Chocolate and mint, or peppermint, just go perfectly (note: I do prefer peppermint extract over mint extract… the latter can taste too much like toothpaste). These are crispy and chewy cookies, with a texture much like my ginger molasses cookies

Chewy Mint Chocolate Cookies

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 40 cookies


  • 9 tbsp softened butter
  • cup dark brown sugar (or white sugar with some molasses added)
  • 1 cup granulated sugar
  • 1 egg
  • 1 tbsp hot water
  • 1 ½ tsp peppermint extract
  • 9 oz chocolate (I like 63%)
  • 1 ⅔ cups spelt flour
  • cup almond flour
  • ½ tsp baking soda
  • ½ tsp salt
  • (additional) chocolate chips


  • Preheat oven to 350˚F.
  • Place 2 tbsp butter and 9 oz chocolate (I recommend 63%) in a microwavable measuring cup or bowl. Melt this in the microwave.
  • In a mixing bowl, mix together the remaining 7 tbsp softened butter and all the sugar. Then mix in the egg, hot water, and peppermint extract.
  • Add the chocolate mixture. Mix in almond flour.
  • Mix in spelt flour, salt, and baking soda.
  • Finally, mix in any additional chocolate chips (I like white chocolate chips here).
  • Bake at 350˚F for ~15 min. Remove from the oven even if they look slightly undercooked. Let cool 5 minutes in the pan. Then, remove them from the pan (if removed too soon, they will fall apart).


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