Mint Chocolate Chip Cookies
These Mint Chocolate Chip Cookies are 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!
Can we just talk Mint for a minute?
I love all things mint and chocolate... Mint chocolate chip ice cream, Girl Scout Thin Mints, Junior Mints, Peppermint Patties, Butter Mints,... Mint Mint Mint ~ love love love.
When Avery was little and her Grandpa would sneak her candy, it was usually a soft Junior Mint. She has always loved minty chocolaty candy and sweet treats. When the Shamrock Shakes are in season at McDonalds, we go there a lot!
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 magic 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. You will see a noticeable 'whipped' difference once the butter and sugar are happily creamed together.
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. Adding an extra egg yolk increases chewiness.
Next add in the peppermint extract (peppermint! Not regular mint!) and a few drops of green food coloring. I like the 'hint of green', not neon color here. Don’t go too wild, you can always add more. And keep in mind that the green color will intensify the longer it’s in the dough.
You know when you read 'be careful not to overmix your dough'? Do you know why? Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating the dough (adding air) which causes the cookies to rise and then fall, leaving you with flat cookies.
Do not 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. The less beating, the better! Make sure you scrape down the sides, but the minute the white flour streaks are gone, stop!
More mint recipes!
- Junior Mint Chocolate Chip Cookies << from Gingersnap Baking Affairs
- Easy Peppermint Truffles > from Foodiecrush
- Candy Lasses from The Food Charlatan
- 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
These Mint Chocolate Chip Cookies are 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!
- 1 cup Unsalted Butter (Softened)
- 1 1/2 cup Sugar
- 2 Large Eggs (+ 1 egg yolk)
- 1 tsp Peppermint Extract
- 8-10 drop Green Food Coloring
- 3 1/4 cup Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 12 oz Semi Sweet or Dark Chocolate (divided)
- Preheat the oven to 350°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 + the extra 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 30 minutes.
- I suggest using a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. Do not crowd the pan - 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.