Mint Chocolate Chocolate Chunk Cookies plated
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Mint Chocolate Chunk Cookies

Infusing a key ingredient with mint upgrades these Mint Chocolate Chunk and chocolate-y goodness in one cookie!
Adapted from Dessert for Two
Prep Time1 hr 20 mins
Cook Time12 mins
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Keyword: Bars, Chocolate, Chocolate Chips, Chocolate Cookies, Cookie Bars, Cookies, Cookies & Bars, Dessert for Two, Infused Butter, Mint
Servings: 12 cookies (or 48 bars)
Calories: 229kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 1/2 cup unsalted butter (4 oz, 114g)
  • 3/4 cup fresh mint (1 1/2 oz, 45g), firmly packed and roughly chopped
  • 1/2 cup dark brown sugar (3 3/4 oz, 107g), firmly packed
  • 1/2 cup granulated sugar (3 1/2 oz, 100g)
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour (5 1/4 oz, 150g)
  • 1/3 cup cocoa powder (1 oz, 30g)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup semisweet chocolate chunks (3 oz, 85g), plus extra to press into top of the dough before baking


Make the dough

  • Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, remove from heat and let the butter continue to steep for 30 minutes.
  • Strain the butter through a fine mesh sieve into the bowl of a stand mixer (or a large mixing bowl), pressing the leaves to extract all of the butter from the leaves. Allow butter to cool to a semi-soft texture (it will help the creaming process if the butter isn’t too hard or still liquid).
  • Add sugars to the butter. Beat until light and creamy, 3-5 minutes. Add the egg and vanilla extract and beat for an additional minute.
  • In a separate medium mixing bowl, sift together the flour, cocoa powder (I like this sifter), then whisk in baking soda and salt.
  • Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary. Add the chocolate chunks and mix just until combined.
  • Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for at least 1 hour (or up to 3 days)

To make cookies

  • Preheat the oven to 350°F.
  • Line two half-sheet baking pans with a Silpat or parchment paper.
  • Divide the dough into 12 equal portions (I use a small cookie scoop), rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies can spread considerably). Press a few extra reserved chocolate chunks in the top of each cookie.
  • Bake for 11-12 minutes for cookies, rotating the pans half-way through.
  • Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.

To make bars

  • Preheat oven to 325°F.
  • Line a 13- x 9-inch baking pan with parchment paper, leaving an overhang to assist lifting.
  • Press the dough into the prepared baking pan as evenly as possible (use plastic wrap on the dough and a small pie roller if possible). Press some extra chocolate chunks in the top of the dough.
  • Bake bars for 25-30 minutes. Allow to cool in the pan for 15 minutes, then use the parchment paper overhang to lift bars onto a cooling rack to cool completely.
  • Cut into 48 approximately 1- x 2-inch bars.

Recipe Notes

If you don’t want to deal with infusing butter with mint (although it’s so simple!), you can substitute 1/2 tsp peppermint extract, adding with the vanilla.
I made one batch of dough to bake 1/2 cookies and 1/2 bars, so I used 1 baking sheet and a 9- x 9-inch square baking pan. These bars baked for 20 minutes.
Nutrition Facts
Mint Chocolate Chunk Cookies
Amount Per Serving
Calories 229
* Percent daily values are based on a 2,000 cal per day diet.
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