Intro
Mint chocolate chip cookies are a bright, refreshing twist on a classic chocolate-chip favorite. They marry cool peppermint with melty chocolate for a cookie that’s crisp at the edge and soft inside — I’ve baked dozens to get that balance right. If you like flavor twists, you might also enjoy this take on banana chocolate chip cookies for another simple variation.
Why Make This Recipe
- Fresh mint flavor lifts the usual chocolate chip profile and feels festive without extra fuss.
- They freeze and travel well, making them great for lunchboxes, parties, or cookie exchanges.
- You can dial sweetness and mint intensity to taste — use peppermint extract sparingly to avoid overpowering.
- Quick method: a 15-minute prep and a short bake make this recipe convenient on busy days.
- Personal note: I love these because a touch of mint brightens every bite and they’re a crowd-pleaser at potlucks; for a nuttier, richer version try the brown-butter chocolate chip cookies.
Recipe Overview
- Prep time: 15 minutes (plus optional 30–60 minute chill)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: 25–90 minutes depending on chilling
- Servings: about 24 cookies (1½ tablespoons dough each)
- Difficulty: Easy
- Method: Cream butter and sugars, mix dry ingredients, fold in mint and chips, chill for firmer shape, scoop and bake on parchment-lined sheets.
My Experience Making This Recipe
I tested this recipe multiple times to find the sweet spot between mint and chocolate. The biggest discovery was that chilling the dough 30–60 minutes gives a taller cookie with better texture. I also found peppermint extract varies by brand, so I adjust it by taste.
How to Make Mint Chocolate Chip Cookies
Start by creaming 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy. Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract (start with 1/2 teaspoon if you prefer milder mint), then fold in 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt. Stir in 1 1/2 cups (260 g) semisweet or mint chocolate chips, chill the dough if you want a thicker cookie, scoop 1½ tablespoons per cookie onto a parchment-lined pan, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers still look slightly soft.
Expert Tips for Success
- Measure flour by weight (280 g) or spoon-and-level the cup to avoid dry, dense cookies.
- Use room-temperature butter and eggs so the dough emulsifies properly and traps air during creaming.
- Chill dough 30–60 minutes for less spread and a chewier center; if short on time, freeze scooped balls for 10 minutes.
- Bake one sheet at a time in the center of the oven on light-colored baking sheets; rotate if your oven has hot spots.
- For an indulgent surprise, fold in chopped mint candies or try stuffing with a small spoonful of cheesecake filling like in cheesecake-stuffed chocolate chip cookies for a creamy center.
How to Serve Mint Chocolate Chip Cookies
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an easy dessert.
- Arrange on a platter dusted with cocoa or crushed peppermint for a holiday presentation.
- Pack them in cellophane bags tied with ribbon for gifts or add them to cookie boxes for parties.
- For a themed spread, pair with other minty treats like chocolate-mint crinkle cookies for variety.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 4 days; place a sheet of parchment between layers to prevent sticking. Freeze baked cookies flat on a tray, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature for 30–60 minutes. For frozen dough balls, bake directly from the freezer—add 1–2 minutes to the bake time. Reheat cookies in a 325°F (160°C) oven for 5–7 minutes to refresh crisp edges and melty chips.
Recipe Variations
- Gluten-free: swap in a 1:1 gluten-free blend (280 g) and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Dairy-free: use vegan stick butter (measure by weight) and dairy-free chocolate chips; chill well since plant butter melts faster.
- Double mint: use 1 teaspoon peppermint extract and half a cup chopped mint chocolates or Andes candies for pockets of mint.
- Thin & crispy: replace 1/4 cup (56 g) softened butter with 3 tablespoons melted butter and reduce flour by 2 tablespoons for more spread.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and satisfy sweet cravings, but they are calorie-dense and best enjoyed in moderation.
- Common allergens: wheat (gluten), dairy (butter, chocolate chips may contain milk), eggs, and soy (in many chocolate chips).
- Portion guidance: limit to 1–2 cookies per serving for typical snacking; pair with protein or fruit if using as a dessert replacement.
Troubleshooting Common Issues
- Cookies spread too much: chill dough, reduce oven temperature slightly, or use firmer butter; make sure not to over-cream.
- Dry or crumbly cookies: you likely over-measured flour or overbaked; reduce bake time by 1–2 minutes and spoon-measure flour.
- Weak mint flavor: peppermint extract strength varies — add 1/4 teaspoon at a time, tasting small amounts of dough (raw-egg caution) or use mint chips for more reliable flavor.
Frequently Asked Questions
Q: Can I substitute peppermint extract with fresh mint?
A: Fresh mint will not reliably flavor the cookie dough the same way; it adds texture and color but not concentrated flavor. Use peppermint extract for consistent mint intensity and fold in finely chopped mint candies for added freshness.
Q: Do I need to chill the dough?
A: Chilling is optional but recommended. A 30–60 minute chill firms the butter, reducing spread and concentrating flavors. For instant baking, briefly freeze scoops for 10–15 minutes to get similar results.
Q: Can I use white chocolate chips instead of semisweet?
A: Yes — white chocolate pairs nicely with mint, but it melts differently. Reduce oven time by a minute if chips start to brown and consider using high-quality white chocolate chips for better flavor.
Q: How do I avoid flat cookies every time?
A: Use room-temperature (not melted) butter, measure flour accurately, chill dough, bake on a cool cookie sheet, and avoid over-creaming the butter and sugar. If cookies still flatten, add 1–2 tablespoons more flour or chill dough longer.
Conclusion
If you want more variations or another take on minty cookies, see this detailed recipe collection for inspiration: Mint Chocolate Chip Cookies – The Food Charlatan. These resources helped me refine balance and technique while testing my batches. Enjoy baking and adjust mint levels until they match your taste.
Print
Mint Chocolate Chip Cookies
- Total Time: 90 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A refreshing twist on traditional chocolate chip cookies, featuring cool peppermint and melty chocolate.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (260 g) semisweet or mint chocolate chips
Instructions
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and peppermint extract.
- Fold in the flour, baking soda, and salt.
- Stir in the chocolate chips.
- Chill the dough for 30-60 minutes for firmer cookies.
- Scoop 1½ tablespoons of dough onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are set and centers are slightly soft.
Notes
Chilling the dough helps achieve a thicker cookie with better texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg