Petite Mint Cookies

Soft and chewy cookies studded with colorful petite mints for a sweet winter treat.

  • Cook Time: 13 minutes
  • Total Time: 13 minutes
  • Yield: about 16 cookies 1x


  • 10 5/8 ounces (2 1/2 cups, spoon and level) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (1/2 cup) unsalted butter, softened
  • 2 ounces cream cheese
  • 5 5/8 ounces (3/4 cup) brown sugar
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 1 whole egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 9 ounces (1 1/2 cups) petite mints*, plus extra for tops of cookies


  1. In a bowl, whisk together the flour, cornstarch, baking soda, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Scrape down the bowl and beater and add the egg and yolk one at a time, beating each in until fully incorporated and wiping down bowl/beater as needed. Beat in the vanilla and peppermint extracts.
  3. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Add the petite mints and fold in by hand just until all ingredients are evenly combined and mints are dispersed.
  4. Transfer cookie dough to an airtight container and chill in fridge for at least one hour before baking.**
  5. When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment paper.
  6. Scoop dough into 2 1/4 ounce (or about 1/4 cup) portions and roll each into a ball. Place on baking sheet, spread well apart with no more than 6 cookies per sheet (they'll get much bigger as they bake). Press a few extra petite mints into the top of each cookie, if desired.
  7. Bake cookies at 350ºF for 13-15 minutes, until tops no longer look wet and cookies are puffy, flipping and rotating trays halfway through time. Cool cookies on trays for 10-20 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to a few days, or in the refrigerator for longer storage.


**I'm not sure how widely available petite mints are in local stores, but the larger Smooth and Melty Mints are usually easy to find, so you could chop them up and use them instead.

**The cookie dough can also be kept in the fridge for a longer period of time - up to about a few weeks - if you prefer to bake the cookies later.