Mint Chocolate Chip Cookies Recipe

Introduction

These Mint Chocolate Chip Cookies offer a refreshing twist on a classic favorite. With a perfect balance of creamy milk chocolate and cool mint, they’re soft, chewy, and delightfully festive. Perfect for any occasion where you want a treat that feels a little special.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1 teaspoon peppermint extract
• 12–14 drops green food coloring
• 2 large eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces milk chocolate chips
• 6 ounces Andes mint chocolates, chopped

Instructions

1. Step 1: In a stand mixer, beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy.
2. Step 2: Add the peppermint extract, green food coloring, and eggs one at a time, mixing fully after each addition until combined.
3. Step 3: Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
4. Step 4: Gradually add the dry ingredients to the stand mixer on low speed, mixing just until combined.
5. Step 5: Fold in the milk chocolate chips and chopped Andes mint chocolates gently using a spatula.
6. Step 6: Refrigerate the cookie dough for 20 minutes to firm up.
7. Step 7: Preheat your oven to 350°F (175°C). Drop rounded tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper, spacing them apart.
8. Step 8: Bake for 8 to 10 minutes until the edges are set but centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a stronger mint flavor, increase the peppermint extract by an additional 1/2 teaspoon.
• Use white chocolate chips instead of milk chocolate for a creamier taste.
• If you don’t have Andes mints, substitute with chopped peppermint candies or candy canes.
• Chilling the dough helps prevent spreading and keeps cookies soft and chewy.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a microwave or oven to enjoy them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of Andes mint chocolates?

Yes, you can substitute regular chocolate chips if you prefer, but the Andes mints add a unique minty flavor that complements the peppermint extract nicely.

Can I make these cookies without food coloring?

Absolutely, the green food coloring is optional and only for visual effect. The cookies will taste the same without it.

Mint Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

Delight in these Mint Chocolate Chip Cookies, a perfect blend of buttery dough infused with refreshing peppermint extract and studded with luscious milk chocolate chips and chopped Andes mint chocolates. These cookies offer a festive green hue, tender crumb, and a delightful minty chocolate flavor that’s perfect for any occasion.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1 teaspoon peppermint extract
• 12–14 drops green food coloring
• 2 large eggs

Dry Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Add-ins

• 6 ounces milk chocolate chips
• 6 ounces Andes mint chocolates, chopped

Instructions

1. Cream Butter and Sugar: Add the softened butter and sugar to your stand mixer and beat on medium-high speed until the mixture is light and fluffy, approximately 3-5 minutes, ensuring a smooth base for the cookies.
2. Add Flavorings and Eggs: Mix in the peppermint extract and green food coloring, then add the eggs one at a time, beating after each addition until fully combined to create a vibrant, minty dough.
3. Combine Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt to ensure even distribution and prevent clumps before gradually adding this mixture to the wet ingredients in the stand mixer on low speed just until combined.
4. Fold in Chocolates: Using a spatula, gently fold in the milk chocolate chips and chopped Andes mint chocolates, distributing them evenly throughout the dough without overworking it.
5. Chill Dough: Refrigerate the cookie dough for 20 minutes to firm up, which helps the cookies maintain their shape during baking.
6. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully heat before baking to ensure even cooking.
7. Scoop and Bake: Using rounded tablespoon-sized scoops, place the dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely for perfect texture.

Notes

• For best results, use room temperature butter to ensure proper creaming with sugar.
• Adjust the number of food coloring drops to achieve your preferred shade of green.
• Chilling the dough is essential to prevent spreading in the oven and results in taller, thicker cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing the dough is possible; thaw before baking.
• Click on timer-linked times in the instructions to set kitchen timers.

Keywords: mint chocolate chip cookies, peppermint cookies, holiday cookies, chocolate chip cookies, Andes mints cookies, green cookies, baking, dessert