Sheet Pan Mint Chocolate Chip Cookies are soft, chewy, and packed with minty flavor and lots of chocolate. They bake up in one pan, so you get a big batch of cookies without having to scoop and bake them one at a time.
These are a fun mash-up of my Mint Chocolate Chip Cookies and Sheet Pan Chocolate Chip Cookies. I love the bright mint flavor with all those little bits of chocolate in every bite!
Ingredients & Substitutions
- Butter: Use unsalted butter at room temperature so it mixes easily with the sugar. If using salted butter, you can reduce the kosher salt.
- Granulated sugar: Gives the cookies their sweetness and helps create a soft, chewy texture.
- Eggs: Use room-temperature eggs so they mix evenly into the dough.
- Peppermint extract: This gives the cookies their mint flavor. Be sure to use peppermint extract, not mint extract, for that classic minty taste.
- Green food coloring: Optional, but a few drops give the cookies that fun mint color. You can leave it out for a more natural look.
- All-purpose flour: Gives the cookies structure. Measure it carefully so the dough isn’t too dry.
- Baking powder: Helps the cookies rise as they bake.
- Baking soda: Helps the cookies spread and brown while keeping them soft.
- Cream of tartar: Adds a little tang and helps give the cookies a soft, chewy texture.
- Kosher salt: Balances the sweetness and brings out the chocolate and mint flavors.
- Semisweet chocolate chips: Use 12 ounces total, chopping about half of the chocolate chips into smaller pieces. This gives you a mix of larger chocolate chips and little chocolate pieces throughout the cookies. You can use all chocolate chips without chopping them if you prefer.
Tips for the Best Sheet Pan Mint Chocolate Chip Cookies
- Use room-temperature butter and eggs. They will mix more evenly and help give the cookies a soft texture.
- Don’t overmix the dough once you add the flour. Mix just until the ingredients come together.
- Chop about half of the chocolate chips. The smaller pieces spread little pockets of chocolate throughout the cookies, while the whole chips give you bigger bites of chocolate.
- Press the dough evenly into the pan so the cookies bake at the same rate. Pay special attention to the corners.
- Don’t overbake the cookies. The edges should look set and the center should no longer look wet or shiny. The cookies will continue to firm up as they cool.
- Let the cookie cool completely before cutting. This helps the bars hold their shape and gives you cleaner cuts.
FAQs
Can I leave out the green food coloring?
Absolutely! The food coloring is just for color and does not affect the flavor or texture. Leave it out if you prefer.
Can I use mint extract instead of peppermint extract?
I recommend sticking with peppermint extract for this recipe. Mint extract can have a different flavor and may not give you the classic mint chocolate chip taste. But in a pinch, yes.
Can I use a different kind of chocolate?
Yes! Semi-sweet chocolate works well with the peppermint, but you can use milk chocolate or dark chocolate if you prefer. You can also use all chocolate chips without chopping any of them.
Can I use a different size pan?
This recipe was tested in a 10×15-inch jelly roll pan. A different size pan will change the thickness of the cookies and the baking time, so I recommend using the specified pan for the best results.
How do I know when the cookies are done?
The edges should be lightly golden, and the center should look set. Try not to overbake them. The cookies will continue to set as they cool in the pan.
Can I freeze Sheet Pan Mint Chocolate Chip Cookies?
Yes! Let the cookies cool completely, then cut them into bars. Place them in an airtight, freezer-safe container with parchment between the layers and freeze for up to 3 months. Thaw at room temperature.
How to Store Sheet Pan Mint Chocolate Chip Cookies
Room temperature: Store the cooled cookie bars in an airtight container at room temperature for up to 4 days.
Freezer: Place the cooled cookie bars in an airtight, freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Let them thaw at room temperature before serving.
Sheet Pan Mint Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon peppermint extract
- 10 drops green food coloring, optional
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 12 ounces (about 2 cups) semisweet chocolate chips, half finely chopped
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly spray the parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 1 to 2 minutes, or until light and fluffy.
- Add the eggs one at a time, mixing until just incorporated after each addition. Mix in the peppermint extract and green food coloring, if using.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
- With the mixer on low, gradually add the dry ingredients. Mix just until combined.
- Fold in the chocolate chips and chopped chocolate by hand until evenly distributed.
- Press the dough evenly into the prepared pan.
- Bake for 17 to 20 minutes, or until the edges look set and the center no longer looks wet or shiny. Be careful not to overbake. The cookies will continue to set as they cool.
- Let the cookie cool completely in the pan. Use the parchment overhang to lift it out, then cut into bars.
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