Mint Chocolate Chip Cookies are the “must-have” Christmas cookies at our house! They’re everything you love about mint chip ice cream in a melt-in-your-mouth cookie! They’re soft and chewy in the center with barely crispy edges!
I’ve always been a mint chocolate fan! I’ll take this flavor combo anytime, but it’s especially perfect for the holidays! If you love minty goodness as much as I do be sure to check out my Mint Christmas Crack and Double Chocolate Mint Chip Cookies!
I love adding a few unexpected treats to my Christmas goodie trays. Mint chocolate chip cookies are perfect because they’re a pretty green color and have the best Christmas flavor!! Lemon fudge and gingersnaps are two other fun ones to add.
Why This Recipe Works:
- Quick to make! There’s no chill time with this recipe.
- Can substitute ingredients! This recipe calls for simple ingredients and I have suggestions on how to substitute with what you already have on hand.
- No fuss sugar cookies! They taste like sugar cookies without having to roll out, decorate, or frost cookies.
Ingredients:
Most of the ingredients in this recipe are really simple, normal baking ingredients. Let’s talk about a few of them though.
- Peppermint Extract: It’s in the spice section of the grocery store.
- Green Food Coloring: This is optional, but it does make them pretty. You can use more or less to make them darker or lighter green.
- Andes Creme de Menthe Baking Chips: I like to use the kind that are already chopped up and in a bag can usually be found in the baking aisle near the chocolate chips, or in the seasonal baking area at the grocery store. If you can’t find them you can buy the wrapped candies and chop them yourself. You can also use green mint chips.
How to Make Mint Chocolate Chip Cookies:
These cookies are pretty easy to make! I’ve included this video and step-by-step instructions.
STEP 1: In an electric mixer cream butter and sugar for 3 minutes. It will be light and fluffy!
STEP 2: Add eggs, green food coloring, and peppermint extract. Beat for 2-3 more minutes. I prefer using food coloring instead of gel, although either can be used. Start with a few drops and then add more to get the desired color. If the cookies are too yellowish-green you can add a tiny bit of blue food coloring to make the cookies more mint green instead of lime green.
STEP 3: Add flour, baking soda, baking powder, cream of tartar, and salt to a separate bowl. Whisk to combine. Add to the creamed butter/eggs mixture. Beat until combined.
STEP 4: With the mixer on low, add chocolate chips and Andes mints. Mix until incorporated. I usually have to use a spatula or spoon to make sure they are all completely incorporated.
STEP 5: Using a 2 Tablespoon-sized cookie scoop, drop mint cookies onto a parchment-lined baking sheet.
STEP 6: Bake cookies at 350 degrees for 8-10 minutes. Let cool on the baking sheet for one minute, then remove to a wire rack to finish cooling.
- After dropping cookies, and before baking, you can roll each cookie between the palms of your hands to make the cookies perfectly round, smooth, and pretty. I never do this and they’re just fine.
- It’s optional, but you can press a few chocolate chips and mint chips on top of the dropped or rolled cookie dough just to make them pretty!
Recipe FAQs:
Yes! I like to make the cookie dough, shape it into balls, and then freeze them. Line a baking sheet with parchment paper set cookies on paper, and freeze for a couple of hours. Remove from the baking sheet and put in a freezer air-tight container. When you’re ready to bake the cookies take them out of the freezer and set them on a parchment-lined baking sheet to thaw. Then bake as directed. You can also bake them when they are frozen, but you’ll need to add baking time. Probably about 3-5 extra minutes. Watch them closely!
I’m perfectly okay to add food coloring to my cookies so I haven’t experimented with other options. You could try matcha but may need to decrease the amount of flour used.
Other Mint Desserts:
For some reason, I always save mint desserts until Christmas time. I’m not sure why because I love it so much! Here are a few other minty recipes you’ll love!
- Peppermint Sugar Cookies
- Mint Cookie Ice Cream
- Peppermint Christmas Crack
- Christmas Magic Bars
- Mint Kiss Cookies
- Homemade Grasshopper Oreos
- Peppermint Chocolate Streusel Bars
- Christmas Sugar Cookie Bars
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Mint Chocolate Chip Cookies
Ingredients
- 1 cup butter room temperature
- 1 1/2 cup sugar
- 2 whole eggs
- 1 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring I used about 3 drops, use how many you want to make the cookies the color green you like
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons cream of tarter
- 1/4 teaspoons salt
- 6 ounces Andes Creme de Menthe Baking Chips
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Cream butter and sugar for about three minutes. It should be fluffy.
- Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
- Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
- Add mint and chocolate chips. Gently stir until incorporated.
- Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
- Bake for about 9-11 minutes, watch closely so they don't over bake. They'll start cracking when they are about done. They'll still be a tiny bit jiggly in the centers. Let cool on baking sheet for a few minutes. Transfer to cookie rack to finish cooling.
Notes
Nutrition
Recipe adapted from Jamie Cooks it Up
Laura says
Do you know if you can use peppermint essential oil if so how much. I’m not sure if it would be the same amount as the extract
Amy Engberson says
I imagine you could, however I’ve never tried it so I don’t know exactly how much to use. It’s a great idea though, so let me know how it turns out!
Foon Lam says
These look so cute. I’m going to try them as soon as I buy some peppermint extract. Thanks for sharing.
Amy Engberson says
You are going to love them!
Kristen McIntyre says
Hi Amy,
I was forwarded this recipe online as part of a collection of cookie recipes recently. I made these mint chip cookies yesterday and they are phenomenal (can’t stop eating them), good job and great recipe! I am a habitual cookie baker, always looking for good recipes and will be prowling your blog for more.
I am originally from beachy southern California, now living on a lake in Arkansas and can totally relate to the “how did I end up here” feeling of a completely satisfying life somewhere else other than where we expected it to be. Continued good luck to you in your happy (and stinky) life. Thanks again and looking forward to more good cooking ahead.
Amy Engberson says
I’m glad you are enjoying these cookies as much as we do! I bet beachy So. Cal was dreamy, at least warm beaches are what my dreams are made of! Best wishes on the lake!
Jennifer says
Thanks for sharing an amazing recipe! Today I’ve shared my first experience with the recipe on my blog:
http://www.juniperinherhair.com/mint-chip-cookies/
and there’s a cheeky bit about a photo-bombing leprechaun.
cheers!
Amy Engberson says
Thanks for sharing! I’m headed to your blog right now Jennifer!
Jennifer says
thanks Amy! I didn’t see this reply until today for some reason. I hope you are well. cheers!
Kristi says
I didn’t have the Andes chocolate chips so I just used milk chocolate and these are delicious! My daughter and I love them and will keep this recipe for sure.
Amy Engberson says
I live in the middle of nowhere so I substitute all the time! In my opinion, you can never go wrong by adding more chocolate!
Ana Maria says
Today I made these cookies were delicious and not with mint chips, not sell here in Germany but I put dark chocolate chips. Very well!
Amy Engberson says
Too bad you you don’t have mint chips! Chocolate will always due in a pinch!
Amy says
Hi. I just made these cookies and followed the recipe exactly with the exception of no food coloring. The dough was really stiff and the cookies did not spread at all. They tasted OK but weren’t what I expected. Do you think the recipe needs less flour or more liquid ingredients? I can’t imagine that the few drops of food coloring that I omitted would change the texture so much. I ended up having to flatten each cookie ball before baking with my hands but they still don’t look like your pictures in your photo.
Amy Engberson says
I’m sad these cookies didn’t turn out for you Amy. I don’t think omitting the food coloring would have affected the success of the cookies. Butter temperature can affect dough consistency as well as the amount of flour added. Maybe you can try decreasing the amount of flour you added. This cookie recipe turns out perfectly for me every time. Better luck next time!
Kati says
Do you know where I can find the nutritional info on these cookies?
Amy Engberson says
I submitted this recipe to a site called My Recipe Magic. You can find the nutritional information of these cookies there. The link is http://myrecipemagic.com/recipe/recipedetail/mint-chip-sugar-cookies.
Candace says
I found your recipe on Pinterest and I made these cookies on New Year’s Eve. They were quite the HIT! So much so, that I’m making another batch tomorrow. Thank you for the recipe, the cookies turned out great. They will be a staple of our traditional holiday must eats.
Amy Engberson says
These cookies are always a hit at my house. I’m glad they were for you too, Candace! You should definitely include them as part of your Holiday traditions!
Monique says
I just tried making these today,
They turned out great!
Thanks for the delicious recipe, Amy!
Amy Engberson says
Monique, thanks for stopping by and sharing your love of these cookies! They are one of my very favorite Christmas treats! Happy Holidays!
Destiny Richey says
I bought some mint extract instead of peppermint. I was wondering if it could be substituted for the peppermint extract. I have a bit of peppermint extract on hand and they don’t seem to smell much different to me. Not sure about the taste though.
