Mint Chocolate Chip Cookies are perfect for the Holidays. Bright green cookies that taste amazing & brighten up your holiday table! Try Today!
Mint Chocolate Chip Cookies are perfect the perfect Cookies to serve for your favorite Holidays like Christmas or St. Patrick’s Day. For more festive cookies, try my Mint Oreo Chip Cookies and Mint Chocolate Covered Oreos.
Why You’ll Love These Cookies?
- Festive cookies for St. Patrick’s Day or Christmas that are soft and gooey.
- Classic cookie that is full of refreshing mint and chocolate flavor.
Sabrina’s Mint Chocolate Chip Cookies Recipe
Mint Chocolate Chip Cookies are soft, chewy, and green with a fun peppermint flavor that goes perfectly with bites of chocolate. These are a festive version of my classic chocolate chip cookies. Just a few additions make them festive for the upcoming holiday, and your friends and family will love them.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened
- 1 1/2 cups sugar
- 1 teaspoon peppermint extract
- 12-14 drops green food coloring
- 2 large eggs
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces milk chocolate chips
- 6 ounces Andes mint chocolates , chopped
Instructions
- Add the butter and sugar to your stand mixer on medium high speed until light and fluffy then add in the extract, food coloring, and eggs one at a time until fully combined.
- Sift together the flour, baking powder, baking soda, and salt then add it into the stand mixer on low speed until just combined before folding in the mint chocolate and chocolate chips with a spatula.
- Refrigerate the dough for 20 minutes before baking.
- Preheat oven to 350 degrees and bake for 8-10 minutes in rounded tablespoon-sized scoops (makes 48 cookies).
Notes
Nutrition
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Sabrina’s Tips
Just one important note to make, I don’t recommend using mint extract in baking. If you do, your cookies will end up tasting of toothpaste. I do use mint extract in my Shamrock Shakes but there is no baking involved there and the flavors are not impacted negatively there.
Table of Contents
About this Recipe
Mint Chocolate Chip Cookies are just as easy as to make as your favorite Chocolate Chip Cookies. The best part is you can adjust them to exactly how you like them. Not a fan of so much minty flavor? Cut back on the mint extract. Can’t get enough mint? Swap in chocolate chips with mint chocolate chips. Use food coloring for bright, festive green cookies perfect for Christmas or St. Patrick’s Day. If you don’t use food coloring, the cookies will be light golden brown. Either way, these cookies taste delicious!
Can this be made ahead of time?
Yes, you can make these mint cookies ahead of time and store them in an airtight container. Then, when you’re ready to serve them, place them directly into the oven at 300 degrees F to make them appear fresh-baked (plus they’ll fill your kitchen with an amazing aroma while baking). After you warm up the cookies, try serving them with a scoop of mint chocolate chip ice cream for a more indulgent dessert.
Baking Tips & Tricks
- Line your ungreased cookie sheet with parchment paper to make sure your mint cookies don’t stick. This also helps if you’re making multiple batches because it helps keep the cookie sheet clean until you’re finished baking.
- Measure your ingredients carefully, leveling the measuring cups with a knife. Adding too much all-purpose flour can dry out your mint cookies and make them crumbly!
- This recipe calls for refrigerating your dough. This is a really important step for this type of cookie, so I don’t recommend skipping it.
- The dough balls will drop down to the cookie shape once they’re in the oven, and if the butter in the dough is too warm, it will flatten the cookie and make it crispy instead of chewy.
- I almost always use an ice cream scoop when I’m making drop cookies like these, because it’s a great way to make sure your mint cookies turn out all the same size.
Serving Ideas
Use these cookies to make a festive chocolate chip cookie sundae, serve one or two warm cookies with Vanilla Ice Cream. Drizzle with Chocolate Ganache (add mint flavor to the ganache!), top with Whipped Cream, and sprinkle with chopped Andes mints. You can also pair them with other fun colorful treats like Rainbow Cupcakes and Shamrock Shake for a St. Patrick’s Day Celebration!
How to Store
- Serve: Cookies can be kept at room temperature for up to 4 days.
- Store: You can store these mint cookies in an airtight container at room temperature, with a piece of parchment paper between each layer to keep the chocolate from sticking.
