Baked Mint Chocolate Donuts

There are some recipes that come into your kitchen because of a craving, and others that show up because of the people you love. This one is the latter.

My little brother has always been the mint chocolate chip fan in the family. Whenever we’d go out for ice cream as kids, I would rotate between cookie dough, strawberry, or vanilla, but he never wavered—mint chocolate chip was his flavor. So when he asked me one day, “Hey Gabi, can we make donuts—but mint chocolate ones?” I knew exactly what we’d be baking together.

I’ll admit, I wasn’t sure how the flavor would translate into a donut at first. Mint feels refreshing, chocolate feels indulgent, and donuts usually feel cozy and sweet. But the combination turned out even better than we imagined. These baked chocolate donuts are light but rich, with just enough cocoa to make them decadent. The glaze is where the magic really happens—it’s sweet, minty, creamy, and topped with chocolate chips for that nostalgic ice cream shop feel.

And here’s the thing: even if you’re one of those people who swears that mint and chocolate don’t belong together (I know you exist!), one bite of these might just convince you otherwise. They taste like summer, like that first bite of cold mint chocolate chip ice cream on a hot day, only in donut form. Pair them with a scoop of ice cream and you’ve got yourself one of the most refreshing desserts of all time.

For me, the best part of making these wasn’t just the flavor—it was baking them side by side with my brother, laughing in the kitchen, and then devouring the results together. Food always tastes better when it’s shared, and these donuts will always remind me of that day.

These mint chocolate chip donuts are more than just a recipe—they’re a little taste of family memories, a nod to summer ice cream shops, and proof that sometimes the best ideas come from the simplest requests.

Ingredients

For the Donuts

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ cup granulated sugar
• ½ tsp baking soda
• 1 large egg, beaten
• ½ tsp vanilla extract
• 6 tbsp buttermilk
• 3 tbsp avocado oil (or neutral oil)
• ¼ cup mini chocolate chips

For the Mint Frosting

• 2 cups powdered sugar
• ½ tsp peppermint extract
• 2 tbsp buttermilk (plus more as needed)
• 2 drops green food coloring (optional, but fun)
• Mini chocolate chips, for garnish

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Method

1. Preheat your oven to 375°F (190°C) and lightly grease a 6-cavity donut pan.
2. In a medium bowl, whisk together the flour, cocoa powder, sugar, and baking soda.
3. In a separate bowl, mix the egg, vanilla, buttermilk, and avocado oil until combined.
4. Add the wet ingredients to the dry, folding gently. Stir in the mini chocolate chips. The batter will be thick—don’t worry, that’s how it should be.
5. Spoon the batter into the donut molds, smoothing the tops for even baking.
6. Bake for about 8 minutes, or until the donuts spring back when lightly touched.
7. Remove from the pan and let cool completely on a wire rack.
8. While the donuts cool, prepare the frosting by whisking together the powdered sugar, peppermint extract, and buttermilk until smooth. Add food coloring if using.
9. Spoon the frosting over the cooled donuts, letting it drip slightly over the edges.
10. Sprinkle generously with mini chocolate chips and enjoy.