Thick Mint Chocolate Chip Cookies

Thick Mint Chocolate Chip Cookies


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


1 h 35 m {{adjustedServings}} servings 120 cals
Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 20 Ratings


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!

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 ...

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 ...