Mint Chocolate Chip Cookies

48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 20 minutes
Total Time 20 minutes

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!

We love celebrating St. Patrick’s Day in this house, and we’re excited to serve my Rainbow Cupcakes, Rainbow Waffles, Rainbow Poke Cake, and Shamrock Shake this year!

Mint Chocolate Chip CookiesMint 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.


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.


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.

Mint 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.

Chocolate Chip Cookies with Mint

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Mint Chocolate Chip Cookies

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!
Yield 48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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).


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 39mg | Potassium: 67mg | Sugar: 8g | Vitamin A: 130IU | Calcium: 15mg | Iron: 0.8mg
Keyword: Mint Chocolate Chip Cookies

Chocolate Mint Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

    1. 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.

  1. 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.

    1. 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.

    1. 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.

  2. I’d suggest using mint chocolate chips in place of milk chocolate chips. I’d prefer mint extract to peppermint extract.

    1. I don’t recommend using MINT extract. You’ll want to use PEPPERMINT extract. Hopefully, this helps clear things up. Enjoy!

  3. 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.

  4. Mint and chocolate are my guilty pleasure together! These are perfect for St. Patrick’s Day! I can’t wait to try them!

  5. 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. 🙂

  6. Not only are these delicious cookies they are fun to make. My kids thought they were way more exciting to eat being green.