Welcome to the ultimate mint chocolate chip cookies recipe! If you’re searching for a cookie that is perfectly chewy, loaded with refreshing mint flavor, and studded with rich chocolate chips, you’ve found it. This recipe is straightforward, reliable, and produces bakery-quality results every single time. It’s the perfect treat for holiday platters, after-school snacks, or simply to satisfy a sweet craving.
Why You’ll Love This Mint Chocolate Chip Cookies Recipe
There are countless cookie recipes out there, but this one truly stands out. Here’s why it will become your new go-to:
- Perfectly Chewy Texture: We use a specific ratio of brown sugar to white sugar and a touch of cornstarch to guarantee a soft, chewy cookie that stays that way for days.
- Bold Mint Flavor: Using pure peppermint extract gives these cookies a bright, refreshing flavor that perfectly complements the rich chocolate without tasting artificial.
- Incredibly Easy to Make: The instructions are simple and clear, making this a fantastic recipe for bakers of all skill levels. No chilling required!
- Visually Stunning: A touch of green food coloring gives these cookies their signature minty look, making them a beautiful addition to any cookie plate. For a similar festive treat, you might also love this easy peppermint bark recipe.
Ingredients You’ll Need
This easy mint chocolate chip cookies recipe uses simple pantry staples. Here’s your shopping list:
- All-Purpose Flour: Provides the structure for the cookies.
- Cornstarch: The secret ingredient for extra soft and chewy cookies.
- Baking Soda: Helps the cookies rise and spread perfectly.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar & Brown Sugar: A combination of both creates the perfect chewy texture and rich flavor.
- Eggs: Act as a binder for the dough.
- Pure Peppermint Extract: For that classic, cool minty flavor. Avoid using mint extract, which can taste like spearmint.
- Green Food Coloring: A few drops are all you need for that beautiful mint-green hue.
- Semi-Sweet Chocolate Chips: The classic choice that pairs perfectly with mint.
Step-by-Step Instructions
Ready to bake? Follow these simple steps to create the best mint chocolate chip cookies you’ve ever had.
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a separate large bowl, using a stand mixer or an electric hand mixer, beat the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the pure peppermint extract and a few drops of green food coloring. Mix until just combined, scraping down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips: Gently stir in the semi-sweet chocolate chips with a spatula.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and stay chewy.
Expert Tips for Perfect Cookies
Want to elevate your mint chocolate chip cookies recipe from great to unforgettable? Here are a few expert tips:
- Measure Flour Correctly: For the best results, spoon your flour into the measuring cup and level it off with a knife. This prevents a dense, dry cookie.
- Don’t Overbake: The key to a chewy cookie is to pull it from the oven when the center still looks slightly underdone. It will finish baking on the hot pan.
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to blend together smoothly, creating a uniform dough.
- Experiment with Chips: While semi-sweet is classic, feel free to try dark chocolate chips, mini chocolate chips, or even chopped Andes mints for a different flavor experience. If you enjoy chocolatey treats, this hot chocolate fudge is another must-try.
Variations and Substitutions
This recipe is delicious as is, but you can easily customize it to your liking.
- Gluten-Free: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.
- Different Extracts: Swap the peppermint extract with vanilla for a simple, delicious chocolate chip cookie.
- Holiday Style: Add some festive sprinkles to the dough before baking for a holiday twist. Looking for more unique cookie ideas? Give these vibrant matcha cookies a try.
Storage Instructions
To keep your mint chocolate chip cookies fresh and chewy, store them in an airtight container at room temperature. They will stay soft for up to 5 days. You can also freeze the baked cookies for up to 3 months. To freeze the dough, roll it into balls, place them on a baking sheet to flash freeze, then transfer them to a freezer-safe bag. You can bake them straight from frozen; just add a couple of extra minutes to the baking time.
Yes, this dough freezes beautifully. Roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe zip-top bag. You can bake them directly from frozen by adding 2-3 minutes to the original baking time.
It’s not recommended. Mint extract is typically a blend of spearmint and peppermint, which can give your cookies a taste closer to toothpaste. For that classic, cool flavor, pure peppermint extract is best.
The key to chewy cookies is using a higher ratio of brown sugar to white sugar, adding a little cornstarch, and slightly underbaking them. Pull them from the oven when the centers still look soft.
Store the cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. You can add a slice of bread to the container to help maintain moisture.
Flat cookies are usually caused by butter that is too soft or melted. Ensure your butter is at room temperature but not overly soft. Also, double-check that your baking soda is fresh, as expired leavening agents can prevent proper rising.
Yes, this dough freezes beautifully. Roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe zip-top bag. You can bake them directly from frozen by adding 2-3 minutes to the original baking time.
It’s not recommended. Mint extract is typically a blend of spearmint and peppermint, which can give your cookies a taste closer to toothpaste. For that classic, cool flavor, pure peppermint extract is best.
The key to chewy cookies is using a higher ratio of brown sugar to white sugar, adding a little cornstarch, and slightly underbaking them. Pull them from the oven when the centers still look soft.
Store the cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. You can add a slice of bread to the container to help maintain moisture.
Flat cookies are usually caused by butter that is too soft or melted. Ensure your butter is at room temperature but not overly soft. Also, double-check that your baking soda is fresh, as expired leavening agents can prevent proper rising.
Enjoy Your Homemade Cookies!
This mint chocolate chip cookies recipe is a true crowd-pleaser, perfect for any occasion that calls for a delicious, homemade treat. We hope you love baking (and eating!) them as much as we do. If you make this recipe, we’d love to hear from you. Leave a comment below or share a picture of your beautiful cookies on Pinterest!
Mint Chocolate Chip Cookies Recipe (Chewy & Easy!)
The ultimate mint chocolate chip cookies recipe! Learn how to make perfectly chewy, soft, and delicious cookies packed with refreshing mint flavor and rich chocolate chips. This easy-to-follow recipe is perfect for bakers of all levels.
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, using a stand mixer or an electric hand mixer, beat the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the pure peppermint extract and green food coloring. Mix until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently stir in the semi-sweet chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the chewiest cookies, be careful not to overbake. The centers should look soft when you remove them from the oven.
Store in an airtight container at room temperature for up to 5 days.
Mint Chocolate Chip Cookies Recipe (Chewy & Easy!)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, using a stand mixer or an electric hand mixer, beat the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the pure peppermint extract and green food coloring. Mix until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently stir in the semi-sweet chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days.
