If you adore that refreshing burst of mint combined with rich, melty chocolate, then this Mint Chocolate Chip Cookies Recipe is about to become your new obsession. These cookies are perfectly soft with just a slight chew, bursting with cool peppermint flavor and studded with luscious mint chips and chocolatey goodness. Whether you’re baking for a special occasion or just craving an incredible sweet treat, these cookies bring together simple ingredients into a truly irresistible delight that will have everyone asking for more.

Ingredients You’ll Need

A white bowl filled with a soft, light tan dough forms the base layer, with three types of chocolate toppings spread on top in separate sections. The first topping is dark brown chocolate chips, clustered closely together. The second section has small, round mint green chocolate chips with a smooth texture. The third section includes small square pieces of dark brown and mint green layered chocolate, showing clear stripes of both colors. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mint Chocolate Chip Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role, from the soft butter creating tenderness, to the peppermint extract giving that unmistakable refreshing kick. With basic pantry staples and a handful of flavorful add-ins, you’ll whip up a batch that’s both easy and unforgettable.

All-purpose flour (1⅔ cups): The base that gives your cookies structure and a tender crumb.
Baking soda (½ teaspoon): Ensures the cookies rise just right and get that perfect texture.
Salt (¼ teaspoon): Balances sweetness and enhances the mint and chocolate flavors.
Unsalted butter (½ cup, softened): Adds richness and helps create a moist, tender cookie.
Light brown sugar (½ cup, packed): Brings warmth and chewiness with its molasses content.
Granulated sugar (¼ cup): Adds sweetness and helps with the crisp edges.
Large egg (1): Binds ingredients together and contributes to the cookie’s soft texture.
Pure peppermint extract (½ teaspoon): Provides that cool, refreshing mint flavor without overpowering.
Mint chips, chocolate chips, and/or chopped Andes candies (1½ cups): The star mix-ins bringing bursts of minty chocolate delight throughout every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mint Chocolate Chip Cookies Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This step sets you up for perfectly baked cookies every time.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This combination ensures your cookies have the right rise and texture without any overly salty spots or uneven rising.

Step 3: Cream Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat the softened butter with both the light brown and granulated sugars for about 1 to 2 minutes. Scrape down the sides as needed so everything mixes evenly, giving you a smooth, creamy base that’s key for tender cookies.

Step 4: Add Egg and Peppermint Extract

Beat in the egg and pure peppermint extract until combined. The egg adds moisture and binds everything together while the peppermint extract infuses that unmistakable fresh mint flavor that makes these cookies so addictive.

Step 5: Incorporate Flour and Mix-ins

Slowly add the dry flour mixture to the wet ingredients, mixing just until combined to avoid a tough dough. Fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies. These add-ins bring delightful bursts of minty chocolate that make every bite memorable.

Step 6: Shape and Bake the Cookies

Scoop 2-tablespoon portions of dough onto your prepared baking sheets, spacing them a couple of inches apart to give the cookies room to spread. Bake for 9 to 11 minutes, keeping an eye for the edges to turn lightly golden while the centers stay a little soft. Halfway through baking, rotate your sheets for even cooking.

Step 7: Add Toppings and Cool

While the cookies are still warm, press the remaining ½ cup of chips or candy pieces into the tops. This makes your cookies look gorgeous and adds an extra melty layer of mint chocolate goodness. Finally, transfer the baking sheets to wire racks and allow the cookies to cool completely for the best texture.

How to Serve Mint Chocolate Chip Cookies Recipe

A woman's hand is placing a clear, round plastic lid over a single chocolate chip cookie on a white parchment-lined baking tray. The cookie is light brown with uneven, slightly cracked surface showing soft texture and plenty of dark brown chocolate chips scattered on top. Around the cookie under the lid, there are three more similar cookies, slightly rough in texture, evenly spaced on the tray. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fun and elegant touch, sprinkle a light dusting of powdered sugar or tiny crushed peppermint candies on top. Fresh mint leaves on the side can also make a refreshing and pretty complement when serving.

Side Dishes

These cookies are fantastic alongside a cold glass of milk, a hot cup of coffee, or even peppermint tea to amplify the mint flavor. They also pair wonderfully with vanilla or chocolate ice cream to create a dreamy dessert combination.

Creative Ways to Present

Try stacking the cookies with a scoop of mint chocolate chip ice cream in the middle for a homemade ice cream sandwich. You can also dip half the cookie in melted chocolate and let them set for a fancy twist. These presentation ideas elevate your Mint Chocolate Chip Cookies Recipe into something extraordinary.

