Description
Soft, chewy chocolate cookies infused with refreshing mint flavor, perfect for Christmas or any holiday season. Add candy cane pieces for a festive touch, or go double chocolate for a rich, indulgent treat reminiscent of Girl Scout Thin Mints.
Ingredients
🛒 Ingredients (makes ~24 cookies):
For the Cookies:
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract (or mint extract)
1 ½ cups semi-sweet chocolate chips
Optional Festive Add-ins:
½ cup crushed candy canes for a minty crunch
¼ cup white chocolate chips for contrast
Instructions
📝 Instructions:
Step 1: Prepare the Oven & Pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugars
In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla and peppermint extract.
Step 4: Combine Dry & Wet
Gradually add the dry mixture to the wet, mixing until just combined. Fold in chocolate chips and optional candy cane pieces.
Step 5: Shape & Bake
Scoop cookie dough (about 2 tablespoons each) onto prepared baking sheets, spaced 2 inches apart. Bake for 10–12 minutes until edges are set but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Notes
- Soft Cookies: Slightly underbake for a chewy center.
- Make Ahead: Dough can be refrigerated up to 3 days or frozen for 3 months.
- Double Chocolate: Use dark chocolate chips or drizzle melted chocolate over cooled cookies for extra richness.
- Holiday Twist: Sprinkle crushed candy canes on top before baking for festive flair.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Holiday Cookies
- Method: Baked
- Cuisine: American