MINT CHOCOLATE CHIP WALNUT COOKIES

Mint Chocolate Chip Walnut Cookies are full of mint chocolate candies, chocolate chips, and walnuts. They are chewy in the center and crispy around the edges, which is just how I like cookies best!

Mint Chocolate Chip Walnut Cookies

What you need for Mint Chocolate Chip Walnut Cookies

Equipment

• electric stand mixer
• silicone spatula
• measuring cups and spoons
• Bowls

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

• butter melted
• granulated sugar
• eggs
• pure vanilla extract
• all-purpose flour
• unsweetened cocoa powder
•  baking soda
•  salt
• Hershey’s Peppermint Bark Bells
• walnuts

Size and tips

These Mint Chocolate Chip Walnut Cookies are ginormous at approximately five inches across!

How do I get cookies with crispy edges with chewy, moist centers that have big melted chunks of chocolate? It’s all about the butter.

1. Butter keeps cookies tender.
2. It also gives cookies flavor.
3. Additionally, it affects texture.

Melting butter before combining it with sugar and eggs leads to denser and chewier cookies. Meanwhile, creamed butter results in cookies that are fluffy, lighter, and firmer (cake-like).

However, don’t miss this part! 

When you use melted butter in a cookie, you must refrigerate the dough for at least one hour before baking them. This allows the butter to firm back up. Why? You ask. If you don’t chill the dough and firm the butter, the dough will spread too much, and the cookie will be too thin.

Cookie Baking

1. Read your recipe through completely before starting.
2. Bake by the minimum time listed on recipes and check them after the minimum so as not to overcook.
3. Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
4. Have all ingredients at room temperature unless otherwise specified.
5. Use real butter.
6. Use a spring-release scoop (ice cream scoop) for even-shaped cookies.
7. A critical step in making Mint Chocolate Chip Walnut Cookies or any cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. It also allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
8. The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
9. Don’t over-mix the dough. This will make a tough cookie.
10. I highly recommend baking cookies on a Silpat mat.
11. Carefully and correctly measure flour.

While you’re here, check out these cookie recipes

1. Old Fashioned No Bake Peanut Butter Oatmeal Cookies
2. Hidden Rolo Snowball Cookies
3. Texas Ranger Cookies 
4. Soft Batch Glazed Lemon Cream Cheese Cookies
5. Quarter Pound Chocolate Candy Bar Cookie
6. Chocolate Chess Pie
7. Best Dark Chocolate Truffles Recipe
8. WHITE CHOCOLATE WALNUT BLONDIES
9. TWICE BAKED WALNUT STREUSEL SWEET POTATOES
10. Honey Mustard Mint Dressing
11. Apples in the oven: The best varieties for baking

Enjoy my latest recipes below

• Kiddie Crunch Snack Mix: Kids Love to Make & Eat!
• Hashbrown Biscuit Breakfast Casserole
• Set It & Forget It: High-Protein Slow Cooker Recipes for Busy Days
• Sweet Potato Pound Cake with Cream Cheese Frosting
• Cheesy Broccoli Bites Recipe

Mint Chocolate Chip Walnut Cookies bring a refreshing twist to classic cookie flavors. The combination of cool mint, rich chocolate, and crunchy walnuts makes every bite satisfying and unique. Whether you’re baking for a holiday, a special occasion, or simply to enjoy at home, these cookies are sure to delight. They’re a perfect balance of flavors and textures, leaving everyone asking for more. Give them a try—you might just find your new favorite treat!

Mint Chocolate Chip Walnut Cookies

Using a large scoop, I had 26 cookies. If you make them small (regular size), you’ll have about 4 dozen. Use 2 cookie sheets. Allow the cookie sheet to cool off before placing second batch of dough on them. Never place cookie dough on a hot sheet.

Author: Paula

5 from 3 votes

Print Rate

Save To Your Recipe Box Go to your saved recipes

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 37 minutes minutes

Servings: 45 dozen

Cook ModePrevent your screen from going dark

Equipment

• electric stand mixer
• silicone spatula
• measuring cups and spoons
• Bowls

Ingredients

• 1 and 1/4 cup butter melted
• 2 cups granulated sugar
• 2 large eggs room temp
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Hershey’s Peppermint Bark Bells chopped
• 1 cup walnuts toasted and chopped

Instructions

• In a large mixing bowl, beat butter and sugar until light and fluffy.
  1 and 1/4 cup butter, 2 cups granulated sugar
• Add eggs and vanilla and beat well.
  2 large eggs, 2 teaspoons pure vanilla extract
• In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
  2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
• Stir in chocolate and nuts by hand.
  1 cup Hershey’s Peppermint Bark Bells, 1 cup walnuts
• The mixture will be THICK.
• Heat oven to 350 degrees F.
• Chill in refrigerator 10 minutes.
• I used a regular sized ice cream scoop (1/4 cup) for extra large cookies
• Drop dough onto a greased, cold cookie sheet.
• Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
• Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
• After 2 minutes, using a thin spatula, move to a wire rack to cool.

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!