These Mint Chocolate Chip Cookies are a delightful twist on a classic, offering rich chocolate flavor with a refreshing minty finish.
Made with white whole wheat flour and Greek yogurt, they’re higher in protein and fiber than traditional cookies while keeping saturated fat low.
Each cookie delivers a balance of wholesome ingredients and indulgence, making them an easy, everyday treat that’s satisfying, quick to bake, and even freezer-friendly for meal prep.
Mint Chocolate Chip Cookies
Equipment
- 1 large mixing bowl
- 1 stand mixer or hand mixer
- 1 rubber spatula or wooden spoon
- 1 set measuring cups and spoons
- 1 Baking Sheet
- 1 Parchment paper or silicone baking mat
- 1 Cookie Scoop (or tablespoon)
Ingredients
- 5 tablespoons unsalted butter softened
- 2 tablespoons plain Greek yogurt room temperature
- ¾ cup + 2 tablespoons coconut sugar or light/dark brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups white whole wheat flour
- 10 ounces dark chocolate and mint chips or substitute: ¾ cup dark chocolate chips + ¾ cup mint baking chips/Andes mints pieces
Instructions
- Cream the Base Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, Greek yogurt, coconut sugar, and granulated sugar. Beat on medium speed for about 4 minutes, pausing occasionally to scrape down the sides of the bowl. This process incorporates air, creating a light, fluffy mixture that ensures soft, tender cookies.
- Incorporate the Egg and Vanilla: Add the egg and pour in the vanilla extract. Mix until fully combined. The mixture may appear slightly curdled at first, which is normal. Continue blending until the texture is smooth and even, making sure no streaks of egg remain.
- Blend in the Leavening Agents: Sprinkle in the baking soda and salt. Mix on low speed until evenly incorporated. This step ensures that the cookies rise uniformly and develop a tender crumb.
- Add the Flour Gradually: Reduce the mixer speed to low. Gradually add the white whole wheat flour, mixing just until the flour disappears. The dough should appear somewhat crumbly, which is perfect—overmixing here can make cookies dense.
- Fold in the Chocolate and Mint: Using a rubber spatula or wooden spoon, gently fold in the chocolate chips and mint pieces until evenly distributed. Hand-mixing at this stage preserves the dough’s delicate texture and ensures every cookie has delicious pockets of chocolate and mint.
- Chill the Cookie Dough: Cover the dough with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, or overnight for the best flavor and texture. Chilling allows the flour to absorb moisture and mellows the wheat flavor, resulting in cookies that are soft, chewy, and perfectly balanced.
- Prepare the Baking Sheet: Preheat your oven to 350°F (175°C) and place a rack in the center. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
- Scoop and Shape the Cookies: Using a cookie scoop or tablespoon, portion the dough into heaping balls. Place them 1 inch apart on the prepared baking sheet to allow room for spreading.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 7 minutes. The edges should look set while the centers remain soft and slightly gooey. Slight underbaking ensures chewy cookies after cooling.
- Cool and Finish: Allow cookies to cool on the baking sheet for 5 minutes. This step lets them firm up while retaining a soft center. Carefully transfer them to a wire rack to cool completely, or slide the parchment/mat directly onto the rack for easy handling.
Notes
- Chilling the dough enhances flavor and prevents cookies from drying out.
- Use a cookie scoop for evenly sized cookies that bake consistently.
- Slight underbaking keeps the centers soft and chewy.
- Whole wheat flour adds fiber and nuttiness without sacrificing texture.
- Cookies continue setting as they cool—don’t overbake them.
- Dark chocolate pairs best with mint for balanced sweetness.
- Coconut sugar or brown sugar both add richness and moisture.
- Greek yogurt keeps the cookies tender while reducing butter.
- Bake on the middle rack for even heat distribution.
- Dough can be prepared or frozen ahead for convenient baking.
Chef’s Secrets for Better Cookies
The secret to these cookies lies in their texture balance—achieved by combining butter with Greek yogurt.
The butter provides richness, while yogurt adds moisture and lightness without extra fat, resulting in cookies that are indulgent but not heavy.
Chilling the dough is another essential step; it allows the flour to fully hydrate and mellow in flavor, creating a smoother, less wheat-forward taste.
For the most decadent flavor, use high-quality dark chocolate chips paired with mint pieces.
Always underbake slightly—cookies firm as they cool, and this ensures a soft, chewy center rather than a dry crumb.
Serving Suggestions and Pairing Ideas
These cookies are wonderfully versatile and can be served warm or cooled.
Enjoy them straight from the oven with a glass of cold milk or pair them with a hot cup of coffee for an afternoon pick-me-up.
They also make an excellent holiday dessert platter addition, especially when paired with peppermint bark or chocolate truffles.
For an elevated twist, use the cookies to sandwich a scoop of vanilla or mint chocolate chip ice cream for homemade ice cream sandwiches.
Their balance of mint and chocolate also makes them a refreshing treat alongside a simple fruit platter or after a rich dinner.
Storage Tips for Maximum Freshness
To keep your cookies tasting fresh, store them in an airtight container at room temperature for up to four days.
Place a slice of bread in the container to help retain moisture and prevent them from becoming too crisp.
If you plan to keep them longer, freezing is the best option.
Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them into a freezer-safe bag or container.
They will keep their flavor and texture for up to three months.
Thaw at room temperature or warm briefly in the microwave for a just-baked feel.
For dough storage, both scooped dough balls and unbaked dough can be refrigerated or frozen in advance, giving you fresh cookies on demand.
Frequently Asked Questions
1. Can I skip chilling the dough?
Yes, but the flavor and texture won’t be as rich. Chilling allows the wheat flour to mellow and helps prevent the cookies from drying out, so the wait is worth it for the best results.
2. Can I use all-purpose flour instead of white whole wheat flour?
Absolutely. All-purpose flour will give you a lighter flavor and slightly softer texture.
Whole wheat adds extra fiber and a nutty undertone, but both work beautifully.
3. How do I prevent the cookies from spreading too much?
Make sure your butter and yogurt are at room temperature, not melted.
Also, chilling the dough helps the fat firm up, which reduces excessive spreading during baking.
4. Can I substitute the sugars with only granulated sugar?
You can, but the cookies may taste flatter and less complex. Coconut or brown sugar adds depth and moisture that granulated sugar alone can’t replicate.
5. What’s the best way to freeze the dough?
Scoop the dough into balls, arrange them on a baking sheet, and freeze until solid. Transfer the frozen dough balls into a zip-top bag.
Bake directly from frozen, adding an extra minute or two to the baking time—perfect for fresh cookies anytime.
