If you’re a fan of the classic choc-mint combo, these mint chocolate cookies are about to become your new favourite treat. They’re soft, chewy, rich with cocoa, and finished with just the right hint of refreshing mint. Perfect for afternoon tea, gifting, or adding to your Christmas baking list, these cookies are quick to whip up and guaranteed to impress anyone who loves a little indulgence with a fresh twist.
Mint Chocolate Cookies
Ingredients
1 cup (220g) brown sugar
½ cup (110g) white sugar
1 cup (225g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1½ tsp peppermint extract
2½ cups (375g) plain flour
½ cup (50g) cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ cups (270g) chocolate chips (dark or milk)
Optional: ½ cup chopped mint chocolate or choc-mint lollies
Method
Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
Add the eggs, vanilla, and peppermint extract. Mix until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and stir until a soft dough forms.
Fold in the chocolate chips and any optional mint chocolate pieces.
Roll tablespoon-sized portions into balls and place on prepared trays, leaving space to spread.
Bake for 10–12 minutes, or until set around the edges but still soft in the centre.
Allow to cool on the tray for 5 minutes before transferring to a wire rack.
Enjoy warm or store in an airtight container for up to 5 days.
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