These mint chocolate chip cookies are thick, chewy and peppermint‑flavoured, packed with mini chocolate chips. The dough comes together quickly with no chilling required, making them an easy treat for mint lovers. They look like mint chocolate chip ice cream and taste just as delicious in cookie form.
Why You’ll Love Them
Easy to make. The recipe requires simple steps and no chilling, so you can bake the same day you mix the dough.
Perfect for mint fans. The peppermint extract and green hue recreate the classic mint chocolate chip ice cream flavour in a cookie.
Great for special occasions. These cookies are a fun choice for cookie exchanges and holiday baking—especially for Christmas or St. Patrick’s Day.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the room‑temperature salted butter and white sugar until light and fluffy, about 3 minutes. Mix in the green food colouring, adding a touch more if needed to reach your preferred shade.
Add the egg and peppermint extract and mix until fully incorporated.
In a separate bowl, whisk together the all‑purpose flour, baking soda, baking powder and salt. Pour the dry ingredients into the wet mixture and stir until just combined.
Fold in the mini chocolate chips until evenly distributed.
Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them on the prepared trays about 2 inches apart to allow for spreading.
Bake for 11 minutes, or until the bottoms are a light golden brown. While still warm, press a few extra mini chocolate chips on top for a pretty finish. Allow cookies to cool on the tray to room temperature before transferring.
Frequently Asked Questions
What does “spooned and levelled” flour mean?
“Spooned and levelled” refers to measuring flour without packing it. Use a spoon to transfer flour into the measuring cup, then level the top with a knife. Scooping directly from the container can compress the flour and add more than the recipe intends.
Can I make the cookies smaller?
Yes. If you scoop smaller cookies (about half the size), reduce the bake time to around 8 minutes, or until the bottoms turn a light golden brown.
How should I store the cookies?
Store cooled cookies in an airtight container or a resealable bag at room temperature. Properly stored, they stay fresh for up to four days.
How do I get perfectly round cookies?
Right after removing the cookies from the oven, place a slightly larger round cookie cutter, glass or jar lid around each cookie and gently rotate to create a uniform round edge.
If you try these mint chocolate chip cookies, please leave a star rating and a comment below!
For more baking ideas follow Jessie M on Pinterest and Instagram @jessiebakestreats.
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Mint Chocolate Chip Cookies
Jessie M
Pin Recipe
Equipment
-
baking pan
Ingredients
- 1 C salted butter at room temperature
- 1 C white sugar
- 1/2 tsp green food colouring amount may vary by brand
- 1 large egg
- 2 tsp peppermint extract
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C mini chocolate chips plus extra for topping
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Cream butter and white sugar until light and fluffy, about 3 minutes.
-
Mix in the food colouring until you reach the desired shade.
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Add the egg and peppermint extract and mix until combined.
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Whisk the flour, baking soda, baking powder and salt in a separate bowl, then add to the wet ingredients and mix until combined.
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Fold in the mini chocolate chips.
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Scoop 3 tablespoons of dough per cookie and place on the prepared tray 2 inches apart.
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Bake for 11 minutes or until the bottoms are light golden brown. Top with extra chocolate chips while warm.
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Cool to room temperature on the tray before serving or storing.