppermint extract! I googled it and it sounds pretty easy – just steeping mint leaves in vodka for 10-14 days then straining it!

      • http://squirrelbread.wordpress.com heather

        Ah, excellent. Thanks!

  • http://www.vedettestore.com shapewear

    would cinnamon chocolates be a good idea?

    • Anonymous

      Sure… very mexican! You could omit the mint, add 2 tsp of cinnamon, then flatten the cookies with a glass dipped in coarse sugar before baking… sounds yummy!

  • http://www.facebook.com/piko.pikofb George

    I use only 1 tablespoon of mint extract to give it a little pinch of mint to the flavor.

    • Anonymous

      1 tablespoon is more than I used… That would be quite strong.

  • http://www.bakedbyrachel.com Rachel

    Those look fantastic!

  • Sanjeeta kk

    Thanks for the follow on Twitter. Lovely cookies, love the combo of mint and chocolate. Beautiful recipes and baking going on in here. Best wishes, take care.

  • Jaime_tracey

    Amazing picture jen!!! Are these cookies hard to make? I dont have the natural talent you have but they look sooo yummy!

    • Anonymous

      Not hard at all, Jaime! It’s a super easy cookie recipe!

  • Nancy

    Found your recipe on Foodgawker…just made this yesterday. They are ridiculously good!

    • Anonymous

      Aren’t they?? :-)

  • Anonymous

    Yummy! I will try this in a few weeks! I also love cooking and x mas so much that I have a xmas shop named Cranberry Dreams, where most of it look editable! GREAT portrait!
    OK I’m going to stalk you on twitter! @londicreations ;)

    • Anonymous

      Thanks, Londi! Wow a christmas shop?? How fun!! See you on twitter…

  • Ontracktraining

    Oh my GOSH! These cookies are heaven to your taste buds! Thank you for the recipe!

    • Anonymous

      Very welcome :-)

  • http://denise70.blogspot.com dlw

    Wonderful Portrait – lovely to see Adarsh immortalized! I love acrylics…

  • Ang

    These look amazing! Do you think it would be too much mint to use half dark chocolate chips and half mint chips in the recipe?

    • Anonymous

      I think that would be delicious!

  • Anonymous

    These look fabulous! Any idea about how many cookies this recipe makes?

    • Anonymous

      If your dough balls are accurately 1 inch, the recipe would probably yield about 4 dozen. With my “1 inch” dough balls, I got about 30 cookies.

      • Anonymous

        Thank you! I am going to make these today for a cookie swap.

  • http://www.buttereggsandjam.com buttereggsandjam

    I made these recently – they were amazing. I will definitely be making these again and again. Thanks for the great recipe!

    • Anonymous

      Happy to hear it!! You’re most welcome :-)

  • http://woodworking-books.org woodworking ebooks

    The cookies sound wonderful!

  • Seeversa

    made these today, they were a hit!

  • Liv

    … Slightly off-topic, but if your walls are white, a little bit of plaster, plaster of paris, or even *white* toothpaste can fill in the holes so that they’re hidden…

  • Bas218

    These are now my go-to cookie anytime I’m asked to bring cookies for social gatherings!  I make mine with dark chocolate chips.  They are incredibly easy to make and SOOO tasty — always a hit!  :D  Thank you for sharing!

  • http://bloomingwives.blogspot.com/ bloomingwives

    this look so good! I’m so going to try this! thanks for sharing and will let you know the outcome! 

    • Anonymous

      Please do! :-)

  • Smurfette

    I don’t really like the softness texture, so I mixed with 1 tbsp of corn flour and it came out very light and crunchy. My nieces love it, will definitely baked this again..thank you!!

  • Brwn_rsmy

    Finally maki these tonight, just the right amount of mint  

    • Anonymous

      Great!! :-)

  • Elizabeth

    would mint extract work too?

    • Anonymous

      Yes!!

  • http://www.facebook.com/sbeaudoin Sharon Beaudoin-Ross

    Amazing, Thank you so much for sharing. These will finish off my christmas cookies for this year perfectly. I having a feeling they will be making an appearance next year as well.

  • Maynazaki

    Any idea how many cookies does this recipe make?

    • Anonymous

      About 2 dozen

  • Heather

    I just finished making 11 dozen of these cookies for a cookie exchange. It was hard to keep track of how many I had because my husband kept sneeking them. They are by far my new fav. cookie! thank you so much for sharing! – Heather

  • Heather

    I just finished making 11 dozen of these cookies for a cookie exchange. It was hard to keep track of how many I had because my husband kept sneeking them. They are by far my new fav. cookie! thank you so much for sharing! – Heather

    • Anonymous

      Haha too funny! Glad you (and your hubs) liked, Heather!!

