If you’re searching for a cookie that’s irresistibly fresh, chocolaty, and a total crowd-pleaser, these Mint Chocolate Chip Cookies are calling your name! Imagine the classic cookie comfort you love, blended with a cool swirl of mint and pockets of melting chocolate chips—these cookies are the ultimate twist on tradition. Whether you’re baking for a special occasion, a holiday spread, or just to treat yourself, this recipe delivers the perfect balance of soft centers, crisp edges, and that unmistakable pop of mint. There’s a reason everyone falls in love with these Mint Chocolate Chip Cookies at the very first bite!
Ingredients You’ll Need
The beauty of these Mint Chocolate Chip Cookies is how each simple ingredient shines—and every one is essential for that signature flavor and texture. From creamy butter to a hint of peppermint, here’s exactly what you’ll need to make the magic happen:
- Unsalted Butter (1 cup, softened): This is your secret to ultra-tender, melt-in-your-mouth cookies—it’s worth making sure the butter is truly room temperature for best creaming.
- Granulated Sugar (1 cup): Adds classic sweetness and helps form a slightly crisp edge.
- Light Brown Sugar (1/2 cup, packed): Brings moisture and a subtle hint of caramel that really deepens the cookie’s flavor.
- Large Eggs (2): Act as binders to hold everything together, creating that perfect chewy bite.
- Peppermint Extract (1½ teaspoons): The star of the show! This gives the distinct, refreshing minty punch—feel free to adjust for more or less intensity depending on your taste.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and keeps the mint from overpowering the delicate cookie base.
- Green Food Coloring (optional): Just a few drops bring that pop of minty green and make these cookies extra fun and festive.
- All-Purpose Flour (2¾ cups): Provides structure so your cookies bake up thick and perfect every time.
- Baking Soda (1 teaspoon): Helps the cookies rise, adding a slight puff for that bakery-style look.
- Salt (1/2 teaspoon): Heightens flavor and balances the sweet, so every bite tastes just right.
- Semisweet Chocolate Chips (1½ cups): The rich chocolate you want in every bite—choose good quality for extra gooey pockets.
- Mint Chocolate Chips or Chopped Andes Mints (1/2 cup): Adds extra minty richness and that classic Mint Chocolate Chip Cookie flair.
How to Make Mint Chocolate Chip Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and come off the sheet with zero hassle. Getting the oven hot early saves you time and gives you that coveted perfect bake.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process works a bit of air into the dough, resulting in cookies that are tender inside and just crispy at the edges.
Step 3: Add Eggs and Flavors
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Now’s the moment for flavor—mix in the peppermint and vanilla extracts, plus a drop or two of green food coloring if you want that vibrant mint look. Don’t worry, a little color goes a long way!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until the dough comes together. Overmixing is the enemy of soft cookies, so stop as soon as things are combined.
Step 5: Add Chocolate Chips
Fold in the semisweet chocolate chips and mint chocolate chips (or chopped Andes mints). Make sure they’re evenly distributed so every cookie is packed with melty chocolate and that signature minty burst.
Step 6: Portion and Bake
Scoop the dough into tablespoon-sized portions and place them on your baking sheets, leaving about 2 inches between each for spreading. For an extra chocolatey appearance, press a few extra chips on top before baking. Bake for 9 to 11 minutes, until edges are lightly golden and centers look just set—don’t wait for them to brown, or you’ll miss out on that soft center!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. This little rest makes all the difference when it comes to chewy, delicious Mint Chocolate Chip Cookies!
How to Serve Mint Chocolate Chip Cookies
Garnishes
For that bakery-wow factor, sprinkle a few extra mint chocolate chips or chopped Andes mints over the cookies right after baking while they’re still soft. You can also dust them with a shimmer of powdered sugar or a tiny pinch of flaky sea salt to add a sparkle and a twist on flavor.
