Start by adding your softened butter to a large mixing bowl, then toss in the brown and granulated sugars. Beat them together until the mixture is light, fluffy, and creamy, this is the foundation of your chewy, melt-in-your-mouth cookies.

Add the eggs one at a time, mixing well after each, then stir in the vanilla and peppermint extracts. A little peppermint goes a long way, giving your cookies that refreshing hint that complements the chocolate perfectly.

In another bowl, whisk together the flour, cocoa powder, and baking soda to make sure everything is evenly combined. Slowly fold the dry ingredients into the wet mixture, stopping once it’s just blended so your cookies stay soft and tender.

Gently mix in the mint chips and chocolate chips. Save a few to sprinkle on top later if you want your cookies to have that professional, bakery-style look.

Cover the dough and chill it in the refrigerator for 30–60 minutes. This makes it easier to handle and helps the cookies hold their shape during baking.

Preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop out walnut-sized portions of dough, about 2 inches each, and place them on the sheets with a bit of space in between. Rolling them lightly in your hands helps them look smooth and polished before baking.

Bake the cookies for about 6 minutes, then press a few of the reserved chocolate and mint chips on top. Return them to the oven and bake for another 4–5 minutes, until the edges are set but the centers are still soft and chewy.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. This ensures the centers stay tender while the edges firm up just right. Now grab one and enjoy that perfect chocolate-mint combination in every bite!