Chocolate Mint Cookies combine the two yummy flavors of rich chocolate and cool mint into soft, chewy cookies that are absolutely delicious. These easy treats start with a chocolate cake mix for the ultimate baking shortcut that no one will guess!

stack of chocolate mint cookies on q piece of parchment paper

The combination of chocolate and mint is right up there with chocolate and peanut butter as one of those classic flavor combinations work perfectly together. And when you put them in a cookie, it’s pure heaven.

I love finding great shortcuts that don’t skimp on flavor, and using a cake mix as your cookie base is exactly that kind of shortcut. Starting with chocolate cake mix makes cookies that are soft, light, and chewy with an extra boost of chocolate flavor. All while saving you from measuring out multiple dry ingredients.

And the chocolate chips and chopped mint candies create throughout little bites of melty chocolate and bright mint.

They’re perfect for holiday cookie platters, bake sales, or anytime you want something that looks great and tastes yummy without a lot of fuss.

Serve them with my White Chocolate Chip Cookies, Chewy Chocolate Chip Cookies, and Butter Pecan Cookies for a complete cookie spread!

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ingredients for a cookie recipe on a marble backdrop with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Cake mix – A dark chocolate cake mix is my favorite for extra chocolate flavor. You can use your favorite chocolate cake mix.
Cocoa – Dutch processed cocoa powder gives the best results.
Mint – Use mint baking chips or chop up some Andes mint candies.
Chocolate – Milk chocolate, dark chocolate, or semi-sweet chocolate chips.

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How To Make Chocolate Mint Cookies

cocoa powder, cake mix, and eggs in a metal bowl

Preheat oven to 350F. Prepare a baking sheet with parchment paper. In a large bowl, combine the cake mix and cocoa powder.

raw chocolate cookie dough with mint chips in it

Add the eggs and melted butter. Mix to combine. Fold in the chocolate chips and mint pieces to form the cookie dough.

unbaked cookie dough balls on a baking sheet with parchment paper

Scoop the cookie dough in 1.5 tablespoon size and place on the prepared sheet just over 1 inch apart. Press the cookies down slightly to flatten.

baked cookies on sheet of parchment paper

Bake at 350F for 8-12 minutes or until the sides are set and the tops are just slightly wrinkled. Remove from oven and let cool on the tray for 7-10 minutes before moving to a cooling rack.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Cool the cookies completely and then store in an airtight container or ziptop bag. They will keep at room temperature for 3-4 days.

If your house or kitchen is a little on the warm side, you can store them in the fridge so the chocolate chips don’t melt.

How To Freeze

Once baked, you can freeze the cookies for up to 2-3 months in an airtight container or freezer-safe bag. Just be sure to thaw them before eating.

Prep and freeze the dough before baking for up to 3 months. Thaw overnight in the fridge before baking as usual.

hand holding a cookie with a bite out of it

Variations

Swap the mint chips for white chocolate chips, butterscotch chips, or dark chocolate chunks for different flavor profiles.
Add chopped nuts like walnuts, pecans, or almonds for extra texture.
Experiment beyond chocolate cake mix! Chocolate fudge or devil’s food will give you an even richer chocolate base, while vanilla or yellow cake mix creates a lighter cookie that lets the mint shine more.
If you’re a serious mint lover, add a few drops of peppermint extract to the dough for extra mint flavor.
For vegan or dairy-free cookies, substitute eggs with flax eggs or applesauce and use plant-based butter instead of regular butter.
For gluten-free options, simply use a gluten-free cake mix and verify all other ingredients are gluten-free certified.

white platter with cookies stacked on it

Recipe Tips & Tricks

Shapely cookies – Chill dough briefly to prevent spreading, and let cookies sit on baking sheets for a few minutes after removing from oven to set up.
Easy cleanup – Line baking sheets with parchment paper to prevent sticking and easy to clean pans.
Flatten dough – Spray the bottom of a glass with nonstick spray before pressing cookies down to keep dough from sticking. This helps the cookies cook more evenly.
Change up flavors – Swap mint candies for other candy, white chocolate chips, or chopped nuts if preferred.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

Pinterest pin image for chocolate mint cookie recipe

This chocolate mint cookies recipe is super easy with a shortcut and tons of chocolate and mint flavor!