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Crunchy, chewy, soft, and gooey mint chocolate chip cookies – they really are just so delicious! 

Mint chocolate

I am a big fan of all things mint chocolate – whether that’s an after eight (my after eight tart is top tier), or anything mint aero (such as my mint aero drip cake), I just adore it. I know people call it toothpaste in food, but shhh I love it. 

I’ve been wanting to post a good cookie recipe for a good while, and I just haven’t been very inspired. I have loads of different ones planned, I just haven’t really been in the cookie mood. After the success of my mint aero brownies recently, I know you’ll love these too.

Cookie dough

I based this recipe on a few of my other recipes such as my terry’s chocolate orange cookies and triple chocolate chip crinkle cookies as they are always so popular with my readers and my family. Something about the cookie dough itself is just perfect, and I love it. It has never failed me!

I used all light brown sugar for this recipe as I wanted to see if it made a difference from my usual combination of light brown and granulated, as I can find granulated sugar to be slightly unreliable sometimes. I absolutely love the flavour the light brown sugar brings the bake.

Chocolate chips

When baking a cookie like this, the chocolate chips you use are entirely up to you. If you are abroad somewhere you may be lucky enough to get a hold of some mint chocolate chips, but they’re super hard to come by in the UK. 

I ended up using some milk chocolate chips in this, as well as some dark chocolate chips with the mint flavouring. You could however use a bar of mint chocolate and chop it up to a similar size as the chips – either would be delicious. You can obviously use whatever flavour chocolate chips you like. 


I usually only put 6 cookies on a tray at once so that they can’t stick together and grow into funny shapes, and I typically get 15 or 16 cookies out of a batch as I use a 5cm cookie scoop! I use large flat baking trays when baking cookies like this and they perfectly fit 6, that then never touch when baking. 

They naturally flatten somewhat when baking, but these cookies are designed to do that – they flatten to the perfect size and texture of cookie that you can see in the photos. As these are just cookies and not New York style, the cookie doesn’t even need chilling – it means you can have fresh cookies ready in 20 minutes if you’re quick! 

Tips & Tricks 

  • I decided to drizzle on some green colouring white chocolate so that these looked minty, otherwise, it’s hard to see they’re minty by themselves in the picture, but this is obviously optional.
  • These cookies last 5+ days at room temperature, but are so delicious when still slightly warm.
  • The baked cookies will last 3+ months in the freezer
  • You can also bake the frozen cookie dough and bake when you want them – simply add 1-2 minutes baking time. 
  • I hope you love this recipe as much as I do! Enjoy! x

Mint Chocolate Chip Cookies!

Crunchy, chewy, soft, and gooey mint chocolate chip cookies - they really are just so delicious! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, mint
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling & Decorating Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 15 Cookies
Author: Jane's Patisserie


  • 125 g unsalted butter
  • 200 g light brown sugar
  • 1 medium egg
  • 25 g cocoa powder
  • 175 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp peppermint extract
  • 125 g milk chocolate chips
  • 125 g dark chocolate chips
  • 50 g white chocolate (melted)
  • green food colouring


  • Preheat your oven to 190ºc/170ºfan and line two-three baking trays with parchment paper, leave to the side!
  • Mix together the unsalted butter and light brown soft sugar until light and fluffy and thoroughly combined
  • Add in the egg, cocoa powder, plain flour, bicarbonate of soda, baking powder and sea salt and the peppermint extract and beat until a thick cookie dough is formed
  • Fold in the chocolate chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate. I usually fit 6 on each tray to be safe using a 5cm scoop
  • Bake the cookies in the oven for 12 minutes until spread out perfectly and nice and crinkly.
  • Once baked, remove from the oven and leave to cool on a wire rack.
  • Melt the white chocolate on a low heat and mix in some green food colouring, drizzle over the cookies and leave to set.


  • These delicious little treats are perfect as they are, but you could drizzle over some minty coloured chocolate to give them a bit of extra show!
  • If you wanted to just use one type of chocolate you could as well, I just always stick to the same amount weight-wise!
  • These will last in an airtight container for 4-5+ days
  • The original recipe was: 200g light brown sugar, 125g unsalted butter, 1 medium egg, 25g cocoa powder, 175g self raising flour, 1/2 tsp bicarb, 1/2 tsp baking powder, 1/2 tsp sea salt, 1 tsp mint chocolate flavouring (or peppermint extract), 125g milk chocolate chips, 125g mint chocolate chips, 50g white chocolate chips & green food colouring.


Find my other Cookie Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Donna on July 22, 2022 at 6:14 pm

    5 stars
    These are absolutely divine!! I love mint anything so I gave these a go two days ago and I’m OBSESSED! THE perfect cookie.
    If I wanted to make these without cocoa powder do I sub’ 25g self raising flour?

  2. Rosemary on April 13, 2021 at 12:57 pm

    Would these work with mint aero ?

  3. Samantha on March 17, 2021 at 6:44 pm

    Hello, I’m excited to make these this weekend. You said you used a bar of Mint Lindt, was this the dark Mint Lindt bar?

  4. rachel on May 4, 2020 at 11:57 am

    Can you freeze cookies? If so is it when in dough form or cooked? Thanks

    • Jane's Patisserie on May 4, 2020 at 1:14 pm

      You can do either – generally I prefer to freeze the raw dough though!

  5. […] For the full recipe with tips and a description head to http://www.janespatisserie.com […]

  6. Grace on June 15, 2018 at 9:41 pm

    Can you use s-r flour instead of plain flour with baking powder and bicarbonate of soda

    • Jane's Patisserie on June 16, 2018 at 5:32 pm

      I use self raising flour in these cookies already?

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