Cool, refreshing cookies with decadent chocolate chips all in this chewy Mint Chocolate Chip Cookies recipe. Perfect for Mint Chocolate lovers!
Mint Chocolate Chip Cookies
I did warn you I was going a little crazy with the mint, yes? This recipe shouldn't be a surprise to you! While I've been playing with mint, I decided to use it in my absolute favorite chocolate chip cookies recipe to get these AH-mazing Mint Chocolate Chip Cookies. Seriously so good. Sweet, chewy, and minty with the decadent, bitter note of chocolate chips. Yum.
For these cookies, I used half chocolate chips and half Andes Menthe Baking Chips (you can grab those HERE on Amazon), but you can use one or the other, or both, like me. They'll turn out delicious no matter what kind of chip you use!
Mint Chocolate Chip Cookies Recipe
Mint Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup butter
- 1¼ cups firmly packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon mint extract
- 2 large eggs
- 12 ounces Andes baking chips or semi-sweet chocolate chips
- Green food coloring optional
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla, mint, and food coloring (if desired) and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture and beat slowly until fully combined.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of cookie dough with a cookie scoop and drop onto a cookie sheet lined with parchment paper or silicone mat, making sure cookies are at least 2 inches apart.
- Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Notes
- Cookies are done when the edges are lightly browned but the centers still look slightly underdone.
- Green food coloring is optional.
- Andes baking chips can be replaced with your favorite chocolate chips.
- Pro Tip: Press some extra chocolate chips into the tops of the unbaked cookie balls to make them look professional quality.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Nutrition
Did you like this Mint Chocolate Chip Cookies recipe? Find more on my Desserts, St Patrick's Day, and Christmas Cookies boards on Pinterest!
If you liked this Mint Chocolate Chip Cookies Recipe, you might also like
36 Green Treats for St Patrick's Day
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
LastBite says
Greetings. I tried this recipe and had a few observations. The recipe calls for salt though it doesn't say when to add the salt so I assumed you add it to the flour and baking soda mixture in step 1 as I would normally do for other recipes. I also didn't see what you add to the recipe to make the cookies green/mint colored. Thanks!
Michelle says
Thanks for letting me know. I've updated the recipe!