Mint Chocolate Chip Cookies

These Mint Chocolate Chip Cookies are a dream come true for mint lovers! Soft, chewy and loaded with chocolate in every bite, they have the perfect balance of cool mint flavor and rich chocolate goodness. They’re an easy bakery-style cookie that feels just a little extra special – perfect for holidays and special occasions!

Cookie cravings? Here are more of our favorites: Chewy Chocolate Chip Cookies, Funfetti Cookies, Pistachio Pudding Cookies and these Chocolate Chip Banana Cookies!

Chocolate Mint Chocolate Chip Cookies

If you love the classic combination of mint and chocolate, these Mint Chocolate Chip Cookies are about to become a new favorite. Soft, chewy, and packed with plenty of chocolate in every bite, these cookies deliver the perfect balance of refreshing mint flavor and rich chocolate goodness. The vibrant green color makes them extra fun and festive, making them a great option for holidays, cookie exchanges, or anytime you’re craving something a little different.

These cookies have everything you want in a great homemade cookie: lightly crisp edges, soft and chewy centers, and plenty of chocolate throughout. Chilling the dough before baking helps create thick, bakery-style cookies with an irresistible texture. Whether you’re baking them for a special occasion or simply stocking the cookie jar, these mint chocolate chip cookies are always a hit.

Not a fan of mint? Swap in peppermint extract instead! Delicious for Christmas or anytime you’re craving a refreshing flavor combo.

Why You’ll Love These Cookies

This cookie recipe is based off of my Chewy Chocolate Chip Cookies recipe. It’s our very favorite and is made even more delicious with added chocolate and mint flavoring. These cookies are truly the perfect combination of refreshing mint and rich chocolate. Soft, chewy and loaded with chocolate in every bite -here’s why we love them so much:

• Mint Chocolate Flavor: A touch of mint extract adds a cool, refreshing flavor that pairs perfectly with the rich chocolate.
• Soft and Chewy: Chilling the dough before baking and adding corn starch helps create chewy cookies with soft centers and lightly crisp edges.
• Loaded with Chocolate: Chocolate chips and chopped chocolate ensure plenty of chocolate in every bite. I used semi-sweet chocolate chips and chopped dark chocolate in these mint cookies (A Ghirardelli baking bar is my preference. Anything from semi-sweet to dark chocolate will work. )
• Fun and Festive: The vibrant green cookie dough makes these cookies perfect for holidays like St. Patrick’s Day or Christmas cookie trays.
• Easy to Make: Simple ingredients and straightforward steps make this an easy cookie recipe anyone can bake.

Ingredients and Substitutions

If you love mint chocolate chip ice cream, you’re going to love these cookies! These cookies call for pantry staples and a few extras with the mint extract and chopped chocolate. Let’s take a quick look at what you’ll need to make these cookies and, as always, you can find the full recipe at the end of this post.

• All-Purpose Flour: Provides the structure for the cookies and gives them their classic chewy texture.
• Cornstarch: A small amount of cornstarch helps create softer, more tender cookies and keeps them soft for days.
• Baking Powder and Baking Soda: These leavening agents help the cookies rise slightly while baking and contribute to their soft, tender texture. I reduced the baking soda and added baking powder to minimize the browning on these cookies.
• Fine Sea Salt: Balances the sweetness and enhances the overall flavor of the cookies.
• Unsalted Butter: Butter adds richness and flavor while also helping create that soft and chewy cookie texture. Only have salted butter? Just reduce salt to a quarter teaspoon.
• Granulated Sugar: Adds sweetness and contributes to the lightly crisp edges. Using more granulated sugar than brown sugar aids in a greener green if adding food coloring.
• Light Brown Sugar: Brown sugar adds moisture and a subtle caramel flavor that helps keep the cookies soft. Dark brown sugar can be used but will make the cookie dough color darker.
• Egg + Egg Yolk: The extra egg yolk adds richness and helps create a softer, chewier cookie.
• Mint Extract: This gives the cookies their refreshing mint flavor. You can use mint extract or peppermint extract depending on your preference.
• Green Gel Food Coloring – Adds the signature mint chocolate chip look. A small drop of blue can deepen the green color if desired.
• Chocolate Chips and Chopped Chocolate – Using both chocolate chips and chopped chocolate adds variety in texture and ensures plenty of chocolate in every bite.

