Mint Chocolate Chip Swirl Cookies
These mint chocolate chip swirl cookies are the perfect blend of two classic flavors that come together in a delightful, chewy treat. These cookies are soft and tender, with just the right amount of crispiness around the edges, creating a satisfying texture in every bite. The cool, refreshing mint flavor infuses the dough, giving it a bright, invigorating taste that pairs wonderfully with the rich, melty chocolate chips scattered throughout. The signature minty green hue not only makes them visually appealing but also hints at the burst of flavor inside.
The addition of the chocolate chips adds a sweet contrast to the mint, and the swirling effect in the dough ensures that every bite has a perfect balance of both flavors. These cookies are easy to make and perfect for any occasion—whether you’re baking for a holiday- perfect for St. Patrick’s Day, a gathering with friends, or just a cozy treat at home. With their festive look and irresistible flavor, mint chocolate chip swirl cookies are bound to be a hit with anyone who loves the classic combination of mint and chocolate.
These cookies are so much fun to make with simple ingredients!
Butter
Light Brown Sugar
Sugar
Eggs
Vanilla
Flour
Baking soda
Baking powder
Salt
Mint extract
Cocoa powder
Green food coloring
Chocolate chips
Making the swirls throughout the dough seem extremely intimidating, but I promise it’s not! I use my smallest cookie scoop to scoop the dough, then split that small dough into two to make two smaller dough balls. Then, stack 4 dough balls together, smoosh, and roll, and you get beautiful swirls.
It’s a little process to make, and every time I make them, I think to myself, “Will this even work” but they always come out so aesthetically pleasing that it makes me happy.
Storing
To keep your mint chocolate chip swirl cookies fresh, store them in an airtight container at room temperature. This will help maintain their soft, chewy texture for about 3-4 days. If you need them to last longer, you can freeze them. Simply place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag or airtight container for long-term storage. They can stay in the freezer for up to 3 months. When you're ready to enjoy them, just let them thaw at room temperature for a few minutes, or heat them briefly in the microwave for that fresh-baked warmth. For extra freshness, you can also place a slice of bread in the container, as the bread helps to absorb moisture and keeps the cookies soft.
Whether you make these as a St. Paddy’s Day treat or for any other occasion, I hope you love them! leave a comment below if you enjoyed making them!
Mint Chocolate Chip Swirl Cookies
Ingredients
- ½ cup salted butter (1 stick) softened at room temperature
- ½ cup light brown sugar
- ⅓ cup sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour + 3 tbsp
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp mint extract
- 3 tbsp cocoa powder
- Green food coloring
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the butter and sugars in a stand mixer with the paddle attachment until light and fluffy (2 minutes).
- Scrape down the edges with a spatula and add the eggs and vanilla extract until just combined.
- Next, add the flour, but save the extra 3 tablespoons when we split the batter. Add baking soda, baking powder, and salt, then mix until no streaks remain (do not overmix).
- With your spatula, divide the dough in half, placing one half in a separate bowl. Add the 3 tbsp of flour to one batch and mix with your spatula. Mix the 3 tbsp of cocoa powder with the other half and mix. Then, add the green food coloring and mint extract to one of the divided doughs.
- Use your smallest cookie scoop to scoop the dough into a ball, then use a butter knife or your fingers to cut the dough ball in half into two smaller dough balls. Do that for both doughs until you have a bunch of small dough balls.
- Next, take four dough balls alternating flavors like chocolate, mint, chocolate, and mint. Lightly smoosh them together and roll them into one larger dough ball. Continue with the remainder of the dough.
- Place dough balls roughly 2 inches apart on a cookie sheet and bake in the oven at 350 degrees for 12- 14 minutes or until the edges are a nice golden brown. Do not overbake! The cookies will continue to cook when you remove them from the oven.
- Allow to cook and enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
- These cookies can be combined or replaced with regular chocolate chips!
- These can easily be made without the food coloring for my chocolate swirl cookie.
Stuffed Oreo Cookies
These chunky cookies and cream cookies are the ultimate indulgence for cookie lovers! Imagine a thick, soft-baked cookie with rich cookies and cream flavor packed with deliciously creamy swirls and bits of Oreo throughout. But the real surprise comes from the whole Oreo hidden inside, creating an irresistible contrast of soft and crunchy textures. The thick cookie dough is slightly crispy on the edges, while the inside remains soft and chewy, ensuring every bite perfectly balances rich, creamy goodness and satisfying crunch. Whether you’re an Oreo fan or simply craving something sweet and decadent, these stuffed cookies are a must-try treat that takes cookies and cream to a whole new level!
