Mint Chocolate Chip Cookies

The first time I made these, my kitchen looked like a St. Patrick's Day explosion. Green food coloring everywhere, flour on my glasses, but those cookies coming out of the oven? Absolutely worth the mess.

I brought a batch to my friend's annual holiday cookie swap last year. Within ten minutes, three people had asked for the recipe, and someone actually tried to trade me their famous snickerdoodles for the last one. That's when I knew these weren't just cookies—they were conversation starters.

Ingredients

• All-purpose flour: The structure holding everything together—don't pack it down when measuring
• Baking soda: Gives the cookies just enough lift to stay pillowy
• Salt: Surprisingly essential for balancing all that sugar
• Unsalted butter: Soften it properly—room temperature makes all the difference for creaming
• Granulated and brown sugar: The combination creates crisp edges and chewy centers
• Eggs: Room temperature eggs incorporate better into the dough
• Peppermint extract: Go easy—this stuff is potent and can quickly taste like toothpaste
• Vanilla extract: Rounds out the mint and keeps it from being too one-note
• Green food coloring: Gel coloring gives you that vibrant emerald shade without thinning the dough
• Semi-sweet chocolate chips: Classic choice that balances the mint perfectly
• Chopped mint chocolate pieces: Totally optional but adds those gorgeous flecks throughout

Instructions

Get your oven ready:

Preheat to 350°F and line your baking sheets with parchment paper—trust me, cleanup is so much easier this way

Whisk the dry stuff:

In a medium bowl, combine flour, baking soda, and salt until everything is evenly distributed

Cream the butter and sugars:

Beat on medium-high speed for about 3 minutes until the mixture looks pale and fluffy—you're incorporating air here

Add the eggs and flavorings:

Beat in eggs one at a time, then add both extracts until combined

Make it green:

Add food coloring one drop at a time until you reach your desired shade—gel coloring works best for that vibrant look

Bring it all together:

Mix in the dry ingredients on low speed until just combined, then fold in those chocolate chips by hand

Scoop and bake:

Drop rounded tablespoons onto your prepared sheets, leaving about 2 inches between each cookie, then bake for 9 to 11 minutes until edges are set but centers still look slightly underdone

The hardest part:

Let them cool on the baking sheet for 5 minutes before moving them to a wire rack—this is crucial for proper texture

Save to Pinterest

My daughter now requests these for every school bake sale. She says the green cookies are always the first to disappear, and honestly, watching people's faces light up when they realize the green isn't just for show—it's actually mint—never gets old.

Getting That Perfect Green

I learned the hard way that liquid food coloring can turn your dough into a sticky mess. Gel coloring is concentrated, so you need less, and it doesn't throw off your flour-to-liquid ratio. Start with a tiny amount on a toothpick—you can always add more.

The Mint Factor

Peppermint extract is powerful stuff. I once accidentally doubled the amount and ended up with cookies that tasted like they were made in a toothpaste factory. One teaspoon is plenty—remember, the flavor will intensify slightly during baking.

Storage Secrets

These stay chewy for days if stored properly. An airtight container is non-negotiable, and here's something I discovered by accident—tucking a slice of white bread in with the cookies keeps them soft for nearly a week.

• Freeze unbaked scoops on a baking sheet, then transfer to a bag for fresh cookies anytime
• Room temperature dough spreads more than chilled dough—both work, just adjust your expectations
• These ship surprisingly well if packed tight with parchment between layers

Save to Pinterest

There's something joyful about green cookies, isn't there? They're impossible to take too seriously, and sometimes that's exactly the kind of baking we need.

Recipe FAQs

→ How do I achieve the vibrant green color in the dough?

Gradually add gel or liquid green food coloring while mixing the wet ingredients until you reach your desired shade.

→ Can I substitute peppermint extract with another flavor?

Yes, vanilla or spearmint extracts can be used, but peppermint provides the signature cool flavor pairing with chocolate.

→ What’s the best way to keep the cookies soft?

Bake until edges are set but centers remain tender, and store in an airtight container to maintain moisture.

→ Are there suggested add-ins for variation?

Try mixing in chopped dark chocolate chunks or mint chocolate pieces for extra texture and flavor layers.

→ What allergens do these cookies contain?

They contain wheat, eggs, dairy, and chocolate chips which may have traces of nuts or soy. Always check labels if concerned.