I love chocolate and mint, so when a craving for that flavor combination hit right before I committed to bringing dessert to a party, these Chewy Mint Chocolate Chip Cookies were born.
For the holidays I sometimes top them with crushed candy canes for a festive touch.
Chocolate with a Subtle Mint Note
The mint in these cookies is gentle and refreshing. Add green sprinkles and they’re perfect for St. Patrick’s Day; swap in crushed candy canes and they become a lovely holiday cookie.
Second Time’s the Charm
My first batch lacked the mint flavor I wanted. After repeated taste tests I discovered the culprit: I’d grabbed almond extract instead of mint. Lesson learned — put on your reading glasses if you need them!
The corrected version was a hit: slightly crisp at the edges, chewy inside, and a lovely cross between a chocolate chip cookie and a Thin Mint. If you need these to be dairy-free, use a vegan butter and dairy-free chocolate chips — the recipe adapts easily.
Another great thing: these cookies freeze well and taste excellent straight from the freezer. To avoid eating too many at once I try to freeze and gift most of them — though with these I kept going back for more.
Pin or save this recipe and give them a try. If you make them, leave a comment or tag the recipe creator in social posts.
Chewy Mint Chocolate Cookies
Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 cup dairy-free/vegan butter, softened
- 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-puprose flour
- 4 Tbsp cocoa
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup your favorite chocolate chips (I used dairy-free dark chocolate chips)
- sugar sprinkles (optional)
- crushed candy canes or peppermints (optional)
Instructions
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Preheat oven to 350°F (175°C).
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Cream the butter, eggs and both sugars in a large bowl until combined.
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In another bowl, whisk together the flour, cocoa, baking soda and salt.
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Add the dry ingredients to the wet mixture and combine.
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Stir in the mint extract and vanilla until evenly distributed.
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Fold in the chocolate chips.
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Drop spoonfuls of dough onto a parchment-lined or lightly greased baking sheet.
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If using crushed candy canes or peppermints, sprinkle them on top now. I crush mine in a bag with a rolling pin.
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Bake at 350°F for 8–10 minutes (9 minutes worked well in my oven). Let cool and enjoy!