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
Angel says
How good are these if you have everything but the mint chips?
Amy Engberson says
Hi Angel! Mint chips takes these cookies ove the top, but I think you will still be very happy with them without the mint chips!
Julie Vogt says
It would have been helpful if you had the entire recipe and the directions typed in one place. I was trying to copy and paste the ingredients and the directions into a recipe.
Amy Engberson says
The full printable recipe and instructions are on the third page. Here is the link. https://pitchforkfoodie.com/mint-chip-sugar-cookies/3/
Francesca says
I made these today with my little one! They were so good. Thanks for sharing this recipe!
Amy Engberson says
Being in the kitchen with my kids is one of my favorites! I’m glad you enjoyed this recipe!
Heather says
This cookies taste amazing. Mine did not spread like your picture, which doesn’t bother me. I also used a 1 T scoop and got 31 cookies. I don’t understand how you got 4 dozen with a 2 T scoop, but thank you for the recipe!
Amy Engberson says
I’m not sure why our measurements are so far off. I make them all the time and that is about how many cookies this batch makes everytime. Regardless of how many cookies thay make, they still taste fantastic! Merry Christmas!
Carolyn says
Hi! Thank you for this recipe! I was looking olongapo for a new cookie to try this year and these were a hit! I used a combo of Andes chips, semi sweet mini chips and bittersweet chips. I didn’t have peppermint extract, so I used 3 drops of peppermint EO. Very delicious! Thanks again and Merry Christmas!
Amy Engberson says
Your welcome! Glad they were a hit! These are my favorite Christmas cookies! Merry Christmas to you!
Mikiyomi says
Hello, dear Amy! Sorry, I can do some mistakes, cause my english is pretty bad
I read your mint cookies recipe and I really want to cook that thing! It seems horribly delicious! But only for my confidence, could you say, how ingridients weigh exavtly? If you don’t mind
Amy Engberson says
I don’t usually weigh my ingredients. I’m sure you could search for weight equivalents on the internet! Merry Christmas!
Pat says
Hi Amy. I have the green gel food coloring. If I use that, would it change the flavor/texture of the cookie? Also, do you have any idea how much I need to use? I know that you don’t need to use as much as the liquid. Thanks!
Amy Engberson says
Great question! I made these cookies the other day and didn’t notice I was out of green food coloring (I live an hour from the grocery store) until after I already started making them. I substituted green gel food coloring and it worked just fine. My cookies were a darker green than they normally are but they still tasted just fine. I would start adding a tiny bit and go from there. A little goes a long ways and you can always add more. Merry Christmas!
Pat says
Hi Amy. I love the cookies. If I use the green gel food coloring, would it change the texture/flavor of the cookie? Also, do you have any idea how much to use? I know you don’t have to use as much as the liquid. Thanks!
Renee says
Love your cookies, could you tell me WHY my cookies never rise they are always sort of flat!
Amy Engberson says
I’m not sure why they are flat, but these cookies are always a little flat for me too! There are so many factors in cookie making that will change the outcome of the cookies. Things such as altitude, measuring method, temperature of ingredients, and varitions in oven temperatures. I think they still taste fantastic even though they are flat! Merry Christmas!
Suzanne says
I made these tonight and they turned out great!! I only used about 2.5 C of flour instead of 3, so I got about 33 cookies instead of 48. I used a tiny amount of Wilton Gel food coloring instead of the drops and they were the perfect green cookie. MInty perfection!!!Thanks!!
Amy Engberson says
Great suggestions! Glad you loved them! Merry Christmas!
Alissa says
Hi,
Looking forward to trying these! Mint ice cream has been my fave too since childhood. Question: Should dry ingredients be sifted?? Recipe says measure in a bowl or sifter…..
Amy Engberson says
You just can’t beat mint chip anything! You can sift the dry ingredients if you would like but it’s not neccessary. I have a sifter in my flour drawer and it serves as a “dry ingredient bowl/sifter”. Either way they will turn out and be every bit as good as that ice cream! Merry Christmas!
Cathleen says
What adjustments would I make for high altitude baking? I live at 7400 ft!
Thanks! These look delicious!
Amy Engberson says
My altitude is at about 4800 and I don’t really change anything. I found this chart that might give you some tips. Sorry I’m not much help! http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Kathleen Brown says
These cookies look delicious. This will be my new try a new cookie recipe this year. How many does this recipe make??
Amy Engberson says
I can’t wait for you to try them! I just made them last night for a party and they were a hit! They make about 4 dozen cookies!
Helen Torres says
Can I say PERFECT!
Amy Engberson says
Thank you! These are my all time favorite holiday cookie!
Shannon says
Website is giving me trouble. I visit page for cookies and have to click a link for recipe. But no recipe, just the steps, and pop-ups hinder scrolling on a tablet. So again, no recipe, instead a link for printable recipe (which doesn’t work on my tablet). I’m ready to make these but need the recipe. Blogs should have the recipe and not a treasure (?) hunt. Please make this easier for all of us. Thx.
Amy Engberson says
Sorry this is such a hassle for you. Every once in awhile a website will have crazy things happen to it that won’t allow users to click on a link. Just know I’m doing my best to make my site user friendly and provide free to you recipes. I’m sharing one of my favorite recipes with you, at no cost…hopefully you will be kind enough to look past a little hassle. By the way, this is my very favorite Christmas cookie so I hope you can get through to the printable and make them. I know you will love em as much as I do! Thanks for stopping by!
Lou says
Could Kenzie I use peppermint oil instead of extract and if so how many drops?
Amy Engberson says
I’m sure you could use peppermint oil instead of extract. I’m not sure how many drops to use because I haven’t tried it before. I would start with just a few drops and then test it (if you don’t mind eating raw eggs) then add a few more!
T. L. McRae says
Amy, I am so impressed with your blog. How fun to cook! I was looking for your mint chip sugar cookies and found a treasure here. Thanks.
Amy Engberson says
Thanks T.L.! This blog began as a little hobby and turned into a little bit more than I imagined! It’s been a creative outlet for me and gives me an excuse to keep conjuring up new recipe ideas. As far as my Mint Chip Sugar Cookies go, they are one of the most popular recipes on my blog, and for a good reason too! They are the one cookie I HAVE to make every Christmas! Thanks for stopping by!
Monique says
Can I just use Junior Mints?
Amy Engberson says
I haven’t ever tried using Junior Mints so I can’t say for sure what will happen if you use them. They might melt and make a little mess, but then again it could be a delicious mess!
michele says
I have never been good at making cookies, but I saw these and decided to give them a try for our cookie exchange at work. They came out awesome and so tasty.. I will be making these again.
Amy Engberson says
Yay! I love it when people are rock stars in their own kitchens! Especially since cookies are a must have!
Sue says
Just did these (Alberta, Canada) first batch was very high and dome topped. Second cookie sheet I pressed them down. Didn’t like the look. Not very pretty looking (nothing like your picture). Second batch reduced flour by 1/2 cup. They now look like more like yours. Yeah! I think I might take out the Cream of tar tar next time. Great cookie for grandkids for Christmas.PS I used 3 drops Americolor Food Coloring. Grocery Store Food Coloring has less pigment in them and yes you will tend to use more drops.
Amy Engberson says
I wonder if the difference in our altitude is making a difference in the way these cookies bake. I’m impressed you figured out how to make it work though! Great tip on food coloring too!