These mint chocolate chip cookies are thick, chewy, and bursting with peppermint flavor and chocolate chips. The dough comes together quickly—no chilling required—making these cookies ideal for mint lovers. They not only resemble mint chocolate chip ice cream in appearance, they taste like it too.
Why You’ll Love Them
Easy to make. The recipe is straightforward and fast, with no need to chill the dough.
Mint-forward flavor. If you enjoy mint chocolate chip ice cream, you’ll love these cookies — they capture that same refreshing peppermint taste in cookie form.
Great for special occasions. These cookies are a fun change from classic chocolate chip and are perfect for cookie exchanges, holiday baking, Christmas, or St. Patrick’s Day.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line baking pans with parchment paper.
In a large bowl, cream the room-temperature butter and white sugar until light and fluffy—about 3 minutes. Mix in the green food coloring, adding more if necessary to reach your desired shade.
Add the egg and peppermint extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Using about 3 tablespoons of dough per cookie, roll each portion into a ball and place them on the prepared baking sheets about 2 inches apart.
Bake for roughly 11 minutes, or until the bottoms are a light golden brown. While the cookies are still warm, press a few extra chocolate chips on top for a finished look. Allow cookies to cool to room temperature on the tray.
Frequently Asked Questions
What does “spooned and levelled” flour mean?
“Spooned and levelled” describes a method for measuring flour accurately. Spoon flour into the measuring cup, then sweep a straight edge across the top to level it. Avoid scooping the measuring cup directly into the flour, which compacts it and can result in using too much flour.
Can I make the cookies smaller?
Yes. You can make smaller cookies by halving the portion size. Bake smaller cookies for about 8 minutes, or until the bottoms turn a light golden brown.
How should I store the cookies?
Store cooled cookies in an airtight container or a resealable bag at room temperature. Properly stored, they will stay fresh for up to four days.
How do I get perfectly round cookies?
Right after pulling the cookies from the oven, place a round cookie cutter (slightly larger than the cookie) around each warm cookie and gently rotate it to smooth the edges. If you don’t have a cookie cutter, a glass or jar lid works well too.
If you make these mint chocolate chip cookies, please leave a star rating and a comment below!
For more baking inspiration, follow Jessie on Pinterest and Instagram @jessiebakestreats.
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Mint Chocolate Chip Cookies
Jessie M
Pin Recipe
Equipment
-
baking pan
Ingredients
- 1 C salted butter at room temperature
- 1 C white sugar
- 1/2 tsp green food colouring amount may vary by brand
- 1 large egg
- 2 tsp peppermint extract
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C mini chocolate chips plus extra for topping
Instructions
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Preheat oven to 350 F and line baking pan with parchment paper.
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In a large bowl cream butter and white sugar until light and fluffy, about 3 minutes.
-
Mix in the food colouring to reach your desired colour.
-
Add the egg and peppermint extract and mix until combined.
-
In a separate bowl whisk flour, baking soda, baking powder, and salt.
-
Pour the dry ingredients into the wet and mix until just combined.
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Fold in the mini chocolate chips.
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Scoop 3 tbsp of dough per cookie, shape into balls, and place 2 inches apart on the baking sheet.
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Bake for 11 minutes or until the bottoms are lightly golden. Top with extra chocolate chips while warm.
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Allow cookies to cool to room temperature on the tray.