Mint Chocolate Chip Cookies – Deliciously soft and chewy peppermint-infused cookies that are loaded with chocolate chips and coloured a minty green!
Mint Chocolate Chip Cookies
Mint chocolate – my favourite flavour combination EVER, especially when it’s in cookie form!
These cookies are soft and chewy, packed full of peppermint flavour, and loaded with chocolate chips. These are a mint chocolate lover’s dream cookie – trust me.
They are so quick and easy to make, and are freezer-friendly. These Mint Chocolate Chip Cookies are the perfect edible gift to make ahead of time for Christmas!
Looking for more mint chocolate desserts? Check out my Mint Chocolate Bark, Mint Chocolate Bundt Cake, and my No-Bake Mint Chocolate Cream Pie.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Cornflour/cornstarch
- Salt
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Peppermint extract
- Green food colouring: Optional, but I wanted minty green cookies! I used Sugarflair Sugartint Concentrated Droplet Colour in Holly Leaf.
- Chocolate chips: I used a combination of milk and dark chocolate.
How to make Mint Chocolate Chip Cookies
To make these cookies, simply whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the melted butter and sugars until combined.
Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.
Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, and place onto a large baking tray lined with parchment paper or a silicone mat. Freeze the dough balls for 1 hour.
Freezing is mandatory in this recipe for thicker cookies.
Bake for 10 – 12 minutes, or until barely starting to brown around the edges, then allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Mint Chocolate Chip Cookies are:
- super quick and easy to throw together
- deliciously thick and chewy
- loaded with peppermint flavour
- minty green – perfect for Christmas!
How long will these mint chocolate chip cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes, you can also freeze them for up to 3 months.
If you prefer freshly baked cookies, the cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these delicious cookies next!
- Russian Tea Cakes
- Chocolate Chip Coffee Cookies
- Cinnamon Raisin Biscotti
- Mint Chocolate Thumbprint Cookies
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Mint Chocolate Chip Cookies
Deliciously soft and chewy peppermint-infused cookies that are loaded with chocolate chips and coloured a minty green!
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- Green food colouring, optional
- 1 cup (175g) chocolate chips
Instructions
- Line a large baking tray with parchment paper, or a silicone mat, and set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Freeze for 1 hour.
- Preheat the oven to 180C/350F/Gas 4.
- Bake for 10 - 12 minutes, or until barely starting to brown around the edges. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Nutrition Information:
Yield:
20 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 90mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.
Ellen BParker
Monday 15th of March 2021
Despite weighing my ingredients, then freezing the dough for about 40 minutes (it was quite frozen by then), my cookies didn’t not spread out like the ones in your photos or video. I wish I could include a picture. They’re quite thick and cakey. I noticed the ingredient weights in your recipe vary from what I normally use. For instance, my 4 ounces or 1/2 cup unsalted butter weighs 113 grams and my King Arthur AP flour weighs 120 grams per cup. I went with your recipe. I also extended the bake time to 15 minutes in order to achieve the light browning around the edges. My oven usually runs somewhat hot so I’m not sure what I did wrong. The flavor turned out fine but tastes a bit “floury”. I’d like to try again. Any suggestions to improve?
Marsha
Tuesday 16th of March 2021
Hi Ellen - A few things you could try next time.
1. No freezing time. Try baking them without freezing the dough first.
2. Use a little less flour. Try using about 1/4 cup less flour next time.
Hope these help!
Kristen
Friday 27th of November 2020
Omg.... I try a lot of recipes but these were amazing both times I made them... everyone raved about them and they taste just like my Turkey hill mint chip ice cream which is my favorite thing on the planet. Thank you so much for this recipe.
Kelly
Thursday 25th of July 2019
I just made the dough and it’s really dry and crumbly. Did I do something wrong??
Marsha
Friday 26th of July 2019
If your cookie dough is too dry and crumbly to handle, add milk (1 tablespoon at a time) until it becomes more manageable to roll into balls.
Shiho
Wednesday 19th of December 2018
It may crush with mint flavour but to colour green, I instantly thought Matcha. Do you think it would work if I only use a tiny bit?
Marsha
Wednesday 19th of December 2018
That sounds interesting! It should work, I don't see why not :)
Brandi
Wednesday 19th of December 2018
The color is so vibrant and cookies look so gooey and delicious. I will bake couple batches on aweekend!