Mint Chocolate Chip Cookie Recipe

chocolate peppermint cookies resting on cooling rack
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This mint chocolate chip cookie recipe is as tasty and festive as it gets. The perfect cookie for the holiday season and topped with a candy cane crumble. The balance of chocolate to peppermint is perfect, nothing too overpowering. They are so delicious, no one will ever believe that they’re vegan or top 8 allergen free.

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I have to admit, this mint chocolate chip cookie recipe is not 100% my creation. My 7 year old decided that he wanted to make up his own recipes and insisted on baking them this weekend. Since he doesn’t know anything about the science of baking, or proportions, I had to step in and create a proper recipe. However, I’ll give credit where it’s due. The original recipe for “mint crusts” (written in highlighter, no less) called for: mint, brown sugar, flour, chocolate and to cook. We modified it just a tinge!

The peppermint extract plus the bits of broken up candy cane give just the right amount of peppermint flavor. You can crush up candy canes or peppermint candies, or buy pre-crushed (we didn’t since my kids enjoyed breaking the candy canes!). Meanwhile the use of semi-sweet and white chocolate chips, combined with the peppermint, creates a very peppermint bark feel. Using Pascha chocolate ensures that these cookies stay vegan and allergen free. And of course, we’re using my new favorite egg substitute: soda water!

Make The Mint Chocolate Chip Cookie Recipe

First, cream together the vegan butter and sugar. Then add in the club soda, vanilla and peppermint extra and mix to combine. In a separate bowl sift together flour, baking soda, cocoa powder and salt. Slowly add in the dry ingredients and stir to combine. After the batter is combined, mix in the chocolate chips and 2 tablespoons candy cane bits. Roll the dough into 1 inch balls and place on the cookie sheet 2 inches apart. Bake for 9 minutes at 350 degrees. Remove the cookies and sprinkle on 1/4 teaspoon of crushed peppermint on each cookie. Return to the oven and bake for 1 more minute.

Note: You don’t want to add peppermint at the beginning and bake the full 10 minutes because it will melt and won’t give you the beautiful cookie that you’re looking for. Conversely, you don’t want to add at the end either, because then the peppermint won’t stick. Baking for the last minute is the best solution and well worth the extra step!

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Yield: 3 dozen cookies

prep time: 20 minutes

cook time: 10 minutes

Mint Chocolate Chip Cookie Recipe Ingredients

  • 1 cup vegan butter (check label for soy content), room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup unflavored soda water
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups flour (use oat flour for gluten free option)
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/3 cup + 2 tablespoon crushed peppermint

Mint Chocolate Chip Cookie Recipe Instructions

  1. Preheat the oven to 350 degrees
  2. Cream together butter, sugar and brown sugar in a stand mixer until creamy and fluffy. Add in the soda water, vanilla extract and peppermint extra and mix well to combine.
  3. In a medium bowl sift together flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the batter and mix to combine. Stir in the chocolate chips, white chocolate chips and 2 tablespoons of crushed peppermint.
  4. Line a baking sheet with parchment paper. Roll the dough into 1 inch balls placed 2 inches apart on the prepared baking sheet. Bake for 9 minutes
  5. Add the remaining 1/3 cup crushed peppermint to a small bowl. remove the cookies and top each with roughly 1/4 teaspoon of crushed peppermint. Return the baking sheet to the oven and cook for another minute or until done. Allow to rest on cooling rack.

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