Best Chewy Mint Chocolate Chip Cookies are a fun twist on the classic chocolate chip cookie, offering a refreshing burst of mint flavor combined with rich, gooey chocolate. If you love mint chocolate chip ice cream, you will love these cookies!
Who can resist the charming combination of refreshing mint and indulgent chocolate chips? When it comes to these cookies, the key lies in achieving that irresistibly chewy texture. This is an update to my last recipe and I am not using green food coloring or mint extract. I found the mint chocolate pieces add plenty of mint flavor. So, get ready to dive into a batch of heavenly, melt-in-your-mouth cookies that will leave you wanting to eat them all.
Try some of our other favorite cookies, such as Soft and Chewy Ginger Molasses Cookies, Brownie Cookies, Root Beer Float Cookies, or Matcha Tea Cookies.
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Ingredients for Mint Chocolate Chip Cookies
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- all purpose flour
- baking soda
- baking powder
- salt
- cornstarch
- vanilla extract
- mint baking pieces
- miniature chocolate chips
FAQs
Mint Chocolate Chip Cookies are delicious cookies that combine the classic flavors of chocolate chip cookies with a refreshing hint of mint. They often include mint extract and chocolate chips or chunks, and sometimes even mint-flavored chocolate chips.
Yes, you can make the dough ahead of time and refrigerate it for up to 48 hours. Chilling the dough can also enhance the flavor and texture of the cookies. Just be sure to let the dough sit at room temperature for about 10 minutes before baking if it has been chilled.
Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable plastic bag or airtight container. Freeze for up to 3 months. Bake the frozen dough balls directly from the freezer, adding a couple of minutes to the baking time.
Yes, you can add a few drops of green food coloring to the dough to give the cookies a festive look, especially for holidays like Christmas or St. Patrick's Day.
Top Tips
- For chewier cookies, chill the dough in the refrigerator for at least 30 minutes. This helps solidify the fats in the dough, resulting in a thicker and chewier texture.
- Do you want the mint cookies to be green? Add a few drops of green food coloring into the cookie dough to get the desired color.
- You can freeze these cookies or the dough easily. To freeze, prepare as normal, then scoop into balls. Freeze on your baking sheet for about 30 minutes to an hour, then place them into a freezer bag or container. Freeze for up to 3 months. When you are ready to bake them, place them on your parchment covered baking sheet and allow to thaw while you warm up the oven.
- Store the cookies in an airtight container to maintain their chewiness. You can also add a slice of bread to the container to keep them soft.
- If you want to freeze your baked cookies, baked as directed. Allow them to cool completely, then place into a freezer bag or container. Freeze for up to 3 months. When ready to eat, allow to thaw on your counter, until no longer frozen.
Are you a mint lover who wants an extra punch of minty freshness? Consider adding one of these optional mint flavorings to the cookie dough: - - ½ teaspoon peppermint extract
- - ¼ cup finely chopped fresh mint leaves
- - 1 tablespoon mint liqueur
How to make Mint Chip Cookies
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone mats. Whisk dry ingredients (flour, cornstarch, baking powder, baking soda, salt) in a medium bowl. Set aside.
- Cream softened butter, brown sugar, and granulated sugar into a stand mixer bowl or large bowl. Mix on medium-high speed for about 3-4 minutes, until light and fluffy. Scrape down the sides, as needed.
- Add eggs and vanilla extract, mixing for 1 more minute.
- Mix dry ingredients into wet ingredients, until no dry flour is seen. Do not overmix.
- Fold in ½ cup mini chocolate chips and ½ cup mint chocolate pieces.
- Scoop into tablespoon sized cookie balls and place about 2 inches apart on cookie sheet. Place the extra mini chocolate chips and mint chocolate pieces on top before or after baking.
- Bake in preheated oven for 10-12 minutes, until golden brown on the edges. Cool for 3-4 minutes, then place on cooling racks. Enjoy!
Best Chewy Mint Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¾ cup mint chocolate pieces (or chopped Andes chocolate)
- 1 cup miniature chocolate chips, divided
Instructions
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone mats. Whisk dry ingredients (flour, cornstarch, baking powder, baking soda, salt) in a medium bowl. Set aside.
- Cream softened butter, brown sugar, and granulated sugar into a stand mixer bowl or large bowl. Mix on medium-high speed for about 3-4 minutes, until light and fluffy. Scrape down the sides, as needed.
- Add eggs and vanilla extract, mixing for 1 more minute.
- Mix dry ingredients into wet ingredients, until no dry flour is seen. Do not overmix.
- Fold in ½ cup mini chocolate chips and ½ cup mint chocolate pieces.
- Scoop into tablespoon sized cookie balls and place about 2 inches apart on cookie sheet. Place the extra mini chocolate chips and mint chocolate pieces on top before or after baking.
- Bake in preheated oven for 10-12 minutes, until golden brown on the edges. Cool for 3-4 minutes, then place on cooling racks. Enjoy!
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