Name: Mint Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 3/4 cup (150 g) packed brown sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1 tsp peppermint extract; 2 1/4 cups (280 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups mint-flavored chips or chopped mint chocolate

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These mint chocolate chip cookies marry bright peppermint with melty chocolate in a soft, slightly chewy cookie everyone asks for seconds of. I’ve baked and tweaked this version many times — the balance of peppermint extract and the choice of chips makes the difference between good and unforgettable. If you like a cool mint flavor without overpowering the cookie, this recipe is for you; I’ll share the small techniques I use to get consistent results.

Here’s a cookie that pairs well with ice cream or a simple glass of milk — and for a fun contrast try a riff on a chewy chocolate-mint crinkle from a trusted source like Chocolate Mint Crinkle Cookies.

Why Make This Recipe

Bright, refreshing mint flavor balanced with rich chocolate delivers a familiar yet special cookie.
Quick to assemble once you have ingredients — great for last-minute gatherings or cookie swaps.
Freezable dough and baked cookies make planning ahead easy for holidays.
Texture can be tuned from soft-chewy to slightly crisp at the edge depending on bake time.
Personal note: I love this recipe because chilling the dough overnight deepens the mint-chocolate harmony and makes the cookies more consistent.

I sometimes borrow a finishing idea from crunchy mix-in cookies for texture contrast — think of inspired mix-ins like in this crunchy version: Crunchy Chocolate-Chip Rice Krispie Cookies.

Recipe Overview

Prep time: 20 minutes active + 30–60 minutes chilling (optional)
Cook time: 10–12 minutes per sheet at 350°F (175°C)
Total time: 1 hour (including chill) — or overnight if chilling longer
Servings: about 24 medium cookies (1½ inch scoop)
Difficulty: Easy
Method: Creaming method, portion with a cookie scoop, chill dough to control spread, bake on parchment-lined sheet.

For a richer, browned-butter note you could experiment with brown butter like in this raspberry-chocolate riff: Brown Butter Raspberry Chocolate Chip Cookies.

My Experience Making This Recipe

I tested this recipe across different ovens and found chilling the dough for 30–60 minutes reduced unwanted spreading and improved chew. I also learned that using peppermint extract sparingly (1 teaspoon, not more) keeps the flavor bright without a toothpaste note.

A final discovery: folding chips in gently preserves shape and leaves glossy chocolate pockets inside each cookie.

How to Make Mint Chocolate Chip Cookies

Start by creaming 1 cup (226 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (150 g) packed brown sugar until light and fluffy (about 3–4 minutes with a mixer). Add 2 large room-temperature eggs, 1 tsp vanilla extract, and 1 tsp peppermint extract, mixing until combined. In a separate bowl whisk 2 1/4 cups (280 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; add to wet ingredients on low speed until just combined. Fold in 1½ cups mint-flavored chips or chopped mint chocolate. Chill dough 30–60 minutes (or overnight) to firm. Preheat oven to 350°F (175°C), portion 1½–2 tablespoon scoops onto parchment-lined sheets, and bake 10–12 minutes until edges set but centers look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Equipment I use: stand mixer or hand mixer, cookie scoop (1½ tbsp), baking sheet, parchment paper, and a cooling rack.

Expert Tips for Success

Measure flour by spooning into the cup and leveling with a knife — avoid scooping directly with the cup to prevent dense cookies.
Use room-temperature eggs and softened (not melted) butter for proper emulsion; softened butter should give slightly when pressed.
Chill the dough at least 30 minutes — this controls spread and concentrates flavor. For best flavor, chill overnight.
Underbake slightly (remove when centers still look soft) for a chewier interior; cookies firm up as they cool.
Choose high-quality mint chips or chop a mint chocolate bar; chips maintain shape, chopped chocolate gives molten pockets. For a more complex flavor try a small proportion of browned butter.

If you enjoy stuffed cookies, this cheesecake-stuffed idea shows creative technique you can adapt for a filled mint cookie: Cheesecake-Stuffed Chocolate Chip Cookies.

