Mint Chocolate Chip Cookies
These mint chocolate chip cookies have the best flavor and texture! They are thick with golden edges and a soft gooey center. These cookies are quick and easy to make. Only 20 minutes total. One mixing bowl and no dough chilling required. They are fresh, flavorful and great for any occasion!
Why You’ll Love This Recipe
- These mint chocolate chip cookies are quick and easy.
- Only one mixing bowl needed.
- No dough chilling required.
- These cookies take about 20 minutes total.
- They have the best mint chocolate flavor. So do these Chocolate Peppermint Cookies!
- They have golden edges and a soft center.
- These cookies contain chocolate chips and chopped Andes mints.
- They are festive for Christmas, St. Patrick’s Day and more.
- They can be made with gluten free flour.
- In addition, this recipe is nut free.
- The green food coloring is totally optional.
- Check out this creamy Mint Chocolate Smoothie for another recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for mint chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. This prevents the cookies from spreading too thin. Use unsalted butter. Beat with sugars in stand mixer until fully creamy.
Both white sugar and light brown sugar add sweetness. Alternative low carb sugars will significantly alter the texture of these cookies.
Only one egg needed. To make egg free, replace with ¼ cup unsweetened applesauce. Check out these Eggless Cookies for more tips and tricks.
Vanilla extract adds a classic cookie flavor.
Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use almond flour, oat flour, coconut flour or cassava flour.
Baking soda helps these cookies rise.
Add in a drop of mint extract for a stronger mint flavor. Only one drop needed. Mint extract is very strong.
Additionally, add in green food coloring if desired. See below for natural food dye options.
Use any type of chocolate chips. Dark, semisweet, milk and mini can all be used.
Lastly, chopped Andes mints add more mint flavor. Or, feel free to use mint chips.
Taste & Texture
These mint chocolate chip cookies taste like mint chocolate chip ice cream in cookie form. They are fresh, flavorful and sweet. The mint and chocolate combination is so tasty.
These cookies are thick and tall. They have slightly chewy edges and soft centers. The chocolate becomes melty and creamy.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix on high for 2 to 3 minutes, until fully creamed together.
Then, add in the egg and vanilla extract. Stir to combine.
Add in flour and baking soda. Stir to combine.
If using, then mix in mint extract and green food coloring. Stir to combine.
Fold in chocolate chips and chopped Andes mints.
Use an ice cream scooper to scoop balls of dough onto lined pan.
Bake for 8 to 10 minutes or until edges are slightly golden.
Finally, remove mint chocolate chip cookies from oven. Allow them to cool for 10 minutes on pan. Then carefully transfer to a cooling rack.
Expert Tips & Tricks
Carefully measure all ingredients.
Use cold butter straight from the refrigerator. Do not use melted or softened butter.
Mix the butter, sugar and brown sugar until completely creamy. There should be no clumps of butter leftover.
Use a stand mixer. Mixing by hand is not enough to fully cream the butter.
A drop of mint extract goes a long way. Do not add more than 1 or 2 drops.
Use ice cream scoop to scoop balls of dough. This creates beautifully round, equally sized cookies.
Do not bake too long. Look for lightly golden edges. Then remove from oven.
How to Serve & Store
Serve mint chocolate chip cookies once slightly cooled.
They pair well with hot chocolate, coffee, tea, Vegan Eggnog or milk. Serve with mint chocolate chip ice cream, chocolate or vanilla ice cream.
Store cookies in an airtight container for up to 4 days.
Freeze chocolate chip mint cookies for up to 1 month.
Frequently Asked Questions
The food coloring is totally optional. For a natural option, use a teaspoon of matcha powder. This dyes the cookies green without any artificial flavors or ingredients.
Mint chocolate chip is a strong flavor. It pairs well with milk, chocolate, and white chocolate.
Use gluten free flour. These photos are of gluten free mint chip cookies.
Mint chips are sold in many grocery stores, but they can be tough to find. I prefer the chopped Andes mints for these mint chocolate chip cookies anyway.
No. There is no need to chill the dough. If you want to make the dough ahead of time, allow the dough to chill. Then place mixing bowl on the kitchen counter for at least 20 minutes before baking. This allows the dough to come back up to room temperature.
You May Also Like
- Gooey Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
- Mint Chocolate Chip Nice Cream
- Oreo Chocolate Chip Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
If you make this mint chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Mint Chocolate Chip Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Add in flour and baking soda. Stir to combine.
- If using, then mix in mint extract and green food coloring. Stir to combine.
- Fold in chocolate chips and chopped Andes mints.
- Use an ice cream scooper to scoop balls of dough onto lined pan.
- Bake for 8 to 10 minutes or until edges are slightly golden.
- Finally, remove from oven. Allow cookies to cool for 10 minutes on pan. Then carefully transfer to a cooling rack.
- Use cold butter right from the fridge. This prevents the cookies from spreading too thin.
- Beat butter and sugars until no clumps of butter remain. This takes my stand mixer at least 2 minutes.
- The cookie dough will be thick.
- If desired, add in a drop of mint extract or peppermint extract. A drop goes a long way!
- Green food coloring is totally optional.
- Use ice cream scoop to scoop balls of dough. This ensures round equal sized cookies.
- Do not over bake. They will slightly firm up as they cool down.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze for up to 1 month.
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