These mint chocolate chip cookies are so quick and easy to whip together and fill the house with the aromas of chocolate and peppermint. This no chill cookie dough means you’ll be enjoying cookies in under 30 minutes!
It’s officially cookie season and have we got a treat for you! These epic, fudgy mint chocolate chip cookies are super special, packed with beautiful peppermint extract that just permeates the house as they bake. Oh and they have chocolate chips AND peppermint bark in them. These are a real hit in our house and we know they will be in yours too! Other treats we like during the holidays are these White Chocolate Nutmeg Truffles, they also make a great edible gift. Or if you want another cookie try our Chewy Biscoff Cookies.
These mint chocolate cookies are sure to wow your friends and family. Cookies are a huge part of the run up into the holiday season for our home but let's be honest it’s like that all year round anyway! Ha!
You can’t go wrong with a double chocolate chip cookie but mix that with mint and peppermint bark and it is completely on another level and perfect for the festive season. Let’s get to it, just follow the links below to get to exactly where you want on this page.
We love hearing from you so please leave a comment with how you got on and how much you love these amazing chocolate chip mint cookies. Also don’t forget to rate the recipe!
⭐ What makes these the best?
These are the reasons you need these mint chocolate chip cookies in your life and why they’re awesome!
Peppermint - some flavours are simply a match made in heaven. Chocolate and mint is one of them; it’s definitely one of our favourite flavorings during the holiday season.
Double trouble - what makes a chocolate chip cookie even better? Adding more chocolate! Double chocolate for these cookies makes them even better. (Technically triple chocolate with the white chocolate on the peppermint bark!)
Reliable - we love a reliable recipe, especially one that just works perfectly every time. This is that. Enjoy!
Gooey - a gooey chewy cookie is a pretty special thing and these don’t disappoint. Full of pools of chocolate and delicious peppermint bark, what’s not to love?!
Addictive - in this house, a reliable test to see if a recipe is good is that it gets made over and over and these do. These mint chocolate chip cookies are truly addictive!
These chocolate chip mint cookies have very simple ingredients that are readily available. This is what you’ll need:
Butter - we find all-butter cookies are the most flavorful and you’ll need unsalted butter for these cookies.
Extracts - the most important flavour you’ll need is obviously peppermint extract, so get the highest quality one you can afford as it really does make a difference in flavour. You’ll also need vanilla extract.
These mint chocolate chip cookies can be adapted in a few ways. Here are some recommendations:
Peppermint bark - we love using Ghirardelli peppermint bark in these cookies, but it is difficult to come by in the UK. In the States you're good to go, if not, use Andes chocolate mints or any other peppermint bark. If you can’t find or don’t want to use it you can switch out for a mint chocolate bar.
Chocolate chips - we used semisweet chocolate chips in the photos but white chocolate chips are also incredibly delicious, especially if you can't get hold of peppermint bark!
Spread - we personally think these are perfect as they are but if you want a thinner cookie you can up the amount of granulated sugar and reduce the brown sugar to give you a bit more spread. If you want to do this, try 175g brown sugar and 75g granulated sugar.
Extracts - you could try a different flavor if you wanted, we’d recommend coffee, orange or almond extract. Just adjust the flavour profile of the chocolate chips or chocolate used in the cookie accordingly.
📋 How to make mint chocolate chip cookies
These mint chocolate cookies are so simple to whip up you'll be snacking on them in no time. Follow these steps to make them:
- Start by melting the butter in a small pan. In a medium mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed, set aside.
- In the bowl of a stand mixer, combine the brown sugar and granulated sugar with the slightly cooled (but still warm) melted butter. Mix on medium speed, just until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
- Add the egg, vanilla and peppermint extract to the butter and sugar mixture and continue to mix on medium speed until well combined, about 1 minute.
- Add all the dry ingredients into the wet and mix until just combined.
- Add in the chopped peppermint bark and chocolate chips to the cookie dough and mix on low speed until distributed throughout the cookie dough.
- Using a medium cookie scoop (2 tablespoons), scoop out the dough onto a tray. They're perfect for freezing at this point!
