This chocolate-mint cookie recipe produces fudgy, rich cookies with an intense chocolate flavor and a bright peppermint surprise in every bite. Dense and indulgent, these cookies pair perfectly with a glass of milk or a hot beverage and are an impressive treat for holidays or cozy afternoons.
These are chocolate cookies with a mint center: super chocolatey, rich, and chewy. They’re not delicate — they’re small, dense delights that deliver deep cocoa flavor balanced by fresh mint.
How to make chocolate mint cookies
Start by assembling ingredients and allowing one stick of butter to soften. Halve and pit the avocado, scoop out the flesh, and mash it until smooth. Measure the sugars and other dry ingredients so everything is ready to go.
Using a stand mixer (or a hand mixer), cream the softened butter with white and brown sugar until light and smooth. Add the eggs, vanilla, and a splash of coffee — coffee intensifies chocolate, so even a small amount will boost the cocoa flavor. Stir in the mashed avocado until incorporated.
Sift together the flour (whole grain or all-purpose), cocoa powder, baking powder, baking soda, and salt in a separate bowl. Set the dry mix aside.
Chop baking chocolate into small pieces so it melts evenly. Combine chopped baking chocolate, semi-sweet chocolate chips, and the remaining half stick of butter in a heatproof bowl set over simmering water (a double boiler). Stir until fully melted and smooth, then pour the warm chocolate into the avocado mixture and mix until even.
Gradually fold in the sifted dry ingredients. The dough will be thick. Add the semi-sweet chocolate chips and gently stir until they are evenly distributed.
Chill the dough in the refrigerator for about an hour to make it easier to shape and to prevent excessive spreading during baking. When ready, preheat the oven to 350°F (175°C).
Form dough into golf-ball-sized portions. Press a shallow indentation in each ball, insert a chocolate-covered mint, and seal the dough around the mint so it is fully enclosed — this helps keep the mint from leaking while baking. Place cookies on a prepared baking sheet and gently press each ball flat with the palm of your hand.
Bake the cookies for about 10 minutes, or until set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. The centers will be soft and fudgy with a melted mint surprise.
Serve warm for the best contrast between rich chocolate and cool mint. These cookies freeze well if you want to keep extras on hand.
Enjoy these chocolate mint cookies with coffee, tea, or a tall glass of milk. They make a delicious addition to dessert tables and are a crowd-pleaser for both chocolate lovers and mint fans.
Chocolate Mint Cookies
Ingredients
- 1 stick butter, divided
- 1 avocado
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons coffee (cooled)
- 8 ounces baking chocolate (e.g., combination of chopped bar and chips)
- 2 cups flour (spelt or all-purpose)
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate-covered mints (about one per cookie)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Allow 1 stick of butter to soften at room temperature.
- Halve and pit the avocado; mash until smooth.
- Cream softened butter with white and brown sugar until light and fluffy.
- Add eggs, vanilla, and coffee; mix until combined. Stir in mashed avocado.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Melt chopped baking chocolate, chocolate chips, and remaining butter in a double boiler or heatproof bowl over simmering water. Stir until smooth.
- Pour melted chocolate into the avocado mixture and mix thoroughly.
- Gradually fold in the dry ingredients until a thick dough forms, then stir in the chocolate chips.
- Chill dough for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Form dough into golf-ball-sized portions. Make a small indentation, place a chocolate mint inside, and seal the dough around the mint.
- Place on a baking sheet, press slightly flat, and bake for about 10 minutes or until set.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack. Enjoy warm.