Minty Chocolate Chip Cookies

    30 min

    The classic flavour combination of mint and chocolate are brought together in these cookies. They are chewy and packed full of chocolate chips and chopped soft mints.

    22 people made this

    Makes: 48 cookies

    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225g unsalted butter
    • 150g caster sugar
    • 110g dark brown soft sugar
    • 2 teaspoons pure vanilla extract
    • 2 large eggs
    • 510g plain chocolate chips
    • 120g coarsely chopped peppermint soft mints, such as Trebor

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a small bowl, stir together flour, bicarbonate of soda and salt. In a large bowl, stir together the butter, caster sugar and dark brown soft sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 60g at a time, mixing well between each addition. Stir in the chocolate chips. Mix in the mints, stirring until evenly distributed. Drop heaped spoons of the batter onto ungreased baking trays.
    3. Bake in a preheated oven for 9 to 11 minutes or until golden brown. Remove from oven; allow cookies to cool momentarily on the trays before removing them to wire racks to cool completely.

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    Reviews in English (16)


    I changed this recipe a little, I used 1 cup of those new peppermint chips available in the baking aisle and 1.5 cups of milk choc chips in place of the 2 c semi-sweet and .5 cup of soft peppermint candy, all other ingredients remain the same. The cookies are fabulous and I will probably have to make more than one batch! Didn't run at all!  -  13 Dec 2006  (Review from Allrecipes US | Canada)


    Great Cookies!We replaced 1/4 cup of flour with coco powder makes them more chocolatey and yummy!Every one loves them!  -  19 Dec 2009  (Review from Allrecipes US | Canada)


    I added 1/2 c cocoa and used a bag of semi-sweet chips and a bag of Andes baking pieces. I baked them for 9 minutes and let them sit on the pan for 4 minutes then cooled on racks. The cookies turned out delicious and didn't last long at all!  -  06 Nov 2010  (Review from Allrecipes US | Canada)