Soft Batch Chocolate Mint Chip Cookies
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Soft Batch Chocolate Mint Chip Cookies are in the house people! You and Santa are going to love these soft and chewy chocolate cookies loaded with chocolate and mint chips! That is, if you can keep them in the house that long!
Check out these Mint Chocolate Layered Brownies and these Chocolate Chip Mint Bars too! Super yummy!
Why We Love These Mint Chocolate Cookies
Firstly, chocolate and mint are a match made in heaven! That’s why we love this mint chocolate cookie recipe!
Easy to make but oh so scrumptious, they are a delightful twist on the classic chocolate chip cookie and are sure to become a family favorite. Plus, we have a vegan option!
These delectable, chocolate fudgy cookies are loaded with lots chocolate chips and mini mint chips!
The cookie texture is so soft, fudgy and rich because it’s made with dark cocoa powder and chocolate chips. I love these with milk chocolate chipsthe best.
I’ve also added milk chocolate and semi-sweet chocolate chips and I got these speckled mini mint chips at Nuts.com.
If you don’t have mint chips, but you still want the flavor of mint, just use a little mint extract. Remember, extract goes a long way, so you want to maybe shoot for 1/4 to 1/2 teaspoon. If you add too much, you may overpower them with too much mint.
As another alternative, you could also sub with Andes Crème de Menthe Baking Chips.
My daughter, Amber is the mint and chocolate girl in our family! She is obsessed with chocolate and mint!
One of her favorites is mint chocolate chip ice cream, so I knew she would love these cookies for sure. Plus, they are screaming yum for the “HOLIDAYS”!
Ingredients You Need
Mint Chocolate Cookie Recipe
- unsweetened Dutch-processed cocoa powderor special dark cocoa powder, I like using the special dark cocoa powder because I like the dark chocolate flavor and color of the cookies
- all-purpose flour
- baking soda
- cornstarch
- salt
- unsalted butter, softened but still cool, or use vegan butter for vegan option
- granulated sugar
- brown sugar
- eggs or applesauce, if vegan option
- vanilla extract
- chocolate chip of choice
- mini mint chips or Andes mint chips or mint extract
How to Make Chocolate Mint Chip Cookies
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, whisk together the cocoa, flour, baking soda, salt and cornstarch. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Reserve a couple tablespoons of the chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
- Drop the dough into 2 tablespoon portions onto prepared cookie sheets. Make sure the dough balls are mounded fairly high and not flattened. Press some of the reserved chocolate chips onto the tops of each dough ball. Bake for 8-10 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.
How to Veganize Mint Chocolate Chip Cookies
- Veganize: When using an egg or ½ cup applesauce, your cookies will have a richer flavor and will also help make cookies chewier. Also, use mint extract unless you can find vegan mint chocolate chips. Use vegan chocolate chips
for the milk or semi-sweet chips.
Cookie Tips
- For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. If dough is warm, place dough in fridge covered for 30 minutes or so.
- Don’t overbake cookies, for the soft batch cookie effect.
- If you don’t have mint chips, you can use ¼ to ½ teaspoon mint extract if you wish. Could also use creme de menthe chocolate bits as well.
- Roll the cookies in the mini mint chips to add a lot of green color on top, then add some regular milk or semi-sweet chocolate chips.
These mint chocolate chip cookies, SERIOUSLY, these would look great on your tray of cookies to pass around, a cookie exchange or as gifts to your friends or co-workers.
These Soft Batch Chocolate Mint Chip Cookies are definitely Christmas Cookies! Give me a tall glass of milk please! 🙂
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 I like using the 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 cool, or use vegan butter for vegan option
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 2 large eggs or 1/2 cup applesauce if vegan option
- 2 teaspoons vanilla extract
- 1-2 cups chocolate chips of choice use some for decoratives on top
- 1-2 cup mini mint chips or Andes mint chips more for decorative
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, whisk together the cocoa, flour, baking soda, salt and cornstarch. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Reserve a couple tablespoons of the chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
- Drop the dough into 2 tablespoon portions onto prepared cookie sheets. Make sure the dough balls are mounded fairly high and not flattened. Press some of the reserved chocolate chips onto the tops of each dough ball. Bake for 8-10 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.
Notes
- Veganize: When using an egg or 1/2 cup applesauce, your cookies will have a richer flavor and will also help make cookies chewier. Also, use mint extract unless you can find vegan mint chocolate chips. Vegan chocolate chips for the milk or semi-sweet chips.
- For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. If dough is warm, place dough in fridge covered for 30 minutes or so.
- If you don't have mint chips, you can use 1/4 to 1/2 teaspoon mint extract if you wish. Could also use creme de menthe chocolate bits as well.
- Roll the cookies in the mini mint chips to add a lot of green color on top, then add some regular milk or semi-sweet chocolate chips.
Hi Chelle! I’m not sure what happened, but the recipe is updated now. I apologize for that! Hope you enjoy!!
the soft batch chocolate mint cookies recipe is asking for baking soda in the instructions. it is not listed under ingredients. How much baking soda
thank you
Chelle
1/2 teaspoon baking powder
1/2 teaspoon Isa, thank you for letting me know!
1/2 teaspoon Pam!
i was going to make this recipe but in the instructions it asks for baking powder but the amount is not in the ingredients. How much baking powder are you suppose to put?
How much baking powder is needed
How much baking powder is needed?
Updated!
How many eggs? It is not on the ingredients list, but it is in the recipe!