Mint Chocolate Chip Cookies

Mint and chocolate go together like milk and cookies... so why not combine them?! The combination of fresh cool mint, deep chocolate and sweet buttery cookie make these mint chocolate chip cookies absolutely incredible.

They have a rich, buttery mint flavor, crisp edges and a melt in your mouth chewy center. These cookies are perfectly festive for St. Patrick's Day, Christmas, or anytime!

Just prepare your dough, like any ol' cookie.

Then, add green food coloring and fold in the chocolate chips.

Green cookie dough!

Spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.

Bake until centers are puffy and edges begin to set.



Mint Chocolate Chip Cookies

Yield: about 2 dozen cookies

  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, softened
  • 1/2 cup (106) packed brown sugar, dark or light
  • 1/4 cup + 2 tablespoons (75g) granulated white sugar 
  • 1 1/2 teaspoon vanilla extract 
  • 1/4 teaspoon mint extract (found in the baking aisle of most grocery stores)
  • green gel food coloring
  • 1 large egg, room temperature 
  • 1 cup semi-sweet chocolate chips 

In a small bowl, whisk together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the softened butter, brown sugar, and white sugar, on medium speed for 2-3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the vanilla, mint, food coloring and egg. Slowly pour in the flour mixture, on low speed, just until incorporated.  With a spatula or wooden spoon, mix in chocolate chips. Scoop dough into balls (about 2-3 tablespoons each), cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 

  • Melt and brown half of the butter to add an incredible caramel flavor and chewy texture to the cookies that makes them extra special.
  • Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.