Mint Chocolate Chip Brownie Cookies

Name: Mint Chocolate Chip Brownie Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24.0
Ingredients: 1/2 cup (1 stick) of unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1/3 cup unsweetened cocoa powder, like Hershey's; 1 cup all-purpose flour; 1/4 teaspoon Diamond Crystal kosher salt; 1 cup mint chocolate chips, like Guittard; 1/4 cup of chocolate chips (optional, for topping)

Highlighted under: Easy Breakfast

Honestly, these brownie cookies are the best of both worlds, and the mint flavor just adds a fun twist. I usually make these around the holidays, but they’ve become a sweet staple any time I need a treat. It costs about $8 to whip up a batch, and I can’t resist the combo of chewy edges with that gooey middle. If you’re craving something chocolatey but with a little zing, then these cookies might just hit the spot.

Created by

The Chefconnorfoods Team

Last updated on 2026-03-25T18:43:10.873Z

I first made these Mint Chocolate Chip Brownie Cookies on a whim when I had some leftover mint extract and didn’t know what to do with it. To be fair, I was in a rush and just wanted to make something quick to satisfy my chocolate cravings. They turned out so good that I kept making them for friends and family.

Over time, I tried a couple of different methods, like adding more chips or even using dark chocolate cocoa. I found that letting the dough chill a bit before baking helps deepen the flavor. Plus, it's handy to have dough ready for when friends drop by unexpectedly.

Why This Works So Well

The balance of mint and chocolate is surprisingly addictive
They stay soft and chewy even after a day or two
Very easy to double and share with friends

The Secret to This Mint Chocolate Chip Brownie Cookies

What makes these brownie cookies special is that delightful minty twist mixed with rich chocolate. The peppermint extract adds just the right amount of freshness without being overpowering. It’s fun to watch friends take their first bite and see that moment of surprise when the mint hits them—so good!

And honestly, the texture of these cookies is something I'm quite proud of. Chewy edges and a gooey middle make them incredibly comforting. If you do have some leftover (which is rare), just keep them in an airtight container, and they'll maintain their soft, chewy goodness for a day or two.

Ingredients

Gather these ingredients before getting started:

Ingredients

1/2 cup (1 stick) of unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/3 cup unsweetened cocoa powder, like Hershey's
1 cup all-purpose flour
1/4 teaspoon Diamond Crystal kosher salt
1 cup mint chocolate chips, like Guittard
1/4 cup of chocolate chips (optional, for topping)

With everything ready, let's jump into making these delicious cookies.

Instructions

Follow these steps for cookie perfection:

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This is crucial because you want your cookies to bake evenly and get that nice chewy texture. Nothing's worse than an oven that's not ready!

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and sugar until fluffy. This usually takes about 2-3 minutes. Then mix in the eggs, one at a time, and add the vanilla and peppermint extracts. Trust me, the mint is what makes it fun!

Blend the Dry Ingredients

In another bowl, whisk together the cocoa powder, flour, and salt. I always just use a fork for this. You want to make sure there are no lumps, especially with the cocoa. Then, gradually add the dry mix to the wet mix. Stir gently so it doesn’t get too thick right away.

Fold in the Mint Chips

Once the batter is mixed to a nice, thick consistency, gently fold in the mint chocolate chips. Try not to overmix; a few flour streaks are totally fine. You'll love how the mint chips bring color and flavor!

Scoop and Bake

Using a cookie scoop or two spoons, drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. If you're feeling adventurous, sprinkle some regular chocolate chips on top for extra chocolate goodness. Bake for about 10-12 minutes, until the edges look firm but the centers are still a little soft. Keep an eye on them — every oven is different.

Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up just right. I could never resist sneaking one while they're still warm. Enjoy your minty treat!

Now that you know how to make these cookies, you might even want to decorate them next time!

Pro Tips

If you want more minty flavor, add a little extra peppermint extract, but be careful — it can get overpowering quickly.
Chilling the dough for at least 30 minutes can give the cookies a better texture.
An ice cream scoop works great for portioning out uniform cookies.

What to Serve with Mint Chocolate Chip Brownie Cookies

These cookies pair wonderfully with a hot cup of coffee or a chilled glass of milk. They also make a lovely addition to dessert trays, especially during the holidays. If you're feeling a little extra, serve them alongside a scoop of vanilla ice cream to balance out the minty sweetness. I’ve done this for gatherings, and people always come back for seconds.

Another fun idea is to serve them warm out of the oven with a drizzle of chocolate syrup. This way, you can enjoy that melty chocolate goodness along with the refreshing mint flavor. It creates a cozy, inviting atmosphere that’s perfect for family and friends.

Make-Ahead Tips

If you're planning to make these tasty cookies ahead of time, you can prepare the dough and store it in the fridge for up to three days. Just make sure to wrap it tightly in plastic wrap to avoid any fridge odors infiltrating. When you’re ready to bake, just scoop and bake directly from the fridge; you might need to add a minute or two to the baking time.

I sometimes also like to freeze the dough as well. Just scoop the cookie dough onto a baking sheet as if you’re about to bake them, freeze the scoops for an hour, then transfer them into a freezer bag. They can last for up to three months. When you're ready, bake them straight from the freezer—just remember to adjust the time!

Questions About Recipes

→ Can I use dark chocolate instead of mint chocolate chips?

You can, but I wouldn't — the mint flavor really makes these cookies special.

→ What if my dough is too wet?

Add a bit more flour, but don't go overboard. It should be thick but not dry.

→ How should I store these cookies?

I usually just put them in a container with a lid. They’ll stay chewy at room temperature for 3-4 days, but you can freeze them if you want to keep them longer.

→ Can I double the recipe?

Absolutely! Just keep an eye on the baking time, as it might take a minute or two longer.