I love chopping whole Hershey’s Cookies and Cream chocolate bars in addition to white chocolate chips for these cookies. Hershey's Cookies and Cream chocolate bars are deliciously creamy combining smooth, milk chocolate with crunchy, coarsely chopped bits of Oreo cookie. Each bite offers a perfect balance of velvety, sweet chocolate and the satisfying crunch of the cookies, making for an irresistible contrast in texture.
Cookies and Cream-flavored desserts are some of my absolute favorites. Snacking on Oreos themselves is amazing, but these cookies definitely take it to the next level.
Storing
To keep your Hershey’s Cookies and Cream chocolate bars fresh, store them in a cool, dry place, away from direct sunlight and heat. Ideally, keep them in an airtight container to prevent them from absorbing moisture or odors. If you live in a particularly warm climate, storing them in the refrigerator is a good idea to prevent them from melting, but be sure to let the chocolate come to room temperature before eating to enjoy its creamy texture fully. Avoid freezing them, as this can alter the texture of the chocolate and the cookie pieces inside. Proper storage will help maintain their rich flavor and smooth texture for longer!
If you want to prep the dough ahead, place the dough in the refrigerator for 1-2 days before stuffing it with whole Oreos and baking.
Making Hershey's Cookies and Cream chocolate bars from scratch is a fun and rewarding process that lets you tap into your creative side while indulging in a delicious treat. The process begins with a simple dough made from butter, sugar, and flour mixed with chunks of Oreo cookies and white chocolate chips for that signature crunch. You then stuff each dough ball with a whole Oreo and bake them to golden perfection, resulting in a soft, chewy cookie with a sweet surprise inside.
What makes baking these cookies extra fun is the joy of creating something from scratch and the excitement of watching the dough transform in the oven. It’s a perfect activity to do with family or friends, and the best part is biting into that warm, gooey cookie with a hidden Oreo—it's like a little gift in every bite. Baking is a great way to share moments with others and add a personal touch to your kitchen creations. Plus, the scent of fresh cookies filling the house is pure comfort!
If you love this recipe and decide to bake these delicious cookies, I’d love to hear what you think! Leave a comment below or tag me on your favorite social media – I can’t wait to see your creations and share the sweet moments with you!
Stuffed Oreo Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 1 cup white chocolate chips
- 2 Hershey's cookies & cream chocolate bars (1.55 ounces each).
- 26 Oreos (10 for the dough, roughly one cup chopped + 14 to stuff + 2 to crumble and place on top)
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment. While mixing, chop up both Hershey's cookies and cream chocolate bars.
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough should be thick.
- Add the white chocolate chips, Hershey's cookies and cream (reserve a little to top each cookie), and 1 cup (10) crushed Oreos into the batter. At the lowest speed, incorporate the mix-ins into the dough without over-mixing and a couple of spins around the bowl.
- Using a large cookie scoop, scoop extra large scoops of dough. Flatten the dough some to place a whole Oreo in the center, then fold the dough around the Oreo. Each dough bowl with the Oreo in the center should be around 4 - 4.5 ounces. Place 2 inches apart on a prepared baking sheet. Top with extra chunks of Oreo pieces (2 remaining Oreos) and reserved chocolate bar chunks.
- Bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
- Cooking time may vary depending on the oven.
- You can make these without the cookie in the center; just make them smaller and cook for less time.
Chewy Sugar Cookies
Oh, chewy sugar cookies? They're like little clouds of sweetness wrapped up in pure joy! Imagine taking a bite, and the soft, pillowy center just melts in your mouth, while a delicate dusting of sugar twinkles on the outside, adding a touch of crunch. It's the perfect balance of sweetness—never too overwhelming, but just enough to make your taste buds do a happy dance. These cookies are the edible version of a hug, warm and comforting, yet oh-so-light! Whether you're dunking them in milk or savoring them on their own, each bite is like a little moment of bliss. So grab a cookie (or a few) and let the chewy magic work its wonders!
Chewy sugar cookies are a cozy, irresistible treat that strikes the perfect balance between soft and slightly crisp on the edges. Their sweet, sugary exterior gives just the right crunch while the inside stays pillowy and tender, almost like biting into a cloud of pure happiness. The flavor is simple yet comforting, with a touch of vanilla and a hint of warmth, making each bite feel like a moment of joy.
And the best part? They’re so easy to make! With just a handful of ingredients—flour, sugar, butter, eggs, baking soda, baking powder, cornstarch, and a dash of vanilla—you can whip these up in no time. No complicated techniques. Just mix, roll into dough balls, flatten slightly, and bake. In less than 20 minutes, you’ll have a batch of homemade cookies that will make your kitchen smell like heaven. Perfect for when you’re craving something sweet but don’t want to spend hours baking!
