Mint Chocolate Cookies (SO Rich and Fudgy)

4.50 from 2 votes
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These Mint Chocolate Cookies have an incredibly rich mint and dark chocolate taste packed into delicious soft and chewy cookies.

Mint Chocolate Cookies with Chocolate Chunks on a baking sheet.

Mint Chocolate Cookies

For all fans of mint and chocolate, have I got the cookie for you. Delicious morsels of mint chocolate bliss. These cookies are not for the faint of heart, okay?

They are rich, deep, dark and intense.

Totally begging for a glass of cold milk, it’s like Christmas in your mouth. 

Why You’re Going To Love This Mint Chocolate Cookie Recipe

  • They are Christmas in a nibble. The rich smell of these tasty treats baking in the oven will deliver all the holiday feels. 
  • Super easy to make. This is a fuss-free recipe that can be whipped up in no time. 
  • Scale up the recipe to make an extra large batch. This is great if you want to package the cookies as gifts.
Mint Chocolate Cookies with Chocolate Chips on a sheet of parchment paper.

Chocolate Mint Cookie Ingredients

Here’s a list of the easily accessible ingredients you’ll need to make these moreish cookies:

  • Butter. I’d reach for unsalted butter here, but salted butter is what I used for years in this recipe because that’s all I had on hand. Perfectly suitable substitutition. Bring the butter to room temperature to cream it with the sugar.
  • Eggs. Large eggs, ideally at room temperature for great results.
  • Peppermint extract or Mint Extract. Puts the mint in the mint chocolate chip cookie recipe.
  • Cocoa. Try to find a good quality cocoa powder. But whatever you have in the cupboard will do just fine.
  • Baking soda and baking powder. These are the raising agents in the cookies.
  • Salt. A half teaspoon salt cuts through the intense sweetness of these cookies and enhances the cocoa.
  • Dark Chocolate: My favorite is to use chopped dark chocolate bars for that decadent deep chocolate flavor, but you can also use chocolate chips.
Beating flour into the dough with hand mixer.

How To Make Mint Chocolate Cookies

Here are the easy instructions for creating these totally delicious mint and chocolate cookies.

First, you’re going to beat the butter and sugar together until light and fluffy. The butter should be at room temperature. This will allow it to incorporate the sugar properly.

The next step to follow is to add in the eggs and peppermint extract and beat that in well too.

After that, it’s all downhill as you add the dry ingredients, roll, and bake. 

Nothing could be simpler. 

You’ll probably want to double or triple the batch. There won’t be many survivors otherwise.

  1. Cream butter and sugar in a medium bowl using an electric mixer until blended. Your butter should be soft or at room temperature when you do this. You can also use a stand mixer for this. 
  2. Beat in the eggs and peppermint extract. 
  3. Add in your dry ingredients. That means all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  4. Stir the chopped chocolate or chocolate chips into the flour mixture until everything is combined. 
  5. Scoop tablespoons of dough and roll into 1-inch cookie dough balls. Space them 2 inches apart on baking sheets lined with parchment paper.
  6. Bake at 350°F until almost done, then bang the pan to flatten the cookies out, and top with some more chocolate.
  7. Remove from the oven and cool for 5 minutes on the pans.
  8. Transfer to a wire rack and cool completely. 


Is Mint and Chocolate a Good Combo?

Mint and chocolate are a great combo because chocolate’s melting point is cooler than the temperature of your tongue, which is why chocolate can have a cooling sensation. Mint, which is also cooling, enhances that addicting feeling. It’s a well-balanced and classic flavor combination.

Is There a Mint Chocolate Chip?

Yes, there certainly is. Andes mint chips are a great option, and Hershey’s Chipits has a mint chocolate chip, too, if you’re going all in with the mint. Another option is to chop up dark mint chocolate bars (like in the video below the recipe).

Is Mint Chocolate Chip flavor Peppermint Or Spearmint?

Mint chocolate chip is made with peppermint. Essentially peppermint is a lot stronger than spearmint, with around 40% menthol versus spearmint at a subtle 1%.
Spearmint is generally used as an ingredient for a milder flavor and aroma.  Peppermint on the other hand, is used when you want to get that powerful hit of mint.
Personally, I love the fierce freshness of peppermint.

Stirring chocolate chips into mint chocolate cookie dough.

