Mint Chocolate Chip Cookies
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 took me four tries to get right (Have we hung out lately? If yes, you’ve eaten some version of these), 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.
They contain so many mint chocolate chips that the buttery soft dough can barely hold them together.
They are made for December nights, cups of hot chocolate, and footie pajamas.
In other words, these Mint Chocolate Chip Cookies are perfect.
I tested this Mint Chocolate Chip Cookie recipe several ways and came up with the following versions. For each, I also tweaked the dough a little (more on that in a moment). My goal was to create a cookie that was bursting with mint and chocolate flavor, easy to make, and perfectly chewy in every bite:
- Andes mint chocolate chip cookies, using Andes mint baking pieces.
- Nestle mint chocolate chip cookies, using mixed dark chocolate and mint holiday baking chips I discovered in our baking aisle and picked up on a whim. (Several other brands make similar versions, which I am sure are delicious. Nestle just happens to be the one I found and tested.)
- Fresh mint cookies, using lots of chopped fresh mint.
- Mint chocolate chip cookies with mint extract, replacing the fresh mint above.
I also played around with different amounts of Greek yogurt, butter, coconut sugar, and white whole wheat flour in the dough. I wanted the cookies to have as many redeeming qualities as possible, without compromising their flavor or texture.
Today’s Mint Chocolate Chip Cookie recipe is the result of this delicious experimentation, and I’ll never bake any other.
As much as I wanted the fresh mint to work out, it didn’t give me the minty oomph I was seeking, so I left it out, as it didn’t feel worth the extra hassle and expense.
I liked the Andes mint pieces but missed having the larger chunks of chocolate I got when I used regular mint chips. Unwrapping and chopping individual full-size Andes mint candies so that you have larger pieces might alleviate this issue, but by my fourth batch of cookies, that task felt far too tedious.
My favorite ended up being the holiday-edition mixed mint and dark chocolate baking chips. I loved the half mint/half dark chocolate combo, which made the cookies taste rich and minty without being overly sweet.
This final result surprised me, as I’m not usually a fan of flavored baking chips (give me my chocolate straight and dark, please). Plus, I didn’t even know these chips existed prior to starting this mint cookies recipe. It was Mint Chocolate Chip Cookie destiny.
I was able to locate the mixed mint/dark chocolate chips at three different grocery stores, but if you can’t find them in your area, you can order them online or try swapping a different brand.
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. If you need or decide to go that route, your Mint Chocolate Chip Cookies will still be absolutely delicious.
Recipe Tips—How to Make Mint Chocolate Chip Cookies from Scratch:
- Make sure all of your ingredients are at room temperature. Yes, even the 2 tablespoons of Greek yogurt. It ensures that the ingredients combine the most evenly and will give you the best final texture.
- Refrigerate if you can. While the cookies baked up fairly well without refrigeration, I found that even 1 hour of chill time improved their texture and also made the flavor of the whole wheat flour in the dough completely undetectable.
- Baking Fun Fact: Whole wheat flour is drier than regular, so by letting the batter rest in the refrigerator, the flour has more time to absorb moisture from the other ingredients, and you have a more tender, mellow cookies.
- Use a cookie scoop. The more evenly portioned the dough, the better the cookies will bake. I have and love these three scoops. I use the little one and medium one for cookies and the big one for muffins.
Mint Chocolate Chip Cookies
- 5 tablespoons unsalted butter — at room temperature
- 2 tablespoons nonfat plain Greek yogurt — at room temperature
- 3/4 cup coconut sugar — plus 2 tablespoons, 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.)
- 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.)
- 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.
- Baked cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
- 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!
Nutrition InformationAmount per serving (1cookie) — Calories: 134, Fat: 6g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 57mg, Carbohydrates: 19g, Fiber: 1g, Sugar: 14g, Protein: 1g
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