- Freeze: These cookies will last about 3 months in the freezer. Freeze them on a cookie sheet first, then you can seal them in an airtight container all together and grab a few out whenever you want. Thaw them in the refrigerator overnight.
Frequent Questions
Your cookies may be spreading too much for a few reasons, usually having to do with butter and granulated sugar, or too little flour. If you ended up with flat, crispy cookies, make sure your ingredients are fresh, measured correctly, and try refrigerating cold dough overnight covered in plastic wrap before baking.
If your cookies consistently come out burnt and crispy on the bottom but perfect and chewy on the top, invest in a good oven-safe thermometer to check if your oven is cooking true to temperature.
Variations
- Red Peppermint Chip Cookies: Add red food coloring and top with crushed peppermint candies if you prefer for a Christmas version! You could even color half the cookies red and half green and you’ll have a Christmas color combo. Leave the food coloring out altogether for a plain mint chocolate chip version.
- Boozy Cookies: Add a tablespoon of crème de menthe instead of the peppermint extract for an adult version.
- Omit the Mint: You can replace the peppermint with vanilla extract and just make green cookies if you’d prefer the flavor this way.
- Chocolate Chips: Swap out the semi-sweet chocolate chips for dark chocolate chips, white chocolate chips, or chocolate chunks. For more mint chocolate flavor, use Andes mints, roughy chopped, mint baking chips, or peppermint crunch chips.
- Sour Cream: If you want the cookies a bit more tender, you can add ¼ cup sour cream to the batter, adding 2 tablespoons more flour to even out the moisture.
- Cake Mix: Substitute a box of white cake mix or fudge brownie mix for the dry ingredients in this recipe. No other adjustments are needed to use cake mix or brownie mix.
- Sugar: Trade ½ cup of white sugar in this cookies recipe for ½ cup brown sugar to help the mint cookies become more chewy and soft. The moisture in the brown sugar contributes to the texture of the cookie, plus adds a deeper flavor!
Related Recipes
More Mint Chocolate Recipes
Photos used in a previous version of this post
Amazing taste and texture
Do these freeze well?
Yes they do in fact I freeze the whole batch and prefer to eat them frozen.
Does it matter if you use unsalted butter?
It doesn’t matter necessarily, it’s just easier to control how much salt goes into the recipe. If salted butter is all you have, that’s fine.
Does if matter if you don’t freeze the dough before baking?
Hello Bri, This recipe calls for refrigerating your dough. This is a really important step for this type of cooking, so I don’t recommend skipping it.
These cookies are awesome, I do have a question mine didn’t flatten out much at all, they look more like buttons than the one’s you made in the pictures.
I’m glad you still enjoyed them but if they didn’t spread out, there might have been too much flour added. Make sure you’re measuring it correctly by spooning it into your measuring cup and leveling off vs scooping. Hope this helps for next time.
My cookies were thin and spread a lot. What did I do wrong?
Generally it’s because the dough wasn’t refrigerated long enough, did you let it cool for long enough? Sorry this is literally 6 months late, I just found the comment was accidentally not seen.
I’d suggest using mint chocolate chips in place of milk chocolate chips. I’d prefer mint extract to peppermint extract.
I’m confused. You DON’T recommend using the peppermint extract, but it’s in the recipe?
I don’t recommend using MINT extract. You’ll want to use PEPPERMINT extract. Hopefully, this helps clear things up. Enjoy!
Yummy! Look at that amazing color. I bet my kiddo will love these. This is so fun to make with kids too. I’m saving this recipe to give it a try.
I hope you all enjoy them!
Mint and chocolate are my guilty pleasure together! These are perfect for St. Patrick’s Day! I can’t wait to try them!
They’re like a match made in heaven!
These are the perfect treat for after supper! I love the idea, and the flavors!
Thanks, Katie! It’s a fun dessert.
I think chocolate and mint is one of the most brilliant dessert combinations ever! I’d take these cookies any day, St. Patrick’s Day included. 🙂
Sounds like a smart decision, Valentina!
Not only are these delicious cookies they are fun to make. My kids thought they were way more exciting to eat being green.
Perfect!