Unmistakably Divine Chocolate Mint Cookies Recipe That Helps You Pleasantly Surprise Your Family

Chocolate Mint Cookies Recipe

Individuals who Know my children are going on about just how laidback and forth “easy” they have been. They simply do not really demand too much care as some kiddies. (I only know I will receive major pay-back come the adolescent years. I believe that in case my children lived tens of thousands of years past, they’d have been removed from natural selection by today. I’d be outside picking berries something, put my down baby somewhere, and forgets about them since they’re so silent.

My sister was saying a time that natural selection is most likely the main reason toddlers are so adorably cute. After the 15 th tantrum in a row, the ugly ones were removed from the evolutionary cycle, or put simply strangled by their frazzled mothers.

Would you guys True confession here…it isn’t my favourite. I really like mint, but I hate the teeny small pieces of waxy chocolate. Or think about just Mint? I would want that.

Anyway, these cookies are great for me because I get every one of the mint, minus waxy chocolate, plus gooey melty darkness. WIN. These could be super fun to make for St. Patrick’s Day!


  • 1 and 1/2 cups sugar
  • 12 ounces dark chocolate chips, divided
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon peppermint extract (or more to taste)
  • about 10 drops of green food coloring
  • 3 and 1/4 cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened


  1. Pre heat the oven to 350 degrees F. Line one or even more baking sheets with parchment paper or a silpat.
  2. In a big bowl or stand mixer, beat the butter and sugar together. Scrape the sides and underside of the bowl; beat on medium for approximately 2 minutes, or until light and fluffy.
  3. Include the eggs + yolk, peppermint extract, and food colouring.
  4. In a different bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Enhance the wet ingredients and combine before the flour isn’t exactly incorporated.
  5. Add 1 / 2 the chocolate chips to the dough. Chop the spouse coarsely, with a knife or in a food processor.
  6. Cover the dough and refrigerate for approximately one hour.
  7. Make use of a 2-inch cookie scoop to create balls of dough and drop them on the cookie sheet. These are extremely substantial cookies; I only did 8 cookies per pan.
  8. Bake at 350 for approximately 8-10 minutes, or until barely needs to brown on the edges. The centers should mostly be not-shiny once you simply take them out, but only a tiny shine is fine.
  9. Let cool 5 minutes on the pan, then remove to a cooling rack.