Chocolate Mint Cookies
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:
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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
These cookies bake up thick and soft with just the right amount of mint flavor!
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.
The espresso powder can be found in most any grocery store near the rest of the ground coffee. It's entirely optional here, but it really helps deepen the chocolate flavor of the cookies.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.