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.

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Mint chocolate chip cookies are the perfect blend of two classic flavors that will tantalize your taste buds and leave them 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. 

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.

How to Make This Mint Chocolate Chip Cookies Recipe

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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.

A quick 9 to 10 minutes in the oven, and you’ll know they’re done baking once they turn golden brown around the edges of the cookie.

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 1 minute.

STEP THREE: Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1 to 1½ minutes until completely combined.

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 in ½ 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 1 hour.

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 2 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 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 wire rack to cool completely. 

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

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Peppermint Patty Cookies

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White Chocolate Chip Cookies

Storage

ON THE COUNTER: Store any leftover mint chip cookies in an airtight container for up to 5 days at room temperature. 

IN THE FREEZER: You can store the baked cookies for up to 4 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 5 to 7 minutes in the oven at 350°F. Otherwise, allow the cookies to thaw at room temperature for 1 to 2 hours. 

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.

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Mint Chocolate Chip Cookies

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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 minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 36

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Ingredients

  

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• 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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