Mint Chocolate Chip Cookies are soft, chewy, and chocolatey with a balanced hint of mint. They’re festive for Christmas and perfectly green for St. Patrick’s Day.
Mint and chocolate are a classic pairing. These cookies pair a gentle mint flavor with plenty of chocolate chips for a soft, chewy texture and rich taste. The green color is optional but makes them festive for holidays and special occasions.
Spearmint vs. Peppermint
When baking with mint you’ll typically encounter spearmint and peppermint. Spearmint is milder and sweeter, while peppermint carries more menthol and a stronger, sharper flavor. Either works in baked goods — it’s mostly a matter of preference.
Many bottled “mint extract” blends spearmint and peppermint for a middle-ground flavor. “Crème de menthe” usually refers to a spearmint-style flavor, while “peppermint extract” delivers the bright, candy-cane profile. If you prefer a subtle mint note (so your dessert doesn’t taste like toothpaste), choose spearmint or use less peppermint extract.
Adjust the type and amount of extract to match your taste. A little goes a long way, so start small and increase if needed.
Mint Chocolate Chip Cookies
These cookies use mint extract for flavor, optional green food coloring for color, and generous chocolate chips for richness. The dough yields soft, chewy cookies with a satisfying chocolate-to-mint balance.
If you love mint and chocolate, try other mint-forward desserts like mint brownies or grasshopper-style treats to explore more combinations of mint and chocolate.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 large/XL eggs
- 1 tsp mint extract (or more to taste)
- 8–10 drops green food coloring (optional)
- 2 ¾ cups (330 g) all-purpose flour (stir, spoon, and level)
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp cornstarch
- 12 oz (340 g) semi-sweet chocolate chips (about 2 cups)
- ¼–½ cup (56–112 g) mini chocolate chips (optional)
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
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In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light. Add eggs, mint extract, and food coloring (if using). Mix and scrape the bowl.
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In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. Add the dry ingredients to the wet ingredients and mix until combined.
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Fold in the chocolate chips, reserving about ½ cup to press on top of the dough balls if desired. Scoop dough (a #40 scoop yields medium cookies) onto the prepared sheets and press extra chips on top if you like.
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Bake at 350°F for 8–10 minutes, until edges are just beginning to brown. Let the cookies rest on the baking sheet 1–2 minutes, then transfer to a wire rack to cool.
Notes
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