Once your chewy sugar cookies are fresh out of the oven and cooled to perfection, storing them properly will help keep them soft and delicious for days! The key is to keep them in an airtight container to lock in all that chewy goodness. You can store them at room temperature for up to a week, but make sure the container is tightly sealed to prevent any air from getting in and drying them out.
If you want to keep them even fresher for longer, you can pop them in the fridge, where they’ll stay soft for about 10–12 days. And if you have a little extra batch (or just want to plan ahead for those cookie cravings), you can freeze them! Simply layer them in an airtight container with parchment paper between each cookie to prevent sticking. They’ll stay fresh for up to three months, and when you're ready for a treat, just let them thaw at room temperature, or zap them in the microwave for a few seconds for that warm, just-baked feel!
Fun tips for making these cookies!
There’s no need to chill the dough before baking! Without chilling, these cookies will spread more. If you happen to prep the dough in advance or freeze it for future use, just ensure you allow it to get to room temperature before baking.
Roll the dough in sugar before baking. The sugar coating can be optional. However, they give a great crisp of sugar outside that just makes them perfect.
There’s no need to overbake! Overbaking your baked goods will create dry and crumbly baked goods. Once removed from the oven, these cookies will continue to be baked on the pan. If you undertake slightly, you’ll be left with perfect gooey cookies.
Whip up these chewy sugar cookies in no time—just mix, roll, bake, and enjoy! They’re soft, sweet, and oh-so-delicious. Give them a try, and leave a comment below if they made your taste buds do a happy dance!
Chewy Sugar Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
- Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
- Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.
Valentine M&M Cookies
Valentine’s M&M Chocolate Chip Cookies: A Sweet Twist on a Classic Favorite
These Valentine’s M&M chocolate chip cookies are the perfect blend of classic chocolate chip goodness with a fun, festive twist. Bursting with colorful red, pink, and white M&M candies, they add a pop of color and sweetness to each bite. These soft, chewy cookies are packed with semisweet chocolate chips, offering that perfect balance of melt-in-your-mouth texture.
What makes these cookies extra special is their festive appeal. The vibrant M&M's not only brighten up the cookies, but they also provide a delightful crunch that contrasts beautifully with the gooey chocolate chips. Whether you're baking them to share with a loved one, friends, or family, these cookies will make any occasion feel a little sweeter.
Ideal for Valentine's Day or Galentine’s Day, these cookies also make a great gift. Package them up in a cute box or jar, and you’ll have a homemade treat that shows your love in the most delicious way possible. With each bite, you’ll be reminded of the warmth and joy that comes from sharing something truly special.
When it comes to making the perfect cookies, one of the most important tips is to avoid overmixing the dough. While a stand mixer can be a lifesaver for mixing, it’s easy to get carried away and let the mixer run too long. Overmixing the dough can result in tough and dense cookies rather than soft and chewy.
Here’s why: When you mix cookie dough too much, the flour and gluten proteins develop, making the dough more elastic. This extra gluten development leads to a chewier, tougher texture that’s not as desirable for most cookie recipes. Ideally, you want to mix the dough just enough to combine the ingredients—once the dry ingredients are incorporated into the wet ones, stop mixing. A few small lumps or streaks of flour are perfectly fine and will work themselves out during baking, giving you a lighter, more tender cookie.
So, next time you’re using your stand mixer, take it slow and stop as soon as the dough comes together. Your cookies will thank you with a perfect texture every time!
Why I Love These Cookies During Valentine's Season
There’s something so special about baking these M&M chocolate chip cookies during Valentine’s season. It’s the perfect way to share a little love by making something from the heart. The vibrant colors of the M&M's remind me of the joy and warmth this time of year brings—whether I’m sharing them with loved ones, enjoying them with friends, or indulging in a sweet moment of self-care. These cookies are more than just a treat; they’re a way to celebrate connection, sweetness, and the little things that make life so special. Every bite brings a smile, and that’s what Valentine’s is all about.
Turn your favorite romance movie on, preheat the oven, and enjoy these delicious cookies! Leave a comment below if you also love them or add your twist.
Valentine M&M Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 1 cup chocolate chips
- 1 cup Valentine's M&M's
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment.
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
- Add the chocolate chips and M&M's and fold into the batter with a spatula. - It will be a slight workout.
- Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
- Allow time to cool before serving— the most challenging part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookie scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Blueberry Lemon Crumb Cookies
yummy
Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.
Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.
Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!
Dive into the world of blueberry cookies and let their vibrant flavor brighten your day!
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you make these cookies and love them as much as I do, comment below to let me know how they are for you!
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!