The BEST Mint Chocolate Chip Cookies Recipe
If you’re looking for a cookie that’s refreshing while hitting all the classic crispy but chewy requirements, these mint chocolate chip cookies will be your new favorite treat.
Would you believe me if I told you I used to not be a fan of mint chocolate chip? How wrong I was.
Now, to be fair, I’m not ordering or baking with it out the wazoo, but at the right time and place (like these cookies), and it really hits the spot.
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MINT CHOCOLATE CHIP COOKIES
Take a classic chocolate chip cookie recipe and turn it minty! We’re using a combination of peppermint extract (go easy, it’s potent) and dark mint chocolate to turn up the “cool” factor.
Fold in some white chocolate for that creamy bite, and you have a chocolate chip cookie that’s every bit buttery and refreshing.
A little peppermint extract goes a long way… measure it precisely so you don’t over-mint your cookies. If you like it more minty, taste your dough before adding no more than ⅛ tsp at a time.
INGREDIENTS
- Butter: adds richness and creates a soft, chewy texture.
- Brown sugar: provides moisture and a deeper caramel flavor.
- Granulated sugar: helps the cookies spread and crisp slightly on the edges.
- Egg: binds ingredients and adds structure.
- Vanilla extract: enhances the overall flavor and sweetness.
- Peppermint extract: gives the cookies their refreshing mint flavor.
- All-purpose flour: forms the base and structure of the dough.
- Cornstarch: keeps the centers soft and tender.
- Baking soda: helps the cookies rise and spread evenly.
- Salt: balances sweetness and sharpens flavor.
- Mint dark chocolate: adds bold chocolate flavor with a hint of mint.
- White chocolate: brings creamy sweetness
What’s the purpose of cornstarch in cookies? It helps create soft, tender cookies by limiting the gluten formation in the flour before baking.
HOW TO MAKE MINT CHOCOLATE CHIP COOKIES
Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar for about a minute until smooth and fluffy. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt, then add to the wet ingredients, mixing just until a few streaks of flour remain. Fold in the dark mint chocolate and white chocolate pieces.
Scoop the dough into 2-tablespoon balls and space them about 2 inches apart on the prepared baking sheet, baking no more than six cookies at a time on a standard sheet. Top each dough ball with extra chocolate pieces, pressing in gently for a pretty finish.
Bake for 9–10 minutes, until the edges are lightly golden and the centers still look slightly underdone. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
3 reasons you’ll love these mint chocolate chip cookies
TIPS & VARIATIONS
- I love the dark mint chocolate from Aldi’s. If you can’t find any near you, you can sub for 70% dark chocolate instead and add ⅛ tsp more of peppermint extract.
- Peppermint extract is potent! A little goes a long way, but if you prefer an even mintier cookie, taste the dough and add in no more than ⅛ tsp before tasting again.
- If you don’t have a 2-tablespoon cookie scoop, wet your hands before rolling the dough to prevent it from sticking to you.
- For a slightly puffier cookie, up the flour to 1 ½ cups. The cookies won’t spread as much and will be softer, with less of that crisp exterior
- If you have leftover dark mint chocolate, smash it in a bowl with some vanilla ice cream and Oreos for a thin mint-style ice cream!
MAKING AHEAD & STORING
The cookie dough can be stored in an airtight container in the fridge for 3 days before baking. To freeze, place shaped cookie dough balls on a parchment-lined plate in the freezer for an hour, then move to a freezer-safe bag or container.
The dough will keep in the freezer for up to 3 months. Thaw in the fridge overnight before baking.
Once baked, the mint chocolate chip cookies should be kept at room temperature in an airtight container or frozen. The cookies will last up to 4 days at room temperature or 2-3 months in the freezer.
MORE MINT RECIPES
- No-Bake Mint Chocolate Bars
- Minty Peach Pavlova
- Mint Chocolate Tiramisu (Single-Serve)
- Minty Peach Compote
EQUIPMENT YOU’LL NEED
Equipment
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- 2-tablespoon Cookie Scoop
- Wire Rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 ⅓ cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup chopped mint dark chocolate
- ½ cup chopped white chocolate or chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In your mixing bowl, cream the butter, brown sugar, and granulated sugar together for 1 minute
- Beat in the egg, vanilla extract, and peppermint extract
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix until just a few streaks of flour remain
- Fold in the dark mint chocolate and white chocolate pieces
- Scoop into 2-tablespoon balls and space about 2 inches apart on the baking sheet. I baked a max of 6 cookies on a standard-sized cookie sheet
- Top each ball with extra bits of dark and white chocolate, pressing in gently
- Bake for 9–10 minutes, until edges are just golden and centers still look slightly underdone
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely
Love these!