Mint Chocolate Chip Cookies Recipe

Introduction

These Mint Chocolate Chip Cookies combine the refreshing flavor of peppermint with rich chocolate chips for a perfect sweet treat. Soft and chewy with a hint of cool mint, they are ideal for any occasion or holiday dessert table.

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 the 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 peppermint extract and green food coloring. Mix on low speed until evenly combined.
4. Step 4: In a separate bowl, whisk together the all-purpose 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. Use a spatula to fold them evenly into the dough.
7. Step 7: Cover the dough and refrigerate for about 1 hour to firm up.
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 and roll the dough into balls. Place them about 2 inches apart on the prepared baking sheets.
10. Step 10: Bake for 8 to 10 minutes, until the edges start to turn golden brown and the centers look set.
11. Step 11: Let the 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, increase the peppermint extract to 1 ½ teaspoons, but be cautious as it can become overpowering.
• Use white chocolate chips instead of semi-sweet for a sweeter variation that complements the mint.
• If you prefer more color, add a few more drops of green food coloring to achieve a deeper hue.
• Chill the dough longer for thicker cookies and more evenly distributed chocolate chips.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature or warm them in a low oven (300°F / 150°C) for 5 minutes to refresh their softness.

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 about half the amount of peppermint oil compared to extract to avoid an overly strong flavor.

Why do the cookies need to be refrigerated before baking?

Refrigerating the dough firms it up, making the cookies less likely to spread too much during baking, resulting in a better texture and shape.

Mint Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 110 reviews

Delightfully refreshing Mint Chocolate Chip Cookies featuring a perfect balance of peppermint flavor and rich semi-sweet chocolate chips. These cookies are soft, chewy, and adorned with a festive green tint, making them ideal for mint lovers and holiday treats alike.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Chocolate

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

Instructions

1. Beat butter with sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 1 to 2 minutes.
2. Mix in eggs: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition to prevent overmixing.
3. Add peppermint extract and green food coloring: Turn off the mixer briefly, then add peppermint extract and green food coloring. Mix again on low speed until evenly combined to achieve the vibrant green color.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and kosher salt to evenly distribute the leavening agents and salt.
5. Add dry ingredients to wet: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing until just combined. Avoid overmixing for tender cookies.
6. Add chocolate chips and finely chopped chocolate: Fold in the semi-sweet chocolate chips and finely chopped chocolate with a spatula, ensuring even distribution throughout the dough.
7. Cover dough and refrigerate: Cover the dough with plastic wrap and refrigerate for about 1 hour to firm up and allow flavors to meld.
8. Preheat oven and line baking sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Portion dough onto sheets: Using a medium cookie scoop (about 2 tablespoons), scoop and roll dough balls, placing them about 2 inches apart on the prepared baking sheets to allow for spreading.
10. Bake cookies: Bake for 8 to 10 minutes, or until cookie edges are just starting to turn golden brown and centers look set, ensuring soft and chewy texture.
11. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set properly.

Notes

• Room temperature butter and eggs will help achieve a smoother, well-incorporated dough.
• Refrigerating the dough prevents excessive spreading during baking for thicker cookies.
• If you prefer a stronger mint flavor, you can add an extra ½ teaspoon of peppermint extract.
• Using a mix of chocolate chips and finely chopped chocolate gives varying textures and richer chocolate bursts.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Keywords: mint chocolate chip cookies, peppermint cookies, chocolate chip cookies, green cookies, holiday cookies, mint cookies