Chocolate Mint Cookies
Easy chocolate mint cookies with peppermint extract and chocolate chips. Soft, chewy cookies ready in under an hour - perfect holiday baking!
Equipment
- oven
- baking sheet
- electric mixer
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup semisweet chocolate chips
- 1 cup mint baking chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and for easier cleanup.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and peppermint extract until well combined. The mixture should be smooth and emulsified.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk for about 30 seconds to ensure the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour are visible to avoid overdeveloping the gluten, which can lead to tough cookies.
- Using a sturdy spatula or spoon, fold in the semisweet chocolate chips and mint baking chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough, about 1.5 to 2 inches in diameter, onto the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges of the cookies are set and the centers still appear slightly soft. The cookies will continue to set as they cool. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.