These chocolate mint cookies are soft in the middle, chewy at the edges, and perfectly flavored with chocolate and mint. And bonus: they’re so EASY to make!
Meet my new favorite cookie!!!
Or, more precisely, my new second favorite cookie, because my favorite Cookie comes with four legs and a tail. And a very piercing bark when she’s unhappy—like when I’m saying I LOVE YOU to a cookie of the edible variety.
Which I 100% did after the first bite of one of these chocolate mint cookies. But they’re so soft and packed with chocolate chips and Andes mints and sometimes when I swoon I do embarrassing things. . .Can you blame me?
OK enough of the chit-chat. Let’s get on to more important things, i.e. cookies. Delicious, chewy at the edges-soft in the middle, supremely rich and minty cookies. Sound good?
Why you’ll love these easy chocolate mint cookies:
- They only require ONE mixing bowl!
- The dough takes less than 15 minutes to mix together
- They freeze REALLY well so you can store them to have any time
How to make chocolate mint cookies
Put your room temperature butter in a large mixing bowl and beat with an electric mixer until it’s very smooth.
Baker’s tip: Leave your butter out at room temp for about 30 minutes before you’re ready to use it and it will be softened enough to use in your cookies.You can cut the butter into small chunks and it will come up to temp a little faster if you’re in a hurry.
Add the sugars and beat for a full 3 minutes—this whips lots of air into the mixture so your cookies come out with the texture you’re going for. Then beat in the vanilla extract, peppermint extract, and the eggs.
Add the cocoa powder, salt, and baking soda and beat until fully incorporated. Stop the mixer a few times to scrape down the sides and bottom of the bowl. Turn mixer to low and beat in the flour until just incorporated. Don’t over-beat at this point or your cookies won’t be soft!
Use a rubber spatula to fold in the chocolate chips and chopped mints.
Baker’s tip: If you want, reserve a few chocolate chips and chopped mints when you mix them into the batter. Press them into the dough balls before you bake them so the mix-ins are clearly visible once the cookies are baked.
Chill the dough for at least 1 hour—it’s very soft and without chilling you won’t be able to shape it properly and the cookies will spread when they bake.
You can chill the dough for up to 2 days (covered with plastic wrap) though, so you can make the dough the night before you want to bake the cookies and save a little time the next day.
Once the dough has chilled, shape it into balls of about 2 tablespoons of dough and arrange them 2 inches apart on parchment-lined baking sheets. At this point you can either bake them or freeze them.
Freezing the chocolate mint cookie dough
If you opt to freeze the balls of cookie dough, place the baking sheet in the freezer for 30 minutes to an hour to allow the dough to harden, then place the dough into freezer bags and freeze for up to 3 months.
Bake the cookies directly from the freezer, adding another minute or two to the baking time.
I’ll note that I almost never freeze cookie dough because I just end up eating it rather than baking with it. . .if you’re a cookie dough freezer please tell me how you resist eating the dough for dinner/breakfast/midnight snacks every day until it’s gone!
And there you have it: chocolate mint cookies so easy and so good that they’re just dangerous. Eat five for breakfast and another three for lunch kinda dangerous. Or maybe that’s just me and my incurable sweet tooth?
Did you make these chocolate mint cookies? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations!
These easy chocolate mint cookies require just one bowl to make and they're soft, chewy, and totally irresistible!
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped Andes mints*
Place the butter in a large mixing bowl and beat with an electric mixer set to medium speed until the butter is very creamy. Add the sugars and beat on medium for 3 minutes more. Beat in the vanilla and peppermint extracts.
Add the eggs one at a time, beating well after each addition. Turn mixer to low and beat in the cocoa powder, salt, and baking soda until fully incorporated. With mixer still on low, beat in the flour until just incorporated.
Use a rubber spatula to fold in the chocolate chips and chopped mints. Loosely cover. dough with plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper.
Form the cookie dough into balls of about 2 tablespoons of dough and arrange on baking sheets 2 inches apart. (At this point you can freeze the dough, then transfer the dough balls to freezer bags and freeze for up to 3 months. Bake directly from the freezer, adding another minute or two to the baking time.)
Bake cookies for 9 to 12 minutes, until set around the edges but still a little puffy in the middle. Let cool on the baking sheets for 4 minutes, then carefully transfer to a wire rack to cool completely. Serve.
Uneaten cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months.
- *You’ll need about 4.5 ounces of mints for the cookies.
- Leave your butter out at room temperature for about 30 minutes before you’re ready to use it and it will be softened enough to use in your cookies. You can cut the butter into small chunks and it will come up to temp a little faster if you’re in a hurry.
- If you want, reserve a few chocolate chips and chopped mints when you mix them into the batter. Press them into the dough balls before you bake them so the mix-ins are clearly visible once the cookies are baked.
Adapted from Baking: From My Home to Yours