There is nothing quite like biting into warm, freshly baked chocolate chip mint cookies. Whether you need a quick dessert for a holiday party or simply want to bake a fresh batch for your family, these cookies deliver the ultimate combination of rich chocolate and refreshing mint.
Table of Contents
Why you’ll love this chocolate chip mint cookies recipe
- Fast and easy to prepare in under 30 minutes.
- Perfectly chewy center with crispy edges.
- Customizable with your favorite mix-ins.
- Ideal for making ahead and freezing for later.
The simple ingredients you need
Here is a quick look at what goes into these cookies:
- Butter, softened
- Use real butter for the best flavor and texture. It helps the cookies spread perfectly and gives them a tender bite.
- Granulated sugar
- Granulated sugar gives the cookies those perfectly crispy edges.
- Brown sugar, lightly packed
- Brown sugar adds moisture and chewiness, keeping the centers soft.
- Large egg
- The egg binds the dough together and provides structure.
- Peppermint extract
- This is what gives the cookies their signature cool, refreshing flavor.
- Green food colouring (optional)
- A few drops of green food coloring give the cookies that classic minty look.
- All-purpose flour
- The base of the dough. Measure it correctly to keep the cookies from getting too dense.
- Salt
- Salt balances the sweetness and enhances the chocolate and mint flavors.
- Baking powder
- Helps the cookies rise just a little bit.
- Baking soda
- Gives the cookies their chewy texture.
- Semi-sweet chocolate chips
- The perfect rich complement to the mint.
- Mint chocolate chips
- Double the minty goodness!
How to make chocolate chip mint cookies
- Preheat the oven: Get your oven hot to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, peppermint extract, and green food coloring.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips and mint chocolate chips.
- Optional Chilling: Cover the dough and refrigerate for about (30-60 minutes). The butter solidifies, which prevents the cookies from spreading too much in the oven. This results in a thicker, softer, and more doughy cookie with a slightly deeper flavor.
- Bake the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes.
Fun variations to try
Mix things up with these easy tweaks.
White Chocolate Chip Mint
Swap the semi-sweet chocolate chips for white chocolate chips for a creamier finish. Check out our Sourdough Strawberries Cookies Recipe for another great twist.
Double Dark Chocolate Mint
Add 2 tablespoons of cocoa powder to the dry ingredients for a rich, brownie-like cookie.
Mint Oreo Crunch
Fold in crushed Mint Oreos for an extra crunch.
Sourdough mint cookies
Substitute 1/2 cup of the all-purpose flour with 1/2 cup of unfed sourdough discard for a deliciously tangy twist on these classic mint cookies. Because the discard adds a bit of extra moisture, you may want to chill the dough for 30 minutes before baking to keep them from spreading. It adds a wonderful depth of flavor to the chocolate and mint!
Green Chocolate Mint Cookies Bars (Blondies)
Press the cookie dough into a greased 8×8 baking pan instead of rolling them into balls. Bake for 20-25 minutes until golden, let them cool, and slice them into thick, chewy blondie bars. Perfect for stacking and sharing!
Serving Ideas
Serve these cookies warm with a tall glass of cold milk or a hot cup of coffee. They also pair wonderfully with our 3-Ingredient Strawberry Cheesecake Dip for a complete dessert spread.
Prep and storage advice
Store leftover cookies in an airtight container at room temperature for up to 4 days. They freeze beautifully, just place them in a freezer bag and they will stay fresh for up to 3 months.
Delicious Easy Chocolate Chip Mint Cookies
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 2 Mixing bowls
- 1 Whisk
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 large egg
- 1/2 teaspoon peppermint extract
- 10 to 15 drops green food colouring (optional)
- 1.5 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mint chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, peppermint extract, and green food coloring until well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips and mint chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
FAQs
Can I skip the green food coloring?
Yes, the food coloring is entirely optional and only added for visual appeal.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake from frozen for an extra 1-2 minutes.
Why did my cookies turn out flat?
Make sure your butter is softened but not melted. If the dough feels too soft, chill it for 20 minutes before baking.
Grab your mixing bowl and give this recipe a try. You are going to love how quickly these come together!
