Mint Chocolate Chip Cookies
Soft, chewy, and loaded with rich chocolate and refreshing mint, these cookies bring a healthier spin to a beloved classic. Made with Greek yogurt, whole wheat flour, and natural sweeteners, they offer more fiber and protein than standard cookies while still tasting indulgent. Perfect for holidays, weeknight baking, or prepping ahead for a sweet treat anytime.
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.
