Published Jun 19th
The Best Mint Chocolate Cookies
Prep 15m Cook 10m Additional 2m Ready In 27m
Servings 6 dozen Calories 112.5

Tender cookies with milk chocolate chips and peppermint extract.

Recipe Ingredients

  • 2 cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup nonfat dry milk powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup vegetable oil
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ¼ teaspoons peppermint extract
  • 2 cups milk chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
  2. 2 In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 112.5
  • Carbohydrate 11.4 g
  • Cholesterol 11 mg
  • Fat 7.3 g
  • Fiber 0.4 g
  • Protein 1.2 g
  • Saturated Fat 3.1 g
  • Sodium 61.9 mg
  • Sugar 7.5 g


  1. I didn't get why you needed some white and some wheat flour nor did I get the importance of powdered milk but regardless I really liked this recipe. I used 2 eggs instead of one and 1/2 c. oil instead of 1 c. as many reviewers said they did. I also used mint choc chips. - Read more ...
  2. I loved this recipe and they tasted even better frozen. I don't know why people were saying it was crumbly when frozen it was perfect for me! However I gave this recipe a four because when I ate them when they were cooled the crumbled then. Next time once they are done cooling I will - Read more ...
  3. These are awesome. I took the advice of one of the reviews and added the 1/2 cup oil and two eggs. I also changed one other thing instead of the using peppermint extract and reg choc chips I used 2 cups of mint chocolate chips (i got them at the bulk barn). Turned out really - Read more ...
  4. These cookies turned out perfectly - I think they are the best cookies I ever made. Just the right amount of peppermint although I didn't think it would be enough.
  5. The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use 1/2 the oil and an extra egg and maybe even more flour? Also should have refrigerated the dough for a - Read more ...
  6. This recipe is really good if you use 2 eggs instead of 1 and store the batter in the refrigerator when not in use. I took the cookies to a picinic for work and won best cookie! My dad who doesn't like chocolate even liked these cookies.
  7. these chocolate mint cookies are the best! i'm a super fan of gooy chocolaty things and these definately are both! i did make some alterations though i don't know how much they affected the outcome- i had the recipe scaled to make 48 servings; i used only 1/2 teaspn salt 1/3 cup vegetalbe oil 3/4 - Read more ...
  8. I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!!
  9. I made this recipe with a few alterations (semisweet instead of milk chocolate chips and extra peppermint extract to taste). I took them to a baking contest and won first prize in the chocolate cookie categories. The mint makes these cookies less heavy tasting than they would be otherwise. There were no kids under the - Read more ...