• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 55 cookies
  • Freezing Excellent


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


  • Cookies
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp mint extract
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1 1/4 cups cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
  • Topping
  • 3/4 cup SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: about 55 cookies


Serving Size: about 55 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
  • Roll dough in 1” (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2” (5 cm) apart.
  • Bake in preheated oven for 10 - 12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1 - 2 minutes. Remove, cool on wire rack.


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