Mint Chocolate Chocolate Chip Cookies

Mint Chocolate Chip Cookies

My all-time favorite ice cream flavor is mint chocolate chip. As such, I thought it only natural to make it into a cookie!

Mint Chocolate Chip Cookies

These cookies are three things: fudgy, thick and mint-tastic (having my own blog gives me free reign to make up my own words). They have a brownie-like consistency and are packed with mini chocolate chips!

Mint Chocolate Chip Cookies

These cookies don’t spread out very much in the oven even at room temperature, so let chilled dough warm up for quite a while before sticking the cookies in the oven. Don’t worry if the cookies look too thick when they’re done baking–they are supposed to be that way and they will flatten slight as some of the air inside leaves them as they cool.

Be sure to use peppermint extract, not mint extract if you want to avoid your cookies tasting like toothpaste…!

Mint Chocolate Chip Cookies

So, if you don’t have time for a trip to the ice cream store and you’re craving the best ice cream flavor around, try making these cookies for a mint-alicious (I did it again) dessert.

Print Recipe
Mint Chocolate Chocolate Chip Cookies
If you like mint chocolate chip ice cream, you'll LOVE these cookies! They're fudgy, chocolatey, and mint-tastic!
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined and light brown in color.
  2. Add the egg, vanilla and peppermint extract and mix until combined.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  4. With the mixer on low speed, add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the mini chocolate chips.
  6. Chill the dough for at least one hour (overnight is preferred for best flavor).
  7. When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
  8. Scoop and roll about 2 tablespoons of dough into balls.
  9. Bake for 13-15 minutes.
  10. Allow to cool for 5 minutes on the pan before transferring to a rack to cool completely.
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