Mint Chocolate Chip Cookie Recipe

This isn’t just any cookie; it’s a nostalgic, ultra-soft, and chewy Mint Chocolate Chip Cookie that brings together the cool refreshment of mint with two incredible types of melty chocolate. Trust me, you are going to absolutely adore the sweet, creamy flavor and that gorgeous hint of peppermint. They are quick to whip up and perfect for sharing (if you can manage not to eat them all yourself!). This one’s a game-changer for your cookie rotation!

Why You’ll Love This Recipe

• Cool & Nostalgic Flavor: That combination of sweet chocolate and cool peppermint is instantly comforting and reminds you of your favorite ice cream flavor!
• The Perfect Texture: These cookies bake up perfectly soft and chewy in the center with just the right amount of crispness around the edges.
• Double the Chocolate Fun: We’re using two kinds of chocolate chips (semisweet and white chocolate!) to create a rich, complex, and totally irresistible bite.
• Super Simple to Bake: This is a classic drop cookie recipe that’s easy enough for any baker—even if you’re new to the kitchen!

Ingredients

All you need for this dream-worthy Mint Chocolate Chip Cookie Recipe are a few pantry staples, and less than 30 minutes! Gather up these superstars:

• All-Purpose Flour: This forms the main structure of our cookie dough, giving it that perfect chewiness.
• Baking Soda: The essential leavening agent that helps our cookies rise beautifully and stay soft.¹
• Salt: Crucial for balancing out all that sweetness and enhancing the rich chocolate flavors.
• Unsalted Butter (softened): The foundation of a great cookie! Using softened butter helps you cream it with the sugars for that light, fluffy texture.
• Granulated Sugar & Brown Sugar: The combination is key! Granulated sugar provides crispness, while the brown sugar adds moisture, depth of flavor, and that irresistible chew.
• Large Eggs: They bind the ingredients together and add richness to the dough.
• Pure Vanilla Extract: Essential flavor enhancer that complements the chocolate and mint.
• Peppermint Extract: This is where the magic happens! Just a touch provides that signature cool mint flavor. Make sure you use pure extract for the best taste.
• Semisweet Chocolate Chips: Provides the classic, rich chocolate flavor we all crave.
• White Chocolate Chips: Adds a lovely creamy contrast and an extra layer of sweetness.
• Natural Green Food Coloring (optional): A fun addition for that classic mint chip look, but totally optional!

Note: The ingredients with precise measurements will be right under the article in the complete recipe card!

How to Make the Mint Chocolate Chip Cookie

Step 1: Prep the Kitchen

Get your oven nice and toasty! Preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Now, grab two baking sheets and line them with parchment paper—this is my favorite pro trick for guaranteed easy cleanup and no sticking!

Step 2: Whisk the Dry Ingredients

In a medium bowl, give the flour, baking soda, and salt a quick whisk. This ensures everything is evenly distributed before we add it to the wet ingredients. Set this aside for a moment.

Step 3: Cream the Butter and Sugars

In your large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air, which is the secret to a soft cookie!

Step 4: Add the Extracts and Eggs

Add your eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract and that crucial peppermint extract. If you are going for that classic green hue, add a few drops of food coloring here and mix until your dough is evenly tinted.

Step 5: Form the Dough

Slowly incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough forms. Pro tip: Stop mixing as soon as the flour disappears! Overmixing can lead to tough cookies, and we want soft ones.

Step 6: Fold in the Chips

Now for the best part! Gently fold in both the semisweet and white chocolate chips until they are well distributed throughout the dough.

Step 7: Scoop and Bake

Scoop tablespoon-sized portions of dough onto your prepared baking sheets, ensuring you leave a little room between each one to allow for spreading. Pop them in the oven for 10–12 minutes.

Step 8: Cool and Savor

You’ll know they’re done when the edges are lightly golden, but the centers still look deliciously soft—that’s the sign of a perfect, chewy cookie! Let them sit on the baking sheet for 5 minutes (they continue cooking here!), then transfer them to a wire rack to finish cooling completely. Get ready to savor this minty delight!

Pro Tips for Making the Recipe

• Don’t Overbake: For the ultimate soft and chewy cookie, take them out when the edges are set but the centers still look slightly underdone. They will finish cooking as they cool on the sheet!
• Chill the Dough (Optional): If your kitchen is warm or you want thicker cookies, chill the dough for 30 minutes. This helps prevent too much spreading!
• Use Quality Extract: The peppermint extract is the star! Using a high-quality pure extract will make a huge difference in the final fresh flavor.
• Room Temperature Ingredients: Make sure your butter is truly softened, not melted! This is essential for the creaming process that gives the cookies their perfect texture.

How to Serve

These cookies are heavenly all on their own, but here are a few fun ways to enjoy them:

• The Classic Pairing: Serve them warm alongside a tall, icy glass of milk for the perfect afternoon treat.
• Cookie Sandwiches: Press a scoop of vanilla or mint chocolate chip ice cream between two cooled cookies for a next-level dessert sandwich.
• With Coffee or Tea: The refreshing mint and rich chocolate make them a fantastic partner for your morning coffee or evening herbal tea.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3–4 days. Keep them away from any moisture!

Freezing Dough

You can freeze the unbaked dough! Scoop the portions onto a parchment-lined sheet, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. Bake from frozen, adding a couple of minutes to the baking time.

Reheating

If they lose a little softness after a day or two, you can warm them briefly in the microwave (about 10 seconds) or a $300^{\circ}\text{F}$ oven for a few minutes to get that just-baked gooeyness back!

FAQs

Can I use just one type of chocolate chip?

Absolutely! While the blend of semisweet and white chocolate chips offers a wonderful, complex flavor profile, you can definitely use all semisweet or all white chocolate chips if that’s what you have on hand or prefer. The key is keeping the total volume the same so the texture of the cookie dough stays balanced.

Why did my cookies spread too much?

This is a common issue! It’s usually caused by your butter being too warm (melted instead of softened), not measuring your flour correctly (using too little), or not chilling the dough. Next time, try briefly chilling the dough before baking, and make sure your butter is soft but not greasy.

Is the green food coloring necessary?

No, the green food coloring is completely optional and purely for fun! It gives the cookies that classic, recognizable mint chocolate chip look, but it doesn’t add any flavor. If you prefer a more natural-looking cookie, just skip it!

How long does the dough need to be chilled?

If you choose to chill your dough to prevent spreading and enhance flavor, 30 minutes in the refrigerator is usually enough time. If you chill it for longer, you might need to let it sit at room temperature for 10-15 minutes before scooping, as it can get too hard.