How to Serve Mint Chocolate Chip Cookies

Serve warm with vanilla ice cream for a mint-chocolate sundae vibe.
Make a festive platter: alternate with peppermint bark cookies for holiday contrast — visually and flavor-wise they pair well. Chocolate Peppermint Bark Cookies
Stack on a plate with parchment between layers and tie with a ribbon for gifting.
Offer small bowls of extra mint chips and sea salt so guests can customize their cookie.

Storage and Reheating Guide

Store baked cookies in an airtight container at room temperature for up to 4 days; place a small slice of bread in the container to help maintain chewiness. For longer storage freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. To freeze dough, portion scoops onto a tray, freeze until firm, then bag for up to 3 months — bake from frozen, adding 1–2 minutes to bake time. Reheat individual cookies in a 300°F (150°C) oven for 3–5 minutes or microwave for 10–12 seconds for a fresh-from-the-oven feel.

Recipe Variations

Gluten-free: substitute 1:1 gluten-free flour blend with xanthan gum; chill dough longer to reduce spread.
Dairy-free: use dairy-free butter stick and dairy-free chips; keep the same creaming method but ensure chips are dairy-free.
Extra mint intensity: add 1/2 tsp peppermint extract more, but taste the raw dough (a small dab) — peppermint concentrates when baked.
Double chocolate: replace 1/2 cup flour with 1/2 cup dutch-process cocoa for a chocolate cookie base with mint chips folded in.

If you like a stronger chocolate-mint visual, consider techniques used in peppermint-bark style cookies for layering flavors: Chocolate Peppermint Bark Cookies.

Nutritional Highlights

Mint chocolate chip cookies are an energy-dense treat: expect about 150–200 kcal per medium cookie depending on size and mix-ins.
They provide quick carbohydrates and fats — good for an occasional indulgence but not a daily source of nutrients.
Allergen note: contains wheat, eggs, and dairy in the standard recipe; check chips for milk/soy lecithin and cross-contamination if you have nut allergies.
Portion guidance: one cookie (about 1½ tbsp dough) is a reasonable serving; serve with fruit or yogurt to round out a snack.

Troubleshooting Common Issues

Cookies spread too much: dough was too warm or too much butter; chill dough 30–60 minutes and ensure butter is only softened. Also check oven temperature with an oven thermometer — an oven running hot can cause rapid spread then burning.
Cookies are dry/crisp: you overbaked them; reduce bake time by 1–2 minutes and remove when centers still look slightly underdone. Also check flour measurement.
Mint flavor too strong or too weak: peppermint extract is potent — add 1/2 teaspoon at a time to taste in subsequent batches. If weak, use more mint chips or add 1/4 tsp more extract.

Frequently Asked Questions

Q: Can I use regular chocolate chips instead of mint chips?
A: Yes. Regular semisweet or dark chocolate chips work well and will yield a more classic chocolate-chip cookie with a hint of peppermint if you keep the extract. If you omit mint chips, reduce peppermint extract to 1/2 tsp to avoid an artificial taste.

Q: Do I need to chill the dough?
A: Chilling is optional but recommended. A 30–60 minute chill firms the dough, controls spread, and deepens flavor. For best texture and flavor, chill overnight; just expect slightly longer bake time if you bake from cold.

Q: How do I prevent the cookies from burning on the bottom?
A: Bake on the middle rack on lined baking sheets; use light-colored sheets (dark pans brown faster) and rotate the pan halfway through baking. If bottoms brown too quickly, place a second sheet under the baking sheet for insulation.

Q: Can I make the cookies larger or smaller?
A: Yes. For larger cookies (3–4 tbsp dough), increase bake time to about 12–15 minutes and allow longer cooling on the sheet. For smaller cookies, reduce bake time to 8–10 minutes. Always watch for edges to set and centers to remain slightly soft.

Conclusion

For more recipe inspiration and an alternate take on mint chocolate chip cookies, see this detailed version from The Food Charlatan: Mint Chocolate Chip Cookies – The Food Charlatan.

Mint Chocolate Chip Cookies