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Chocolate Mint cream cheese cookies ready to eat on a plate.
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5 from 1 vote

Chocolate Mint Cream Cheese Cookies

This cookie is a perfect blend of chocolate, mint, and creamy goodness—it's simply irresistible. Whether you're treating yourself or sharing with loved ones, these cookies are guaranteed to bring a smile. So go ahead, indulge a little—you deserve it!
Prep Time15 minutes
Total Bake Time30 minutes
Chill30 minutes
Total Time1 hour 15 minutes
Course: Cookies, St Patricks Day
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 156kcal

Ingredients

  • ½ cup (113.5 g) Butter unsalted room temperature
  • 8 ounces (226.8 g) Cream Cheese room temperature
  • 1 ½ cups (300 g) Sugar white
  • ½ teaspoon (0.5 teaspoon) Vanilla Extract
  • 2 (2) Eggs
  • 1 ¾ cups (218.75 g) All-purpose flour
  • ¾ cup (64.5 g) Unsweetened cocoa powder
  • 2 teaspoon (2 teaspoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • 1 ¼ cup (236.59 g) Green mint baking chips

Instructions

  • Weigh or measure the sugar into a small bowl and set aside. In another bowl, weigh or measure the flour, cocoa powder, baking powder, and salt, then use a whisk to blend all the ingredients. Just be careful of the cocoa powder; it is light and can fly everywhere if you are not careful.
  • Add the cream cheese and butter to a stand or handheld mixer. Start at a low speed and increase to a medium speed for about 2 to 3 minutes. Turn the mixer off and scrape down the sides of the bowl, then add the sugar. Mix on medium speed for another 2 minutes. It should start to look smooth and creamy at this point. Add the vanilla extract and crack one of the eggs into a small bowl before adding it to the mixer bowl. I do this in case a piece of eggshell happens to break off when I crack the egg open. Incorporate the egg before adding the second egg to the mixer. I stop and scrape down the sides and across the bottom before adding the flour combination.
  • Turn the mixer back to a low speed and slowly add the flour combination until incorporated. At this point, I scrape down the sides and across the bottom to make sure all the flour is mixed into the cookie dough. Add the green mint baking chips and turn on the mixer for 5 seconds or less. You want the mint chips distributed but not breaking apart. I take the bowl off the stand, and I make sure that the chips are evenly disbursed using a spatula. Cover lightly and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Taking the cookie dough out of the refrigerator, I use a medium cookie scoop to add 12 scoops to a cookie sheet pan and bake for 10-12 minutes. They will be a little soft but firm up on the outside as they cool. I got 2 full pans of cookies, but in the 3rd pan, I only got 8 scoops, and the last of the cookie dough at the bottom of the bowl did not have as many mint baking chips. So, I just added some onto the top of each scoop before putting the cookies into the oven. You could certainly do this on the whole batch if you want to show off the green against the chocolate cookie.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 219IU | Calcium: 30mg | Iron: 1mg