Mini Chocolate Chip Mint Cookies
gluten free | holiday favorite | freeze well
You can’t forget a classic—especially one that’s been dressed up for the holidays and the New Year. These Mini Chocolate Chip Mint Cookies are chewy, rich, and packed with flavor. Every bite has the perfect mix of chocolate and mint, and trust me, you won’t stop at just one.
Chewy, Minty, Chocolatey Goodness
These little morsels feel like pure love. I use mini chocolate chips because they spread more evenly, and you taste chocolate in every bite. Then I fold in crumbled Andes mints for that cool, sweet mint flavor. The dough is so loaded with chocolate and mint that you can barely see it. My favorite kind of cookie.
Easily Customizable
You can swap in regular chocolate chips, chunky chips, or even mega chips. Layer in white chocolate chips for a creamy twist. I also love roughly chopping a chocolate bar for big, melty pools. Any combination works beautifully with this gluten-free base.
More chocolate cookie recipes.
Pro Tip: Chill the dough for 20–30 minutes before baking. It keeps the cookies thick, chewy, and prevents them from spreading too much.
If you loved these Mini Chocolate Chip Mint Cookies, come hang out with me on Instagram @whitesparrowfoodco for more gluten-free baking ideas, holiday treats, and everyday favorites!
Mini Chocolate Chip Mint Cookies (Gluten Free)
- Total Time: 17 minutes
- Yield: 32 1x
- Diet: Gluten Free
Description
Chewy Mini Chocolate Chip Mint Cookies packed with chocolate and mint. A gluten-free holiday favorite that’s irresistible in every bite.
Ingredients
- 2 sticks salted butter, room temperature
- 3/4 cups packed light brown sugar
- 3/4 cups sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups + 1 heaping tablespoon gluten free flour blend
- 1 teaspoon baking soda
- 1 cup (heaping) mini chocolate chips
- 1 cup (heaping) mint crumbles
Instructions
- Preheat your oven to 350F.
- In the bowl of a stand mixer, beat on high the butter, brown sugar and granulated sugar together until light and fluffy – about 2 minutes. Scrap down the sides of the bowl and mix again for 20 seconds.
- Add in the eggs, vanilla extract and salt – whip on high for 45 seconds.
- Slowly add in the gluten free flour blend and baking soda. Mix on low until fully combine. Scrap down the sides of the bowl and mix again to fully incorporate all ingredients.
- Pour in the mini chocolate chips and mint crumbles. Mix together fully.
- Using a small scoop (1 teaspoon size), spoon about 12 cookies per baking sheet tray – leaving room between each cookie.
- Bake for 6 minutes. Remove the tray from the oven and tap down on your countertop or stove top 2-3 times to flatten the cookies. Bake for 1 more minute.
- Remove the tray and let cool for about 30-45 seconds on the tray. Remove the cookies from the tray with a metal spatula and let the cookies cool on a wire rack. Repeat until all the batter is baked into cookies.
- Prep Time: 10
- Cook Time: 7
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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