How To Make Mint Chocolate Chip Cookies

These chocolate chip and mint cookies are easy to make and require just a little planning ahead since the dough needs to chill before baking. Chilling the dough helps the cookies bake up thicker and improves their overall texture so don’t skip this step!

Let’s take a quick look at how to make these cookies and as always, you can find the full printable recipe card at the end of this post.

1. Whisk together flour, corn starch, baking powder, baking soda and salt .
2. Combine butter, granulated sugar and brown sugar.
3. Beat on medium speed for 3 to 4 minutes until light and fluffy.
4. Beat in the extract, egg and egg yolk and food color until the mixture is light and creamy.
5. Add flour mixture gradually.
6. Mix just until combined.
7. Add the chocolate chips and chopped chocolate.
8. Stir until combined.
9. Scoop cookie dough, place on baking sheet or dish, cover and chill for at least one hour or overnight.
10. Place cookie dough about 3 inches apart on prepared baking sheet.
11. Bake for 12 to 15 minutes at 325°F.

I use a quarter sheet pan for chilling the cookie dough and a half sheet pan for baking.

Trish’s Tips

• Use a silicone baking mat or parchment paper. When I was developing this recipe, I made these cookies literally dozens of times and played with everything from the temperature to the surface the cookies were baked on. One thing that kept coming to light was that silicone baking mats help the cookies keep their shape and resist spreading. If you don’t have a silicone baking mat you can of course use parchment but the cookies will spread a bit more. If they spread too much, use a small rubber spatula to gently bring the edges of the cookies inward. Or, you can use a large glass or a round biscuit cutter to swirl around the outer edges of the cookie to bring it back to its round shape. 
• Don’t forget to decorate. I like to add a few additional chocolate chips to the top of the cookie dough balls either before chilling, before baking, or after baking. Any of these three methods will work. I like the little pop of color on top and it makes the cookies look even more appealing.
• Don’t over bake. The cookies are done when the edges just start to get a hint of golden color. The center may appear very slightly under baked but the cookies will continue baking on the cooking sheet. This keeps the cookies incredibly soft!
• Measure the flour correctly. Use a kitchen scale if you have one! Otherwise, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
• Use gel food coloring rather than liquid for more vibrant color without thinning the dough.

More Mint Chocolate Favorites

1. Chocolate Mint Patties
2. Mint Brownies
3. Mint Chocolate Chip Snowball Cookies
4. Chocolate Mint Cream Cheese Buttons
5. Chocolate Mint Cookies

Originally posted November 14, 2011.

Looking for the recipe that used to be here? This was the original recipe that used a sugar cookie mix:

Ingredients:

• 1 pouch of Betty Crocker sugar cookie mix
• 1/2 c butter, softened
• 1/2 tsp mint extract
• 7 drops green food coloring
• 1 egg
• 1 c creme de menth baking chips
• 1 c semisweet or dark chocolate chips (I used a combination)

Directions:

1. Mix the cookie mix, butter, mint extract, green food color and egg in a bowl until a soft dough forms.
2. Make sure the food coloring is well incorporated. The dough should be a uniform green color.
3. Add in the baking chips and chocolate chips and stir until well combined. Use a teaspoon to drop dough two inches apart on a lightly greased cookie sheet.
4. Bake at 350 degrees for 8-10 minutes. You want to catch the cookies before they turn brown so keep an eye on them after 8 minutes. Let the cookies cool for three minutes and then place on a wire rack to cool.