Sheet Pan Mint Chocolate Chip Cookies
These Sheet Pan Mint Chocolate Chip Cookies are soft, chewy, and loaded with chocolate and cool peppermint flavor. The fun green color makes them extra festive, and baking them in one pan makes a big batch easy!
Servings: 24 people
Calories: 247kcal
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.
Nutrition
Serving: 1cookie square | Calories: 247kcal