Mint Chocolate Chip Cookies

Name: Mint Chocolate Chip Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.5 cup light brown sugar, packed; 1 large large egg; 0.33 cup unsweetened cocoa powder; 1.75 cups all-purpose flour; 1.5 teaspoons baking soda & salt; 1.5 cups powdered (confectioners') sugar; 0.5 teaspoon peppermint extract; 0.75 cup mini chocolate chips

A portable twist on the 2025 mint chocolate chip ice cream trend — soft chocolate cookies sandwiched around a mint buttercream studded with mini chocolate chips. These sandwich cookies deliver the cool, refreshing mint-and-chocolate contrast in a snackable, make-ahead format.

0.0(0 reviews)

Prep: 45m · Cook: 10m · Total55 mins

DifficultyMedium

Serves24

AuthorJake

Jake's note

"These sandwich cookies are great for picnics and parties because they travel and hold up better than ice cream. Home bakers will love how the mint-studded filling recreates the ice-cream flavor in a neat, portable bite."

Mint Chocolate Chip Cookies

Mint chocolate chip ice cream is having a moment, but swapping the scoop for a sandwich cookie turns that familiar flavor pairing into something snackable, portable, and decidedly more elegant. These cookies marry a tender, cocoa-forward chocolate cookie with a cool mint buttercream that’s studded with mini chocolate chips for pop-and-crunch in every bite. The cookies are intentionally softer than a classic crisp chocolate biscuit so the sandwich halves yield and meld with the filling instead of shattering; the cocoa keeps the overall flavor grounded so the mint doesn’t read as medicinal.

What makes this version work is a few small, deliberate choices: a short chill for the dough so rounds hold their shape, reserved butter for a glossy, silky buttercream, and tiny chips in the filling so you get texture without tearing the sandwich. They’re built for gift tins, lunchboxes, and countertops at gatherings — easy to assemble ahead and forgiving if you tweak the peppermint intensity. If you prefer a sharper mint, add in extract a drop at a time; if you want subtler, use vanilla and fold in finely chopped fresh mint for a gentler herbaceous lift.

Plan your timing

Enter your target meal time:

6:01 pm–6:10 pm→Preheat and cream butter with sugars

6:10 pm–6:19 pm→Add egg and combine dry ingredients

6:19 pm–6:28 pm→Chill and portion the dough

6:28 pm–6:37 pm→Bake and cool cookies

6:37 pm–6:46 pm→Make mint buttercream with chocolate chips

6:46 pm–6:55 pm→Assemble sandwiches and chill

Ingredients

Yield

Instructions

Preheat and cream butter with sugars

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the softened butter with the granulated and light brown sugars until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

For this step

1 cupunsalted butter, softened
0.75 cupgranulated sugar
0.5 cuplight brown sugar, packed

Add egg and combine dry ingredients

Beat in the egg until incorporated. Sift in the cocoa powder, then add the all-purpose flour and the baking soda & salt. Mix on low until a uniform dough forms; do not overmix to keep cookies tender.

For this step

1 largelarge egg
0.38 cupunsweetened cocoa powder
1.75 cupsall-purpose flour
1.5 teaspoonsbaking soda & salt

Chill and portion the dough

Refrigerate the dough for 20 minutes to firm up, which helps the cookies hold shape. Use a tablespoon or small cookie scoop to portion dough into 24 rounds on the prepared sheets, spacing about 2 inches apart.

Bake and cool cookies

Bake one sheet at a time in the preheated oven for 8–10 minutes, until edges are set but centers remain soft. Transfer cookies to a wire rack and cool completely before filling to prevent the buttercream from melting.

Make mint buttercream with chocolate chips

In a medium bowl, beat 1/2 cup of the softened butter (reserved from the recipe amount) with the powdered sugar until smooth and slightly fluffy. Stir in the peppermint extract, then fold in the mini chocolate chips. If the filling is too stiff, add a teaspoon of water or milk at a time until spreadable.

