Mint Chocolate Chip Cookies are the PERFECT St. Patrick’s Day dessert made with mint chocolates, milk chocolate and peppermint extract in under 45 minutes!
Mint Chocolate Chip Cookies
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.
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.
HOW TO STORE MINT CHOCOLATE CHIP COOKIES
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. Your mint cookies will last 2-3 weeks.
CAN YOU FREEZE MINT CHOCOLATE CHIP COOKIES?
You can make these mint cookies ahead of time and freeze them in an airtight container. Then when you’re ready to serve them, put them straight into the oven at 300 degrees F to make them seem like they’re fresh baked (plus they’ll make your kitchen smell amazing while they’re baking).
After you warm up the cookies, try serving them with a scoop of mint chocolate chip ice cream for a more indulgent dessert.
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TIPS FOR MAKING MINT CHOCOLATE CHIP COOKIES
- 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.
- Trade ½ cup of white sugar in this mint chocolate chip 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!
- 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 cooking, 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.
- Add red food coloring and top with crushed peppermint candies for a Christmas version later this year! Or leave the food coloring out altogether for a plain mint chocolate chip version.
- Add a tablespoon of creme de menthe instead of the peppermint extract for an adult version.
- You can replace the peppermint with vanilla extract and just make green cookies if you’d prefer the flavor this way.
- 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
- 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).