Mint Fudge Cookies

If you love the mix of rich chocolate and cool mint, these mint fudge cookies are for you. They are soft, fudgy, and full of flavor in every bite.

The base is made with melted chocolate and butter, which gives the cookies that deep, brownie like taste.

A little peppermint extract adds a fresh, minty note that works perfectly with the chocolate.

I also fold in mint chocolate pieces, so you get little pockets of melty goodness throughout.

They come together fast and only need a short chill in the fridge before baking. Easy and worth it.

Why You’ll Love It

Rich Fudgy Centers – Melted chocolate in the dough gives these cookies a deep, brownie-like center that stays soft and gooey.

Cool Mint Flavor – The peppermint extract and mint chocolate pieces add a fresh, refreshing twist to every single bite.

Bakery Quality Look – Pressing extra mint pieces on top makes these cookies look like they came from a fancy shop.

Perfect Texture – Crisp set edges wrap around a tender, melty middle for the best cookie contrast around.

Recipe Ingredients

• 6 tbsp Unsalted Butter
• 4 oz Semisweet Chocolate, Chopped
• 2/3 cup Light Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1/4 tsp Peppermint Extract
• 1 cup All-Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/2 tsp Baking Powder
• 1/2 tsp Fine Salt
• 3/4 cup Mint Chocolate Pieces

Directions

Step 1

Melt the butter and semisweet chocolate together over low heat, stirring until smooth. Remove from the heat and cool for 10 minutes.

Step 2

Whisk the brown sugar, granulated sugar, egg, egg yolk, vanilla, and peppermint extract into the cooled chocolate mixture until glossy.

Step 3

Add the flour, cocoa powder, baking powder, and salt. Mix just until combined, then fold in two-thirds of the mint chocolate pieces.

Step 4

Refrigerate the dough for 20 minutes. Meanwhile, preheat the oven to 350 F and line two baking sheets with parchment paper.

Step 5

Divide the chilled dough into 12 portions and arrange them at least 2 inches apart on the prepared baking sheets. Press the remaining mint chocolate pieces onto the tops.

Step 6

Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underbaked. Cool on the baking sheets for 10 minutes before transferring to a cooling rack.

My Tips

Cool the Chocolate Before Adding Eggs

After you melt the butter and chocolate together, let it sit for the full 10 minutes before you add anything else. If it’s still hot when you whisk in the eggs, you’ll actually start cooking them and end up with little scrambled bits in your dough.

I’ve found the mixture should feel just barely warm to the touch. That way it stays smooth and glossy when you add the sugar and eggs.

Don’t Skip the Chill Time

That 20 minute rest in the fridge is doing more than you think. The dough starts out really soft and sticky, and chilling it firms it up so you can actually shape the portions without it sticking all over your hands.

It also helps the cookies hold their shape in the oven instead of spreading into thin, flat puddles. If your kitchen is warm, I’d even give it a few extra minutes.

Pull Them Out While the Centers Look Soft

The trick to that fudgy texture is taking these out when the edges are set but the middles still look a little underbaked and shiny. They’ll finish cooking on the hot pan after you pull them.

If you wait until the centers look fully done, they’ll turn out dry and cakey instead of soft and gooey. With a dark chocolate cookie like this, you can’t rely on color to tell you they’re ready, so watch the clock and go by the edges.

More Recipes

• Brown Butter Chocolate Chip Cookies
• Nutella Stuffed Chocolate Cookies
• Chocolate Peanut Butter Lava Cookies
• Tahini Chocolate Chunk Cookies
• Matcha White Chocolate Cookies

Frequently Asked Questions

Why do I need both a whole egg and an extra yolk?

The whole egg gives the cookies structure so they hold together, while the extra yolk adds richness and makes the centers soft and fudgy.

If you leave out the yolk, the cookies will still bake up fine but they won’t have that same melt-in-your-mouth middle.