These Mint Chocolate Chunk Cookies are soft, chocolatey, and full of cool minty goodness. I asked my YouTube community what to bake for Cookie Monday. Mint Chocolate Chunk narrowly beat out Green Tea Cookies after 500+ votes. So here it is, just for you!
If you love fun and flavorful cookies, you’ve got to try my Rice Krispies Cookies and Peppermint Oreo Cookies next!
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Why You’ll Love This Recipe
These chewy cookies are beginner-friendly and use easy-to-find ingredients. You don’t need fancy tools or chill time, just mix, scoop, and bake!
They’re loaded with three types of chocolate and a burst of mint. Cocoa powder adds antioxidants, while mint chocolate chip cookies bring that cool, refreshing bite everyone loves. Bonus: they smell amazing straight out of the oven!
Ingredients
Listed below are all the ingredients you will need:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Egg yolk
- Egg
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Baking soda
- Baking powder
- Mint chips
- Chocolate chips
- Chopped chocolate bars
See the recipe card for quantities.
Instructions
Prepare the Oven and Baking Sheet:
1. Preheat the oven to 350°F (175°C).
2. Line baking sheets with parchment paper or a nonstick baking mat.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, egg yolk, and vanilla extract, and mix until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.
Combine and Fold:
Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.
Fold in the mint chips, chocolate chips, and chopped chocolate bar.
Bake the Cookies:
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy!
Substitutions & Variations
- Ingredient Swap
No mint chips? Use peppermint extract and double the chocolate.
Swap all-purpose flour with a 1:1 gluten-free blend if needed.
You can even fold in Andes mints for extra minty flavor. - Variation
You can also try white chocolate chips for extra sweetness.
Want more color? A few drops of green food color give them a fun twist, especially for holidays! - Mistake to Avoid
Don’t overbake—these cookies should stay soft in the center. - Storage Tips
- The dough freezes well for up to 2 months.
- Baked cookies stay fresh for 3–4 days in an airtight container.
- You can refrigerate dough for 2–3 days; just bring it to room temp before baking.
FAQs
Mint Chocolate Chunk Cookies
Ingredients
- ½ cup unsalted butter (1 stick) softened
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 2¼ cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup mint chips
- ¾ cup chocolate chips
- ¼ cup chopped chocolate bar for extra chunks
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or a nonstick baking mat.
Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, and mix until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, unsweetened cocoa powder, salt, baking soda, and baking powder.
Combine and Fold:
- Gradually add the dry ingredients to the wet mixture using a hand mixer or spatula. Mix until a thick dough forms.
- Fold in the mint chips, chocolate chips, and chopped chocolate bar.
Bake the Cookies:
- Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll continue cooking as they cool).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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Recipes for Every Moment
Craving a sweet treat after dinner, but want something fresh too? These Mint Chocolate Chunk Cookies hit the spot with cool mint and melty chocolate in every bite.
Judy says
Love! Can't wait to try the recipe and cookies!! Thank you! : )
Lainey says
Hi Judy, please let me know how it turns out!! 🙂
amany says
Im going to try these today. Last week I made your gingerbread cookies and they were wonderful. Thanks for the great recipes. You think you could make coconut cookies?
Lainey says
Hi Amany,
AWESOME! I would LOVE to see pictures (IG or FB)! I can definitely put that on the list try try. 🙂
Nora says
Are these crispy or soft?
Lainey says
Hi Nora! These cookies are crispy on the outside.
Samantha says
What temperature do you bake the cookies at if you live in high altitude?
Lainey says
Hi Samantha! You can increase your baking temperature by 25* higher than the regular baking temperature used at sea level.
Anonymous says
Amazing! This is so yum!
Lainey says
Thank you for your generous words!
Giovanni says
Love the recipe
Lainey says
Thank you, Giovanni. It's good to know that you love this recipe. Are you a lover of chocolate cookies too?
Sweet says
Oooooooooh! These definitely look chunky. I wanna try making these cookies!!
Veo 3 says
Thank you for sharing. Your sharing is of great help to me.