Dessert

Mint Chocolate Chip Cookies Recipe

ByElena Hart December 24, 2025December 24, 2025

Introduction

These Mint Chocolate Chip Cookies combine rich cocoa and refreshing mint for a delightful treat. With a soft, chewy texture and bursts of chocolate and mint candy throughout, they’re perfect for any occasion or just a cozy snack.

A close-up image of a single round chocolate cookie with a rough, slightly cracked texture on top, embedded with three large bright green candy pieces and two small smooth chocolate chips scattered across the surface, the cookie sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons butter, melted
1/2 cup brown sugar

1/4 cup white sugar
1 large egg

2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

1/3 cup cocoa powder
1 teaspoon espresso powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 cup mint M&M candies
1/2 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In the bowl of a stand mixer, combine the melted butter, brown sugar, and white sugar. Beat together with the paddle attachment until well combined.
Step 3: Add the egg and vanilla extract to the mixture and beat until fully incorporated.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and stir until a soft dough forms.
Step 5: Fold in the semi-sweet chocolate chips and mint M&M candies by hand to evenly distribute.
Step 6: Using a large cookie scoop, drop 12 balls of dough onto a baking sheet lined with parchment paper, spacing them evenly.

Step 7: Bake for exactly 10 minutes. The cookies may look slightly underdone but will firm up as they cool.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step 9: Once cool, serve and enjoy your mint chocolate chip cookies!

Tips & Variations

For extra mint flavor, add a few drops of peppermint extract instead of vanilla.
Substitute the mint M&Ms with Andes mint chips or crushed peppermint candies for a different texture.
Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a soft, warm cookie experience.

How to Serve

The image shows several thick, chunky chocolate cookies on a white marbled surface, each studded with bright green candy pieces scattered on top and inside the cookies. The main focus is on a broken cookie in the center, revealing its soft, moist interior with green candies inside and embedded on the top. The cookie texture looks rough and crumbly with visible small cracks. Other whole cookies are blurred in the background, giving depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular M&Ms instead of mint?

Yes, regular M&Ms will work, but you’ll lose the mint flavor that defines this cookie. You can add peppermint extract to maintain the minty taste.

Why do the cookies look underdone after baking?

These cookies stay soft and chewy by being slightly underbaked. They will continue to set as they cool, resulting in a perfect texture without becoming dry.