RECIPE
How to Make Mint Chocolate Chip Cookies
Fresh, creamy and chocolatey, these chewy cookies never fail to impress
24 March, 2026
For many, mint chocolate chip cookies are up there in the pantheon of cookie greats. They’re the perfect combo of rich chocolate flavours with pops of minty freshness, complete with crispy edges and a chewy centre. Every bite is choc-mint bubbly bliss, and like all of our easy cookie recipes, they’re a cinch to make.
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Decoration and Presentation Tips
Take your mint chocolate chip cookies to the next level with an easy dark chocolate drizzle. Simply melt 50g dark chocolate and use a teaspoon to drizzle lightly over the cooled cookies. For a great last-minute gift idea, stack six cookies and place them into a clear cellophane bag or a gift box. Tie with ribbons and don’t forget to include a sweet handwritten note! Combine it with a bag of our Aero® Peppermint Brownies for a money-can't-buy Christmas duo.
Flavour Variations
With just a few simple tweaks you can tailor our cookies to suit your tastes. Fancy a chunky white chocolate treat? Switch out the Aero® for Milkybar®. Want to bump up the mint flavour? Add a few drops of mint extract to your mixture. For more of the classic choc-mint combo, explore our collection of Mint Chocolate Recipes.
Storage Instructions
Store your cookies in an airtight container at room temperature for up to five days. To freeze, pop the airtight container into the freezer and freeze for up to three months. To defrost, leave the container in the fridge overnight. You can also shape the cookies into balls and freeze them in an airtight container. Bake the cookies from frozen and add 2-3 minutes to the baking time. And for another delicious cookie that can be baked straight from the freezer, try our Aero® Chocolate Orange Cookies.
You will need
- A baking tray
- Baking paper
Ingredients
- 150g buttery baking spread, at room temperature
- 100g soft light brown sugar
- 75g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 200g self-raising flour
- 30g cocoa powder
- 50g dark chocolate, chopped into small chunks
- 180g Aero® Peppermint, chopped into chunks
Each cookie typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 2148kJ/514kcal
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
- In a large bowl, combine the buttery baking spread, brown sugar and white sugar. Mix well to combine.
- Add the egg and vanilla extract. Mix to combine.
- In a separate bowl, whisk together the flour and cocoa powder.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the dark chocolate and Aero® Peppermint chunks. The aim is to keep the pieces and bubbles intact, so it’s best to use the edge of a metal tablespoon or a silicone spatula.
- Pop the bowl of dough into the fridge for 30 minutes to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
- Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
- Bake for 10-12 minutes or until the edges are golden but the centres still look slightly soft.
- Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips
To help your cookies spread evenly and remain chunky, form them into a ball, then roll them into a slight sausage shape. Place them onto your baking tray, standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For a larger cookie, aim for 12 equal-sized balls. For slightly smaller cookies, aim for 16 balls.
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