Pro Tips and Substitutes

  • Using mint chocolate chips is a great way to add even more minty flavor (or even as an alternative to peppermint extract).
  • Make them more festive by mixing crushed candy canes into the cookie dough. You could also sprinkle them on top. See how I snuck a little extra Christmas in there? 
  • Using dark, rich chocolate chips or chopped dark chocolate bars and good-quality cocoa will give you that “I need another one” kind of feeling. 
  • Here are my best tips on How to Quickly Bring Ingredients to Room Temperature.
  • When you take the cookies out of the oven to add extra chocolate on top, first bang the pan on the counter to deflate them.
  • Press in chocolate chunks or chips and return the cookies to the oven.
  • You’ll know they are done when the edges are dry and crackly.
  • As soon as they come out of the oven, use an overturned glass to re-shape the cookies into perfect circles.

How To Store These Cookies

You can keep these cookies in an airtight container for up to a week. 

It’s a good idea to let the cookies cool completely before packing them into a container. 

This will prevent them from steaming inside the container and becoming too soft. 

You can store these in the freezer if you need to. You will need to defrost them thoroughly before serving them. 

If you need to prepare in advance, you can instead freeze the cookie dough. You can also freeze the fully baked cookie.

Scooping balls of mint chocolate chip cookie dough.

Can Mint Chocolate Cookie Dough Be Frozen?

You can absolutely freeze this cookie dough. 

The best way to do this is by first rolling the little 1-inch balls. After that, chill them in the fridge for an hour. 

Once the balls have solidified slightly, pop them into a container like a plastic bag. 

The balls can be stored and frozen this way for up to three months or so. 

When ready to use them, take them out of the freezer and lay them on a lined baking sheet. 

Once they have defrosted and come to room temperature, they can be baked according to the recipe. 

This frozen cookie ball hack can be a lifesaver during the Christmas season when you really want fresh cookies, but you need to prep a bit in advance.

Other Cookie Recipes You’ll Want To Try Out

While we are on the topic of cookies, here are a couple of other yummy cookie recipes you can try out:

Chocolate Mint Lovers Also Obsess Over:

Mint Chocolate Chip Ice Cream Sandwiches

Chocolate Mint Brownies

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4.50 from 2 votes

Mint Chocolate Cookies (SO Rich and Fudgy)

This incredible Mint Chocolate Cookies with rich dark chocolate mint flavor and brownie-like chewiness. A fan fav recipe for 10+ years!
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 36


  • 1 cup butter softened
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 tbsp pure peppermint extract
  • 2 cups all purpose flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups chocolate chips or chopped dark chocolate
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  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Using an electric mixer, beat butter and sugar in large bowl until light and fluffy (about 5 minutes on medium speed). Beat in eggs and peppermint extract.
  • In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Add to mixer bowl and beat until just combined. Stir in chocolate chips.
  • Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.
  • Bake cookies 6 minutes, then remove them from the oven, bang the pan firmly on the counter and press a few more chocolate chips or chunks into the centers. Continue baking until edges begin to firm but center still appears soft, about 3 more minutes. Cool on baking sheets 5 minutes then transfer cookies to cooling rack.



    • When you take the cookies out of the oven to add extra chocolate on top, first bang the pan on the counter to deflate them.
    • Press in chocolate chunks or chips and return the cookies to the oven.
    • You’ll know they are done when the edges are dry and crackly.
    • As soon as they come out of the oven, use an overturned glass to re-shape the cookies into perfect circles (see video).
    • Feel free to substitute the chocolate chips for chocolate chunks or better yet, chopped-up mint chocolate bars (dark chocolate only, milk chocolate will scorch).


Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Mel says:

    5 stars
    Love love love this cookie recipe and have made it every year at christmas for many years. Thanks for a great recipe.

  2. Nicole says:

    This has been one of my go to cookie recipes for years! I make them as written and always get lots of compliments!

  3. Dana says:

    These were so good! The next time, I substituted orange extract for the mint and added craisins. That base is great with anything. Thanks.

  4. Caterina says:

    4 stars
    These cookies were really delicious, but I suggest adding more peppermint. Maybe 1.5x what is recommended. I also suggest adding 1.5x the amount of chocolate chips as well. Dark chocolate is preferred compared to milk or semi-sweet chocolate chips/chunks. Lastly, I wish these cookies were more chewy. Though yes, the recipe does state that they turn out soft and crumbly, which is what they are.

  5. Tilly says:

    4 stars
    This worked pretty well for me, I used dark chocolate and peppermint extract. The mint didn’t seem like enough (?) I was using half measurements as I didn’t need as many cookies as the recipe yields, but even after doubling the extract and then dipping the cookies into melted chocolate that also contained the extract it still seemed too subtle somehow. I think it might’ve been because I was using dark chocolate and maybe the bitterness cut the mint somewhat. That being said, they border on tasting like girl guide cookies which is awesome! I made them for my Christmas party and my family loved them. I’m hoping to try this again someday and hopefully finding the right balance with the extract.
    Thanks for the recipe. 🙂