Chewy Mint Chocolate Chip Cookies

These mint chocolate chip cookies are doubly chocolatey, refreshingly minty, and stay soft and chewy!

Yield: approx. 4 dozen


  • 1 1/4 cup light brown sugar, packed
  • 2 TB granulated sugar
  • 1/2 cup salted butter, just softened (not melty at all)
  • 2 tsp peppermint extract
  • 2 large eggs, room temp
  • 2 2/3 cups sifted, all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3 tsp real cocoa powder, unsweetened
  • 1/2 tsp table salt
  • 1 (10 oz) package Andes mint chips
  • 1/2 cup mini semi-sweet chocolate chips (mini ones melt better)


  1. Place sugars, eggs, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about 4-5 min. Add eggs in one at a time, mixing just until incorporated.
  2. In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
  3. Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Dough may be sticky.
  4. Chill dough for 1 hour or more.
  5. Preheat oven to 350F, with rack on lower middle position.
  6. Form walnut-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 7-8 minutes. Cookies may seem underdone, but will set nicely upon cooling.
  • Author: Chew Out Loud
  • Category: dessert