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Chocolate mint cream cheese cookies sitting on a white plate with gold and green bead for decoration.

Chocolate Mint Cream Cheese Cookies

Barbara Hall
The last pan of cookies did not have as many mint baking chips, so I added some onto the top of each scoop before putting the cookies into the oven. It turned out to be a great idea since I used these for the photos of the cookies. You could certainly do this on the whole batch if you want to show off more of the green against the chocolate cookie.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Chill 30 mins
Total Time 50 mins
Course Cookies, St Patricks Day
Cuisine American
Servings 30 cookies
Calories 150 kcal

Ingredients
  

  • 8 oz room temperature Cream Cheese
  • ½ cup room temperature Butter unsalted 1 stick
  • 1 ½ cups Sugar white 297 g
  • ½ teaspoon Vanilla Extract
  • 2 Eggs
  • 1 ¾ cups All purpose flour 210 g
  • ¾ cup Unsweetened cocoa powder 63 g
  • 2 teaspoon Baking powder 8 g
  • ½ teaspoon Kosher Salt
  • 1 cup 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, salt, and 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.
  • In a stand or handheld mixer, add the cream cheese and the butter. Start on 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 on to a low speed and slowly add the flour combination till 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 30 seconds or less. You want the mint chips distributed but not breaking apart. I take the bowl off the stand, and using a spatula, I try and make sure that the chips are evenly disbursed. Cover lightly and refrigerate for 30 minutes.
  • Preheat the oven to 350°, 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. Mine were done at 11 minutes. They will be a little soft, but they firm up on the outside as they cool. I did get 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 in it. So I just added some onto the top of each scoop before putting the cookies into the oven. It turned out to be a great idea since I used these for the photos of the cookies. You could certainly do this on the whole batch if you want to show off the green against the chocolate cookie. This recipe makes 2-½ dozen.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 145mgPotassium: 56mgFiber: 1gSugar: 15gVitamin A: 218IUCalcium: 30mgIron: 1mg
Keyword chocolate cream cheese cookies, chocolate mint cookies, cream cheese cookies
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