Make Ahead and Storage

Storing Leftovers

Keep your extra cookies fresh by storing them in an airtight container at room temperature. This will maintain their chewy texture for up to a week.

Freezing

You can freeze both the cookie dough and fully baked cookies. For dough, scoop onto parchment-lined trays and flash freeze, then transfer to freezer bags for up to three months. Baked cookies freeze well in airtight containers for about a month.

Reheating

Warm frozen or stored cookies in a low oven or microwave for a few seconds to bring back that fresh-from-the-oven softness and melt those mint chips just right.

FAQs

Can I substitute peppermint extract with another type of mint flavor?

Yes! You can experiment with spearmint or even fresh mint leaves infused into the butter, but peppermint extract offers the most classic and pronounced mint flavor for this recipe.

Are Andes candies better than regular mint chocolate chips?

Andes candies give a creamier, slightly different mint chocolate layer due to the three-part chocolate, making your cookies extra special. However, regular mint chips work wonderfully if Andes aren’t available.

Can I make these cookies gluten-free?

Absolutely. Use a trusted gluten-free flour blend instead of all-purpose flour, and ensure your baking soda and other ingredients are gluten-free certified for a safe and tasty alternative.

How do I get chewy rather than crispy cookies?

To keep your cookies soft and chewy, slightly underbake them by pulling them out when the centers look just set but still a bit soft. Using more brown sugar and slightly higher moisture content also helps maintain chewiness.

Can I add nuts to this Mint Chocolate Chip Cookies Recipe?

Yes! Chopped walnuts or pecans add a lovely crunch and nutty flavor that pairs nicely with mint and chocolate, making the cookies even more interesting.

Final Thoughts

This Mint Chocolate Chip Cookies Recipe is truly a showstopper that’s surprisingly easy to make and utterly delicious. Once you try it, these cookies will become a staple in your baking repertoire, perfect for sharing with loved ones or indulging all by yourself. So preheat that oven and dive into a batch of minty, chocolaty happiness—you won’t regret it!

Mint Chocolate Chip Cookies Recipe

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4.2 from 6 reviews

Delightfully soft and chewy Mint Chocolate Chip Cookies with a refreshing peppermint flavor combined with melty chocolate chips and Andes candies. Perfectly baked to golden edges and a slightly underdone center for the ideal cookie texture.

Author: Paula
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Dry Ingredients

1⅔ cups all purpose flour (spooned into the measuring cups and leveled)
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter (softened slightly but still cool)
½ cup light brown sugar (packed)
¼ cup granulated sugar
1 large egg
½ teaspoon pure peppermint extract

Mix-ins

1½ cups mint chips, chocolate chips and/or chopped Andes candies (divided into 1 cup for dough and ½ cup for topping)

Instructions

Preheat Oven: Preheat oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Dry Ingredients: In a small bowl, combine the all purpose flour, baking soda, and salt. Set aside for later incorporation to make sure the leavening and seasoning are evenly distributed.
Cream Butter and Sugars: In a large bowl, using a hand or stand mixer, beat the unsalted butter with both light brown sugar and granulated sugar for 1 to 2 minutes, scraping the bowl as needed to achieve a fluffy, well-mixed base.
Add Egg and Peppermint Extract: Beat in the egg and peppermint extract until fully combined, which enhances the dough with moisture and minty flavor.
Combine Mixtures: Slowly add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
Add Mix-ins: Fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies carefully, reserving the remaining ½ cup for topping.
Form the Cookies: Scoop 2-tablespoon portions of dough and place them a couple inches apart on the prepared baking sheets to allow space for spreading.
Bake: Bake for 9 to 11 minutes, until the cookie edges are just beginning to turn golden brown while the centers remain slightly underdone for that perfect chewy texture. Rotate baking sheets halfway through if necessary.
Add Toppings: Immediately after removing the cookies from the oven, gently press the reserved ½ cup of mix-ins into the tops of the warm cookies to create a prettier presentation and add extra flavor.
Cool: Transfer the baking sheets to wire racks and allow the cookies to cool completely before removing to preserve shape and enhance texture.

Notes

Using slightly softened but still cool butter helps achieve the ideal dough consistency.
Reserving some of the mix-ins to press on top after baking makes the cookies look more appealing and adds bursts of flavor.
Do not overbake; slightly underdone centers yield chewier cookies.
The peppermint extract can be adjusted to taste; start with ½ teaspoon for balanced mint flavor.
If Andes candies are used, chop them finely for even distribution and melting.