Mint Chocolate Chip Cookies Recipe

Introduction

These Mint Chocolate Chip Cookies are a refreshing twist on a classic favorite. Soft, chewy, and bursting with peppermint flavor, they’re speckled with both semi-sweet chips and finely chopped chocolate for extra richness. Perfect for holidays or any time you crave a cool, chocolaty treat.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon peppermint extract
• 10 drops green food coloring
• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon kosher salt
• 12 ounces (about 2 cups) semi-sweet chocolate chips, half finely chopped

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 1 to 2 minutes.
2. Step 2: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition.
3. Step 3: Turn off the mixer and add the peppermint extract and green food coloring. Mix on low speed until evenly combined.
4. Step 4: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until just combined, then remove the bowl from the mixer.
6. Step 6: Add the semi-sweet chocolate chips and finely chopped chocolate to the dough. Use a spatula to fold until evenly distributed.
7. Step 7: Cover the dough and refrigerate for about 1 hour.
8. Step 8: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Step 9: Using a medium cookie scoop (about 2 tablespoons), scoop dough and roll into balls. Place them about 2 inches apart on the prepared sheets.
10. Step 10: Bake for 8 to 10 minutes, until edges start to turn golden and centers look set.
11. Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a stronger mint flavor, add an extra ½ teaspoon of peppermint extract, but be careful not to overpower the chocolate.
• If you prefer a more natural color, omit green food coloring or use a small amount of matcha powder instead.
• Swap semi-sweet chips for white chocolate chips for a sweeter, creamier taste.
• Refrigerating the dough helps prevent spreading, but if short on time, chilling for 30 minutes still works.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months — thaw at room temperature before serving. To refresh slightly, warm individually in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of extract?

Yes, but peppermint oil is more concentrated. Use only a few drops and adjust to taste to avoid overpowering the cookies.

How do I keep cookies soft and chewy?

Be careful not to overbake; remove cookies when edges are lightly golden but centers still look set. Also, using room temperature butter and eggs helps create a tender texture.

Mint Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 73 reviews

• Author: Lila
• Total Time: 1 hour 30 minutes
• Yield: 32 servings 1x

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Description

Delight in these classic Mint Chocolate Chip Cookies featuring a refreshing peppermint flavor and rich semi-sweet chocolate chips. Perfectly soft with a hint of green, these cookies are a festive treat ideal for sharing or enjoying anytime you crave a minty twist on traditional chocolate chip cookies.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon peppermint extract
• 10 drops green food coloring

Dry Ingredients

• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon kosher salt

Add-ins

• 12 ounces (about 2 cups) semi-sweet chocolate chips, half finely chopped

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Instructions

1. Beat butter with sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter and granulated sugar. Beat at medium-high speed until the mixture becomes light and fluffy, which should take about 1 to 2 minutes.
2. Mix in eggs. Lower the mixer speed to low and add the eggs one at a time, blending each until just incorporated to maintain a smooth batter.
3. Add peppermint extract and green food coloring. Turn off the mixer briefly, then add the peppermint extract and green food coloring. Resume mixing on low speed until the color and flavor are evenly distributed throughout the dough.
4. Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and kosher salt to ensure they are evenly combined.
5. Add dry ingredients to wet. Gradually incorporate the dry ingredient mix into the wet ingredients using the stand mixer on low speed. Mix just until combined, being careful not to overmix. Remove the bowl from the mixer.
6. Add chocolate chips and finely chopped chocolate. Fold in the semi-sweet chocolate chips along with the finely chopped chocolate using a spatula until they are evenly mixed into the dough.
7. Cover dough and refrigerate. Cover the dough securely and refrigerate for about 1 hour to allow it to firm up, which helps maintain shape during baking.
8. Preheat oven and line baking sheets. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
9. Place dough balls onto lined baking sheets. Using a medium cookie scoop (approximately 2 tablespoons), scoop and roll the dough into balls. Place each dough ball about 2 inches apart on the prepared baking sheets to allow room for spreading.
10. Bake cookies. Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just begin to turn golden brown and the centers appear set.
11. Let cookies cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure butter and eggs are at room temperature to achieve better mixing and texture.
• Do not overmix once the dry ingredients are added to avoid tough cookies.
• Refrigerating the dough is essential for preventing excessive spreading during baking.
• Feel free to adjust the amount of green food coloring according to your desired shade.
• For a stronger mint flavor, you can add an extra half teaspoon of peppermint extract if desired.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mint chocolate chip cookies, peppermint cookies, chocolate chip cookies, festive cookies, holiday cookies, semi-sweet chocolate chips, green cookies