Mint Chocolate Chip Cookies
Minty cookies that melt in your mouth
These Mint Chocolate Chip Cookies deliver a bright peppermint aroma, tender edges, and soft centers studded with mint and milk chocolate bites — a simple twist on a classic favorite. A practical tip up front: bring the butter to room temperature so it creams smoothly with the sugars for an even texture. For a baseline comparison of texture and technique, try a batch of classic chocolate chip cookies to see how the mint version differs.
Why you’ll return to this recipe
The dough comes together quickly with common pantry staples, and the mint extract gives a big flavor payoff for minimal effort. These cookies are versatile — suitable for holiday tins, casual snacks, or boxed gifts — and the dual chips (mint plus milk chocolate) balance freshness and sweetness in every bite. If you like a coffee-kissed twist, consider baking an espresso version inspired by espresso chocolate chip cookies.
What makes these cookies special
Key highlights
- Peppermint extract provides a clear, refreshing lift without being overpowering.
- Combination of mint and milk chocolate chips creates layered chocolate notes.
- Tender centers with slightly crisp edges for classic cookie contrast.
- Quick mixing process — no chilling required if you’re short on time.
Baking at a glance
This is a straightforward creaming-method cookie: cream butter and sugars, add eggs and extract, fold in dry ingredients, stir in chips, portion, and bake. The entire active time is about 20–30 minutes, plus cooling. For alternative ingredient approaches that trim carbs or change texture, see ideas like keto cottage cheese chocolate chip cookies.
Prep-smart strategies
Plan a smooth workflow: measure dry ingredients into one bowl and have chips pre-measured so you can add them quickly. Softened butter should yield easily when pressed with a finger but not be greasy. Scoop dough with a cookie scoop for uniform cookies and predictable bake times. If you prefer a firmer cookie, chill dough 15–30 minutes before baking.
What you need
Mint Chocolate Chip Cookies
1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup packed brown sugar, 2 large eggs, 2 teaspoons peppermint extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup mint chocolate chips, 1 cup milk chocolate chips
About the components
Choose high-quality ingredients for the best results. Use real butter for flavor — margarine changes texture — and fresh baking soda (check the date) for proper rise. If peppermint extract is very strong, start with 1 teaspoon and adjust next time. For chips, try both mini and regular sizes: minis distribute flavor more evenly, regular chips give satisfying pockets of chocolate.
Step-by-step baking instructions
- Preheat the oven to 350°F (175°C) so it reaches temperature while you mix the dough.
- In a large mixing bowl, beat together the softened butter with the granulated and brown sugars until the mixture is smooth and pale.
- Add the eggs one at a time, mixing fully after each addition, then stir in the peppermint extract until combined.
- In a separate bowl, whisk the all-purpose flour with the baking soda and salt, then gradually fold the dry mix into the wet ingredients until just blended — avoid overmixing.
- Stir in both the mint chocolate chips and the milk chocolate chips until they are evenly distributed through the dough.
- Drop rounded spoonfuls or scoops of dough onto ungreased baking sheets, leaving spacing for spreading.
- Bake in the preheated oven for 10–12 minutes, or until cookie edges take on a light golden color.
- Let the cookies rest on the baking sheets for a few minutes after removing from the oven, then transfer to wire racks to cool completely.
Timing and visual cues to watch for
Cookies are done when the edges are lightly browned but the centers still look slightly soft; they continue to set as they cool. For uniform results, bake one sheet at a time in the center of the oven and rotate the pan front-to-back halfway through if your oven has hot spots. For a no-bake snack alternative, consider the flavor profile in mint chocolate chip protein balls.
How to serve and enjoy
Serve warm with a glass of milk, coffee, or a minty tea. These cookies are perfect for cookie exchanges, holiday platters, or packed in a simple baker’s box for neighbors. For a lower-sugar event, pair them with lighter desserts so sweetness doesn’t overwhelm.
Serving ideas
- Stack two cookies with vanilla ice cream for an easy ice cream sandwich.
- Crumble over peppermint pudding or parfaits for texture.
- Include in an assorted cookie tin with shortbread and ginger cookies.
- Offer alongside coffee or hot chocolate for cozy gatherings.
Keeping them fresh
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat frozen cookies briefly in a 300°F oven for 5–7 minutes to refresh texture.
Storage reminders
- Use parchment between layers to prevent sticking.
- Add a slice of bread to the container to help maintain softness.
- Label and date frozen bags to track freshness.
Tools and baker’s shortcuts
No fancy equipment required — a bowl, whisk, mixer (hand or stand), cookie scoop, baking sheets, and wire racks are enough. A hand mixer speeds creaming; a silicone mat gives predictable browning.
Extra tips from the pros
- Use a cookie scoop for consistent shape and bake time.
- Don’t overwork the dough after adding flour to keep cookies tender.
- If chips sink, chill scoop-shaped dough briefly before baking.
Easy ways to change the flavor
Swap extracts, chips, or add-ins to customize. Reduce peppermint to 1 teaspoon for subtler flavor, or use dark chocolate chips for richer contrast. For a gluten-free take, substitute a cup-for-cup gluten-free flour blend.
Simple ingredient swaps
- Peppermint extract → 1–2 teaspoons of vanilla for a milder cookie.
- Milk chocolate chips → dark or semi-sweet for less sweetness.
- All-purpose flour → cup-for-cup gluten-free blend (expect slightly different texture).
- Add chopped nuts or crushed candy cane for crunch.
Nutrition facts per cookie
Estimated per cookie (based on 24 cookies per batch): Calories ~190, Protein ~2g, Fat ~9g, Carbohydrates ~25g. Serving size: 1 cookie.
Nutrition adjustment notes
To lower calories, reduce chip quantity or use lower-calorie chip alternatives; to boost protein, serve with Greek yogurt or try protein-rich dip pairings.
Quick questions answered
Q: Can I make the dough ahead?
A: Yes — chill the dough in an airtight container up to 48 hours or freeze scoops for up to 3 months.
Q: Can I substitute peppermint extract with peppermint oil?
A: Only use food-grade peppermint oil and reduce the amount significantly (start with a drop), as oils are far more concentrated.
Q: Why did my cookies spread too much?
A: Likely causes are overly warm butter, too little flour, or a very hot oven. Chill dough briefly and double-check flour measurement.
Q: Can I use margarine or shortening?
A: Butter gives the best flavor and texture; shortening may produce a different mouthfeel and less flavor.
Q: How do I get chewier centers?
A: Bake on the shorter side of the time range and allow cookies to cool on the sheet for a few extra minutes.
Give this minty treat a try
These Mint Chocolate Chip Cookies are forgiving, festive, and quick to make — a great recipe to add to your rotation. Have fun experimenting with chips and extracts, and enjoy sharing a warm batch.
Mint Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and pale.
- Add the eggs one at a time, mixing fully after each addition, then stir in the peppermint extract until combined.
- In a separate bowl, whisk the all-purpose flour with the baking soda and salt. Gradually fold the dry mix into the wet ingredients until just blended.
- Stir in both the mint chocolate chips and the milk chocolate chips until evenly distributed.
- Drop rounded spoonfuls or scoops of dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10–12 minutes, or until cookie edges turn light golden.
- Let cookies rest on baking sheets for a few minutes before transferring to wire racks to cool completely.
