Mint Chocolate Chunk Cookies; soft and chewy chocolate cookies studded with refreshing and rich chunks of mint chocolate.
Mint and chocolate is one of those love-it-or-hate-it combinations. Like salt and caramel, like gin and tonic.
To some it tastes like a mouthful of perfectly good chocolate has been polluted with toothpaste, which I perfectly understood for many years. However, nowadays, I find myself among those who can’t get enough of this pairing.
Whether it’s a scoop of mint-spiked pastel-green ice cream studded with tiny pieces of dark chocolate, or a cheap milk chocolate bar strongly scented with peppermint. I just love the stuff. For some unknown reason though, it’s a combination I haven’t used very often when baking. Today, with these mint chocolate chunk cookies, we rectify that.
Prefer a recipe video? Watch me make these mint chocolate chunk cookies on my YouTube channel!
Having published a recipe for a mint chocolate pavlova before, as well as some very popular mint chocolate brownies, it only felt right to add another to the roster.
Say ciao to these mint chocolate chunk cookies. Balancing beautifully along the lines of rich and refreshing, and of satisfying and light. These dark little delights are deeply flavoured with cocoa powder, making each soft and chewy bite charmingly chocolatey. Similarly though, they boast a bold peppermint flavour from both studs of chunky mint chocolate and from drops of flavouring.
They might not be everyone’s cup of tea, but I promise that the mint-lovers among you will be just as infatuated with these as I have been!
I made these mint chocolate chunk cookies using the generous leftovers of a Cadbury Winter Mint Crisp bar that I didn’t quite fancy tackling entirely on my own. That said, they’ll work just as well with any other minty milk or dark chocolate bar, such as a Peppermint Aero.
The chunky chocolate cookie dough is a dream to make. A few minutes of stirring, and a few hours of chilling is all you’ll need before baking up a batch of these beauties. Ideal for those who love peppermint treats over the festive season, or for those who like to take on new flavour combinations in their home kitchens. Even beginner bakers should find these nice and easy to make! Just 6 or 7 ingredients will help you create a whole batch for snacking or gifting. No need for faff, frustrating precision, or endless waiting either.
I hope you love these soft and chewy wonders as much as we have!
Want to save these mint chocolate chunk cookies for later? You can pin the image below!
To make these mint chocolate chunk cookies, simply follow the recipe below:
Ingredients
- 160g (10 ½ tbsp) softened salted butter
- 200g (1 cup) caster sugar
- 1 large eggs
- 1 large egg yolk
- ½ tsp peppermint extract (optional, for stronger mint flavour)
- 225g (1 ¾ cups) plain or ’00’ flour
- 50g (⅓ cup) cocoa powder
- 280g (10 oz) mint milk chocolate or mint dark chocolate, chopped into chunks
Instructions
- In a large bowl, beat together the butter and sugar until just combined.
- Add the egg, egg yolk, and peppermint extract (if using) one at a time, beating thoroughly between each addition until well incorporated.
- Mix the flour, cocoa powder, and chocolate chunks into the bowl.
- Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
- Preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Line 2-3 baking trays with greaseproof paper.
- Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
- Bake on their trays for 12-14 minutes until they look dry on top. They may seem underdone but they will firm up nicely as they cool!
- Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
BE A MAVERICK: why not try baking the dough in one flat layer in a smaller baking tray to make cookie bars instead?
These mint chocolate chunk cookies will keep well in an airtight container for up to 5 days but are best enjoyed fresh!
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