Dark Chocolate Mint Crunch Cookies

I love baking for many reasons, but my favourite is being able to share the results.

To be able to give someone a little bag full of delicious treats that you’ve made yourself with them in mind is so satisfying and adds a very personal touch.

These cookies were designed for my mum — she loves dark chocolate and mint so a combination of the two is an easy win.

This recipe is adapted from one I found on Two Peas & Their Pod — they have loads of great recipes so I highly recommend you check them out.

Dark Chocolate Mint Crunch Cookies

Yield: 36 cookies

Dark Chocolate Mint Crunch Cookies


  • 1–1/4 cups (155g) plain flour 
  • 1 teaspoon baking powder 
  • 12 teaspoon salt 
  • 23 cup (25g) dark cocoa powder 
  • 12 cup (115g) unsalted butter, cubed and room temp 
  • 12 cup (100g) white sugar 
  • 12 cup (100g) dark brown sugar 
  • 1–1/2 teaspoons vanilla extract 
  • 13 cup (80ml) milk 
  • 2 pots of chocolate mint crunch


  1. Mix the flour, salt, baking powder and cocoa powder. 
  2. Beat the butter until smooth. 
  3. Add the vanilla and mix until smooth. 
  4. Add half the flour mixture, then the milk, then the rest of the flour mixture, making sure it’s well mixed each time. 
  5. Add the chocolate mint crunch and mix through evenly. 
  6. Chill the dough for at least 15 minutes — you can make the dough up to a couple of days ahead if you want. 
  7. Preheat the oven to 160°c (140°c fan). 
  8. Portion the dough out onto a baking sheet lined with greaseproof paper. 
  9. Bake the cookies. How long you leave them in depends on your oven and how you like your cookies. I like my cookies soft, which took 10 minutes in my fan oven. If you’re not sure, do test runs with a few cookies at a time until you find the right balance. The cookies will firm up as they cool, so bear this in mind when deciding if they’re done. 

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