These chocolate cookies are crunchy on the outside, soft on the inside and loaded with mint chocolate chips.

Calling all mint lovers! These are the best mint chocolate cookies and they are beyond addicting.

While you’re here, be sure to check out my Peanut Butter Pretzel Cookies, Oatmeal Cream Pies, Chocolate Shortbread Sandwich Cookies, and S’mores Cookies.

THIS IS THE BEST MINT CHOCOLATE COOKIE RECIPE EVER!

This recipe is so simple and you won’t be able to stop eating these cookies! They can be made in only 1 hour (including chilling time) and can even be frozen so you have them on hand whenever you get a sweet tooth.

INGREDIENTS FOR MINT CHOCOLATE COOKIES

Butter – I always bake with unsalted butter and add the salt in separately for more control of the flavor.

Granulated sugar & brown sugar – The combination of sugars results in a cookie that is soft and chewy on the inside, and crunchy on the outside.

Egg – 1 large egg was used for this recipe.

Vanilla – Although a bit more pricey, I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.

Flour – I used all-purpose flour for this recipe.

Cocoa powder – I used unsweetened cocoa powder for the chocolate flavor.

Baking soda – Used to help the cookies rise.

Salt – Enhances the flavor and balances the sweetness.

Milk – Adds to the richness of the flavor and makes the cookies moist.

Mint chips – Essential for the mint flavor! You can use mint chips or chunks.

HOW TO MAKE MINT CHOCOLATE COOKIES

1. Cream the butter and sugars together using a stand or handheld mixer.
2. Beat in the egg and vanilla.
3. Add in the flour, cocoa powder, salt, and milk until just combined.
4. Mix in the mint chips.
5. Wrap the dough in cling wrap and freeze for about 30 minutes. Alternatively, you can refrigerate the dough overnight.
6. Preheat the oven to 350F and scoop the dough onto a lined baking sheet.
7. Bake for 13-14 minutes and top with additional mint chips if desired.

Let the cookies cool and set for about 5 minutes before enjoying them fresh from the oven. They can be stored for up to a week on the counter or up to several months in the freezer. If freezing, place the cooled cookies in a plastic bag. Reheat for about 30 seconds in the microwave and they taste like they just came out of the oven!

Mint Chocolate Cookies

5 from 2 votes

Recipe by Abbey

Servings

10

Cookies

Time

1

Hour

These chocolate cookies are crunchy on the outside, soft on the inside and loaded with mint chocolate chips.

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup unsalted butter (room temperature)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1 tablespoon milk

• 1 cup mint chips (plus more for topping if desired)

Directions

• Using a stand or handheld mixer, cream together the butter and sugars.
• Beat in the egg and vanilla.
• Mix in the flour, cocoa powder, salt, and milk until just combined, then add in the mint chips.
• Wrap the dough in cling wrap and freeze for about 30 minutes. Alternatively, you can refrigerate the dough overnight.
• Preheat the oven to 350F.
• Using an ice cream scoop, scoop the dough onto a parchment paper lined baking sheet.
• Bake for 13-14 minutes and top with additional mint chips if desired.