These mint chocolate chip cookies are an absolute dream come true for anyone who loves mint chocolate. (Both of my hands are waving in the air right now, by the way. That’s me – 100%.)
Chewy chocolate chip cookies are flavored with a hint of peppermint and loaded to the max with whatever add-ins you like best in the world of chocolate and mint. I made the batch I photographed here with mint M&M’S, Andes mints, and chocolate chips.
I found a package of peppermint baking truffles the other day and tossed a handful into another batch of cookies and they were fantastic too. (I would recommend trying that too, but I can’t find them anywhere online to link you to them and I’m not certain they’re still being made.)
But I tell you this to illustrate that you just can’t go wrong with these mint chocolate cookies and the add-in possibilities! Try whatever combination of chocolate or mint chips, chocolate candies, M&M’S, crushed candy canes, peppermint bark, or peppermint candies, that appeal to you.
Mint Chocolate Chip Cookies
You’ll need the following ingredients to make these cookies:
- butter
- light brown sugar
- egg
- vanilla extract
- peppermint extract
- all purpose flour
- cornstarch
- baking soda
- kosher salt
- chocolate and mint add-ins of your choice
While there are plenty of cookie recipes that either require chill time in order to hold together nicely or benefit from chill time to help meld the flavors, this isn’t one of those recipes.
These cookies couldn’t be less fussy. Just stir everything together, roll them into balls, and pop them in the oven. Then just try to resist eating all of the gooey warm cookies right off the baking sheet when they come out of the oven.
Mint Cookies
You have your choice of all the mint and chocolate combinations when it comes to these cookies! For the cookies pictured here, I used a combination of mint M&M’S, halved Andes mints, semi-sweet and dark chocolate chips.
The mint flavor in every cookie was perfection with just the right amount of sweet chocolate. Choose about 2 cups worth of your favorite mint and chocolate combination and have fun with it!
- semi-sweet, dark, or white chocolate chips
- mint M&M’S candies
- Andes mint candies
- Andes peppermint crunch baking chips
- crushed candy canes
- peppermint bark, homemade or store-bought
Chocolate Mint Cookies
Preheat oven to 350°F. Combine the butter and sugar and beat with an electric mixer. Add the egg and vanilla and beat again.
Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add 2 cups worth of add-ins and beat to mix throughout.
Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one, if desired.
Bake for 10-11 minutes. Remove from the oven before the cookies are very lightly browned and when they still look soft in the center.
Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)
Mint Chocolate
The combinations for mint and chocolate desserts are nearly endless and I’m more than happy to try them all. Andes mint cookies are soft-baked chocolate cookies loaded with Andes mints and topped with an extra layer of mint goodness. They’re amazing straight from the oven.
Bring on all the awesome mint chocolate brownies, please. Fudgy chocolate mint brownie with a rich, smooth chocolate ganache, what’s not to love? These chewy fudge brownies filled with Andes mints and plenty of chocolate chips are yet more evidence of brownie perfection.
Mint Oreo brownies are stuffed with mint Oreos, topped with mint frosting, and sprinkled with more crushed Oreo’s, AND a gooey fudge drizzle. These are chocolate + mint happiness.
These mint chocolate chip cookies are a fun twist on the classic. They start with a thick and chewy cookie base and are filled to the max with chocolate chips and mint chips.
Peppermint marshmallow fudge is rich and creamy chocolate fudge, flavored with peppermint, and loaded with bites of marshmallow. A sprinkling of crushed candy canes on top makes this an altogether perfect holiday treat.
Last but not least, this peppermint hot cocoa mix is a favorite both for sipping and for gifting!
Loaded Mint Cookies
Ingredients
- ¾ cups butter room temperature
- 1 cup light brown brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups add-ins of your choice see options below
CHOCOLATE & MINT ADD-INS
- semi-sweet, dark, or white chocolate chips
- mint M&M's candies
- Andes mint candies chopped
- Andes peppermint crunch baking chips
- candy canes crushed
- peppermint bark chopped very small
Instructions
- Preheat oven to 350°F. Combine the butter and sugar and beat with an electric mixer. Add the egg and vanilla and beat again.
- Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add 2 cups worth of add-ins and beat to mix throughout.
- Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one, if desired.
- Bake for 10-11 minutes. Remove from the oven before the cookies are very lightly browned and when they still look soft in the center.
- Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)
Nutrition
Barb says
The instructions say to beat butter and sugars.
The ingredients list only brown sugar.
Which is correct?
This is a five star IF it only has brown sugar.
Anything with white sugar is not being done this Christmas because of the sugar shortage we have
this year.
Mary says
Hi, Barb. It was just a typo. I’ve corrected it now. Happy baking this holiday season!