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Our thick and chewy Chocolate Mint Cookies are studded with mint m&m candies and turn out so rich and fudgy. Perfect for mint lovers or to celebrate 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. <— This is why we teach our kids to cook and bake. 😉
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. 😉
What We Love About These Cookies:
These cookies bake up thick and chewy with a rich chocolate flavor.
The mint is subtle rather than overpowering like some mint chocolate cookies! While you could add mint extract to the dough, we think the mint candy is all that’s needed for the perfect flavor.
This dough is so easy to prepare and work with! One bowl, no chilling, and ready from start to finish in about 20 minutes!
Ingredient Notes:
Dry Ingredients – To prepare the chocolate cookie dough you’ll need white sugar, brown sugar, all-purpose flour, baking soda, salt, and cocoa powder.
Wet Ingredients – The wet cookie dough ingredients include melted butter, egg, and vanilla extract.
Mint M&M Candies – You can find mint M&Ms in stores around St. Patrick’s Day and around Christmas. They come in green and red. Which is great, because you can easily adapt these cookies for either one of those holidays!
Chocolate Chips – I’m using semi-sweet chocolate chips but there is nothing wrong with using milk chocolate or dark chocolate! It’s up to you, and while any brand is fine, I like the good quality kind!
Espresso Powder – My secret ingredient! It might sound strange but I promise it won’t make your cookies taste like coffee. Espresso powder will enhance the rich chocolatey flavor and I’m sure you will love it!
Alternative – If you can’t find mint M&Ms or if you’d rather try something a bit different a good alternative are chopped Andes mints! They’ve got great chocolate mint flavor and would be an excellent substitute for the M&Ms.
My Favorite Cocoa Powder!
This cocoa powder is Dutch-processed, giving it a rich, deep flavor and color. Hershey’s brand is inexpensive and easy to find.
How To Make Mint Chocolate Cookies:
Mix: Beat together the melted butter and sugar with an electric mixer. Next, beat in the egg and vanilla until it is also well combined.
Dry Ingredients: You can now add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl and continue to stir until a soft dough has formed. 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.
Chocolate: Next up you can stir in the chocolate chips and the mint M&M candies by hand until they are just combined with the dough.
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.
Scoop: If you’ve got a large cookie scoop I’d recommend using it to get perfectly even amount of cookie dough. A spoon works too! Scoop the dough into 12 balls and place onto a parchment lined baking sheet.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: It’ll take exactly 10 minutes for the cookies to bake at 350 degrees! The cookies will probably look underdone, but they’ll continue to set while cooling.
Serve: Let the chocolate mint cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling before serving. Don’t forget a glass of ice cold milk!
Recipe FAQs:
You can keep these cookies stored in an airtight container at room temperature for about 5 days. They should last a bit longer in the fridge!
Sure! Let them cool completely before transferring to a freezer safe bag or container. They should last for up to a few months.
Cocoa has a lot in common with coffee, though the two are not related. Espresso powder will enhance the rich chocolate flavor of the cocoa. It doesn’t make these cookies taste like coffee!
MORE HOMEMADE 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 10 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. 😉