If you love the irresistible combo of cool mint and melty chocolate, then you’re going to fall head-over-heels for these Loaded Mint Chocolate Chip Cookies. Imagine a soft and chewy cookie base, studded with three types of chocolate—classic semisweet chips, refreshing mint chips, and rich dark chocolate chunks—then finished with a sprinkle of crushed peppermint candy for that festive crunch.

These cookies are indulgent without being overwhelming. They strike the perfect balance of gooey centers, crisp edges, and refreshing minty sweetness. They’re ideal for the holidays, bake sales, cookie exchanges, or just stocking your freezer with a stash of midnight snacks.

What makes them “loaded”? It’s the abundance of textures and flavors: melty chips, crunchy peppermint, buttery dough, and that subtle cooling effect only mint can bring. You don’t just get a cookie—you get a full sensory experience in every bite.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup mint chocolate chips
1/2 cup chopped dark chocolate or chunks
1/4 cup crushed peppermint candies (optional, for crunch & garnish)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Gradually fold in the dry ingredients until just combined—don’t overmix.
Stir in semisweet chocolate chips, mint chocolate chips, dark chocolate chunks, and crushed peppermint.
Scoop dough into rounded tablespoons (or use a cookie scoop) and place on baking sheet, leaving 2 inches between each.
Bake 10–12 minutes, until edges are golden and centers are soft.
Let cool on baking sheet 5 minutes, then transfer to wire rack.
Serve warm for gooey centers, or store in an airtight container once cooled.