I absolutely love how this Mint Chocolate Chip Cookies Recipe combines the refreshing zing of peppermint with rich, melty chocolate chips to make a cookie that’s uniquely delicious. Whenever I bake these, the whole kitchen fills with that incredible aroma of mint and chocolate, and honestly, it feels like a little holiday treat no matter the time of year.
You’ll find that these cookies work perfectly for everything from an afternoon snack to a festive party platter. What makes this Mint Chocolate Chip Cookies Recipe stand out is its simple ingredients and the sweet balance between the cool mint flavor and chocolate’s warmth—trust me, it’s a combo that never disappoints!
Why You’ll Love This Recipe
- Perfect Mint Flavor: The peppermint extract and mint chips give these cookies a refreshing, distinct taste that’s both sweet and invigorating.
- Easy and Quick to Make: With simple steps and common ingredients, you can whip these cookies up even on a busy day.
- Customizable Mix-ins: You can use mint chips, chocolate chips, Andes candies, or any combo you prefer to suit your cravings.
- Perfect Texture: Slightly crispy on the edges with a soft center—these cookies hit that cookie-loving sweet spot every time.
Ingredients You’ll Need
Each ingredient plays a crucial role in crafting these delicious Mint Chocolate Chip Cookies. From the soft butter that gives richness to the peppermint extract that delivers the refreshing flavor, here’s what you’ll want to have on hand.
- All-purpose flour: Using the right amount and spooning it into your measuring cup ensures your cookies won’t turn out dry or dense.
- Baking soda: Helps the cookies rise just enough for a light, tender texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted butter: Softened but still cool butter is key for achieving the perfect cookie dough consistency.
- Light brown sugar: Adds moisture and a hint of caramel flavor, making the cookies chewy and flavorful.
- Granulated sugar: Helps the cookies spread beautifully and get that slight crisp edge.
- Large egg: Binds everything together and contributes to structure and richness.
- Pure peppermint extract: The star flavor—don’t use mint extract, which is often artificial and overpowering.
- Mint chips, chocolate chips, and/or chopped Andes candies: I love mixing these for texture and layers of chocolatey mint goodness.
Variations
I love playing around with this Mint Chocolate Chip Cookies Recipe depending on the occasion or who I’m baking for. Feel free to customize it to suit your tastes or dietary needs!
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend; I tested this once and was amazed at how close it tasted to the original.
- Double Chocolate Mint: Add cocoa powder to your dough for an extra chocolate punch—my family went crazy for this richer version on game night.
- Dairy-Free Adaptation: Use dairy-free butter and chocolate chips; I use this version when hosting friends with allergies, and it’s always a hit.
- Mint Intensity: Adjust the peppermint extract amount to your liking; a little more if you want a bold mint flavor, or less if you prefer it subtle.
How to Make Mint Chocolate Chip Cookies Recipe
Step 1: Prep Like a Pro
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—this is essential to prevent the cookies from sticking and helps with even baking. In a small bowl, whisk together the flour, baking soda, and salt. I like to do this upfront so I can add it smoothly without overmixing later on.
Step 2: Cream Butter and Sugars
In a large bowl, beat the slightly softened butter with both the brown and granulated sugars using a hand or stand mixer for about 1-2 minutes. Scrape down the sides of the bowl as you go to get everything evenly mixed. This step is where your cookies get tender and slightly chewy, so don’t rush it.
Step 3: Add Egg and Peppermint Extract
Next, add the egg and peppermint extract to the butter and sugar mixture, beating until just combined. This is where the cookie dough takes on its signature refreshing scent—make sure you use pure peppermint extract for the best flavor, as it’s way superior to artificial mint flavors.
Step 4: Combine Dry Ingredients and Mix-in Chips
Slowly add your flour mixture to the wet ingredients, mixing just until everything comes together—overmixing can make cookies tough, so keep it gentle. Then, fold in one cup of your mint chips, chocolates, or chopped Andes candies. I usually reserve the rest for topping after baking; it gives the cookies that irresistible look and extra melty bites.
Step 5: Scoop and Bake
Scoop 2-tablespoon portions of dough and place them a couple of inches apart on your prepared baking sheets. Bake the cookies for 9-11 minutes until the edges are just turning golden and the centers look slightly underdone. This keeps the inside soft and chewy, which I absolutely love.
Step 6: Add More Chips and Shape
Right after you pull the cookies from the oven and while they’re still warm, press the remaining mint and chocolate chips into the tops—this little trick gives your cookies that perfect bakery look and adds an extra chocolate boost. For perfectly round cookies, I like to swirl a round glass gently over them or use the back of a spoon to smooth edges, but only while they’re hot!
Step 7: Cool and Enjoy
Place the baking sheets on wire racks and let the cookies cool completely. They firm up as they cool but stay wonderfully soft inside. This is my favorite moment — when the cookies are just right for grabbing with a glass of milk or your favorite cup of tea.
Pro Tips for Making Mint Chocolate Chip Cookies Recipe
- Use Pure Peppermint Extract: I learned the hard way that artificial mint flavors ruin the cookie’s taste—stick to pure extract for that fresh, natural mint flavor.
- Don’t Overmix Your Dough: Mixing the flour in just until combined keeps the cookies tender, important for getting that soft center with crispy edges.
