October 12, 2023
Review RecipeMint Chocolate Chip Cookies
With just the right texture and perfect balance between the coolness of the mint and the sweetness of the chocolate chips, these mint chocolate chip cookies have a flavor combo that nobody can resist.
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Mint chocolate chip cookies are a blend of two classic flavors that will leave you wanting more! Silky, creamy mint meets buttery homemade chocolate chip cookie goodness in a delectable mix of flavors.
Mint Chocolate Chip Cookies Ingredients
These soft and chewy cookies are infused with zingy peppermint extract and filled with melty morsels of milk chocolate chips and mint candies throughout.
To make them, you’ll need:
- 1¾ cups of all-purpose flour
- 1¼ teaspoons of baking powder
- 1 teaspoon of cornstarch
- ½ cup of salted sweet cream butter, softened
- ½ cup of granulated sugar
- ¼ cup of light brown sugar, tightly packed
- 1 teaspoon of pure peppermint extract
- 1 teaspoon of clear vanilla flavoring
- 1 extra large egg, room temperature
- 2-4 drops of leaf green gel food coloring
- 2 cups of chopped Andes mint candies (divided into 1½ cups and ½ cup)
- 1 cup of milk chocolate chips
Substitutions And Additions
MINT CANDIES: You can substitute mint fudge-flavored chocolate chips if you cannot find the Andes mints.
VANILLA FLAVORING: You can substitute pure vanilla extract for the clear vanilla flavoring in this easy recipe if you do not have any clear vanilla on hand.
MINT EXTRACT: Mint extract gives these cookies their signature flavor.
If you don’t have mint extract on hand or prefer a different flavor, you can try substituting it with other extracts like peppermint, almond, or even vanilla.
CHOCOLATE CHIPS: While mint chocolate chip cookies traditionally use semi-sweet chocolate chips, you can get creative with your chocolate choices.
Try using dark chocolate chips for a richer, less sweet variation or white chocolate chips for a sweeter twist.
How To Make This Mint Chocolate Chip Cookies Recipe
These tasty cookies are super simple to make. After combining basic pantry staples to make the cookie dough batter, you’ll add peppermint flavor and tint the dough to the perfect shade of green. Finally, mix in chocolate chips and mint candy for wonderful bursts of flavor.
Here are the step-by-step instructions to make these refreshing chocolate chip mint cookies:
STEP ONE: Add the flour, baking powder, and cornstarch to a small bowl. Whisk to combine. Set dry ingredients aside.
STEP TWO: Using a stand mixer or a handheld electric mixer on medium-high speed, beat the softened butter for one minute.
STEP THREE: Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1 to 1½ minutes until completely combined.
OUR RECIPE DEVELOPER SAYS
You can increase the peppermint extract to 1½ teaspoons if you need more mint flavor, or if you prefer less mint, eliminate the mint extract from the recipe.
STEP FOUR: Lower the mixer speed to low speed and add the egg. Mix just until no streaks of yellow remain.
STEP FIVE: Add the green food color gel. Depending on how vivid or how muted green you want your cookies will determine how many green gel food color drops you add.
STEP SIX: Keep the mixer speed on low and add half of the flour mixture at a time. Mix just until the flour is incorporated.
STEP SEVEN: Add in the 1½ cups of the chopped Andes mint candies and the milk chocolate chips.
Mix just until the chocolate is evenly distributed throughout the dough. Cover and chill in the refrigerator for one hour.
PRO TIP:
Don’t skip the chilling step. Baking the cookies from chilled helps reduce the amount the cookies will spread.
STEP EIGHT: Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
STEP NINE: Use a 1-tablespoon cookie scoop to scoop the dough. Roll the scooped cookie dough into a ball.
Place the cookie dough balls two inches apart on the cookie sheet and slightly press down the top of the cookie dough.
Place a few pieces of the reserved Andes candies in the center of the dough ball.
Bake for nine to ten minutes or until the edges are lightly golden and the tops look a bit soft.
If you use a 1½ tablespoon scoop, add an extra 1 to 1½ minutes to the cook time.
Allow the cookies to rest on the baking sheet for three to four minutes before transferring them to a wire rack to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
How To Serve
Serve these easy cookies warm or at room temperature – both will add an extra layer of satisfaction. Enjoy them with a tall glass of cold milk to end any dinner on a good note.
Mint chocolate chip cookies are the perfect treat to serve after a summer barbecue or Sunday dinner. Serve them with a scoop of vanilla ice cream for an extra cool treat.
A dollop of whipped cream is also delicious, adding just the right amount of sweetness.
For even more flavor, you can dole out small servings of homemade hot fudge sauce for dipping.
If you are a fan of minty treats, you should not miss our mint chocolate brownies and mint chocolate cheesecake.
MORE COOKIE RECIPES
Storage
These cookies are easy to keep for later. Here’s how to store them on the counter and in the freezer.
