Mint Chocolate Cookies Recipe

American Dessert

Mint Chocolate Cookies

Cool mint meets rich chocolate in these tender, melt in your mouth cookies that are perfect for sharing after dinner or packing in lunches.

The moment these Mint Chocolate Cookies come out of the oven, the kitchen smells like a fresh patch of mint garden wrapped in sweet cocoa, with a soft, tender edge that immediately begs for one more bite.

Make them when you need a pretty party treat, a fun lunch box surprise, or a simple afternoon pick me up after a long day.

I first rolled these out for a spring tea, and watching friends close their eyes after the first bite, trying to figure out where the mint ends and the chocolate begins, is still one of my favorite food moments.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time10 mins

🕐Total Time3 hours 30 mins (includes chilling)

🍰Servingsabout 18 cookies

🇺🇸CuisineAmerican

🔢Caloriesabout 140 per cookie

Ingredients

Cookie dough

1 cup (226 grams) unsalted butter, softened

3/4 cup (150 grams) granulated sugar

3/4 cup (165 grams) packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

2 cups (250 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (135 grams) semi sweet chocolate chips

1/4 cup (40 grams) dark chocolate chunks

Minty coating

3 tablespoons unsalted butter, melted

1 cup (120 grams) powdered sugar

1/2 teaspoon peppermint extract

2 to 4 tablespoons whole milk

1/2 cup (75 grams) crushed peppermint candies or mint Hershey's pieces

Substitutions & Variations

★Use salted butter and reduce added salt to 1/8 teaspoon if you prefer.

★Swap semi sweet chocolate chips for white chocolate chips for a sweeter contrast.

★If you do not have peppermint extract, use 1/2 teaspoon vanilla extract and add a drop of green food coloring for a festive look.

★Use a gluten free flour blend in place of all purpose flour for a gluten free version.

★Replace powdered sugar with an equal amount of finely blended granulated sugar for a less gritty coating.

Step-by-Step Instructions

1

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined.

2

Cream softened butter and sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a handheld mixer on medium speed until light and fluffy, about 2 to 3 minutes.

3

Add egg and extracts

Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.

4

Combine wet and dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain.

5

Stir in chocolates

Fold in the semi sweet chocolate chips and dark chocolate chunks with a spatula until evenly distributed.

6

Chill the dough

Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or up to overnight, to help the cookies hold their shape and develop flavor.

7

Scoop and shape

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and place them about 2 inches apart on the prepared sheets.

8

Bake until set

Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. They will continue to cook on the hot sheet.

9

Cool on the sheet

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

10

Make the mint glaze

In a small bowl, whisk the melted butter, powdered sugar, peppermint extract, and milk until smooth. Add more milk a teaspoon at a time if you want a thinner glaze.

11

Glaze and finish

Dip the top of each cooled cookie into the glaze, letting the excess drip off, then immediately roll the cookie into the crushed peppermint candies until fully coated. Set them on a parchment lined tray to set.

Pro Baker Tips

✓Chill the dough thoroughly so the cookies bake evenly and stay tender.

✓For a stronger mint hit, add a few drops of liquid green food coloring to the glaze.

✓Use crushed candy canes or peppermint hard candies in a food processor for a homemade crushed peppermint option.

✓Store fully coated cookies in an airtight container at room temperature to keep the glaze from melting.

✓If the glaze thickens too much, gently warm it in the microwave for 5 to 10 seconds and stir before dipping.

Storage & Serving Notes

◆Keep cookies in an airtight container at room temperature for up to 5 days.

◆For longer storage, freeze the baked, unglazed cookies for up to 3 months and glaze after thawing.

◆Avoid refrigerating cookies, as the moisture can soften the glaze and make the cookies soggy.

Serving Suggestions

Serve these Mint Chocolate Cookies on a pretty plate for dessert or tuck them into lunchboxes for a cool surprise.

›Dust with extra powdered sugar just before serving for a festive touch.

›Pair with a glass of cold milk or a cup of mint tea for a refreshing finish.

›Arrange cookies on a tiered stand at parties for an eye sweet treat.

Frequently Asked Questions

Can I use a different type of mint extract

Yes, you can try natural mint extract, but avoid using imitation mint flavoring with a harsh alcohol taste, as it may affect the texture and flavor.

Why are my cookies spreading too much on the baking sheet

This usually happens when the dough is too warm or under chilled. Make sure the dough is well chilled and use a cool baking sheet for best results.

Can I make these cookies gluten free

Yes, swap the all purpose flour for a gluten free flour blend that includes xanthan gum or add 1/2 teaspoon of xanthan gum per cup of flour.

How do I store the cookies with the mint glaze

Store them in a single layer in an airtight container at room temperature. Do not refrigerate, as the glaze may become sticky and the cookies can absorb excess moisture.

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Go Make It!

These Mint Chocolate Cookies are playful, flavorful, and surprisingly easy to make, so go ahead and whip up a batch. Your friends, family, and your sweet tooth will thank you.