- Add Chips Twice: Incorporate some chips into the dough and add the rest on top after baking—this trick makes your cookies look professionally finished and extra chocolatey.
- Shape While Warm: Use a round glass or the back of a spoon to create perfect cookie shapes immediately after baking, while the cookies are still soft.
How to Serve Mint Chocolate Chip Cookies Recipe
Garnishes
I usually garnish these cookies with a sprinkle of extra mini mint chips on top or even a tiny leaf of fresh mint for that pretty pop of color. It’s simple but adds such a fresh, inviting look that makes these cookies perfect for sharing.
Side Dishes
My go-to pairing is a cold glass of milk or a hot cup of peppermint tea to echo the minty flavors in the cookies. If you want to elevate it, vanilla ice cream or a rich hot chocolate with whipped cream makes for an indulgent treat alongside these cookies.
Creative Ways to Present
For holiday gatherings, I like to stack these cookies in pretty jars layered with a few sprigs of fresh mint or wrap them individually in cellophane with a festive ribbon—guests always comment on how charming they look. You could also serve them on a dessert platter with mint leaves and chocolate shavings for a polished presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days—if you tuck in a slice of bread, it helps keep the cookies soft and fresh. My family usually can’t resist eating them before they get stale, but it’s great to know they stay good for a few days.
Freezing
Freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. When I’m ready, I bake them straight from frozen—just add a minute or two to the baking time, and you’ve got fresh cookies anytime without extra work.
Reheating
To bring leftovers back to life, I pop a couple cookies in a microwave for about 10 seconds or warm them briefly in a low oven (around 300°F) for 5 minutes. This melts the chips a bit and refreshes that soft, chewy texture I love.
FAQs
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Can I substitute the peppermint extract with mint extract?
I recommend using pure peppermint extract instead of mint extract because peppermint has a brighter, fresher taste that really shines in this recipe. Mint extract can sometimes be artificial-tasting or overpowering, which changes the cookie’s balance.
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What can I use instead of Andes candies?
If you don’t have Andes candies on hand, mint chips or regular chocolate chips work beautifully as substitutes. I usually mix some chopped Andes with chips to get that perfect melt and mint-chocolate harmony.
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How do I keep my cookies soft?
To keep your cookies soft, avoid overbaking—take them out when edges are golden but centers still look slightly underdone. Also, storing them in an airtight container with a slice of bread helps maintain moisture.
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Can I freeze the baked cookies?
Yes! Baked cookies freeze well when stored in an airtight container or freezer bag. Just let them thaw at room temperature or warm briefly before serving for that fresh-baked feel.
Final Thoughts
This Mint Chocolate Chip Cookies Recipe has become one of my favorite go-to treats to whip up for friends and family because it’s simple, reliable, and just plain delicious. I hope you try it out and enjoy the same warm memories and smiles that these cookies bring to my kitchen. Seriously, once you taste these, mint and chocolate cookies will never be the same again!
Print
Mint Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in refreshing Mint Chocolate Chip Cookies featuring a perfect blend of peppermint extract and a mix of mint chips, chocolate chips, and chopped Andes candies. These homemade cookies are soft in the center with slightly golden edges, finished with a decorative topping for a classic, festive treat.
Ingredients
Dry Ingredients
- 1 2/3 cups all purpose flour, spooned into the measuring cups and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened slightly but still cool
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure peppermint extract
Mix-ins
- 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies (see notes for mix-in details)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to be combined later.
- Cream Butter and Sugars: Using a hand mixer or stand mixer in a large bowl, beat the softened butter with the light brown sugar and granulated sugar for 1 to 2 minutes until creamy and well combined. Scrape down the sides of the bowl as needed.
- Add Egg and Peppermint Extract: Beat in the large egg and peppermint extract until fully incorporated, creating a smooth cookie dough base.
- Combine Dry Ingredients with Wet: Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep cookies tender.
- Add Mix-ins: Fold in 1 cup of the mint chips, chocolate chips, and/or chopped Andes candies into the dough carefully. Reserve the remaining ½ cup of mix-ins for topping.
- Shape Cookies: Scoop 2-tablespoon portions of dough and place each a couple of inches apart on the prepared baking sheets to allow space for spreading.
- Bake Cookies: Bake for 9 to 11 minutes, or until the edges are starting to turn golden brown and the centers are still slightly underdone. Rotate baking sheets halfway through for even baking if necessary.
- Add Toppings: While the cookies are still warm on the baking sheets, press the reserved ½ cup of mix-ins gently into the tops to create a visually appealing finish.
- Cool Completely: Transfer the baking sheets to wire racks and allow the cookies to cool fully before serving or storing, which helps the cookies set perfectly.
Notes
- The cookies are best made with a combination of mint chips, chocolate chips, and chopped Andes candies, but you can choose any one or two mix-ins according to your preference.
- Andes candies melt during baking as they lack stabilizers found in chips, giving a slightly different texture and flavor.
- To achieve perfectly round cookies, immediately after baking, place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over each warm cookie and gently swirl. This method shapes the cookie edges evenly.
- Alternatively, use the back of a spoon to gently push the cookie edges inward while still warm for neat, round edges.
- This recipe was slightly updated in November 2022 for enhanced texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 176 kcal
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 22 mg
