I love chocolate and mint, so when a craving for that combination hit just as I had volunteered to take dessert to a party, these Chewy Mint Chocolate Chip Cookies were born. They’re an easy, crowd-pleasing treat with a pleasant mint note and a satisfying chocolate bite.
For the holidays I like to dress them up by topping some of the cookies with crushed candy canes for a festive peppermint finish.
Chocolate and a Subtle Mint Flavor
The mint in these cookies is subtle but clearly present, complementing the chocolate without overpowering it. Add a sprinkle of green sugar or colored sprinkles and they’re perfect for St. Patrick’s Day, or add crushed candy canes for a bright Christmas cookie.
Chewy Mint Chocolate Chip Cookies – Second Time’s a Charm
My first attempt at this recipe didn’t deliver the mint flavor I expected. After multiple tastings I discovered the problem: I had grabbed almond extract instead of mint! Lesson learned—if you’re prone to mixing up bottles, check the label closely (or put on reading glasses like I do).
The second batch, made with the correct mint extract, was a home run. The cookies come out lightly crisp at the edges and chewy in the center, with a flavor that sits somewhere between a classic chocolate chip cookie and a thin mint. They’re delightful warm or cooled.
If you need these dairy-free, they’re simple to adapt: use a quality dairy-free or vegan butter and dairy-free chocolate chips. The texture and flavor are just as good when made that way.
One more bonus: these cookies freeze beautifully. I often freeze extras and pull them out when I need a quick treat. They thaw quickly and still taste fresh; I confess I have been known to eat them straight from the freezer.
Pin or save this recipe and give it a try. If you make them, I’d love to hear how they turned out.
Chewy Mint Chocolate Cookies
Kelly Kirkendoll
These Chewy Mint Chocolate Chip Cookies are lightly crisp on the edges and chewy in the center. They blend chocolate and mint for a flavor reminiscent of thin mints. Easily made dairy-free with vegan butter and dairy-free chips.
Details
Course: Dessert, Party Food
Cuisine: Dairy-Free (optional)
Yields: about 5 dozen cookies
Ingredients
- 1 cup dairy-free or vegan butter, softened (or regular butter if not dairy-free)
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 1/4 tsp mint extract
- 1/2 tsp pure vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 4 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup chocolate chips (use dairy-free chips if needed)
- Sugar sprinkles (optional)
- Crushed candy canes or peppermints (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, eggs, granulated sugar, and brown sugar until smooth and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the butter-sugar mixture and mix until combined.
- Stir in the mint extract and vanilla extract, mixing thoroughly so the mint flavor is evenly distributed.
- Fold in the chocolate chips.
- Spoon rounded tablespoons of dough onto a parchment-lined or lightly greased baking sheet, spacing them about 2 inches apart.
- If using crushed candy canes or peppermints, sprinkle them on top of each cookie dough mound before baking. (I crush 2–3 candy canes in a plastic bag using a rolling pin.)
- Bake at 350°F for 8–10 minutes. Eight to nine minutes will yield cookies that are slightly crisp on the edges and chewy in the centers; adjust time for your oven. Allow cookies to cool on the sheet for a few minutes, then transfer to a rack to cool completely.
Tips and Variations
– Mint extract strength varies by brand. Start with the listed amount and adjust to taste next time if you prefer a stronger or milder mint note.
– For dairy-free cookies: use a firm, high-quality dairy-free butter and dairy-free chocolate chips. The cookies hold together well and maintain great texture.
– To make these festive, add green sugar sprinkles or top with crushed candy canes. Chocolate chips plus peppermint make a classic holiday flavor pairing.
– Freezing: Cookies freeze well. Freeze fully cooled cookies in an airtight container or freezer bag for up to several weeks. Thaw at room temperature or enjoy briefly chilled.
– If you bake large batches, consider freezing scooped dough balls on a tray, then transferring them to a bag. Bake from frozen, adding a minute or two of baking time as needed.
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Let us know how it turned out!