Mint Chocolate Chip Cookies Recipe

Introduction

These Mint Chocolate Chip Cookies combine refreshing peppermint flavor with rich chocolate chips for a delightful treat. Perfectly soft with a hint of green, they are a fun and festive twist on a classic cookie. Ideal for any occasion where you want a sweet and minty bite.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon peppermint extract
• 10 drops green food coloring
• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon kosher salt
• 12 ounces (about 2 cups) semi-sweet chocolate chips, half finely chopped

Instructions

1. Step 1: Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 1 to 2 minutes.
2. Step 2: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition.
3. Step 3: Turn off the mixer, then add peppermint extract and green food coloring. Mix on low speed until evenly combined.
4. Step 4: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and kosher salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until just combined, then remove the bowl from the mixer.
6. Step 6: Add the chocolate chips and finely chopped chocolate to the dough. Use a spatula to mix by hand until the chocolate is evenly distributed.
7. Step 7: Cover the dough and refrigerate for about 1 hour.
8. Step 8: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Step 9: Using a medium cookie scoop (about 2 tablespoons), scoop the dough and roll it into balls. Place them about 2 inches apart on the prepared baking sheets.
10. Step 10: Bake for 8 to 10 minutes, or until the edges start to turn golden brown and the centers look set.
11. Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger mint flavor, add an extra ½ teaspoon of peppermint extract.
• Substitute green food coloring with natural options like matcha powder for a subtle earthiness.
• Use dark chocolate chips instead of semi-sweet for a richer contrast to the mint.
• Chill the dough overnight to enhance the flavors and improve texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm briefly in a low oven or microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

While vanilla extract can be used, it will change the flavor profile. The cookies won’t have the distinct minty taste, so peppermint extract is recommended for this recipe.

Why should I chill the cookie dough before baking?

Chilling the dough helps prevent the cookies from spreading too much while baking and improves the texture, making the cookies chewier and more flavorful.

Mint Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 475 reviews

• Author: Harry
• Total Time: 1 hour 30 minutes
• Yield: Approximately 36 cookies 1x

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Description

Delight in these refreshing Mint Chocolate Chip Cookies that combine creamy peppermint flavor with rich semi-sweet chocolate chips. Perfectly soft with just a hint of green, these classic cookies are easy to prepare and bake to golden perfection, making them a festive treat for any occasion.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon peppermint extract
• 10 drops green food coloring

Dry Ingredients

• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon kosher salt

Add-ins

• 12 ounces (about 2 cups) semi-sweet chocolate chips, half finely chopped

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Instructions

1. Beat butter with sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 1 to 2 minutes.
2. Mix in eggs: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition to maintain the batter’s consistency.
3. Add peppermint extract and green food coloring: Turn off the mixer and add the peppermint extract along with green food coloring. Mix again on low speed until the color and flavor are evenly distributed throughout the batter.
4. Whisk dry ingredients: In a separate medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and kosher salt to ensure even leavening within the mixture.
5. Add dry ingredients to wet: Gradually add the whisked dry ingredients to the wet mixture using the mixer on low speed. Mix until just combined, then stop to avoid overmixing which can toughen the cookies.
6. Add chocolate chips and chopped chocolate: Fold in the semi-sweet chocolate chips and the finely chopped chocolate by hand with a spatula, ensuring an even distribution throughout the dough.
7. Cover dough and refrigerate: Cover the cookie dough and refrigerate it for about 1 hour. This chilling step helps to develop flavors and prevents spreading during baking.
8. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
9. Place dough balls onto lined baking sheets: Using a medium cookie scoop (roughly 2 tablespoons), scoop and roll the dough into balls. Space them about 2 inches apart on the prepared baking sheets to allow room for spreading.
10. Bake cookies: Bake in the preheated oven for 8 to 10 minutes, until the edges start to turn golden brown and the centers look set but still soft.
11. Let cookies cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• For a stronger mint flavor, you can increase peppermint extract up to 1 ½ teaspoons, but be cautious as it can overpower the cookie.
• Do not overmix once the dry ingredients are added; this keeps cookies tender.
• Refrigeration of dough is key to prevent spreading and enhance flavor development.
• You can substitute semi-sweet chocolate with dark or milk chocolate chips depending on preference.
• These cookies keep well in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mint Chocolate Chip Cookies, Peppermint Cookies, Chocolate Chip Cookies, Holiday Cookies, Minty Cookies, Soft Cookies