Get ready to experience a mind-blowing fusion of rich chocolate, cool mint, and creamy cheesecake-inspired flavors in one irresistible cookie! These Mint Chocolate Cheesecake Cookies are not just another ordinary treat – they're a game-changing dessert that will transport your taste buds to pure bliss. Imagine biting into a soft, chocolatey cookie with a refreshing mint twist that melts in your mouth, leaving you craving more with every single bite. Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates extraordinary desserts, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, white sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the peppermint extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this creates the perfect cookie texture.
- Use high-quality cocoa powder for a deeper, richer chocolate flavor.
- Don't overmix the dough, as this can lead to tough cookies.
- For extra mint intensity, you can add a few drops of green food coloring if desired.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let the cookies cool completely to allow them to set and develop their full flavor profile.
- For an extra indulgent touch, drizzle melted white chocolate over the cooled cookies.
- Store cookies in an airtight container with a piece of bread to keep them soft and fresh.
- For best results, use room temperature eggs to help them incorporate more smoothly into the dough.
- If you prefer a softer cookie, slightly underbake and let them finish setting on the baking sheet.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
