Mint Chocolate Chip Cookies
It’s like eating Mint Chocolate Chip Ice Cream in the form of a warm, buttery, gooey cookie. For those days when curling up by the fire with a cookie sounds better than being outside in the freezing cold with an ice cream cone. Perfectly green for St. Patrick’s Day!
I totally forgot Truman at home when I was heading out somewhere today. I got halfway to where I was going before I realized I had left him. Here’s the part where I rush home right?
Nah. I figured Truman could use some lessons on independence anyway. I mean, our house is pretty baby proof, right? He can deal.
Just kidding! I’m not a monster! But I really did finish my (very short) errand before heading home. In my defense, Truman was asleep the whole time, so he didn’t miss me. Idle Parent of the Year Award right here guys.
People who know my kids are always going on about how laid back and “easy” they are. They just don’t really demand as much attention as some kids. (I just know I’m going to get major payback come the teen years). I think that if my kids lived thousands of years ago, they would have been eliminated by natural selection by now. I would be out picking berries or something, set my baby down somewhere, and forget about them because they are so quiet.
My sister was saying one time that natural selection is probably the reason toddlers are so adorably cute. After the 15th tantrum in a row, the ugly ones were removed from the evolutionary cycle, or in other words strangled by their frazzled mothers.
The result? Completely non-strangle-able children. With duckfaces to boot.
Do you guys love Mint Chocolate Chip Ice Cream? True confession here…it’s not my favorite. I LOVE mint, but I hate the teeny tiny pieces of waxy chocolate. Why don’t they make Mint Fudge Swirl Ice Cream? Or how bout just MINT? I would love that.
Anyway, these cookies are perfect for me because I get All The Mint, minus waxy chocolate, plus gooey melty darkness. WIN. These would be super fun to make for St. Patrick’s Day!
Do you guys give up? Or are you thirsty for more?
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Mint Chocolate Chip Cookies
about 20 large cookies adjust servings
Ingredients
- 1 cup butter, softened
- 1 and 1/2 cups sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon peppermint extract (or more to taste)
- about 10 drops of green food coloring
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
- Add the chopped chocolate to the dough, and mix until just combined.
- Cover the dough and refrigerate for about an hour.**
- Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Let cool 5 minutes on the pan, then remove to a cooling rack.
by The Food Charlatan
Source: adapted from Little Dairy on the Prairie
More mint recipes!
(P.S. Did you know that Mint chocolate chip ice cream usually uses peppermint, not mint flavor? So really the only difference between Christmas-y peppermint cookies and St. Patrick’s Day ones is that one is red and the other is green :)
Oreo Shamrock Shake: Just like McDonald’s…plus Oreo.
Mint Chocolate Covered Almonds: << these are a quick and easy HEALTHY snack that still satisfies that chocolate mint craving!
Candy Lasses << These are some of my favorite cookies of all time!
More mint chip!
Easy Mint Chip Sweet Rolls from Crazy for Crust
Mint Chip Brownie Ice Cream Squares from Glorious Treats
Mint Chocolate Chip Fudge from Sally’s Baking Addiction
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I made this for a church event and switched to gluten-free flour because we have celiac, and they were a hit! Would definitely make them again.
That’s awesome Heather! Thanks for the comment! Good to know these can be made with gluten free flour. I’m glad you guys liked them!
My sister asked me to try making these cookies for Thanksgiving. I made them and they were an instant hit with everyone! I have since made for them for friends and they have become one of our favorite cookies. I have found that I like to use 1 1/2 teaspoons of peppermint extract and I add 12-14 drops of food coloring to make them a little more green. I have also followed this recipe substituting the peppermint extract for 1 teaspoon vanilla extract and using 3/4 cup brown sugar and 3/4 cup white sugar and omit the green food coloring to make a delicious chocolate chip cookie.
Great tips Robbie!! Thanks so much for sharing! Good idea with the green food coloring. I always say more is more :)
Hi Excited to make these but do not have mint chips have semi choc chips and bought those Ande mints could I chop them up and use those ? I love all the recipes you post Thank You :)
These are SO good! The dough was a little more crumbly than regular cookie dough, but they baked up wonderfully! I subbed the butter for butter Crisco. And I didn’t divide and cut up the chocolate chips. I just through them all in whole. It’s a keeper!!
Hey Jolene! I’m so glad you loved the recipe! Butter flavored crisco is a good sub for butter. Thanks for the review!! Have a great day!!
amazing cookies didnt last in my house and getting requests for when im making more
Does it matter if I use margerine instead of real butter?
Hey Katrina! Yes it will change it a bit but it should still work. I’ve never tried it though so can’t give you exact results.
I used Butter flavored Crisco and they were awesome!
Oh my goodness! These were wonderful. I substituted mini chocolate chips for regular ones. I packaged them with a Christmas tag saying: Merry MINTY Christmas. Thanks for the recipe
Okay that is just too cute!!! I will have to do that next time!
I just made a batch of the mint Choc. chip- OMG!!!! I made them smaller than you suggested and they came out just fine. Thank you- this will be added to my annual Christmas cookie list!
That’s awesome Angie!! so glad you liked them! Yes any size works as long as you change the bake time! I should just change the recipe notes to say, people ask me all the time. Thanks for the feedback!!!
I made these cookies yesterday and they turned out fabulous. I did the normal 12 on a tray and baked them for 7 minutes. They were perfection. I may have also doubled the peppermint… The fact that there are only two cookies left is a sign that this recipe is awesome and possibly an indication of our lack of self control. :) Thank you so much for sharing this recipe Karen!
So happy to hear that Makayla! I just made these cookies again yesterday…with crushed Thin Mints instead of chocolate chips. Sharing soon! Can’t wait!
Just made these and they turned out really well. The cookies never did flatten out but there were no complaints on the taste or texture.
These are ok. I followed the recipe exactly, and the cookies never flattened, even after cooling. They took much longer to bake than the 8-10 mins (and our oven is good), and were a little dry, more of a cake texture. I triple checked my ingredients and they were all correct.
Hey Nicole! I’m sorry they didn’t work out for you. I’m wondering if you added a bit much flour? Did you spoon and level? As you can see from all the other reviews, these cookies are very moist! Better luck next time!
It’s possible, we measured 3.25 cups exactly but it was a very old and plastic cup. Wouldn’t surprise me if it was off!! I’ll have to try them again and revise my opinion as necessary!
I made these cookies. They are wonderful. I did make small ones and they are soft and taste perfect!
Good to know they can be made smaller Brenda! Thanks so much for taking the time to leave a review!
How long do you bake them if you make them smaller. I would like them smaller.
Just made these yesterday, and, got thumbs up all the way. Thank you for sharing this recipe with us.
Thanks Carol! I’m so glad you liked them, and thanks for coming back to comment!
Have you tired using creme de menthe instead of the food coloring and Mint?
Hey Corrine! No, I haven’t tried that! Let me know how it goes if you try it!