For this step

1.5 cupspowdered (confectioners') sugar
0.5 teaspoonpeppermint extract
0.75 cupmini chocolate chips

Make mint buttercream with chocolate chips

Assemble sandwiches and chill

Pipe or spread about 1 to 1 1/2 tablespoons of mint buttercream onto the flat side of half the cookies, then sandwich with remaining cookies. Chill for 15–20 minutes to set the filling, then serve or store in an airtight container for up to 3 days.

Tips from the kitchen

Soften but don’t melt

Softened butter should give when pressed but not be greasy; fully melted butter yields flat cookies, and too cold butter won’t cream properly.

Sift the cocoa

Sifting cocoa into the batter prevents bitter lumps and ensures a uniform chocolate color and tender crumb in the finished cookie.

Chill for structure

Refrigerate the dough for the full 20 minutes so the cookies bake up with a rounded edge and don’t spread into thin discs.

Bake by sight

Pull cookies when the edges are set but centers still look slightly underbaked — they’ll finish firming on the sheet and stay soft once cooled.

Adjust buttercream texture

If the filling is too stiff, add a teaspoon of milk at a time; if it’s too loose, chill briefly or add a tablespoon more powdered sugar.

Variations & substitutions

Vegan version

Use vegan butter and replace the egg with 3 tablespoons aquafaba or a commercial egg replacer; use a vegan powdered sugar and watch bake time as texture may vary slightly.

Extra-dark chocolate

Stir 1/2 cup finely chopped 70–85% dark chocolate into the dough for a deeper cocoa note and more intense contrast with the mint filling.

Fresh-mint buttercream

Infuse the buttercream with 1 tablespoon very finely minced fresh mint instead of extract and strain out any larger pieces to avoid moisture and a speckled look.

Chocolate-dipped sandwiches

Dip half of each assembled sandwich in melted bittersweet chocolate and set on parchment for a thin shell that adds snap and keeps the filling sealed.

Storage & make-ahead

Store assembled sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week, but bring to room temperature briefly before serving to soften the buttercream. You can also freeze unfilled or assembled cookies (layered with parchment) for up to 1 month; thaw in the refrigerator to avoid sweating.

What to serve with it

Serve chilled or at cool room temperature alongside a tall glass of cold milk or a mint-forward cocktail like a mojito for adults. For an indulgent dessert platter, pair with a scoop of mint chocolate chip ice cream or espresso to balance the sweetness; garnish the plate with fresh raspberries or candied cocoa nibs for color and texture contrast.

Frequently asked questions

Can I reduce the peppermint extract?

Yes — peppermint extract is potent, so start with 1/4 teaspoon in the buttercream and taste before adding more; fresh mint can be used for a milder, greener flavor.

Why did my cookies spread too much?

Common causes are over-softened butter, not chilling the dough, or overmeasuring flour; next time chill the dough longer and ensure butter is soft but not greasy.

Can I use regular-size chocolate chips in the filling?

You can, but large chips will make the sandwiches hard to bite and may tear the cookie; chopping regular chips smaller or using minis keeps the texture balanced.

How do I prevent the buttercream from melting?

Always cool cookies completely before filling and chill the assembled sandwiches briefly to set the buttercream; working in a cool kitchen helps if your buttercream seems soft.

Can I make components ahead?

Absolutely — bake the cookies up to 3 days ahead or freeze them, and make the buttercream a day ahead; assemble just before serving for freshest texture, or assemble and chill if convenient.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

24 servings

Step 1: Preheat and cream butter with sugars

unsalted butter, softened1 cup
granulated sugar0.75 cup
light brown sugar, packed0.5 cup

Step 2: Add egg and combine dry ingredients

large egg1 large
unsweetened cocoa powder0.38 cup
all-purpose flour1.75 cups
baking soda & salt1.5 teaspoons

Step 5: Make mint buttercream with chocolate chips

powdered (confectioners') sugar1.5 cups
peppermint extract0.5 teaspoon
mini chocolate chips0.75 cup

Nutrition Facts

Per serving: 2 cookies (70g)

Calories335

Total Fat16.7g

Saturated Fat9.8g

Trans Fat0g

Polyunsaturated Fat0.5g

Monounsaturated Fat0.9g

Total Carbohydrates45.1g

Dietary Fiber0.7g

Total Sugars21.3g

Protein2.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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