Mint Chip Chocolate Cookies
Published Mar 12, 2026
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
Fudgy chocolate cookies filled with mint chips – these cookies are perfect for anyone who loves mint chocolate. They’re thick, fudgy and look especially festive for St Patrick’s Day if using green mint chips!
These mint chip chocolate cookies are incredibly thick with slightly crispy edges and gooey centers. You’ll love the contrast of rich chocolate and creamy mint chocolate, and the flavor makes these perfect for Christmas or St Patrick’s Day. I love to make these cookies as gigantic New York bakery-style cookies, but I’ve also included instructions for making smaller cookies.
What Kind of Mint Chocolate to Use?
I like to use green Guittard mint chocolate chips. You could also use Andes Baking Chips or Chipits Mint Chips – I have seen Chipits with both green mint chips and mint chocolate chips. Any variety of green mint chips, or mint-flavored chocolate chips will work for these cookies.
Baking Tips
- Use Dutch process cocoa for a richer chocolate flavor and darker color.
- Measure the flour carefully – otherwise the cookies can become dry and flavorless. Always whisk the flour first, then spoon into a dry measuring cup. For the most accurate results, use a kitchen scale.
- Don’t forget the cornstarch. It creates cookies with an extra chewy texture.
- Use cold butter. While many recipes call for softened butter, cold butter creates cookies that are slightly crispier on the outside. Cold butter is key for New York bakery-style cookies.
- Be sure to chill the dough. This is key for extra thick cookies.
- Bake at 375F (190C). The slightly higher temperature makes cookies that are slightly crispy on the outside on gooey on the inside.
- For extra, extra thick cookies – bake at 400F (200C).
More Mint Chocolate Desserts to Try
Mint Chip Chocolate Cookies
These mint chip chocolate cookies are thick and fudgy with a rich chocolate flavor and paired with creamy mint chips. Use green mint chocolate for St Patrick's Day or mint chocolate chips.
Equipment
- Cookie Sheets
Ingredients
- 2 cup all-purpose flour (250 grams or 8½ ounces)
- 1 cup cocoa powder (90 grams), Dutch processed
- 3 tablespoons cornstarch (24 grams), AKA cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 grams), cold, cut into cubes
- 1 cup granulated sugar (200 grams)
- 1 cup brown sugar (210 grams), light or dark, I used dark
- 2 large eggs, cold
- 2 teapsoons vanilla extract
- 2 cups mint chips (about 360 grams)
Instructions
- In a large bowl, sift together the flour, cocoa, cornstarch, baking powder, baking soda and salt. Whisk together and set aside.
- In a separate large bowl, beat together the butter, granulated sugar and brown sugar until combined and no lumps of butter remain. Turn off the mixer and scrape down the sides of the bowl to ensure that there is no butter stuck to the butter.
- Beat the eggs and vanilla into the butter mixture. Turn off the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on a low speed, mix the flour mixture into the butter mixture. I typically do this about 1/2 at a time. The dough will be thick.
- Cover the bowl and refrigerate for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper.
- If the dough has been in the fridge overnight, let it sit on the counter for about 10 minutes first so that it's easier to work with. Form the dough into balls with about ¼ to ⅓ of dough each. I use a scale to weigh mine – each was 3½ ounces or about 100 grams. Place dough balls at least 2½ inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 12-14 minutes or until the tops look set.
- For perfectly round cookies, use a large biscuit cutter or large cup (anything round and large than the cookies) to mold the cookies into perfectly round circles. When the cookies come out of the oven (still on the cookie tray) take the biscuit cutter and place it around the cookie. Gently make a circular motion with the biscuit cutter to mold the cookie into a round shape. Note: You are not cutting the cookie into a circle.
- Let the cookies cool on the cookie tray for at least 15 minutes before transferring to a wire cooling rack.
Notes
- Butter: If using salted butter, omit the salt from the recipe.
- Mint Chips: I used Guittard green mint chips. Any variety of green mint chips or mint chocolate chips work. You could also use Andes Mint Baking Bits.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe.
- For Smaller Cookies: Form the dough into balls with about 2 tablespoons of dough each. The cookies will bake for about 10-12 minutes.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 14 very large, uniform cookies.
- Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.
Nutrition
Calories: 458kcal, Carbohydrates: 66g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 141mg, Potassium: 250mg, Fiber: 3g, Sugar: 44g, Vitamin A: 444IU, Calcium: 62mg, Iron: 2mg
Like this recipe? Rate and comment below!
