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.

Super soft, chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House cookies! Easy, healthy, and you can use Andes pieces or regular mint chips. Perfect for Christmas or anytime you are craving chocolate and mint!

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.

The BEST Mint Chocolate Chip Cookies. Better than the original Nestle Toll House! Easy, healthy, perfectly chewy and everyone loves them!

About this Mint Chocolate Chip Cookies Recipe

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:

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.

Chewy Mint Chocolate Chip Cookies made with Nestle Toll House Chips. THE BEST RECIPE. Easy, healthy, and perfect for Christmas gifts!

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.

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.

PERFECT Chewy Nestle Mint Chocolate Chip Cookies. Easy Christmas cookie recipe that our whole family loves!

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.
PERFECT Chewy Nestle Mint Chocolate Chip Cookies. Easy Christmas cookie recipe that our whole family loves!
5 from 5 votes
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Mint Chocolate Chip Cookies

Yield: 28 cookies
Prep Time:
20 mins
Cook Time:
7 mins
Chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House! Easy and you can use Andes pieces or regular mint chips.


  • 5 tablespoons unsalted butter — at room temperature
  • 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)


  1. 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.
  2. 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.)

Recipe Notes

  • 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!
Course: Dessert
Cuisine: American
Keyword: Chewy Cookie Recipe, Mint Chocolate Chip Cookies

Nutrition Information

Amount per serving (1 cookie) — Calories: 134, Fat: 6g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 57mg, Carbohydrates: 19g, Fiber: 1g, Sugar: 14g, Protein: 1g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Super soft, chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House cookies! Easy, healthy, and you can use Andes pieces or regular mint chips. Perfect for Christmas or anytime you are craving chocolate and mint!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. hey girl- these cookies look amazing!

  2. These and a cup of hot chocolate sound SO good right now!!

  3. I have such a think for chocolate mint- these look awesome!

  4. Oh I’ll have to look for these minty chips! The cookies sound perfect…and very well vetted! :-)

  5. These would make epic ice cream sandwiches!

  6. Thanks Erin!  These were a hit!  My new Christmas foodie gift this year!

  7. Made these last night — My husband doesn’t like mint, so I made half the batch with chocolate & mint chips and half with chocolate & caramel chips — all turned out perfectly.

    Just the write amount of softness-gooey-ness!!

  8. These were delicious! I wound up using Andes mints, and the only thing I did differently was use all-purpose flour since I didn’t have white whole-wheat on hand. Everyone loved them and I plan on making them again for friends as gifts. Thank you! 

  9. I had so much fun making these and they are so good. Thank you!

  10. You never cease to amaze me- these are the epitome of the perfect holiday cookie! Great twist on a classic!

  11. LOVE THE MINT! :) 

  12. Knew I had to try this recipe the moment I saw it – we love anything with mint chocolate! Followed your recipe exactly and it was perfect. Brought some in to share at work and one of my colleagues commented that they were the best cookies she had ever tasted! Thanks, Erin!

    • I’m so happy to hear the cookies were a hit, Stacey! Thanks so much for giving the recipe a try and letting me know how it went!

  13. Delicious! I have been making batches, forming the cookies and freezing them, so I can bake the cookies fresh whenever the mood strikes. They have also come in handy when I’ve needed dessert to take somewhere. I love the combination of mint and dark chocolate chips. Thank you Erin!

    • It’s the best having a stash in the freezer, Elizabeth! Thanks so much for taking the time to leave this wonderful review.

  14. this recipe was perfect. definitely saving this one. only question is why is the greek yogurt needed? 

    • Hi J, I use Greek yogurt so the amount of butter can be reduced without sacrificing taste or texture! I’m glad to hear you enjoyed the cookies.

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