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Mint Chocolate Chip Cookies Recipe

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4 from 12 reviews

These Mint Chocolate Chip Cookies deliver the beloved flavor of mint chocolate chip ice cream in a warm, soft, and chewy cookie form. Crisp edges and a tender center combine with rich dark chocolate chips and refreshing peppermint extract to make an irresistible treat perfect for holidays or everyday indulgence.

Ingredients

Cookie Dough

  • 1 cup butter, softened
  • 1 & 1/2 cups sugar
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon peppermint extract, or more to taste
  • 10 drops green food coloring
  • 3 & 1/4 cups 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 (semi-sweet chips are fine)

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper or a silicone baking mat.
  2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and sugar together. Scrape down the bowl’s sides and continue beating on medium speed for about 2 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Mix in the eggs plus the extra egg yolk, peppermint extract, and green food coloring until fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and kosher salt. Add this dry mixture to the wet ingredients and stir until the flour is almost fully incorporated.
  5. Add Chocolate Chips: Incorporate half of the whole chocolate chips into the dough. Then, roughly chop the remaining chocolate chips by hand or pulse in a food processor and mix into the dough.
  6. Chill Dough: Cover the cookie dough and refrigerate it for about one hour. This step is optional but improves texture and enhances flavor.
  7. Form Cookies: Using a 1/4 cup measuring cup, scoop dough balls and shape each into a long oval shape (egg-shaped, not round). Place the shaped dough vertically on the prepared baking sheets, about 8 cookies per pan due to size.
  8. Bake: Bake the cookies at 350°F for 8-10 minutes until the edges begin to barely brown and the centers lose their shiny appearance but remain slightly glossy.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra melty chocolate, reserve around 1/3 cup of whole chocolate chips and press them onto the warm cookies immediately after removing from the oven.
  • Chilling the dough is optional; you can bake right away, but chilling improves texture and flavor.
  • Try making these as a skillet cookie for a different presentation and texture.
  • Adapted from Little Dairy on the Prairie.

Find it online: https://bitezly.com/mint-chocolate-chip-cookies-recipe-2/