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💚 Whip up a batch of Chocolate Mint Chip Cookies in under 30 minutes! Soft, chewy, and bursting with minty chocolate goodness! 🍪
Chocolate and Mint Chip Cookies
If you love the combo of rich chocolate and cool mint, this Chocolate Mint Chip Cookies recipe is about to be your new favorite treat. These soft, chewy cookies are bursting with the perfect balance of chocolatey richness and refreshing mint flavor.
Whether you call them chocolate mint cookies or chocolate and mint cookies, they’re quick to make, fun to bake, and even better to share.
This easy chocolate mint cookies recipe starts with a simple cake mix base, so you can whip them up in minutes with minimal cleanup. The result? Bakery-style cookies that taste like a cross between a brownie and a Thin Mint cookie.
⭐ Why You’ll Love This Recipe
- Ready in less than 25 minutes
- Perfect balance of rich chocolate and cool mint
- Great for holidays, parties, or anytime cravings
- Uses simple pantry ingredients
🛒 Ingredients & Substitutions
- dark chocolate cake mix – substitute with chocolate fudge or devil’s food cake mix.
- Dutch process cocoa powder – substitute with regular cocoa powder if needed.
- eggs – use 2 large eggs or replace with flax eggs for a vegan version.
- salted butter, melted – substitute with unsalted butter and add a pinch of salt.
- mint baking chips – substitute with mint-flavored chocolate baking chunks.
- milk chocolate chips – substitute with dark or semi-sweet chocolate chips.
✨ Variations
- Swap mint chips for Andes mints or peppermint bark pieces.
- Use white chocolate chips for a fun twist on chocolate and mint cookies.
- Add crushed candy canes for a festive holiday version.
- Make ice cream sandwiches with mint chocolate chip ice cream for an extra indulgent treat.
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🔥 Tips
- Chill the dough for 15 minutes if your kitchen is warm to prevent spreading.
- Press extra mint chips on top before baking for a pretty finish.
- Don’t overbake – the cookies will continue to firm up as they cool.
- Use a cookie scoop for evenly sized cookies.
❓ FAQs
Absolutely. You can replace them with chocolate chips and add a drop or two of peppermint extract for flavor.
Yes, this recipe doubles perfectly. It’s great for parties, cookie swaps, or freezing extra for later.
Don’t overbake and store them in an airtight container once cooled.
Yes! You can make the dough up to 24 hours in advance. Store it covered in the refrigerator and let it sit at room temperature for about 10-15 minutes before baking.
Definitely. Scoop the dough into balls, then freeze them on a baking sheet until firm. Transfer the frozen balls to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
Of course! Add ¼ to ½ teaspoon of peppermint extract to the dough for a more pronounced mint taste.
Press a few extra mint and chocolate chips into the tops of the dough balls before baking for that picture-perfect finish.
🍽️ Other Recipes You May Enjoy
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Chocolate Mint Chip Cookies
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Ingredients
- 1 box dark chocolate cake mix, (15.25 oz.)
- ¼ cup Dutch process cocoa powder
- 2 large eggs
- ½ cup salted butter, melted (1 stick)
- 1 cup mint baking chips
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 or 3 baking sheets with parchment paper or lightly spray with cooking spray.
- In a large mixing bowl, whisk together the cake mix and cocoa powder until combined.1 box dark chocolate cake mix, ¼ cup Dutch process cocoa powder
- Add the eggs and melted butter. Stir until a soft, smooth dough forms.2 large eggs, ½ cup salted butter
- Fold in the mint and milk chocolate chips until evenly distributed.1 cup mint baking chips, ½ cup milk chocolate chips
- Use a 1 ½ tablespoon cookie scoop to portion dough onto baking sheets, spacing about 1 ½ inches apart.
- Gently flatten each cookie slightly with your hand or the bottom of a clean glass.
- Bake for 8-12 minutes or until the edges are set and the tops appear slightly wrinkled.
- Cool on the baking sheet for 7-10 minutes before transferring to a wire rack to cool completely.
Notes
🥡 STORAGE
- Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
- Keep away from direct sunlight or heat to prevent melting.
♨️ REHEATING
- Warm cookies in the microwave for 10-15 seconds for a freshly baked taste.
- You can also reheat a few cookies at 300°F for about 3 minutes in the oven.
❄️ FREEZING
- Freeze baked cookies in a freezer-safe container for up to 2-3 months.
- Separate layers with parchment paper to prevent sticking.
💡 TIPS FOR BEST RESULTS
- Use a cookie scoop for evenly sized cookies.
- Do not overbake – cookies continue to set as they cool.
- Add a few extra mint chips on top before baking for a bakery-style look.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake at 320°F for 5-6 minutes, checking for doneness halfway through.
- Convection oven: Reduce temperature to 325°F and bake for 7-9 minutes.
♻️ LEFTOVERS
- Keep leftover cookies in an airtight container.
- Enjoy them as is, or crumble them into ice cream for a fun dessert topping.
📝 NOTES
- Swap out the chip flavors for different combinations, like white chocolate or butterscotch.
- Add chopped nuts for extra crunch.
- Try adding a few drops of peppermint extract for a stronger mint flavor.
- These chocolate mint cookies stay soft for days and make a beautiful addition to holiday cookie trays.
- Try drizzling melted chocolate on top for an extra decadent touch.
- This recipe also works great as a base for brownie-like cookie bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick question, could I chop up some Andes’s mint chocolate candy instead of two types of chips? I also live in NC a couple of hours from Greenville in the small town of Benson. Enjoy trying your recipes.
Yes! That should work fine!
We know were Benson is! I’m so glad you found my little space on the internet, Jean – and I hope you enjoy the recipes!