• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1/2 tsp mint extract
  • 1/2 tsp salt
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1 cup semi-sweet chocolate chips

Serving Size: 48 cookies


Serving Size: 48 cookies

  • Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper.
  • Beat butter and sugar in large bowl of electric mixer until light and creamy, about 3 minutes. Add eggs, mint extract and salt. Turn mixer to low speed and slowly add dry ingredients. Mix just until incorporated. Stir in chocolate chips.
  • Drop by tablespoonfuls (15mL) onto prepared baking sheets.
  • Bake in preheated oven for 12 to 15 minutes until set. Remove from oven and let cool on baking sheets, 2 minutes. Remove to cooling racks.


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