These deliciously easy homemade cookies create the perfect balance of flavors with rich dark chocolate and refreshing mint.
In the world of desserts, there are few combinations as heavenly as dark chocolate and refreshing mint. Well maybe chocolate and peanut butter too, but you get the idea.
You can treat yourself to the ultimate dessert experience by baking these irresistible dark chocolate mint cookies.
With their crunchy outside and chewy middle, each bite will leave you craving for more. This recipe makes 21 cookies using a 2-tablespoon cookie scoop and can be ready in less than 30 minutes. ~Enjoy!
Suggested Equipment
Ingredients Needed
Softened Lightly Salted Butter
Granulated Sugar
Large Egg
Peppermint Extract
Unsweetened Cocoa Powder
All Purpose Flour
Dark Chocolate Chips: Look for cacao chips with percentage of at least 60%; I like Ghirardelli.
Andes Creme de Menthe Chips: Or other mint flavored chocolate chips.
Confectioner's Sugar (optional garnish)
If using unsalted butter, add ¼ teaspoon of salt to the mixture.
Preheat the oven
Before mixing the dough, you'll want to preheat the oven to 350 degrees F and move the racks to the middle of the oven. Line a baking sheet with parchment paper; set aside.
Mixing the Cookie Dough
Add the butter and sugar to a stand mixer or bowl and cream together with the dough hook. Next, add the egg and peppermint extract and blend until smooth.
Sift the flour and cocoa powder together through a fine sieve; then gradually add it to the butter and mix until a dough forms.
Overmixing the dough can lead to tough cookies, while undermixing can result in a crumbly texture. The key is to strike the perfect balance.
Add the dark chocolate and mint chips; then hand mix until well blended. The dough will be a bit crumbly, but will form together when packed down in the cookie scoop.
Bake the Cookies
Scoop out some dough using a 2-tablespoon cookie scoop and pack it down. Release the dough onto the cookie sheet. Repeat for all cookies leaving at least a 2-inch space in between each cookie.
Using the palm of your hand, gently flatten the dough so that they are uniform in size and have crinkled edges. They will not spread once cooked but ensure they are not touching.
Place the cookies in the preheated oven and cook 10-12 minutes until they are puffed up and lightly browned on the bottom. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, you can sprinkle with confectioners sugar or eat them as is. These cookies are bursting with the flavor of chocolate and mint, soft on the inside with a little crunch on the outside.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Mint Recipes
- Chocolate Chip Mint Pie
- Spinach, Pear and Mint Smoothie
- Strawberry Chocolate Mint Sorbet
- Peppermint Layer Cake
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Chocolate Mint Cookies
Ingredients
- ½ cup salted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ⅓ cup unsweetened cocoa powder
- 2 cups all purpose flour
- ¼ cup dark chocolate chips
- ¾ cup Andes Creme de Menthe chips (or other mint chocolate chips)
- confectioner's sugar (optional garnish)
Instructions
- Preheat the oven to 350 degrees F and move the racks to the middle of the oven. Line a baking sheet with parchment paper; set aside.
- Add the butter and sugar to a stand mixer or bowl and cream together with the dough hook. Next, add the egg and peppermint extract and blend until smooth.
- Sift the flour and cocoa powder together through a fine sieve; then gradually add it to the butter and mix until a dough forms.
- Add the dark chocolate and mint chips; then hand mix until well blended. (The dough will be a bit crumbly, but will form together when packed down in the cookie scoop.)
- Scoop out some dough using a 2-tablespoon cookie scoop and pack it down. Release the dough onto the cookie sheet. Repeat for all cookies leaving at least a 2-inch space in between each cookie.
- Using the palm of your hand, gently flatten the dough so that they are uniform in size and have crinkled edges.
- Place the cookies in the preheated oven and cook 10-12 minutes until they are puffed up and lightly browned on the bottom. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, you can sprinkle with confectioners sugar if desired.
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