Name: Mint Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1/2 tsp peppermint extract; 2–3 drops green food coloring (optional); 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup chocolate chips (semi-sweet or dark)

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Mint chocolate chip cookies are a refreshing twist on the classic chocolate chip cookie. With the cool flavor of mint and melty chocolate chips in every bite, these cookies deliver a soft, chewy texture that I can’t get enough of. They’re perfect for holidays, gifting, or anytime I want something a little different from the usual.

Why You’ll Love This Recipe

I love how these cookies combine two classic flavors—mint and chocolate—in such a comforting way. They’re easy to make, and I can adjust the mint strength depending on how bold I want it. The green tint also makes them extra fun and festive, especially for St. Patrick’s Day or Christmas. They bake up soft and chewy, with just the right amount of crisp on the edges.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar
Egg
Peppermint extract
Green food coloring (optional)
All-purpose flour
Baking soda
Salt
Chocolate chips (semi-sweet or dark work best)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg, peppermint extract, and a few drops of green food coloring if I want that minty look.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I slowly add the dry ingredients to the wet ingredients and mix just until combined.
I stir in the chocolate chips evenly throughout the dough.
I scoop out rounded tablespoons of dough and place them on the baking sheet about 2 inches apart.
I bake for 9–11 minutes, just until the edges are set and the centers still look soft.
I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes me around 10 minutes to prep the dough and another 10 minutes to bake. Letting them cool for about 10 more minutes brings the total time to roughly 30 minutes.

Variations

Sometimes I use Andes mint chips or chopped mint chocolate candies instead of regular chocolate chips for a stronger mint flavor. I’ve also tried white chocolate chips for a sweeter contrast. For a double chocolate version, I add cocoa powder to the dough to make chocolate mint cookies.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the cookies or the unbaked dough. To enjoy them warm again, I microwave a cookie for 10 seconds—it brings back that just-baked softness.

FAQs

Can I use mint extract instead of peppermint extract?

I’ve tried both, but I prefer peppermint extract because it has a cleaner, fresher flavor. Mint extract sometimes includes spearmint, which can taste more herbal.

Do I need to use green food coloring?

No, it’s totally optional. I usually add it when I want the cookies to look festive, but they taste the same without it.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours before baking. It helps develop the flavor and gives the cookies a thicker texture.

Why are my cookies spreading too much?

If my butter is too soft or melted, the cookies spread more. I make sure to use softened—not melted—butter and chill the dough if needed.

Can I use gluten-free flour?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture is slightly different but still chewy and delicious.

Conclusion

Mint chocolate chip cookies are a fresh and fun take on the classic cookie. Whether I’m baking them for a special occasion or just because I’m craving that cool minty bite, they always turn out soft, flavorful, and impossible to resist.