Thick Mint Chocolate Chip Cookies Recipe -
Thick Mint Chocolate Chip Cookies Recipe

Thick Mint Chocolate Chip Cookies

Recipe by  

"This is my version of a popular scouting cookie. Instead of thin and crispy, these are thick and chewy!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 35 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
  2. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
  3. Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2010

Very good recipe! Chewy on the inside yet a little chispy on the outside. I used the mint/semi sweet chips from Nestle and it worked out well. Adding this one to my Christmas cookie list!

Most Helpful Critical Review
Dec 28, 2010

For me, these cookies came out dry and they didn't spread much at all. I don't like when cookies, especially chocolate cookies don't spread. I think next time I try to make this type of cookie, I'll go with a regular chocolate chip recipe and do my own modifications. *second set came out better. I flattened the cookies before baking and didn't wait for the edges to get crisp. 1st set may have been overcooked.


20 Ratings

Nov 04, 2010

These were great! The peppermint flavour is not overpowering, these taste somewhat like the Arnotts mint slice we get here in NZ. Delish! I used a full cup of butter instead of half butter half shortening. Will definately make these again!

Nov 02, 2010

I made some changes. I used non hydrogenated margarine instead of shortening and butter. I used unbleached flour instead of bread flour. I also used some dark chocolate chunks, and some broken dark Belgium chocolate wafers and I used dark German cocoa powder. The cookies turned out good. I would definitely make these again. Thanks for sharing the recipe.

Jan 03, 2011

Used dark chocolate chips/mint chips instead of the extract. These were delicious when warm and when cooled.

Jul 26, 2011

LOVED THESE! I used unbleached flour, all butter, left out the 2nd egg yolk and extract, used Nestle mint chips (I had bought these and was looking for a recipe to use in) -- next time I plan to make part with walnuts and chocolate chips -- best cookie dough ever!!! :)

Jan 18, 2011

These quite honestly are my new favorite cookie! The mint and chocolate are phenomenal! I highly suggest using white chocolate chips instead of dark. Very simple to make and great taste!

Dec 16, 2010

These came out great. I did use regular unbleached flour instead of the bread flour and Smart balance for the shortening. The family loved them.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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