These Mint Chocolate Chip Cookies are soft, chewy, and packed with peppermint flavor and rich chocolate in every bite. The dough bakes up tender with lightly crisp edges, while a mix of chocolate chips and finely chopped chocolate gives you that perfect balance of melty pockets and even chocolate distribution throughout. If you are looking for the more cookie options, it’s always a good idea to start with the classic chocolate chip cookie.
Why These Cookies Work
Using both chocolate chips and finely chopped chocolate creates a better texture, giving you melted chocolate throughout the cookie instead of just pockets. The combination of baking powder, baking soda, and cream of tartar helps create a soft, slightly puffy cookie with just the right chew. Chilling the dough is key, allowing the flavors to develop and preventing the cookies from spreading too much while baking.
Tips for the Best Mint Chocolate Chip Cookies
- Use room temperature butter and eggs so the dough mixes evenly and bakes consistently.
- Don’t skip chilling the dough. This step helps control spread and improves both texture and flavor.
- Be careful with the peppermint extract. A little goes a long way, and too much can overpower the cookies.
- Bake just until the edges are set and the centers look slightly soft. They will continue to set as they cool.
What to Expect
These cookies have a soft center with lightly crisp edges and a cool, refreshing mint flavor balanced by rich chocolate. The green color gives them a fun, classic mint chocolate chip look, making them great for holidays, parties, or themed desserts.
Storage Tips
Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place baked cookies in a freezer-safe container for up to 2 months. You can also freeze the dough balls and bake directly from frozen, adding an extra minute or two to the bake time.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon peppermint extract
- 10 drops green food coloring, optional
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 bag (12 ounces) semi-sweet chocolate chips, half finely chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 1-2 minutes, until light and fluffy.
- Reduce the mixer speed to low and add the eggs, one at a time, mixing until just incorporated after each addition.
- Add the peppermint extract and green food coloring (if using). Mix until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Add the chocolate chips and chopped chocolate. Use a spatula to gently fold until evenly distributed.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
This recipe was inspired by the Mint Chocolate Chip Cookies Recipe found on Iambaker.net.
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