Mint Chocolate Chip Cookies

Tweet
Share
Pin
Share

These soft, chewy cookies combine cool peppermint flavor with rich chocolate chips in every bite.

The green-tinted dough makes them perfect for St. Patrick’s Day, but they taste great any time of year.

Why You’ll Love It

  • Soft and chewy texture that stays that way for days
  • Real peppermint extract for authentic mint flavor
  • No chilling time required—bake immediately
  • Simple one-bowl mixing method
  • Freezer-friendly dough for baking fresh cookies anytime

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Green gel food coloring (about 8-10 drops)

Optional Add-Ins

  • 1/2 cup chopped Andes mints
  • 1/2 cup white chocolate chips in addition to semi-sweet
  • Flaky sea salt for topping

Steps

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.

3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the peppermint extract and vanilla extract until combined.

6. Add the green gel food coloring and mix until the dough is evenly tinted.

7. Add the flour mixture to the butter mixture and mix on low speed until just combined.

8. Fold in the chocolate chips with a spatula or wooden spoon.

9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

10. For uniform cookies, use a cookie scoop to portion the dough.

11. Bake for 9-11 minutes, until the edges are set but the centers still look slightly underdone.

12. The cookies will continue to cook on the hot baking sheet after you remove them from the oven.

13. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

14. Sprinkle with flaky sea salt immediately after baking if desired.

15. Repeat with remaining dough, making sure to use cooled baking sheets or the cookies will spread too much.

Helpful Tips and Substitutions

Softened butter should hold a fingerprint when pressed but not be greasy or melted—this is critical for the right texture.

If your butter is too cold, cut it into small pieces and let sit at room temperature for 30 minutes.

Do not use melted butter as it will make the cookies flat and greasy.

Start with 1 teaspoon of peppermint extract if you prefer a milder mint flavor, then increase to taste.

For extra minty cookies, add 1/2 cup of chopped Andes mints along with the chocolate chips.

Dark chocolate chips work well if you prefer a more intense chocolate flavor.

Mint extract and peppermint extract are different—peppermint extract has a stronger, more authentic flavor.

If your dough is very soft after mixing, refrigerate for 30 minutes before scooping.

For thicker cookies, chill the scooped dough balls for 30 minutes before baking.

Serving Ideas

Serve warm with a cold glass of milk for the classic cookie experience.

Make ice cream sandwiches by placing a scoop of vanilla or mint chip ice cream between two cookies.

Stack cookies in a clear cookie jar for a festive kitchen display.

Package in cellophane bags tied with green ribbon for thoughtful homemade gifts.

Crumble over vanilla ice cream for an easy mint chocolate chip sundae.

Make-Ahead and Storage

Baked cookies can be stored in an airtight container at room temperature for up to 5 days.

Add a slice of bread to the container to help keep the cookies soft.

Baked cookies freeze well for up to 3 months—layer between parchment paper in a freezer-safe container.

Unbaked cookie dough can be scooped into balls and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the baking time.

The dough can also be refrigerated for up to 3 days before baking—chilled dough produces slightly thicker cookies.

The Bottom Line

Mint chocolate chip cookies deliver that classic flavor combination in a homemade package that beats anything store-bought.

The recipe is forgiving and adaptable, so adjust the mint level to your preference.

Keep a stash of frozen dough balls ready for fresh cookies whenever the craving hits.

Similar Posts