Thick and chewy chocolate chip cookies made with fresh mint and a hint of coffee flavor.
I have always been a fan of chocolate mint. Normally, I use mint extract simply because it’s readily available, but the extract can’t compare to the real thing. Fresh mint has a more delicate and pure taste to it. So, I was super excited when my wonderful neighbours gave me a lovely bunch of fresh mint from their garden.
I was searching online to see what I could make with it, and I came across a recipe for fresh mint chocolate chip cookies. I decided to add some instant coffee to the recipe to give it a mocha mint flare, kind of like one of my favorite Starbucks drinks, the Peppermint Mocha.
These cookies are thick and soft with a chewy gooey centre. They are loaded with chocolate chips and have a burst of fresh mint flavor with a little kick of caffeine. So, enjoy them with your morning coffee or as an afternoon snack. These cookies will perk you up any time of the day.
Recipe adapted from Baker Bettie.
Mocha Mint Chocolate Chip Cookies
Thick and chewy chocolate chip cookies made with fresh mint and a hint of coffee flavor.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: makes about 16 cookies
- Category: dessert, snack
- Method: bake
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup (5 grams) fresh mint leaves
- 3/4 cup lightly packed brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 & 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp plus 1 tsp instant coffee
- 1 cup semi-sweet chocolate chips
Instructions
- Chop butter into small pieces and roughly chop mint leaves. Place both in a small saucepan and bring to a simmer over medium heat. Constantly stirring, cook the mint leaves in the butter for about 5 minutes and remove from heat. Pour through a fine sieve and using a rubber spatula, press the mint leaves to extract as much of the mint oil as possible. Let cool to touch.
- Using a stand mixer with the paddle attachment, cream butter and brown sugar. Then mix in vanilla and egg.
- In a separate bowl, whisk flour, baking soda, baking powder, salt and instant coffee together. Slowly add to the wet ingredients and mix until just combined. Fold in chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, drop rounded cookie doughs onto a tray, cover and refrigerate for 2-24 hours.
- When ready to bake, preheat oven to 350°F. Place cookie doughs 2 inches apart from one another and bake for 10 minutes or just until edges start to brown.
Notes
Cookies can be stored in an airtight container for up to 5 days.
Keywords: mint chocolate chip cookies, mocha chocolate chip cookies, browned butter chocolate chip cookies
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These cookies are so full of flavour and were such a big hit when I baked them the other day for my co-workers! Thank you for sharing this wonderful recipe!
★★★★★
if I’m not cooking the mint and butter in the sauce pan, should I melt the butter?
Yes, just melt the butter in the microwave for about 30-60 seconds till just melted, enjoy:)
Would the recipe be ok if I completely omitted the mint and added a little extra coffee?
Hi Lili, yes you can omit the mint, but I don’t think you need to add more coffee, the 1 tbsp and 1 tsp is plenty, let me know what you think and thanks for stopping by:)
These look like the absolute perfect cookies!
Thanks Lilian and nice to meet you:)
These look fantastic! I love that you’ve not only paired coffee and chocolate (one of my favorite combos), but also added mint! Pinned!
Thanks Kristine, hope you enjoy:)
Oh my Gee!! Love these cookies!! They look delicious.. chocolate+mint I am in heaven… 😀
Yum! I love that you used fresh mint to flavor these:)
Woah. Bring on the deliciousness with a plate of these! My boyfriend’s workmates are going to be very pleased when a plate of these lands in the kitchen very soon. And bonus – finally an excuse to buy some new herbs for the garden!
Oh my goodness Lily – these are just the best looking cookies I have ever seen – I have heard a lot about chilling the dough and can see that it works really well – and using freshly extracted mint oils and flavours as well as a hint of coffee just takes this over the edge – thank you so much for sharing these with us, I managed to get the last one!! Have a wonderful week!
Thanks Selma, I’m a big fan of chilling cookie dough, it makes a huge difference in the texture of the cookie, its really worth the wait and the fresh mint has such a delicious natural taste to it, always a pleasure chatting with you X
Ohhh you and your amazing recipes! Guess what I did this weekend? Your No-Bake salted dark chocolate mascarpone tart!! Hubby loved it…and Im trying not to eat another piece now! And Im saving this cookie recipe right away 😀
I’m so glad you and your hubby loved it! I think you will like these cookies just as much, thanks for the feedback, hugs:)
What a clever way to extract the mint flavour in double quick time. I’ll have to keep that party trick in mind for when i need it. Thank you so much for bringing it to FF.
Yummy! My mom would love these. I will have to make them for her sometime. 🙂
With mocha I am so tempted for this cookies Lily:-)looks yum with choco chips
Wow these look gorgeous and decadent! I too have never tried a mint mocha combo, will definitely give it a try as i get to gather all the imgredients….
Great way to use some of the mint I have growing – I bet the taste is delicious 🙂
They are awesome, I made another batch yesterday for company, everybody loved them:)
Okay, you’ve done it… I’m seriously tempted by the melting chocolate. YUM 🙂
Happy Fiesta Friday
Thanks and happy FF to you too X
ooh these cookies look delicious. love the mocha and mint flavour.. craving one right now!