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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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