Soft Batch Chocolate Mint Chip Cookies are here! These soft, chewy chocolate cookies are packed with chocolate and mint chips—perfect for the holidays or any time you crave a fudgy cookie with a minty twist.
Why We Love These Mint Chocolate Cookies
Chocolate and mint are a classic pairing, and these cookies showcase that combination beautifully. They’re an easy-to-make variation on the traditional chocolate chip cookie, with a rich, fudgy texture from dark cocoa and plenty of chocolate chips. There’s also a simple vegan option if you prefer.
The cookies stay soft and slightly gooey in the center while the edges set—exactly the soft-batch texture you want. Mini mint chips give bursts of refreshing mint throughout, while larger chocolate chips add melty pockets of chocolate.
If you don’t have mint chips, a small amount of mint extract (about 1/4 to 1/2 teaspoon) adds the mint flavor — but be cautious, a little goes a long way. Alternatively, crème de menthe baking chips or Andes-style mint chips work well for the same effect.
These cookies are a holiday favorite in our household. My daughter adores mint chocolate, so these cookies always disappear fast—perfect for a cookie tray, exchange, or homemade gift.
Ingredients You Need
Mint Chocolate Cookie Recipe
- ½ cup unsweetened Dutch-processed cocoa powder or special dark cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup unsalted butter, softened but still slightly cool (or vegan butter for a vegan version)
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 2 large eggs (or ½ cup applesauce for a vegan option)
- 2 teaspoons vanilla extract
- 1–2 cups chocolate chips of your choice (reserve a few for topping, optional)
- 1–2 cups mini mint chips or Andes mint chips (or use mint extract if you don’t have mint chips)
How to Make Chocolate Mint Chip Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the cocoa powder, flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes on medium speed. Add the vanilla and eggs (or applesauce) and beat until combined, scraping the sides of the bowl as needed.
- Reserve a couple of tablespoons of the chocolate and mint chips for topping, if desired. Stir the remaining chips into the dough.
- Drop the dough by 2-tablespoon portions onto the prepared baking sheet, mounding the dough high rather than flattening it. Press a few reserved chips onto the top of each dough ball.
- Bake 8–10 minutes, until the edges are just beginning to set and the centers still look slightly underbaked. The cookies will continue to set as they cool. Transfer the baking sheet to a wire rack and cool completely.
How to Veganize Mint Chocolate Chip Cookies
- Vegan option: Replace the eggs with ½ cup applesauce to add moisture and chewiness, and use vegan butter. If you can’t find vegan mint chips, add 1/4–1/2 teaspoon mint extract and use vegan chocolate chips for the chocolate component.
Cookie Tips
- For thicker cookies: Chill the dough in the refrigerator for 30 minutes before baking. If the dough feels warm, refrigerate until it’s firm.
- Don’t overbake: Remove the cookies when the edges are set but the centers still look slightly underdone to preserve the soft-batch texture.
- No mint chips? Use 1/4–1/2 teaspoon mint extract or crème de menthe chocolate bits as a substitute.
- Extra color: Roll the dough balls in mini mint chips before baking for a festive green topping, then press a few regular chocolate chips into the top.
These soft-batch chocolate mint chip cookies are ideal for cookie trays, exchanges, and edible gifts. They’re festive, rich, and wonderfully satisfying with a tall glass of milk.
More Mint and Chocolate
- Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
- Thin Mint & Andes Dark Chocolate Brownies
- Holiday Chocolate Mint Poke Cake
- GF White Chocolate Peppermint & Milk Chocolate Chip Cookies
- Mint Oreo Mississippi Mud Brownies
- 10 Awesome Chocolate Mint Brownies
Soft Batch Chocolate Mint Cookies!
Ingredients
- ½ cup unsweetened Dutch-processed cocoa powder or special dark cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup unsalted butter, softened but cool (or vegan butter)
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 2 large eggs (or ½ cup applesauce for vegan)
- 2 teaspoons vanilla extract
- 1–2 cups chocolate chips of choice
- 1–2 cups mini mint chips or Andes mint chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together cocoa, flour, baking soda, cornstarch, and salt; set aside.
- Beat butter with granulated and brown sugars until light and fluffy. Add vanilla and eggs (or applesauce) and combine.
- Gradually add the dry mixture and mix on low until the dough comes together. Do not overmix.
- Reserve a few chips for topping, then fold the remaining chocolate and mint chips into the dough.
- Drop 2-tablespoon portions onto the prepared sheet, mounding them. Press reserved chips on top if desired.
- Bake 8–10 minutes until edges set but centers still look slightly underbaked. Cool on wire racks.
Notes
- Veganize by substituting ½ cup applesauce for the eggs and using vegan butter and vegan chocolate chips. Add mint extract if vegan mint chips aren’t available.
- Chill dough 30 minutes for thicker cookies.
- If you don’t have mint chips, use 1/4–1/2 teaspoon mint extract or crème de menthe bits.
- Roll dough in mini mint chips for extra color and press a few chocolate chips on top before baking.