I have a dream vision for how every evening from now until the end of the year unfolds. It involves a couch, our Christmas tree, this ever-beloved Christmas album playing in the background, and a plate of ooey-gooey, ethereally chewy Mint Chocolate Chip Cookies.
This mint cookie recipe tested my perseverance in the kitchen. It took me four tries to get right, but it was worth every single one of them.
These mint chocolate cookies are lightly golden at the edges and thick, soft, and chewy in the centers, giving them the ideal cookie texture.
They contain so many mint chips and chocolate chips that the buttery soft dough can barely hold them together.
You can make this mint chocolate chip cookies recipe from scratch, or freeze the cookie dough for easy cookies on demand. I love stashing cookie dough in my freezer for cravings and unexpected guests.
With their scrumptious wintry flavor and impressive, melt-in-your-mouth texture, these cookies are equally as wonderful for parties as they are for cozy, chilly nights at home with cups of hot chocolate and footie pajamas.
In other words, these chewy mint chocolate chip cookies are perfect.
5 Star Review
“Delicious! I have been making batches, forming the cookies and freezing them, so I can bake the cookies fresh whenever the mood strikes. I love the combination of mint and dark chocolate chips. Thank you Erin!”— Elizabeth —
How to Make Mint Chocolate Chip Cookies
A mix of both mint and dark chocolate baking chips is the secret to these cookies’ perfect flavor. The half mint/half dark chocolate combo makes the cookies taste rich and minty without being overly sweet.
I also included a substitute in the recipe using half Andes mint baking pieces (or chopped whole Andes mint candies if you have the patience), which are widely available, and half dark chocolate.
- White Whole Wheat Flour. White whole wheat flour is a fantastic way to reap the benefits of whole wheat flour without imparting wheat flavor into your baked goods.
- Butter. For tender cookies and delectable butter flavor.
- Greek Yogurt. Helps make the cookies moist and fluffy. Adding Greek yogurt also allows us to use a smidge less butter.
- Sugar. A mix of coconut sugar and granulated sugar is perfect for these cookies. Instead of using only refined sugar, I opted to use some coconut sugar. It adds a similar flavor as brown sugar.
- Vanilla. A must-have ingredient for the best cookie flavor.
- Mint and Dark Chocolate Chips. For the ultimate minty and chocolaty flavor, I used a mix of mint chips and chocolate chips. I made these Nestle mint chocolate chip cookies (they have a delicious bagged mix), but you can use any brand you like.
- Cream the butter, yogurt, and sugars together until light and fluffy.
- Beat in the egg and vanilla.
- Add the baking soda and salt. Using a low speed, mix in the flour.
- Stir in the chocolate and mint chips. Refrigerate the dough for at least 1 hour.
- Bake cookies for 7 minutes at 350 degrees F. Let cool, then DIG IN!
- To Store. Baked cookies can be stored in an airtight storage container at room temperature for up to 4 days.
- To Freeze. Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
- To Make Cookie Dough Ahead. Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed. (If frozen, thaw overnight in the refrigerator first.)
- To Make Cooke Dough Balls Ahead. Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
Recommended Tools to Make this Recipe
- Batter Scoop. My favorite way to portion out cookie dough.
- Baking Sheet. Perfect for making this chocolate mint cookies recipe.
- Stand Mixer. A hand mixer will work for this mint chocolate chip cookies recipe too.
Frequently Asked Questions
While I haven’t tried making these mint chocolate chip cookies gluten free myself, I think you could swap a 1:1 gluten free baking flour like this one for the white whole wheat flour.
You can use light or dark brown sugar instead of coconut sugar.
If you’d like to switch things up by using another flavor of baking chips, you can do so. I think caramel or peanut butter chips would be delicious with the chocolate chips.
Mint Chocolate Chip Cookies
- 5 tablespoons unsalted butter at room temperature
- 2 tablespoons nonfat plain Greek yogurt at room temperature
- 3/4 cup plus 2 tablespoons coconut sugar or substitute light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups white whole wheat flour
- 10 ounces mixed mint and dark chocolate chips (1 bag) (OR swap 3/4 cup dark chocolate (at least 62%) chocolate chips and 3/4 cup mint baking chips, Andes creme de menthe baking pieces, or chopped Andes mints)
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
- Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
- Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
- By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)
- *You can bake the cookies right away without chilling, but the wheat flavor of the flour will be more pronounced, and they will taste a bit drier. Refrigerating allows the “wheat” taste to mellow and the dry ingredients to absorb moisture from the wet, resulting in a more perfect cookie. It’s worth the wait!
- TO MAKE COOKIE DOUGH AHEAD: Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed. (If frozen, thaw overnight in the refrigerator first.)
- TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
- TO STORE: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
- TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
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