CHOCOLATE MINT COOKIES studded with mint m&m candies! These cookies are rich, fudgy, and have just the right amount of mint flavor to them. Plus, they’re perfect for St. Patrick’s Day!
One of the best parts about having a teenager around the house is that when a cookie craving strikes, I can just start talking about how nice it would be to have a jar full of cookies.
Think of the melty chocolate chips.
Imagine biting into one straight from the oven.
It gets her every time and within minutes she’s in the kitchen whipping up cookies to satisfy my urge. <— Evil genius mom right here. 😉
She’s also learned to be really creative and often asks to mix crazy things in with the dough and I can never resist. The dough from my perfect chocolate chip cookies is perfect to experiment with!
I’m pretty sure she was the one that came up with the idea for these peanut butter ball stuffed cookies. You can usually count on her to bring the peanut butter, but honestly, she gets that from her mama too. 😉
How to make mint chocolate cookies:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These cookies start with my base dough that we use for most cookies around here. It’s THE BEST and I’ve made a lot of cookies so I know. Ha!
We love this dough because you start with melted butter (no need to wait for it to soften) and you can stir everything together by hand (no need to dirty the mixer).
The dough will likely be a bit softer than a traditional dough, but don’t worry. These bake up thick and puffy every time! We’re seriously obsessed.
I stirred in a mix of chocolate chips and mint m&m candies. The m&ms add the perfect touch of mint flavor. I don’t like my chocolate mint cookies to be overbearingly minty. That just tastes like toothpaste to me.
I use a large cookie scoop to scoop out one dozen cookies.
You’ll notice that this recipe calls for espresso powder. This DOES NOT make the cookies taste like coffee. Not at all! It just helps to deepen the chocolate flavor.
Espresso powder is optional, but recommended. You can find some here or check your local grocer.
These bake in exactly 11 minutes. Don’t worry if they look a little underdone – we want them soft on the inside. They’ll finish up as they cool and turn out just perfect.
Don’t forget a glass of ice cold milk!
More cookie recipes:
Banana Oatmeal Cookies: If you like banana bread, you’ll like these cookies.
Macadamia Nut Cookies: My husband’s all time favorite!
Lemon Cookies: These taste like spring and sunshine!
Snowball Cookies: Traditionally these are made at Christmas, but I like them all year.
Gooey Butter Cookies: They start with cake mix!
Ranger Cookies: I love the mix of hearty ingredients in these cookies!
Mint Chocolate Chip Cookies
Ingredients
- 8 tablespoons butter, melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mint m&m candies
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350.
- Add the butter and sugars to the bowl of a stand mixer and beat until well combined with the paddle attachment.
- Beat in the egg and vanilla until well combined.
- Add the flour, cocoa powder, espresso powder, baking soda, and salt to the mix and stir until a soft dough forms.
- Stir in the chocolate chips and candy by hand.
- Use a large cookie scoop to drop 12 balls of dough onto a parchment lined baking sheet.
- Bake for 11 minutes exactly. Cookies will look underdone, but will continue to set up while cooling.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack. Cool before serving.
- Store in an air-tight container.
Baker Girl says
I absolutely love these cookies, my nephews are crazy for them. Can you use mint extract in place of vanilla extract?
Karly says
Yep, you can!
Diane says
I love how quickly this dough comes together. The melted butter makes such a lovely dough. I can’t wait to try some of the variations!
Karly says
Thanks, Diane! So glad you liked the recipe! 🙂
Kathy says
These are the best chocolate mint cookies I’ve made. Just a light mint flavor and rich chocolate cookie!! YUMMY. As an alternative, because I loved the base cookie so much, I tried a batch omitting the mint m&m’s, rolled the cookie dough in a 1″ ball, rolled in sugar, baked then pushed in a mini reese’s pb cup oh, my gosh so good! next I’ll try a rolo. Thank you for an excellent recipe!
Karly says
Sounds delicious with a PB cup or Rolo! Thanks for sharing! 🙂
Elaine Davis says
These cookies are delicious. Hubby gave them a thumbs up. Googled green m & m;s and found them at Walgreen’s. Not too much mint and very moist. Thanks.
Karly says
Awesome! Thanks, Elaine!
Kathi says
Great recipe and I love the Mint. Thanks for sharing but I have to agree with Carla and Sabrina – you need to be mindful of all the problems and concerns that people have today because of either allergies or meds. As a food blogger I feel that it is your responsibility to consider all types of problems when you share are recipe.
Sabrina says
I don’t like minty mint stuff either, so haopy to see it limited here to the mint mandms, fun March recipe, thank you!
Carla says
I only gave your recipe a 3 due to the fact that all your recipes do not consider people who are Gluten-Free. Some folks eliminate gluten as they just think it is healthier, but nearly 10% of the population becomes ill when they ingest gluten.
Could you give some gluten-free recipes, granted I have been adjusting your recipes due to my husband’s gluten intolerance, thankfully there is a G.F. flour that I can purchase, but it would be nice to see some of your recipes addressing the issue of gluten intolerance.
Thank you for your consideration,
Sincerely,
Carla
Karly says
Hi Carla. Your best bet would be to find a blogger that specializes in working with alternative flours. Just like you wouldn’t go to a heart doctor for a broken ankle, you probably don’t want me creating recipes with a flour that I’m not experienced with and don’t understand how it works. I have no plans to create gluten free recipes.
Carla says
You, rather snarkily said that you have no intention of learning about alternate flours? Really, Karly? We are never too old to learn. They have plantain flour and other GF flours in most supermarkets. You could mention this in your blog.
For your readers with a gluten allergy and may not realize that supermarkets carry GF flour in their GF lanes, why not tell them?
Wow, you must have had a really bad day to be so rude to people who read, comment on your post and do not give you five-star reviews.
My husband has been GF for from ten to twelve years and so I learned to adapt your recipes, but some people who have just recently received the diagnosis of gluten intolerance could use your help.
Karly says
Hi Carla. I wasn’t being snarky at all. I think you read into my words more than I put there, which is easy to do with text. It’s not my intent to be rude, just to let you know that I don’t plan to work with alternate flours. I’m aware that I’m not too old to learn about this, I just don’t have a desire to do (and I don’t mean that rudely, either). Believe it or not, this is a full time job – 40 hours a week. I also homeschool my kids and have a busy family life. Creating recipes for busy families is what I do. I would suggest (kindly, and not rudely) that you start a blog and focus on gluten free recipes. You seem to be well versed and we’re never too old to learn. 😉