Pitchfork Foodie » Course » Desserts » Cookies » Mint Chocolate Chip Cookies
By: Amy on  |Updated:
This post may contain affiliate links, view our disclosure policy for details.
Jump to Recipe Pin Recipe
Mint Chocolate Chip Cookies are the “must-have” Christmas cookies at our house! They’re everything you love about mint chip ice cream in a melt-in-your-mouth cookie! They’re soft and chewy in the center with barely crispy edges!
I’ve always been a mint chocolate fan! I’ll take this flavor combo anytime, but it’s especially perfect for the holidays! If you love minty goodness as much as I do be sure to check out my Mint Christmas Crack and Double Chocolate Mint Chip Cookies!
I love adding a few unexpected treats to my Christmas goodie trays. Mint chocolate chip cookies are perfect because they’re a pretty green color and have the best Christmas flavor!! Lemon fudge and gingersnaps are two other fun ones to add.
Why This Recipe Works:
- Quick to make! There’s no chill time with this recipe.
- Can substitute ingredients! This recipe calls for simple ingredients and I have suggestions on how to substitute with what you already have on hand.
- No fuss sugar cookies! They taste like sugar cookies without having to roll out, decorate, or frost cookies.
Ingredients:
Most of the ingredients in this recipe are really simple, normal baking ingredients. Let’s talk about a few of them though.
- Peppermint Extract: It’s in the spice section of the grocery store.
- Green Food Coloring: This is optional, but it does make them pretty. You can use more or less to make them darker or lighter green.
- Andes Creme de Menthe Baking Chips: I like to use the kind that are already chopped up and in a bag can usually be found in the baking aisle near the chocolate chips, or in the seasonal baking area at the grocery store. If you can’t find them you can buy the wrapped candies and chop them yourself. You can also use green mint chips.
How to Make Mint Chocolate Chip Cookies:
These cookies are pretty easy to make! I’ve included this video and step-by-step instructions.
STEP 1: In an electric mixer cream butter and sugar for 3 minutes. It will be light and fluffy!
STEP 2: Add eggs, green food coloring, and peppermint extract. Beat for 2-3 more minutes. I prefer using food coloring instead of gel, although either can be used. Start with a few drops and then add more to get the desired color. If the cookies are too yellowish-green you can add a tiny bit of blue food coloring to make the cookies more mint green instead of lime green.
STEP 3: Add flour, baking soda, baking powder, cream of tartar, and salt to a separate bowl. Whisk to combine. Add to the creamed butter/eggs mixture. Beat until combined.
STEP 4: With the mixer on low, add chocolate chips and Andes mints. Mix until incorporated. I usually have to use a spatula or spoon to make sure they are all completely incorporated.
STEP 5: Using a 2 Tablespoon-sized cookie scoop, drop mint cookies onto a parchment-lined baking sheet.
STEP 6: Bake cookies at 350 degrees for 8-10 minutes. Let cool on the baking sheet for one minute, then remove to a wire rack to finish cooling.
- After dropping cookies, and before baking, you can roll each cookie between the palms of your hands to make the cookies perfectly round, smooth, and pretty. I never do this and they’re just fine.
- It’s optional, but you can press a few chocolate chips and mint chips on top of the dropped or rolled cookie dough just to make them pretty!
Recipe FAQs:
Can I freeze mint cookies?
Yes! I like to make the cookie dough, shape it into balls, and then freeze them. Line a baking sheet with parchment paper set cookies on paper, and freeze for a couple of hours. Remove from the baking sheet and put in a freezer air-tight container. When you’re ready to bake the cookies take them out of the freezer and set them on a parchment-lined baking sheet to thaw. Then bake as directed. You can also bake them when they are frozen, but you’ll need to add baking time. Probably about 3-5 extra minutes. Watch them closely!
What can I substitute for food coloring?
I’m perfectly okay to add food coloring to my cookies so I haven’t experimented with other options. You could try matcha but may need to decrease the amount of flour used.
Other Mint Desserts:
For some reason, I always save mint desserts until Christmas time. I’m not sure why because I love it so much! Here are a few other minty recipes you’ll love!
- Peppermint Sugar Cookies
- Mint Cookie Ice Cream
- Peppermint Christmas Crack
- Christmas Magic Bars
- Mint Kiss Cookies
- Homemade Grasshopper Oreos
- Peppermint Chocolate Streusel Bars
- Christmas Sugar Cookie Bars
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Mint Chocolate Chip Cookies
4.12 from 60 votes
Servings 48 Cookies
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Mint Chocolate Chip Cookies are chewy and soft in the center and a little bit crispy on the edges. They are loaded with Andes Mint Chips and chocolate chips! They're the perfect Christmas cookie recipe!
Ingredients
- 1 cup butter room temperature
- 1 1/2 cup sugar
- 2 whole eggs
- 1 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring I used about 3 drops, use how many you want to make the cookies the color green you like
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons cream of tarter
- 1/4 teaspoons salt
- 6 ounces Andes Creme de Menthe Baking Chips
- 6 ounces semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cream butter and sugar for about three minutes. It should be fluffy.
Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
Add mint and chocolate chips. Gently stir until incorporated.
Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
Bake for about 9-11 minutes, watch closely so they don't over bake. They'll start cracking when they are about done. They'll still be a tiny bit jiggly in the centers. Let cool on baking sheet for a few minutes. Transfer to cookie rack to finish cooling.
Notes
If you can’t find Andes mint chips you can buy the Andes cream de Menthe candies and chop them yourself, or you can use mint chips.
Start with a couple of drops of green food coloring and mix. Repeat until you have the desired color. You might need to add a drop or two of blue food coloring so they look minty green instead of lime green.
Store in an airtight container for up to 3 days.
To keep cookies soft add a slice of bread to the storage container with the cookies.
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Recipe adapted from Jamie Cooks it Up
Reader Interactions
Comments
RNB says
I absolutely love this recipe! I found it about 2 years ago and bake these cookies a few times a year. My kids never let them last longer than a day or two and my sister frequently requests them and makes sure I have a constant supply of Andes chips for whenever I bake them. I’m not sure why some users had trouble with the recipe – mine bake perfectly every time, following the recipe exactly. Is the nutrition information for 1 cookie?Reply
Amy Engberson says
Thanks for responding! This recipe always turns out for me too! Yes, the nutritional information is for one cookie.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