  • http://www.facebook.com/profile.php?id=515351465 Jennifer Schroder

    These cookies are sooo good.  Just made them this morning.  I came across this recipe by searching for a mint chocolate cookie on google!!  WOW isall I have to say.  Im having a cookie party tonight nd I am sure without a doubt these will be a hit!!!

    • Anonymous

      Great! Glad you like!!

  • Brit

    I just made these tonight. They turned out great. I broke some special dark chocolate mint hershey’s on top so I baked them an extra minute. Thank you for this recipe.

  • Emily

    I used 2 tsps of peppermint extract and didn’t think it was minty enough.  I’d use more next time.

  • Maria Joannou

    Tried this recipe and loved it! Gave the cookies as gifts today! Thank you for sharing!

    • Anonymous

      You’re welcome!

  • Chocolate Lover

    Loved this recipe! Gave the cookies out as gifts today!

    • Anonymous

      Glad you enjoyed!

  • Hunkemiss

    I just made these (halved the recipe) and they didn’t turn out looking like your pillowy goodness’s. In fact they’re flat as pancakes! (still super delicious) Any ideas on why this may have happened?

    • foodess

      Flat cookies are usually a result of the butter melting too soon, before the structure is set in the oven. This can be because the butter was too soft when you started (it should be soft enough to hold a thumbprint; pliable but not softer than that) OR if your oven wasn’t preheated OR if you used warm baking sheets. If your kitchen is generally very warm, I would form my cookies, and pop the pan in the freezer for 5 minutes or so before baking.

  • Christina

    I tore up a handful of fresh peppermint and mixed it up instead of using the extract.  It came out wonderfully!  These cookies are absolutely delicious.  :)

    • foodess

      Yum, sounds wonderful!

  • http://twitter.com/Paper_Plates_ PAPER/PLATES

    These look fabulous!

  • Hannah R

    This has quickly become my favorite cookie recipe ever, and I know several people who oohed and aahed over them, too. Thank you so much for sharing this!

    • foodess

      That’s great to hear!! Glad you’re enjoying them :-)

  • Paigeallison

    do i use sweetened or unsweetened cocoa?

  • Betsy

    This is one spectacular cookie. I adapted it slightly by melting the butter and then refrigerating the dough for several hours.

  • Lisa Vargas

    Yumm these are so good! I needed a recipe that used cocoa powder instead of bakers chocolate and found these. They are going on my list of favorite cookies. Yours look much better. I think my kitchen was too warm and the dough spread out too fast. I might try refrigerating it a little next time I’m baking in June!

  • Rabbileah

    Made these for a “good luck in our new endeavour party” I went to and they got rave reviews! I did tweak it a bit: only had regular cocoa and milk chocolate, used 3/4 butter 1/4 cream cheese and used half dark brown sugar instead of all white. I LOVE soft chewy cookies and these really hit the mark!! This will be replacing my old mint choc chip cookie recipe on which my reputation was built as it is richer and softer but not any harder to make. I only get to the US every other year or so, but next time I may bring back a cookie scoop, it would have made mine look more like yours I think. THANKS for a grat recipe and an entertaining blog!
    Leah, from a small kibbutz in Israel

  • AvMat

    Wow I just came across this recipe and made these cookies – the perfect cookie, exactly what I was looking for, very soft and chewy and minty! There were gone in seconds and I will be making double the batch right away! Excellent!!!

  • Debbie Bryan Roberson

    I just made these, yummy, my dough was a little sticky so I rolled lightly in powered sugar. They are beautiful and look snow dusted. They really do melt in your mouth. Thanks bunches!!

  • Christina

    I just made these to send out in Christmas packages. I skipped the peppermint extract but took your suggestion and dipped half of each cookie in white chocolate and then pressed it into candy cane crumbs. They came out wonderfully and were a hit! Definitely adding these to all my Christmas packages from now on.

    Thanks for writing such a wonderful blog!

  • Melinda

    I decided I wanted to make something different for Christmas. I went into Google to find a recipe for a chocolate cookie with peppermint extract, and my search brought me here. Wow! This is the best cookie recipe I have ever come across. I made a batch of these, along with some pumpkin bread and another cookie recipe, and served them all with Braum’s peppermint ice cream for dessert at dinner on Christmas day. Everyone loved these cookies. I will definitely be making them again. Thank you!

  • Tiffiny

    This is a GREAT basic chocolate cookie recipe. we used vanilla extract instead of the peppermint and put in Holiday Mint M & Ms instead of the chocolate chips. Will keep this on hand for sure. Thanks! :)

  • Marga

    Great recipe!

  • Judi

    I just made these and omg..yummy! Thanks!