Amy Engberson says
Destiny, I’m not exactly sure what the difference is between mint extract and peppermint extract. I usually use peppermint but I’m sure either would work great! Good luck!
Linda Robbins says
Mint extract tastes like toothpaste, when baked.
Amy Engberson says
If you don’t like that strong of a mint flavor maybe you could reduce the amount of mint extract you use.
Tina says
did you sift your dry ingredients? My cookies seem to really spread. Not sure what I did wrong
Amy Engberson says
I usually sift dry ingredients, Tina. I wouldn’t think it would make that much of a difference though. Temperature of butter can change the consistency of the dough quite a bit. I make sure mine is room temperature but not overly soft. Hopefully that helps!
Jennifer says
Just made these, made one batch green and the other red. They are so good! They taste like mint chocolate chip ice cream. I did not use liquid food coloring but the paste, and I barely used any. I have to admit I was afraid that the peppermint extract combined with the Andes would be too much mint (I am not a huge fan) but it was perfect. I have made extras to freeze.
Amy Engberson says
What a great idea Jennifer! Red would be so fun in these cookies! I love mint everything so I’m glad you fell in love with them too!
Chelsea says
I’m wondering if you only make a chocolate version of of these, perhaps adding some cocoa?
Amy Engberson says
Chelsea, I haven’t ever made these cookies into a chocolate version but I’m pretty sure you are on to an amazing idea! Chocolate is always a good idea!
Chrissy says
Made this recipe for cookie exchange! Came out just as you described! Perfect! I doubled amount of green coloring. Everyone loved them!!
Amy Engberson says
It’s so fun taking a well loved treat to a party! I’m glad these cookies worked out for you!
Jocelyn says
These are delicious cookies! Instead of adding green food coloring I chilled the dough and rolled the balls in a mixture of white and green sprinkling sugar. They looked very festive, and my family liked the taste and texture the sugar added. Thanks so much!
Amy Engberson says
Jocelyn, sugar is never a bad thing! I can totally see why your family was in love with your version of these cookies!
Lilly Kimrey says
My niece shared this recipe with me knowing how much I love making cookies and also knowing that she loves mint! I have already made these cookies once and they were a big hit. I have turned on the Christmas music and getting ready to make them again but going to use the red and green Christmas M&M’s in place of the chocolate chips. I am hoping the M&M’s will make them the perfect Christmas cookie. Thank you for sharing such a yummy and simple cookie.
Amy Engberson says
Lilly, I’m so excited your niece shared this recipe with you! I’m in love with mint and adding chocolate to it makes it even better. The cookies will be extra cute with Christmas M & M’s. Since you are a fellow mint lover, I bet you would love my Loaded Grasshopper Bars. By the way, I’m posting Homemade Mint Oreo Cookies in a few days! Thanks for stopping by!
Tonya F says
Hello…made these tonight and followed the recipe exactly as listed and they turned out so perfect!!! My 9 year old took one bite and said, “oh my gosh mom…we have to make these for Santa”. Thank you for the great recipe! P.S. I used about 6 drops of the green and the color was good. Not brown or yellowish as others have said.
Amy Engberson says
Thanks for the feedback I love hearing success stories! I happen to know Santa loves these cookies!
N Paddock says
I have made two separate batches of these cookies and they were a HUGE hit!!! I’m not even a big mint-chip fan, but WOW- perfect amount of mint flavor. Several people have told me it’s the best cookie they’ve ever eaten. THANK YOU! I’m going to make these for Easter and change the colors to add a pink and blue cookie.
Amy Engberson says
I love happy stories! So glad these were a hit for you! That’s a great idea to make them for Easter. Let me know how they turn out!
Juliana says
These cookies are amazing! I love mint choc chip ice cream & these are right on par if not better than that.
I am for sure making them again. Next time I’m gonna try it out with gluten free flour.
I know you suggested adding as much colouring as you like until the colour looks as green as you want them. I put about 16 drops of green food colouring from a 28ml bottle in the first half of my mixed cookie dough. They came out a slight green / off yellow colour. I added a lot more, probably another 20 drops of green colouring to the second half of the cookie dough and they turned out exactly like your photos!!!
I made 27 delicious large-ish cookies. Thank you for such a great recipe.
Amy Engberson says
I’m remembering how much I love these cookies! I choose mint chocolate chip ice cream almost every time too!