Chewy Mint Chocolate Chip Cookies
There’s something magical about mint and chocolate together. It’s cool, sweet, rich, and oh-so-yummy! These mint chocolate chip cookies are soft, chewy, and packed with melty chocolate chips and minty goodness. Perfect for cookie swaps, holidays, or when you’re just craving something a little different.
Why You’ll Love Mint Chocolate Chip Cookies
These cookies are a minty-fresh twist on the classic chocolate chip treat. They’re soft in the center, crispy on the edges, and bursting with chocolate. The green color makes them so fun and festive, too!
If you’re a fan of unique cookie flavors, you’ll also adore these Blueberry Cheesecake Cookies, Caramel Chocolate Chip Cookies, and Strawberry White Chocolate Chip Cookies. Trust me, your sweet tooth will thank you!
Ingredients You’ll Need
Here’s what you’ll need to whip up these mint chocolate chip cookies. Check out the recipe card for all the exact amounts!
- Butter, room temperature: Gives the cookies that soft, melt-in-your-mouth bite.
- Sugar: Adds sweetness and helps the cookies spread just right.
- Whole eggs: Make the dough rich and help everything hold together.
- Peppermint extract: Adds a cool, minty punch to every bite.
- Green food coloring: Just 2-3 drops for a fun pop of color.
- Flour: Gives the cookies their classic chewy structure.
- Baking powder: Helps the cookies puff up a little.
- Baking soda: Works with the cream of tartar to keep them light.
- Cream of tartar: Keeps the cookies soft and adds a bit of tang.
- Salt: Balances out the sweetness just right.
- Andes Creme de Menthe Baking Chips: Adds dreamy layers of minty chocolate.
- Semi-sweet chocolate chips: Because more chocolate is always a good idea.
How to Make Mint Chocolate Chip Cookies?
These cookies are super easy to make. You’ll be baking (and eating!) in no time.
Step 1: Cream Butter and Sugar
In a large bowl, beat 1 cup butter and 1 cup sugar together using your mixer until it’s light and fluffy. This takes about 2 minutes.
Step 2: Add Eggs and Flavor
Crack in 2 whole eggs, then add 1 teaspoon peppermint extract and 2-3 drops green food coloring. Beat again until fully mixed and the color looks good.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together 2 and 3/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt.
Step 4: Combine Wet and Dry
Slowly add the dry mix into the wet. Mix just until it’s combined. Don’t overmix, or the cookies get tough.
Step 5: Fold in the Chocolate Chips
Gently fold in 1 cup Andes Creme de Menthe Baking Chips and 1 cup semi-sweet chocolate chips until spread evenly.
Step 6: Scoop and Bake
Use your cookie scoop to drop dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes, or until the edges just start to brown.
Step 7: Cool and ENJOY!
Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool fully.
Tips for the Best Mint Chocolate Chip Cookies
Here are a few sweet tricks to make your cookies shine:
- Room temp butter: Soft butter blends better and gives you fluffier cookies.
- Don’t overmix: Too much mixing makes cookies dense and tough.
- Chill if needed: If your dough feels sticky, pop it in the fridge for 20 minutes.
- Scoop evenly: Use a cookie scoop so all your cookies bake the same.
- Watch the bake time: Take them out as soon as the edges are golden.
- Use parchment paper: It keeps the bottoms from burning and cleanup’s a breeze.
Variations and Substitutions
Want to switch things up a bit? Try these fun twists…..!
- Add white chocolate chips: Swap in half white chocolate for an extra sweet bite.
- Use mint M&Ms: Toss in mint M&Ms for a colorful, candy-coated surprise.
- Skip the green food coloring: If you want a natural look, just leave it out!
- Try almond extract: Not into mint? Almond gives a nutty twist.
- Make it gluten-free: Use your favorite 1:1 gluten-free flour blend.
Make-Ahead and Storage Tips
You can totally prep these cookies ahead of time. Just mix the dough and keep it in the fridge for up to 3 days. Or freeze the dough balls and bake straight from frozen—just add a minute or two to the bake time. Store baked cookies in an airtight container for up to 5 days. They’ll stay soft and chewy, promise!
Recipe FAQs
How do I make cookies soft and chewy?
Use room-temperature butter and don’t overmix the dough. Bake until the edges are just golden, not too long!
Can I use fresh mint instead?
Fresh mint tastes great, but it’s not strong enough here. Stick with peppermint extract for the best flavor.
Can I freeze the dough?
Definitely! Roll dough into balls, freeze on a tray, then store in a bag. Bake straight from the freezer.
What if I don’t have cream of tartar?
You can leave it out, but your cookies may not be as soft. It helps with texture.
Can I skip the green food coloring?
Sure thing! The color’s just for fun. The cookies will still taste minty and amazing.
Can I use a different chocolate?
Absolutely. Try dark, milk, or even white chocolate chips.
How do I keep cookies from spreading?
Chill the dough for 20 minutes before baking. It helps them hold their shape.
Are these cookies good for the holidays?
YES! The green color and minty flavor make them perfect for Christmas or St. Paddy’s Day.
What’s the best way to store leftovers?
Keep them in a sealed container on the counter. They’ll stay fresh for 4-5 days.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large whole eggs
- 1 teaspoon peppermint extract
- 2 to 3 drops green food coloring
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup Andes Creme de Menthe Baking Chips
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the butter and sugar: Beat 1 cup butter and 1 cup sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add wet ingredients: Mix in 2 eggs, 1 teaspoon peppermint extract, and green food coloring until fully blended.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.
- Combine wet and dry: Slowly add dry ingredients to wet. Mix just until combined.
- Fold in the chips: Gently fold in the mint and chocolate chips until evenly spread.
- Scoop dough and bake: Scoop 2-tablespoon-sized dough balls onto parchment-lined baking sheets. Bake at 350°F for 10-12 minutes.
- Cool and serve: Let cool 5 minutes on the pan, then move to wire racks to cool fully.
Notes
- Room temperature butter blends better and makes soft cookies.
- Don’t overmix the dough—just until combined.
- Add more or less food coloring for your preferred green hue.
- Chilling the dough helps cookies keep their shape.
- Store leftovers in a sealed container for up to 5 days.