- Roll the dough balls in your hands to round them off and place on a parchment lined baking sheet ready to bake.
- Bake in the preheated oven for 8-10 minutes (ours are perfect after 8 minutes in a fan-assisted/convection oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want!
👩🏻🍳 Expert tips
Here are some expert tips that will help you have the best experience with your mint chocolate chip cookies.
Accuracy - cups are categorically the most inaccurate measurement you can use in baking. For consistent results every time we highly recommend investing in a set of digital scales which will be the most accurate way for baking. Baking is a science after all and accuracy is essential.
Sugar - sugar matters. If you want a deeper flavor with more caramel notes, use dark brown sugar instead of light brown. If you want more of a spread, use more granulated but less brown sugar.
Flour type - there is a difference between US and UK flours. In the UK you need less hydration to ensure this recipe works. If you are in the US we recommend starting with slightly less flour and adding more if needed.
Make ahead - you do not need to chill the cookie dough at all. You could leave it out on the side all day if you wanted to. We would definitely recommend covering with cling film to prevent them drying out though if doing that. Simply store until needed.
Freeze - these cookies freeze well. Freeze the cookie dough balls before baking on a baking sheet then place them in a freezer bag that you can dip into whenever you want one. You can also freeze them post baking and store them for up to 3 months in the freezer.
Storage - we would not recommend mixing them in a storage bag with any other flavor cookies as the peppermint flavor will permeate into the other cookies and make everything taste like peppermint.
💭 Recipe FAQs
These cookies store well for 2-3 days in an airtight container at room temperature. We recommend just baking what you need at the time and freezing the remaining cookie dough for when you want a fresh warm cookie.
Often the main culprit is too much fat or the fat being melted but we find the biggest issue people have with spreading cookies is not enough flour and this will come from inaccurate measurement, usually in cups. We recommend using digital scales for getting the most consistent results.
🥣 More cookie recipes...
If you loved this mint chocolate chip cookies recipe you definitely need to check out our baking recipes. Here are some recommendations to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Mint Chocolate Chip Cookies
- ¾ cup unsalted butter
- 1 ¾ cups all-purpose flour, plain flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda, bicarbonate of soda
- ½ teaspoon fine sea salt
- 1 cup soft brown sugar
- ¼ cup granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 ½ ounces peppermint bark, mint chocolate bar, chopped into chunks
- ½ cup dark chocolate chips
- Preheat the oven to 180°C/350°F. Line a large baking tray with greaseproof paper or a silicone mat.
- Melt the butter in a small saucepan. Set aside to cool for a few minutes whilst you prepare the rest of the ingredients.¾ cup unsalted butter
- In a medium mixing bowl, combine the all-purpose (plain) flour, cocoa powder, baking powder, baking soda (bicarbonate of soda) and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ¾ cup cocoa powder
- In the bowl of a stand mixer, combine the brown sugar and granulated sugar with the slightly cooled (but still warm) melted butter. Mix on medium speed, just until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).1 cup soft brown sugar, ¼ cup granulated sugar
- Add the egg, vanilla and peppermint extract to the butter and sugar mixture and continue to mix on medium speed until well combined.1 medium egg, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- Add the flour and cocoa mixture and mix on low speed until no streaks of flour remain.
- Add the chocolate chunks and chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.3 ½ ounces peppermint bark, ½ cup dark chocolate chips
- Use a medium cookie scoop to scoop and roll the dough into approximately 2 tablespoon-sized balls (you should get 20 cookies from this mixture) and place on the prepared baking tray. You should get 6-8 on a tray at a time.
- Bake in the preheated oven for 8-10 minutes (mine are perfect after 8 minutes in a fan-assisted/convection oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Makes 20.
- We highly recommend investing in a set of digital scales which will be the most accurate way for baking. Baking is a science after all and accuracy is essential.
- Flour type - there is a difference between US and UK flours. In the UK you need less hydration to ensure this recipe works. If you are in the US we recommend starting with slightly less flour and adding more if needed.
- Store the cookies pre or post baking in the fridge or freezer for a snack at a later time. Bake fresh when desired.