These large mint chocolate chip cookies are minty, chocolatey, and sweet! A fun treat for a Saint Patrick’s Day party, or to satisfy your mint chocolate chip cookies craving. Large bakery style mint chip cookies, that are soft, chewy, quick & easy!
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Mix it, Bake it, & Eat Mint Chocolate Chip Cookies
If you’re craving a mint chip shake, but there isn’t any to be found then make some cookies! While there is no ice cream in this recipe, you can always crumble or blend these up with some vanilla ice cream.
My mint chip soft and chewy cookies are so delicious and refreshing. These cookies are also beautifully green (my favorite color!) and would stand out on any cookie dessert table. Food coloring isn’t enjoyed by all, in this case, you can create a natural green color with matcha tea powder.
When it comes to chocolate chip cookies these are definitely in my top 5! Next to mint chocolate chip would be my blueberry chocolate chip cookies, blueberry white chocolate chip cookies, chocolate chip cookies with chocolate pudding, and last but not least my white and chocolate chip oatmeal cookies.
Why You’ll Love Mint Chocolate Chip Cookies
- A fun treat for St. Patrick’s Day, Easter, Christmas, or even a gender-neutral baby shower.
- Crumble a cookie on top of a bowl of mint chip ice cream or chocolate chip ice cream.
- Quick and easy to prepare in one bowl.
- Chilling cookie dough isn’t required.
Mint Chocolate Chip Cookies Ingredients
All-purpose flour – If you can measure out the flour using a kitchen scale that would be great! If you don’t have a scale simply fluff your flour and use a spoon to scoop the flour into your measuring cup and level with a butter knife. This should give you an accurate measurement.
Salt – For flavor and balance
Unsalted Butter – Room temperature butter. If your butter hasn’t come up to temp, boil water in a kettle if possible and pour into large glasses and let sit for a couple of minutes. Dump out the water and place the glass upside down over the stick of butter, let sit for 10 – 15 minutes. The butter should be at mdroom temperature and ready to use. I do this often!
Sugar – White granulated sugar. To avoid hard sugar lumps, sifting the sugars is a good practice.
Brown sugar – Light brown sugar, packed. Same as the white sugar, sift the brown sugar to remove any hard lumps that may have formed. I often mix dark and light brown sugar together, if you do this too, that’s perfectly fine.
Eggs & Egg yolk – Room temperature if possible.
Vanilla extract – Using a pure vanilla extract will yield the best results.
Mint or Peppermint extract – Use pure mint extract to get the most authentic mint flavor. Mint or peppermint extract will work fine.
Green gel food coloring – If you’re unable to use gel, the liquid would work fine as well, but you may need a little more to achieve the desired color.
Mint chocolate chips or chocolate chunks – Whichever your preferred brand is will work perfectly! There is a huge variety of mint chocolate chips available: White mint chocolate chips, milk chocolate chips, semi-sweet chocolate chips, mini mint chocolate chip, or green mint chips.
Any combination of Andes mint chips, Andes mints, or Andes candies would all be delicious as well. There is no “right” chocolate chip to choose for this chocolate chip cookie recipe, so pick one that you love!
Kitchen supplies for Mint Chocolate Chip Cookies
- Mixing bowls and spoons
- Hand whisk
- Hand mixer
- Rubber spatula
- Cookie sheet
- Parchment paper or Silpat
- Cooling racks
- Cookie scoop
How to make Mint Chocolate Chip Cookies
Preheat oven to 375 F. Line a large baking sheet with parchment paper or Silpat mats. 1 or 2 baking sheets might be necessary.
In a medium mixing bowl sift together flour, salt, baking soda, and baking powder. Whisk to combine, then set aside.
In a large bowl add the room temperature butter, sugar, and brown sugar. Using a hand mixer, beat until fluffy and combined.
Add eggs, yolk, vanilla extract, and mint extract. Beat to combine.
Add 5-7 drops of green gel food coloring. Beat the cookie dough to fully incorporate the color.
Add in the flour mixture 1/3 at a time, mix cookie dough to combine.
Once combined, pour in the mint chocolate chips. Fold into the cookie dough completely.
Use a large cookie scoop, or measure a 2-3 tbsp ball of cookie dough to place on your prepared baking sheet or a Silpat.
Bake for 15-18 minutes or until lightly browned on the edges.
Allow chocolate chip cookies to cool completely before serving.
Store baked cookies in an air-tight container or Ziploc bag to keep them soft and fresh.
Can I freeze chocolate chip mint cookies? Freeze cookies in a freezer-safe airtight container or ziplock freezer bag for up to 3 months.
Can I freeze mint chocolate chip cookie dough? Yes! I do this often. Prepare the recipe up until baking. Scoop cookie dough balls onto a baking sheet and place them in the freezer for a couple of hours so the dough balls can harden. Then place the cookie dough in a freezer-safe container for up to 3 months.
- Make sure ingredients are at room temperature and set out at least 30 minutes before starting your recipe.
- Bake only one sheet of cookie dough at a time. This will result in an even cook.
- Experiment with different inclusions. Let me know in the comments what you mixed into your cookie dough and if you enjoyed the experience.
- For a full green cookie, use green mint chips in place of chocolate mint chips or Andes chips.
- For a cookie without green food coloring, use matcha powder as a natural green food coloring. This may alter the flavor just a bit, but the mint should overpower the earthy matcha.
- Add even more chocolate on top before baking. Once baked and before transferring to a cooling rack, use a large cookie cutter to shape your cookies into the perfect circle shape.
Tools I use
Other Delicious Cookie Recipes!
- Chocolate No-Bake Cookies
- Easy Cranberry White Chocolate Chip Cookies
- Peanut Butter Cookies
- Easy Nutella No-Bake Cookies
- Chewy Blueberry Chocolate Chip Cookies
- Blueberry White Chocolate Cookies
Mint Chocolate Chip Cookies
Minty, Chocolatey, and Sweet! And, my FAVORITE color!
- Total Time: 10 minute
- Yield: 15 cookies 1x
3 cups (384g) Flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg yolk
2 tsp vanilla
1 tsp mint extract
5–7 drops green gel food coloring
3 cups mint chocolate chips
- Preheat oven to 375 F. Line a couple of large baking sheets with parchment paper.
- In a medium bowl sift together flour, salt, baking soda, and baking powder. Whisk to combine, then set aside.
- In a large bowl add the room temperature butter, sugar, and brown sugar. Using a hand mixer, beat until fluffy and combined.
- Add eggs, yolk, vanilla, and mint extract. Beat to combine.
- Add 5-7 drops of green gel food coloring. Beat to fully incorporate the color.
- Add in the flour mixture 1/3 at a time, mix to combine.
- Once combined, pour in the mint chocolate chips. Fold in completely.
- Use a large ice cream scoop, or measure a 2-3 tbsp ball of dough to place on your baking sheet.
- Bake for 15-18 minutes or until lightly browned on the edges.
- Allow to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1 Cookie
- Calories: 498
- Sugar: 43.9 g
- Sodium: 282.5 mg
- Fat: 23.4 g
- Carbohydrates: 66 g
- Protein: 6.3 g
- Cholesterol: 77.4 mg
Keywords: St. Patricks day desserts, Mint chocolate chip recipes, St. paddys day desserts,
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2 thoughts on “Mint Chocolate Chip Cookies”
Love mint and chocolate!! Gonna make these even if St pattys day is over …but never too late for a good cookie 🙂
Very true! I hope you enjoy them! Also, Thank you for being my FIRST commenter YAY!