Chocolate Mint Chip Cookies

One of my favorite types of candy is a nonpareil. I love the crunch you get with each bite because of all of the nonpareil sprinkles. So when Christmas time comes around, I love getting those mint chip nonpareils that come in those bright pastel colors. This year, I figured, why not add them to some cookies?

These Chocolate Mint Chip Cookies are rich and fudgy, with a hint of mint in each bite. The mint chip nonpareils give them an added crunch that works well with their soft, fudgy center. It’s one of my new favorite holiday cookies!

Once you preheat your oven, whisk your dry ingredients in a large bowl and set it aside. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.

Add in the eggs one at a time, followed by the vanilla. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Carefully stir in the mint chip nonpareils.

Go ahead and place the bowl of dough in the fridge and chill it for about 10 minutes. While that chills, line a baking sheet with parchment.

Use a 2 tbsp scoop to form the cookies into balls and place each cookie on the parchment lined cookie sheet. Add a few mint chip nonpareils to the top of each cookie with the nonpareil side up.

Bake for 12-13 minutes or until cookies are firm around the edges. Repeat this process until all cookies have been baked.

Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Now it’s time to enjoy that rich, fudgy goodness!

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Chocolate Mint Chip Cookies

These Chocolate Mint Chip Cookies are rich and fudgy, with a hint of mint in each bite. The mint chip nonpareils give them an added crunch that works well with their soft, fudgy center. It’s one of my new favorite holiday cookies!

  • Author: Marisa Guerra
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 16 servings 1x
  • Category: Dessert

Ingredients

Scale
  • 2 cups flour
  • 3/4 cup coca powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/4 cup mint chip nonpareils, plus a few for topping

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
  4. Add eggs one at a time, followed by the vanilla.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Carefully stir in the mint chip nonpareils.
  7. Place the bowl of dough in the fridge and chill it for about 10 minutes.
  8. Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
  9. Add a few mint chip nonpareils to the top of each cookie with the nonpareil side up.
  10. Place each cookie a few inches apart on a parchment lined baking sheet.
  11. Bake for 12-13 minutes or until cookies are firm around the edges.
  12. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  13. Enjoy!

Notes

This recipe makes about 16 cookies using a 2 tbsp sized scoop.

Keywords: mint, nonpareil, cookie, christmas