Cookies recipe

Mint Chip Cookie Recipe from Crave Cupcakes Calgary

* PLUS setting time overnight

Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; wallpaper by Ali Harrison of Light + Paper

“Our Dark Chocolate Cookie is an original recipe that we started baking in our first Crave store 17 years ago. This version has a hint of mint and is decorated with a fun drizzle of green chocolate and mini chocolate chips. For the classic dark chocolate cookie found in our stores, omit the mint extract. —Carolyne Jackson, Co-Founder, Calgary


  • 1 cup all-purpose flour, (120 g)

  • 1 cup cocoa powder (80g), sifted

  • 1/2 teaspoon baking soda

  • 1/4 tsp salt

  • 1/2 cup salted butter, at room temperature

  • 1/2 cup granulated sugar, (96 g)

  • 1 large egg

  • 1 teaspoon vanilla

  • 1 to 2 teaspoons peppermint extract


  • 1/4 cup white chocolate chips, melted

  • green gel food coloring

  • 1/3 cup mini semi-sweet chocolate chips


  1. Cookies: Place the rack in the center of the oven and preheat to 325 F. Line 2 baking sheets with parchment paper.
  2. Whisk flour with cocoa, baking soda and salt in a medium bowl.
  3. Beat butter in large bowl, using electric mixer over medium-low heat, until fluffy, 2-5 min. Add the sugars. Beat until very pale and fluffy, 10-12 min. Reduce speed to low. Stir in egg, vanilla and peppermint extract.
  4. Stir in flour mixture until blended. Scoop out 1 tablespoon portions of dough, roll them into balls and arrange them 2” apart on the prepared sheets. Press and slightly flatten the cookies.
  5. Bake until cookies are no longer shiny, 12-13 min. Transfer the cookies to a wire rack and let cool completely, about 20 min.
  6. Filling: Dip tip of toothpick in food coloring, then dip in melted white chocolate in small bowl. Stir to combine until a light green color forms. Scrape the chocolate into a piping bag fitted with a small round tip. Pour chocolate over cooled cookies on wire rack and immediately sprinkle with chocolate chips. Transfer cookies to wire rack and let sit overnight until chocolate is firm. Store in an airtight container at room temperature for up to 5 days.