These mint chocolate chip cookies are thick and chewy, peppermint flavoured, and full of chocolate chips. These cookie are easy to make, the dough does not have to be chilled, and are perfect for mint lovers! Not only do they look like mint chocolate chip cookie ice cream, but they taste like it too!
Why You'll Love Them
Easy to Make. This recipe comes together so easily and there is no chilling required.
Perfect for mint lovers. These cookies taste just like mint chocolate chip ice cream in cookie form.
A fun different cookie. This cookie is a great option for cookie exchanges and holiday baking for Christmas or St. Patricks day.
Step by Step Instructions
Preheat oven to 350 F and line baking pan with parchment paper.
In a large bowl cream butter and white sugar until light and fluffy. This usually takes about 3 minutes. Mix in the food colouring. You may need to add more depending on the brand you're using to get your desired colour.
Add in the egg and peppermint extract and mix till well incorporated.
In a separate large bowl whisk flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix till combined.
Fold in the mini chocolate chips.
Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
Bake cookies for 11 minutes or until bottoms are a light golden brown. While cookies are still warm top with a few extra chocolate chips. Let cookies cool to room temperature on the tray.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can definitely make these cookies half the original size. Bake them for 8 minutes or until the bottoms are a light golden brown.
HOW TO STORE THE COOKIES
Like most cookies, they should be stored in an airtight container or zip lock bag at room temperature. The cookies should stay fresh if stored properly for four days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
If you make these triple chocolate cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Mint Chocolate Chip Cookies
- baking pan
- 1 C salted butter at room temperature
- 1 C white sugar
- 1/2 tsp green food colouring this may differ depending on the brand of colouring you use
- 1 large egg
- 2 tsp peppermint extract
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C mini chocolate chips plus some extra for topping the cookies
- Preheat oven to 350 F and line baking pan with parchment paper.
- In a large bowl cream butter and white sugar until light and fluffy. This usually takes about 3 minutes.1 C salted butter, 1 C white sugar
- Mix in the food colouring. You may need to add more depending on the brand you're using to get your desired colour.1/2 tsp green food colouring
- Add in the egg and peppermint extract and mix till well incorporated.1 large egg, 2 tsp peppermint extract
- In a separate large bowl whisk flour, baking soda, baking powder, and salt.2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Pour the dry ingredients into the wet and mix till combined.
- Fold in the mini chocolate chips.1 C mini chocolate chips
- Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
- Bake cookies for 11 minutes or until bottoms are a light golden brown. While cookies are still warm top with a few extra chocolate chips.
- Let cookies cool to room temperature on the tray.
Great recipe! The cookies are so soft and taste amazing. It’s a perfect thin mint taste. I love the green too!
Thank you for review! Glad you liked them as much as I do.
Love these! If I swap the peppermint extract for vanilla extract (and exclude the food coloring) would this be a good recipe for normal chocolate chip cookies as well?
Thank you! Yes, you can for sure leave out the dye and add vanilla for a chocolate chip cookie!
I was a little worried when I tasted the dough that it had too much mint in it, but the flavour died down after cooking and it was the perfect amount of mint. They are super soft and chewy. So delicious!
Can I substitute Crisco for the butter?
I haven't used Crisco myself so I am not sure. If you try it, let me know how it turns out 🙂
I just took my first few cookies out of the oven and I’m so excited! They look and smell so good. This recipe is foolproof and way worth the work for your result. Easy & yummy!
Thank you for the review! Glad you enjoyed them 🙂
These where so light with a nice slightly scrips edge. I used cream de mint in place of the extract as it’s all I had on had. Very good