Side Dishes
Pair your Mint Chocolate Chip Cookies with a cold glass of milk, an espresso, or even a rich hot chocolate for an extra cozy treat. For a holiday or party vibe, try serving them alongside fresh berries, vanilla ice cream, or a classic chocolate fondue—the mint-chocolate combo is magic alongside creamy or fruity flavors!
Creative Ways to Present
These cookies are perfect for gifting: stack them in a cellophane bag tied with a mint-green ribbon or layer them in a festive tin. For parties, create a “Mint Cookie Bar” with little signs and toppings like extra chips or crushed peppermint candies. They even make a stunning (and delicious!) garnish perched on the edge of a scoop of ice cream or slipped alongside a mug of peppermint mocha.
Make Ahead and Storage
Storing Leftovers
Store your Mint Chocolate Chip Cookies in an airtight container at room temperature for up to five days. To keep them ultra-soft, tuck a slice of fresh bread in with the cookies—the bread transfers moisture and keeps every cookie bakery-fresh!
Freezing
These cookies freeze like a charm, either as baked cookies or unbaked dough. For baked cookies, let them cool completely, then freeze in a single layer before transferring to a freezer bag or airtight container (they’ll stay perfect for up to 3 months). To freeze the dough, scoop it into balls, flash freeze until firm, then pop into a bag—bake directly from the freezer, adding a minute or two to the bake time.
Reheating
Want that fresh-from-the-oven magic? Warm your cookies in a 300°F oven for just a few minutes, or give them a quick zap in the microwave (about 10 seconds). The chocolate will get gooey again and the mint aroma will waft through your kitchen just like the first day.
FAQs
Can I use regular chocolate chips instead of mint chips?
Absolutely! Using all semisweet or dark chocolate chips will still give you amazing Mint Chocolate Chip Cookies—the peppermint extract ensures you never miss that refreshing mint kick. If you want to dial up the minty vibes, though, the specialty chips or Andes mints really add an extra touch.
How green should my cookies be?
The green food coloring is totally optional and customizable. A couple of drops give a lovely pale pastel hue, but feel free to go brighter or leave it out entirely for a more classic look. The taste stays the same either way, so it’s all about personal style!
What’s the best way to make these cookies chewy?
For extra chewy Mint Chocolate Chip Cookies, be sure not to overbake—remove them from the oven when centers are just set but still soft. Also, keep an eye on your flour measurement and cream the butter and sugars really well to trap enough air for a tender bite.
Can I make these cookies gluten-free?
Yes! Simply swap the all-purpose flour with your favorite gluten-free blend (make sure it includes xanthan gum for texture). Double-check all your other ingredients for gluten, and you’ll have Mint Chocolate Chip Cookies everyone can enjoy.
What should I do if my cookies spread too much?
If you find your cookies are spreading more than you’d like, try chilling the dough for 20 to 30 minutes before baking. This helps firm up the butter and keeps the cookies nice and thick—it’s a great trick for extra bakery-style Mint Chocolate Chip Cookies!
Final Thoughts
You haven’t truly lived until you’ve savored a homemade batch of Mint Chocolate Chip Cookies—there’s something about that cool, minty chocolate combo that surprises and delights every time. Give these a try (they’re as fun to make as they are to eat!), and don’t be surprised if they become your new go-to treat. Happy baking!
Print
Mint Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of refreshing mint and rich chocolate with these Mint Chocolate Chip Cookies. Perfect for holiday gatherings or anytime you’re craving a sweet treat!
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- Green food coloring (optional)
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips
- ½ cup mint chocolate chips or chopped Andes mints
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, then mix in the peppermint extract, vanilla extract, and green food coloring if using.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Fold in chocolate chips: Gently fold in the semisweet and mint chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 9–11 minutes until lightly golden. Cool on a wire rack.
Notes
- You can adjust the peppermint extract to taste.
- For a festive look, press extra chocolate chips on top before baking.
- Chopped Andes mints add extra minty richness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
