Mint Chocolate Cookies

Chelsea, Chelsea’s Messy Apron

A classic combination of rich chocolate with cooling mint! By perfectly creaming the butter and white and brown sugar, these cookies are sure to satisfy your sweet tooth.
55 min Prep Time
10 min Cook Time
  • Prep Time: 55 min
  • Cook Time: 10 min
  • Servings: 36

Servings: 36


  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped mint chocolate candies
  • 3/4 cup milk, semi-sweet or dark chocolate chips (the choice is yours!)
  • 36 full mint chocolates candies, unwrapped


Step 1

Cream butter and white and brown sugar in a large bowl until light and creamy. Beat in the sour cream, egg and vanilla extract.

Step 2

In a separate bowl, combine flour, unsweetened cocoa powder, salt, baking powder and soda. Stir in chopped mint chocolate candies and chocolate chips.

Step 3

Mix together wet and dry ingredients. Be careful to not overmix. Cover the dough. Chill in the fridge for 45 minutes to an hour.

Step 4

Preheat the oven to 350°F. Line a large tray with parchment paper. Take dough out of fridge. Create rounded tablespoons of dough and place on lined tray two inches apart.

Step 5

Bake for 10-15 minutes or until set. Closely watch to not overbake.

Step 6

Once the cookies come out of the oven, press an unwrapped mint chocolate candy on top each cookie. Let sit for 2-3 minutes. Using a butter knife, spread the mint chocolate candies across the top of the cookies.

Step 7

Cool completely for 15-20 minutes, and enjoy!