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Soft Batch Mini Chocolate Mint Chip Cookies! {Fudgy too!}
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Soft Batch Mini Chocolate Mint Bliss Cookies! {Fudgy too!}

These delectable mini chocolate {fudgy brownie} cookies are smothered in mini mint chips! They are the perfect compliment to rich chocolate colliding with mint luv in a cookie!!
Author: Kim Lange


  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter 1 stick, room temp
  • 1/2 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup milk
  • 2 cups mini mint chips


  • Preheat oven to 325 degrees and spray baking sheet(s) with non-stick spray.
  • Whisk together flour, salt, baking powder and cocoa, and set aside.
  • On medium-high, cream the butter until pale in color. Add both sugars and cream until well blended.
  • Add in the vanilla and beat until smooth and incorporated.
  • Add half of the dry mixture to the wet mixture, mixing until just combined. Add in the milk, and mix again until just well combined, then add the rest of the dry mixture and mix it until well combined.
  • Fold or stir in the mint chips.
  • Chill dough for 15 minutes or more.
  • Using a small cookie scoop (tablespoon), drop the cookie dough onto baking sheet and bake 8-10 minutes.
  • If making larger cookies, press down on them slightly before baking, and bake for 14-15 minutes.
  • Let the cookies cool completely on the cookie sheet, they will set up as they cool.
  • Store cookies in an air-tight container, they will stay fresh for a couple of days.


You can make the dough a few hours or a couple of days before baking if you want. Just wrap it up and keep in the fridge.
If you overbake, you will get a crisper, crunchy cookie. I found that out because I forgot to set the timer on one of the batches. If you like that way better, it's pretty good as well, especially for dunking in milk! I prefer soft and fudgy, brownie cookie bites! :)