If you’re looking for the best mint chocolate chip cookies recipe, you just found it. These soft, chewy mint chocolate chip cookies are loaded with chocolate chips and have the perfect hint of cool peppermint that keeps you reaching for just one more. Trust me, I’ve tried to stop at two and failed every single time.
These mint chocolate chip cookies come together in about 25 minutes from start to finish. One bowl, a handful of ingredients you probably already have, and zero fancy techniques. My neighbor actually asked me if I ordered these from a bakery the first time I brought them over – that’s when I knew this mint cookie recipe was a keeper. Whether you’re baking for a party, packing lunchboxes, or just treating yourself on a random Tuesday, these cookies deliver every time.
Why You’ll Love This Mint Chocolate Chip Cookies Recipe
Let me tell you why these mint chocolate chip cookies became an instant favorite in my house – and basically everyone else’s house I’ve brought them to!
- Quick and easy: About 10 minutes of prep and 12 minutes in the oven – faster than a trip to the bakery!
- Perfectly chewy: Soft and thick in the middle with slightly crispy edges – the ultimate cookie texture.
- Mint without overdoing it: Just enough cool peppermint flavor to be refreshing without tasting like toothpaste (we’ve all had those cookies, right?).
- Loaded with chocolate: Every single bite has chocolate chips – no sad, chipless bites here.
- Crowd pleaser: Kids go crazy for these mint cookies and adults can’t stop sneaking extras from the cooling rack.
Honestly, the hardest part about making these mint chocolate chip cookies is waiting for them to cool down before eating. I may or may not have burned my tongue more than once because I couldn’t wait.
Ingredients for Mint Chocolate Chip Cookies
One of my favorite things about this mint chocolate chip cookies recipe is how simple the ingredient list is. No weird specialty items – just good baking basics that make magic happen!
- Butter – Use softened unsalted butter for the best flavor and texture. Salted works too, just skip the added salt.
- Granulated sugar – Adds sweetness and helps create those slightly crispy edges on your mint cookies.
- Brown sugar – This is the secret to that soft, chewy center. Don’t skip it!
- Eggs – One large egg plus one egg yolk gives the perfect richness without making them cakey.
- Peppermint extract – The star of the show! Start with 1 teaspoon and adjust to taste. A little goes a long way.
- Vanilla extract – Rounds out the mint flavor beautifully.
- All-purpose flour – The standard cookie base. No need to sift!
- Baking soda – Helps the cookies puff up and get that perfect thickness.
- Salt – Just a pinch to balance all that sweetness.
- Chocolate chips – I use semi-sweet, but dark chocolate chips are amazing here too. Use a generous cup and a half!
- Green food coloring (optional) – A couple of drops give that classic mint-green look, but totally optional.
How to Make Mint Chocolate Chip Cookies
These mint chocolate chip cookies come together so fast you’ll wonder why you ever bought store-bought. Here’s the step-by-step:
- Cream the butter and sugars. Beat the softened butter with both sugars until light and fluffy, about 2-3 minutes. This step is key for that perfect chewy texture!
- Add the wet ingredients. Mix in the egg, egg yolk, peppermint extract, and vanilla extract until well combined. Add a couple drops of green food coloring here if you’re using it.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined – don’t overmix!
- Fold in the chocolate chips. Use a spatula to fold in those beautiful chocolate chips. Be generous!
- Scoop and bake. Use a cookie scoop (or about 1.5 tablespoon portions) and place on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes.
- Cool and enjoy! The cookies will look slightly underdone in the center – that’s exactly what you want! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Mint Chocolate Chip Cookies
- Don’t overbake! Pull them out when the edges are golden but the centers still look slightly soft. They’ll firm up as they cool.
- Room temperature butter matters. Too cold and the dough will be stiff. Too melted and the cookies will spread flat. Leave it out for about 30 minutes before starting.
- Chill the dough if spreading. If your mint chocolate chip cookies are spreading too thin, pop the dough in the fridge for 30 minutes before baking.
- Use parchment paper. It prevents sticking and makes cleanup a breeze. Silicone baking mats work great too.
- Taste the extract first. Peppermint extracts vary in strength. Start with 1 teaspoon and add more if you want a stronger mint flavor.
Mint Chocolate Chip Cookies Variations
Once you’ve mastered this basic mint chocolate chip cookies recipe, try these fun twists:
- Andes mint cookies: Chop up Andes mints and fold them in with (or instead of) the chocolate chips for an extra minty bite.
- Double chocolate mint cookies: Add 2 tablespoons of cocoa powder to the dry ingredients for a rich chocolate mint cookie.
- White chocolate mint cookies: Swap the semi-sweet chips for white chocolate chips – it’s a beautiful and delicious combo!
- Stuffed mint cookies: Press a Junior Mint or peppermint patty into the center of each dough ball before baking for a surprise gooey center.
- Mint cookie ice cream sandwiches: Sandwich a scoop of vanilla or mint chocolate chip ice cream between two cookies. You’re welcome.
How to Store Mint Chocolate Chip Cookies
- Room temperature: Store your mint chocolate chip cookies in an airtight container for up to 5 days. They rarely last that long though!
- Freezing baked cookies: Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Good for up to 3 months.
- Freezing cookie dough: Scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen – just add 1-2 extra minutes to the bake time.
Frequently Asked Questions About Mint Chocolate Chip Cookies
Can I use mint extract instead of peppermint extract?
Yes! Mint extract is a bit milder and has a spearmint-like flavor. Peppermint extract is more intense and gives that classic candy cane vibe. Both work great in these mint chocolate chip cookies – just adjust the amount to your taste.
Why are my mint chocolate chip cookies flat?
This usually means the butter was too warm or melted. Make sure it’s softened but not greasy. You can also try chilling the cookie dough for 30 minutes before baking for thicker mint cookies.
Can I make mint chocolate chip cookies without food coloring?
Absolutely! The green food coloring is purely for looks. The cookies taste exactly the same without it – they’ll just be classic golden brown instead of green.
What type of chocolate chips are best for mint cookies?
Semi-sweet chocolate chips are the classic choice for mint chocolate chip cookies. But dark chocolate, milk chocolate, white chocolate, or even a mix all work beautifully. Chocolate chunks instead of chips give a more bakery-style look.
Can I make these mint chocolate chip cookies ahead of time?
Yes! You can make the cookie dough up to 3 days ahead and store it in the fridge. Or freeze the dough balls for up to 3 months. Just bake them when you’re ready – fresh from the oven is always best!
Mint Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 2-3 drops green food coloring optional
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg, egg yolk, peppermint extract, vanilla extract, and food coloring (if using) until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips with a spatula.
- Scoop about 1.5 tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone – this is normal!
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!