Mint Chocolate Chip Cookies often begin as a quiet plan on an ordinary afternoon, when the kitchen feels a little too still and the cookie jar sits empty. One early spring day, I had butter softening on the counter while my husband read nearby, pausing now and then to comment on the weather turning mild.
The grandchildren were expected after school, and there had already been chatter about green treats at their classrooms. Cookies felt like the right place to start, familiar and steady, something everyone recognizes.
Mint Chocolate Chip Cookies come together with a pace that feels natural after years in the kitchen. The sound of the mixer creaming butter and sugar sets the rhythm, followed by the crisp scent of peppermint that changes the mood almost instantly.
A few drops of green coloring turn the dough playful without taking away from its classic base. As the eggs and flour are added, the dough thickens into something smooth and ready, waiting briefly in the refrigerator while trays are lined.
Mint Chocolate Chip Cookies finish their journey in a warm oven, edges setting while the centers stay tender. When the trays come out, the kitchen fills with quiet anticipation. Once cooled, the cookies find their way to the table, where hands reach easily and conversation slows, just enough to enjoy each bite.
Short Description
Mint Chocolate Chip Cookies are soft, tender cookies flavored with peppermint, lightly tinted green, and filled with milk chocolate chips and chopped Andes mints.
Key Ingredients
- 1 cup unsalted butter, softened
- 1½ cups sugar
- 1 teaspoon peppermint extract
- 12 to 14 drops green food coloring
- 2 large eggs
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces milk chocolate chips
- 6 ounces Andes mint chocolates, chopped
Tools Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Refrigerator
Cooking Instructions
Step 1: Cream the Butter and Sugar
Add the softened butter and sugar to a stand mixer. Beat on medium high speed for 2 to 3 minutes until light and fluffy.
Step 2: Add Flavor and Eggs
Mix in the peppermint extract and green food coloring until evenly blended. Add the eggs one at a time, mixing well after each addition.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer on low speed, mixing just until combined.
Step 4: Fold in the Chocolate
Using a spatula, gently fold in the milk chocolate chips and chopped Andes mints.
Step 5: Chill the Dough
Cover and refrigerate the dough for 20 minutes to control spreading.
Step 6: Bake the Cookies
Preheat the oven to 350°F. Scoop rounded tablespoon-sized portions onto lined baking sheets. Bake for 8 to 10 minutes until edges are set and centers remain soft.
Step 7: Cool
Allow cookies to cool briefly on the baking sheet before transferring to a wire rack.
Why You’ll Love This Recipe
Soft centers with lightly set edges
Balanced mint and chocolate flavor
Festive color without extra effort
Straightforward ingredients
Easy to share and store
Mistakes to Avoid & Solutions
Overbaking the cookies
Cookies baked too long lose their soft texture.
Solution: Remove from the oven when centers still appear slightly soft.
Skipping the chill time
Warm dough spreads too quickly.
Solution: Chill the dough for at least 20 minutes.
Too much peppermint extract
Strong mint can overpower the cookie.
Solution: Measure carefully and do not exceed the listed amount.
Overmixing the dough
Overworked dough can bake dense.
Solution: Mix only until ingredients are combined.
Serving and Pairing Suggestions
Serve with cold milk
Pair with coffee or cocoa
Add to holiday cookie trays
Share as a homemade gift
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 4 days
Freeze baked cookies for up to 2 months
Thaw at room temperature before serving
FAQs
1. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours.
2. Is food coloring required?
No, it is optional.
3. Can I use dark chocolate instead?
Yes, dark chocolate adds a deeper contrast.
4. Why did my cookies spread too much?
The dough may not have been chilled long enough.
5. Can I freeze the dough?
Yes, portioned dough freezes well and bakes with a slightly longer time.
Tips & Tricks
Use room temperature butter for smoother mixing
Chill longer in warm kitchens
Rotate baking sheets if baking multiple trays
Recipe Variations
White Chocolate Mint Cookies: Replace milk chocolate chips with white chocolate chips.
Double Chocolate Mint Cookies: Add ¼ cup cocoa powder and reduce flour by the same amount.
Crisp Edge Cookies: Bake 1 to 2 minutes longer for firmer edges.
Sprinkle Version: Add green and white sprinkles before baking.
Final Thoughts
Mint Chocolate Chip Cookies offer a steady blend of cool mint and rich chocolate that settles easily into any table setting. Their tender crumb and clean flavor make them pleasant to enjoy on their own, without needing embellishment.
Mint Chocolate Chip Cookies tend to vanish as plates move from hand to hand and conversations carry on. They slip naturally into shared moments, showing that a simple batch of cookies can still hold quiet meaning.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1½ cups sugar
- 1 teaspoon peppermint extract
- 12 to 14 drops green food coloring
- 2 large eggs
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces milk chocolate chips
- 6 ounces Andes mint chocolates chopped
Instructions
- Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Mix in peppermint extract and green food coloring, then add eggs one at a time until blended.
- Sift flour, baking powder, baking soda, and salt, then mix into the dough just until combined.
- Fold in milk chocolate chips and chopped Andes mints gently with a spatula.
- Cover and refrigerate the dough for 20 minutes to limit spreading.
- Preheat oven to 350°F, scoop rounded tablespoon portions onto lined baking sheets, and bake 8 to 10 minutes until edges set and centers stay soft.
- Cool briefly on the baking sheet, then transfer to a wire rack.
