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Mint Condition Cookies

It's December, which some consider "the most wonderful time of the year." As you should already know my absolute favorite time of the year is fall. I do agree that December is wonderful for the celebration of our Lord and Savior and also for, Christmas cookies. Jesus will always be thee reason for the season, but there is nothing wrong with getting a little into the commercial spirit of Christmas.

I absolutely adore making Christmas cookies. I love to create simple yet satisfying warm bites of cookie goodness. I make many varieties of cookies throughout winter and pass them out to family, friends and coworkers. I try and make classic Christmas cookie staples like sugar cookies and gingerbread, but I also like creating new flavors as well.

This year I was inspired to make a brand new cookie recipe dedicated to the classic combination of chocolate and mint. These two flavors always remind me of this holiday season, so I felt that they should be celebrated in cookie form. I decided to create these chocolate mint cookies using crushed up classic peppermint and spearmint candies. I added even more minty flavor and Christmas spirit by using our Candy Cane Slayin mint flavored Sprinkle Mix inside the cookie dough.

These Mint Condition Cookies turned out super delicious and easy to make. The tender cookies are rich with chocolate flavor but balanced well with soothing mint flavor. The cookies are not overly sweet, so they are a great pairing for hot chocolate or eggnog. They are also great to place on your buttercream board featuring our This Christmas Sprinkle Mix (See video below). Give these festive flavor bombs a try today. You can even make the dough ahead of time and refrigerate or freeze it for fresh cookies later.

See and save my recipe below.

Mint Condition Cookies

Makes 20-25 cookies


1 ½ cup all purpose flour

½ cup unsweetened dark cocoa powder

1 tsp. tapioca flour or cornstarch

¾ tsp. baking soda

pinch of salt

½ cup unsalted butter at room temperature

¾ cup light or dark brown sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 cup white chocolate chip morsels

1 cup mint candies, crushed into bite sized pieces


In a medium sized bowl mix together the flour, cocoa powder, tapioca flour or cornstarch, baking soda and salt. Set aside.

In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Cream mixture together until butter is lighter in color and doubled in size. Add egg. Mix until smooth and combined. Add vanilla extract.

Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated.

Add white chocolate morsels, mint candies and sprinkle mix to batter. Slowly fold in until combined.

Cover cookie dough and refrigerate the dough at least one hour.

Preheat oven to 350F.

Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Bake for 12-15 minutes until cookies are firm to touch.

Remove cookies from oven and allow cookies to slightly cool.

Devour and Enjoy!!

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