Nothing says festive (or just plain fun!) like the refreshing flavor of mint paired with rich chocolate. These Mint Chocolate Chip Cookies start with the same soft, flavorful dough I use for my Oreo-Stuffed Peppermint Cookies, so you know they’re extra tender and full of chocolatey goodness. A hint of peppermint extract and a touch of green make them feel extra special for holidays (add them to your list of Christmas cookies), themed parties, or any cozy cookie craving. For even more minty inspiration, check out my full collection of peppermint recipes that are perfect for the season.
Ingredients & Substitutions
- Butter: 1 cup (2 sticks) of unsalted butter, at room temperature, is the base of the dough. It adds richness and helps create a tender, melt-in-your-mouth cookie. If using salted butter, you may want to lessen the amount of salt.
- Granulated Sugar: Granulated sugar sweetens the dough and helps create a light, fluffy texture when creamed with the butter.
- Eggs: 3 large, room-temperature eggs give the cookies structure and a soft, tender crumb. Adding them one at a time ensures even mixing and prevents the dough from breaking. Out of eggs? Check out my egg substitutes to try.
- Peppermint Extract: 1 teaspoon of peppermint extract infuses the cookies with that bright, refreshing mint flavor that pairs perfectly with chocolate. You can also use a few drops of spearmint extract or swap in ½ teaspoon of crème de menthe for a subtle twist.
- Green Food Coloring: Add about 10 drops of green food coloring (optional) for a festive, holiday-ready hue to your cookies. The flavor isn’t affected, just extra fun!
- Flour & Leavening: All-purpose flour, combined with baking powder, baking soda, a pinch of kosher salt, and ½ teaspoon of cream of tartar, creates the perfect balance of structure and chewiness. If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar; it reacts with the baking soda to give the same tender texture.
- Semi-Sweet Chocolate Chips: 12 ounces (2 cups), half finely chopped, add rich pockets of melty chocolate in every bite. Using a mix of whole chips and chopped pieces ensures gooey pockets and slightly textured bites.
FAQs
Can I make these cookies ahead of time?
Yes! Prepare the dough, refrigerate for up to 24 hours, and bake fresh. This actually enhances the flavor and texture.
Can I skip the food coloring?
Absolutely. The cookies will still taste amazing; green just adds a festive touch.
Do I have to chill the dough?
Chilling the dough isn’t strictly required, but I highly recommend it. Refrigerating for about an hour makes the dough easier to scoop, helps the cookies hold their shape while baking, and actually improves the flavor and texture. If you’re in a hurry, you can bake right away; you’ll still get delicious cookies, just slightly softer and a bit more spread.
Can I use chocolate chunks instead of chips?
Yes! Chocolate chunks melt beautifully and give pockets of gooey chocolate throughout the cookie.
Why chop half the chocolate?
Chopping half the chocolate creates gooey pockets, while the whole chips give classic texture and chocolatey bites in every cookie.
Can I make the cookies gluten-free?
Try swapping all-purpose flour for a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
How to Store Mint Chocolate Chip Cookies
Room Temperature: Store in an airtight container for up to 3 days. Cookies stay soft and chocolatey.
Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer: Freeze baked cookies for up to 2 months. You can also freeze raw dough balls and bake directly from frozen, just add 2-3 minutes to the baking time. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227) 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
- 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) semi-sweet chocolate chips, half finely chopped
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add butter and granulated sugar. Beat on medium-high speed until light and fluffy, about 1 to 2 minutes.
- With the mixer on low speed, add in the eggs, one at a time, mixing until just incorporated after each addition.
- Turn off the mixer and add peppermint extract and green food coloring. Mix on low speed until evenly combined.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and kosher salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, then remove the bowl from the mixer.
- Add the chocolate chips and finely chopped chocolate to the dough. Use a spatula to mix by hand until the chocolate is evenly distributed.
- Cover the dough and refrigerate for about 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Using a medium cookie scoop (about 2 tablespoons), scoop the dough and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are just starting to turn golden brown and the centers look set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are amazing! Soft, chewy, and perfectly minty. I loved the little pockets of melted chocolate, so good!
Elizabeth
A perfect holiday cookie! The peppermint flavor is just right, not too overpowering.
Stephanie
These are easy to make and so chocolatey.
Bella
I plan to bring a few to my holiday gatherings. The green tint is festive, and the chopped chocolate makes every bite extra delicious.
