Bake Mint Chocolate Chip Cookies

Why Make This Recipe

Mint Chocolate Chip Cookies are a delightful treat that combine the classic flavors of mint and chocolate. These cookies are not just tasty; they remind many of us of refreshing mint ice cream. Whether you’re baking for a special occasion, a holiday gathering, or just for fun, these cookies will surely please everyone.

How to Make Mint Chocolate Chip Cookies

Making these scrumptious cookies is simple and fun! Here’s a step-by-step guide.

Ingredients

• 1 cup butter (softened)
• 1 & 1/2 cups sugar
• 2 large eggs + 1 egg yolk
• 1 teaspoon peppermint extract (or more to taste)
• 10 drops green food coloring
• 3 & 1/4 cups flour (spooned and leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 12 ounces dark chocolate chips (divided; semi-sweet chips are fine!)

Directions

1. Preheat your oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silicone mat.
2. In a large bowl or stand mixer, beat the softened butter and sugar together. Scrape the sides and bottom of the bowl, and beat on medium for about 2 minutes until it’s light and fluffy.
3. Next, add the eggs and egg yolk, peppermint extract, and green food coloring. Mix well.
4. In another bowl, combine the flour, baking powder, baking soda, cream of tartar, and salt. Gradually add this mixture to the wet ingredients. Mix until the flour is almost incorporated.
5. Add half of the chocolate chips to the dough. Chop the other half coarsely using a knife or food processor, then mix that into the dough until just combined.
6. Cover the dough and refrigerate for about an hour.
7. Use a 1/4 cup measuring cup to form balls of dough and shape them into an oval, more like an egg shape rather than a ball. Place them tall side up on your lined cookie sheet. These cookies are large, so aim for about 8 cookies per pan.
8. Bake at 350 for about 8-10 minutes, or until they are barely starting to brown on the edges. The centers can still be a little shiny when you take them out.
9. Let them cool on the pan for 5 minutes, then move them to a cooling rack.

How to Serve Mint Chocolate Chip Cookies

These cookies are perfect warm out of the oven. You can enjoy them with a glass of milk, a scoop of vanilla ice cream, or even a hot cup of cocoa. They are great for parties or as an after-school snack.

How to Store Mint Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, consider freezing them. Just place the cooled cookies in a freezer-safe container, and they will last for a few months.

Tips to Make Mint Chocolate Chip Cookies

• Be sure your butter is softened for easier mixing.
• Don’t skip the refrigeration step; it helps the cookies hold their shape.
• If you love mint, feel free to add more peppermint extract for a stronger flavor.

Variation

To mix it up a bit, try using white chocolate chips instead of dark chocolate. You can also add crushed candy canes for extra crunch and a festive touch!

FAQs

1. Can I use regular chocolate chips instead of dark chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate chips if you prefer.

2. What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can omit it. It helps with the texture, but the cookies will still turn out tasty.

3. Can I make these cookies smaller?
Yes, you can use less dough to make smaller cookies. Just reduce the baking time slightly, so they don’t burn.

Mint Chocolate Chip Cookies

Delightful cookies that combine refreshing mint and rich chocolate flavors, reminiscent of mint ice cream. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 cookies

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the dough

• 1 cup butter (softened) Make sure your butter is softened for easier mixing.
• 1.5 cups sugar
• 2 large eggs Plus 1 egg yolk.
• 1 teaspoon peppermint extract Use more to taste if you love mint.
• 10 drops green food coloring
• 3.25 cups flour (spooned and leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar Can be omitted if not available.
• 0.5 teaspoon kosher salt
• 12 ounces dark chocolate chips (divided) Semi-sweet chips are fine!

Method

 

Preparation

1. Preheat your oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silicone mat.
2. In a large bowl or stand mixer, beat the softened butter and sugar together until light and fluffy (about 2 minutes). Scrape the sides and bottom of the bowl as needed.
3. Add the eggs and egg yolk, peppermint extract, and green food coloring. Mix well.
4. In another bowl, combine the flour, baking powder, baking soda, cream of tartar, and salt. Gradually add this mixture to the wet ingredients. Mix until the flour is almost incorporated.
5. Add half of the chocolate chips to the dough. Chop the other half coarsely and mix into the dough until just combined.
6. Cover the dough and refrigerate for about an hour.

Baking

1. Use a 1/4 cup measuring cup to form balls of dough and shape them into an oval. Place them tall side up on your lined cookie sheet, aiming for about 8 cookies per pan.
2. Bake at 350 for about 8-10 minutes, or until they are barely starting to brown on the edges. The centers can still be a little shiny when you take them out.
3. Let them cool on the pan for 5 minutes, then move them to a cooling rack.

Notes

These cookies are great warm out of the oven. Enjoy them with milk or ice cream. Store in an airtight container at room temperature for up to a week or freeze for longer storage. Refrigerate the dough to help the cookies hold their shape.