Homemade Mint Chocolate Chips Recipe

These homemade mint chocolate chips are perfect for your next batch of cookies or even as a gift!

Handmade holiday gifts are some of the most personal gifts you can give, in my humble opinion. Especially when they come from love and a home kitchen.

Clean Eating Homemade Mint Chocolate Chips in a glass storage jar. The lid is off so you can see the chocolate chips inside. There are also lots of chocolate chips outside the jar, surrounding the base.

And let’s face it, something that tastes sweet and delicious is always appreciated! I mean, who wouldn’t want something delicious?? Plus, the mint flavor is perfect for Christmas!

What To Make With Mint Chocolate Chips?

These are wonderful in your favorite cookie recipe, edible cookie dough, or even in cake. You can add it to vanilla ice cream to make a mint chocolate chip ice cream or even drop them into your morning coffee! But my favorite thing to make with these is mint chocolate chip cookies. Holy yum, batman! There are so many delicious recipes you can add these to!

Do I Need A Stand Mixer For This?

Nope! Just a pot will do. The only mixing you’ll need to do is with a wooden spoon or whisk.

What Kind Of Mint Is In Mint Chocolate Chips?

It’s peppermint extract. But the type you use can make a real difference. You want to use the best quality peppermint extract you can afford. This is the one I found, used, and love! I use it for all sorts of recipes and it’s always the best quality flavor around. (Not paid to promote, just sharing what I used and love).

A bottle of Peppermint spirits by Herb Pharm.

Can You Make This In A Microwave?

I don’t recommend it. You can certainly melt the chocolate that way, but it’ll be harder to dissolve the sweetener without consistent heat.

Do I Have To Use A Casserole Dish?

Nope! If you have a baking sheet with edges, that will work too. Just keep in mind that the bigger the sheet is, the thinner (smaller) your chips will be.

Will These Chips Benefit From Adding Salt?

Not in my experience. Salt is great on chocolate that is combined with fruity flavors or caramel. But when it comes to mint, not so much…

Are These Vegan?

They are accidentally vegan, yes! There are no eggs, heavy cream, whole milk, or any other type of dairy involved in making these.

About The Ingredients

Virgin coconut oil – This is the stuff that is solid at room temperature. It’s important to use the solid stuff.

Unsweetened cocoa powder – You can also use cacao powder if you prefer.

Unsweetened chocolate – Bakers chocolate is a good brand and one of the most commonly found.

Sucanat – or coconut sugar, but the flavor is different. Monk fruit is also an option.

Peppermint extract – The best you can find. Anything labeled simply as mint extract will work too.

How To Make Homemade Mint Chocolate Chips

All the ingredients for this Mint Chocolate Chips Recipe gathered on a dark wood surface.

Combine all ingredients except the peppermint extract in a medium pot. Warm over low/medium heat until the oil and chocolate are melted. Turn the heat all the way down and stir until the sweetener dissolves. Stir in the peppermint extract at the last minute. Be sure not to overheat the chocolate or it will burn.

Melted mint chocolate chip "batter" poured into a parchment-lined casserole dish.

Pour the chocolate mixture into a parchment-lined baking pan or casserole dish (mine was 9×6) and place in the refrigerator for at least 3 hours or until it hardens completely.

Chopped Mint Chocolate Chips on a cutting board.

Use the parchment paper to lift the chocolate out of the dish and place it on a cutting surface. Use a sharp knife to cut into tiny little squares or rectangles. If the chocolate is too hard to chop, simply let it sit on the counter for about 20 minutes so it can soften enough to cut.

Mint Chocolate Chips on a cutting board and in a glass storage jar.

If the chips need to be chilled again before placing them in jars, simply lift the parchment back into the dish and chill. To transfer, simply fold the parchment up like a taco and pour the chips into food-safe gift jars, and store them in the fridge.

How To Store Homemade Mint Chocolate Chips

These will hold up well in the fridge in an airtight container for up to 2 or 3 weeks. Beyond that, it’s best to store them in a freezer-safe container in the freezer. If frozen, they will keep up to a year.

Recipe Supplies

For this recipe, you’ll want a pot (or saucepan), a casserole dish, and some glass food storage containers. You can click any of the images here to be taken to that product on Amazon. (Affiliate links).

Pot sold on Amazon. (Affiliate link)
Peppermint spirits by Herb Pharm sold on Amazon. (Affiliate link)
Casserole dish set sold on Amazon. (Affiliate link)
Glass food storage jars with labels sold on Amazon. (Affiliate link)

More Healthy Chocolate Recipes

Homemade Mint Chocolate Chips Recipe Card

Copyright Information For The Gracious Pantry
Homemade Mint Chocolate Chips in an open glass jar that sits on a cutting board with more chocolate chips.

Homemade Mint Chocolate Chips Recipe

If you’ve never made your own chocolate chips, don’t miss out any longer! Homemade is always best!!
No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze Time: 3 hours
Total Time: 15 minutes
Servings: 1 batch
Calories: 1757kcal

Ingredients

  • 1 cup coconut oil
  • 1 cup unsweetened cocoa powder
  • 4 oz. unsweetened chocolate
  • 1 cup Sucanat (affiliate link) (or coconut sugar, but the flavor is different)
  • ½ tsp. peppermint extract

Instructions

  • Combine all ingredients except the peppermint extract in a medium pot. Warm over low/medium heat until the oil and chocolate are melted. Turn the heat all the way down and stir until the sweetener dissolves. Stir in the peppermint extract at the last minute. Be sure not to overheat the chocolate or it will burn.
    All the ingredients for this Mint Chocolate Chips Recipe gathered on a dark wood surface.
  • Pour the chocolate into a parchment lined baking pan or casserole dish (mine was 9×6) and place in the refrigerator for at least 3 hours or until it hardens completely.
    Melted mint chocolate chip "batter" poured into a parchment-lined casserole dish.
  • Use the parchment paper to lift the chocolate out of the dish and place on a cutting surface. Use a sharp knife to cut into tiny little squares or rectangles. If the chocolate is too hard to chop, simply let it sit on the counter for about 20 minutes so it can soften enough to cut.
    Chopped Mint Chocolate Chips on a cutting board.
  • If the chips need to be chilled again before placing them in jars, simply lift the parchment back into the dish and chill. To transfer, simply fold the parchment up like a taco and pour the chips into food-safe gift jars and store in the fridge.
    Mint Chocolate Chips on a cutting board and in a glass storage jar.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire batch | Calories: 1757kcal | Carbohydrates: 283g | Protein: 31g | Fat: 92g | Saturated Fat: 62g | Sodium: 51mg | Potassium: 2309mg | Fiber: 47g | Sugar: 201g | Calcium: 249mg | Iron: 32.4mg

Recipe from the Gracious Pantry® archives, originally posted on 11/30/15.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.