Mint Chocolate Chip Cookies
These Mint Chocolate Chip Cookies are like eating the ice cream in the form of a warm, buttery, gooey cookie. They’re crisp on the edges while perfectly tender and chewy in the center. They are SO easy to make, and perfect for Christmas, St. Patrick’s Day, or any random Tuesday!
Originally posted February 24, 2015
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. The secret for extra chocolate is to chop up half the chips. That way you get big pockets of chocolate with the small pieces adding the flavor throughout the cookie. These would be super fun to make for St. Patrick’s Day!
How to make Mint Chocolate Chip Cookies
They are SUPER easy to make. First, cream your butter and sugar together. Take a couple minutes to do this, let the chemistry happen! We’re not just doing this part for fun. You really need to beat for a couple minutes to get enough air beaten into your butter and sugar.
What is the secret to making chewy cookies?
It has a lot to do with the level of moisture in your cookie dough. More wet ingredients=chewier cookies.
That’s why this recipe calls for an extra egg yolk. I know it’s kind of annoying to split an egg, but you won’t be annoyed once you bite into the center of your unbelievably gooey and chewy cookie.
Next add in the peppermint extract (peppermint! Not regular mint! Say no to toothpaste cookies!) and a few drops of green food coloring. Don’t go too wild, you can always add more. And keep in mind that the green flavor will intensify the longer it’s in the dough.
It’s also really important not to over beat your cookie dough. Once all the flour is mostly mixed in, add in your chocolate and mix it the rest of the way. You can see in the photo below that I totally had lots of flour still on the edges when I added in my chocolate. The less beating, the better! Make sure you scrape down the sides, but the minute the flour streaks are gone, stop!
I also really love to chop half of my chocolate chips into itty bitty shards to get chocolate flavor in every single bite. So good!
More mint recipes!
- Mint Chocolate Chip Skillet Cookies << Can’t be bothered to make these individually? Make one big one.
- Thin Mint Mint Cookies << You read that right, use the Girl Scout Cookies for the ultimate cookie
- Fudgy Mint Chocolate Brownies << Maybe you know it as a BYU staple. Either way – legit!
- 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 Cane Brownie Trifle
- Candy Lasses << These are some of my favorite cookies of all time!
- 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
Mint Chocolate Chip Cookiesabout 20 large cookies adjust servings
These Mint Chocolate Chip Cookies are like eating the 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.
- 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
- 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
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