MAKE AHEAD: If you want to get a head start on your cookie game, you can prepare the cookie dough in advance.
Simply follow the recipe until you’ve formed the cookie dough into balls. Instead of baking them right away, arrange the dough balls on a baking sheet and pop them in the freezer.
Once they’re frozen solid, transfer them to an airtight container or a resealable freezer bag.
You can store the dough in the freezer for up to three months.
When you’re ready for fresh-baked cookies, simply place the frozen dough balls on a baking sheet and bake as directed, adding a minute or two to the baking time.
ON THE COUNTER: Store any leftover mint chip cookies in an airtight container for up to five days at room temperature.
IN THE FREEZER: You can store the baked cookies for up to four months. Place parchment paper between the layers of cookies and store in an airtight container.
Don’t forget to add the date you baked them and the reheating instructions right on the container.
You can reheat the frozen cookies for five to seven minutes in the oven at 350°F. Otherwise, allow the cookies to thaw at room temperature for one to two hours.
Why We Love This Recipe
IRRESISTIBLE MINTY FLAVOR: These cookies burst with refreshing mint flavor, making them a delightful treat for mint enthusiasts. The combination of mint extract and chocolate chips creates a perfect harmony of sweet and refreshing notes that’s hard to resist.
MAKE-AHEAD FRIENDLY: If you’re short on time, you can prepare the cookie dough in advance and freeze it for later use. This flexibility allows you to have freshly baked cookies whenever you crave them without the fuss of starting from scratch.
PERFECT FOR ANY OCCASION: These mint chocolate chip cookies are versatile and suitable for various occasions. Whether you’re baking them for a holiday gathering, a special treat for your family, or just a sweet indulgence after a long day, they never fail to impress.
These delicious treats are bursting with flavor and a delightful aroma, mixing creamy chocolate chips and aromatic cool mint to create an irresistible combination. We have no doubt that these mint chocolate chip cookies are sure to be a winner.
Frequently Asked Questions
What is the best way to store these chewy mint chocolate chip cookies?
If you plan to eat them fairly quickly, you can keep your delicious cookies on the counter in an airtight container for up to 5 days.
Can I freeze the dough for mint chocolate cookies?
If you want to bake the cookies later, you can freeze the cookie dough balls. Bake a few at a time when the craving strikes.
Can I use a different type of chocolate in my chocolate chip mint cookies?
Any type of chocolate chip would be delicious in these cookies, depending on your preference. Try semi-sweet chips, white chips, dark chocolate chips, or even mint chips if you want even more minty flavor.
Do I need to refrigerate the dough before baking these mint cookies with chocolate chips?
The chill time for the cookie dough is important as it helps prevent the cookies from spreading too much while baking.
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Mint Chocolate Chip Cookies
With just the right texture and perfect balance between the coolness of the mint and the sweetness of the chocolate chips, these mint chocolate chip cookies have a flavor combo that nobody can resist.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 36
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon cornstarch
- ½ cup salted sweet cream butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- 1 teaspoon pure peppermint extract
- 1 teaspoon clear vanilla flavoring
- 1 extra large egg, room temperature
- 2 to 4 drops leaf green gel food coloring
- 2 cups chopped Andes mint candies, divided into 1½ cups and ½ cup
- 1 cup milk chocolate chips
Instructions
- Add the flour, baking powder, and cornstarch to a small bowl. Whisk to combine. Set it aside.
- Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 1 minute.
- Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1 to 1½ minutes until completely combined.
- Lower the mixer speed to low and add the egg. Mix just until no streaks of yellow remain.
- Add the green food color gel. Depending on how vivid or how muted green you want your cookies will determine how many green gel food color drops you add.
- Keep the mixer speed on low and add in ½ of the flour mixture at a time. Mix just until the flour is incorporated.
- Add in the 1½ cups of the chopped Andes mint candies and the milk chocolate chips. Mix just until the chocolate is evenly distributed throughout the dough. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Use a 1-tablespoon cookie scoop to scoop the dough. (I made sure to scoop a nicely rounded scoop) Roll the scooped cookie dough into a ball. Place the cookie dough 2 inches apart. Slightly press down the top of the cookie dough. Place a few pieces of the reserved Andes candies in the center of the dough ball. Bake for 9 to 10 minutes, or until the edges are lightly golden and the tops look a bit soft. If you use a 1½ tablespoon scoop, add an extra 1 to 1½ minutes to the cook time. Allow the cookies to rest on the baking sheet for 3 to 4 minutes before transferring them to a cooling rack to cool completely.
Notes
- You can increase the peppermint extract to 1½ teaspoons if you need more mint flavor, or if you prefer less mint, eliminate the mint extract from the recipe.
- Don’t skip the chilling step. Baking the cookies from chilled helps reduce the amount the cookies will spread.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.4mg
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