Mint Chocolate Chip Cookies (Printable)

Soft, chewy cookies with refreshing mint and rich chocolate chips in a vibrant green dough.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure peppermint extract
09 - 1 teaspoon pure vanilla extract
10 - Green food coloring (gel or liquid, as needed)

→ Add-Ins

11 - 2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped mint chocolate pieces (optional)

# Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then incorporate peppermint and vanilla extracts.
05 - Gradually add green food coloring, mixing until the desired shade is achieved.
06 - Mix in dry ingredients on low speed until just combined.
07 - Gently fold in chocolate chips and chopped mint chocolate pieces if using.
08 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 9–11 minutes until edges are set but centers remain soft.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They taste like a thin mint cookie met a chocolate chip cookie and fell in love
  • The texture is impossibly chewy with crisp edges and soft centers
  • Kids and adults both get weirdly excited about green dessert
02 -
  • Overbaking is the enemy—pull them out when edges are set and centers still look soft
  • Gel food coloring is worth the extra trip to the store—liquid coloring can make your dough too thin
  • The dough intensifies in flavor overnight, so making it ahead is actually a brilliant move
03 -
  • Chill your dough for 30 minutes before baking to prevent excessive spreading
  • Rotate the baking sheet halfway through for even browning

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