How to Make Mint Chocolate Cookies

Create Perfect Chocolate Base

Balance cocoa and sweetness for ideal chocolate foundation.

Master Mint Integration

Incorporate mint flavoring without overwhelming chocolate notes.

Achieve Ideal Cookie Texture

Time baking precisely for soft centers with slightly crisp edges.

Apply Festive Finishes

Add decorative elements that enhance both appearance and flavor.

Baking Tips

For the most intense mint flavor, use peppermint extract rather than mint extract, which tends to be milder.

Chilling the dough is crucial for achieving the perfect texture - don't skip this step!

If you prefer a more subtle mint flavor, reduce the mint extract to 1 teaspoon.

For a festive green color inside the cookies, add a few drops of green food coloring to the cookie dough.

These cookies freeze beautifully for up to 3 months - perfect for making ahead for holiday cookie exchanges.

For perfectly round cookies, use a round cookie cutter slightly larger than the cookie and swirl it around the cookie immediately after taking it out of the oven.

Mint Chocolate Cookies

Name: Mint Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: For the cookie dough:; 2¼ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs, room temperature; 1½ teaspoons pure mint extract (or peppermint extract); 1 teaspoon vanilla extract; 1½ cups mint chocolate chips (or regular chocolate chips); ½ cup dark chocolate chunks (optional); For the topping:; 4 ounces white chocolate, chopped; ¼ cup crushed candy canes or peppermint candies; ½ teaspoon vegetable oil (to thin chocolate if needed); Green food coloring (optional)

These irresistible Mint Chocolate Cookies feature a perfect balance of rich chocolate and refreshing mint in a soft, chewy cookie. With a fudgy chocolate base infused with mint extract and studded with chocolate chips, these cookies are finished with a drizzle of white chocolate and crushed candy canes for a festive touch. They're perfect for holiday cookie exchanges, mint lovers, or anytime you crave that classic mint-chocolate combination.

Prep Time

20 Minutes

Cook Time

12 Minutes

Total Time

1H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the cookie dough:

2¼ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs, room temperature

1½ teaspoons pure mint extract (or peppermint extract)

1 teaspoon vanilla extract

1½ cups mint chocolate chips (or regular chocolate chips)

½ cup dark chocolate chunks (optional)

For the topping:

4 ounces white chocolate, chopped

¼ cup crushed candy canes or peppermint candies

½ teaspoon vegetable oil (to thin chocolate if needed)

Green food coloring (optional)

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.

Add the granulated sugar and brown sugar and beat until creamed, about 2 minutes. Add the eggs, mint extract, and vanilla extract and beat on high speed until combined, about 1 minute.

Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer still running on low speed, add the chocolate chips and optional chocolate chunks.

Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour (and up to 3 days). This step is important as it prevents the cookies from spreading too much during baking.

Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.

Remove cookie dough from the refrigerator. If the dough is very firm, let it sit at room temperature for 10 minutes. Scoop and roll dough into balls, about 1½ tablespoons of dough each.

Place dough balls onto the prepared baking sheets, spacing them about 3 inches apart.

Bake for 11-13 minutes, or until the edges appear set while the centers still look slightly soft.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the topping, place white chocolate in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until melted and smooth. If using green food coloring, add a few drops and stir until the desired color is achieved.

Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag.

While the white chocolate is still wet, sprinkle with crushed candy canes.

Allow the white chocolate to set completely before serving or storing.

Mint Chocolate Cookies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Mint Chocolate Cookies

Mint Chocolate Cookies

Ingredients

Instructions