Mint Chocolate Chip Cookies

I discovered mint chocolate chip cookies on a rainy afternoon at my grandmother's kitchen in Vermont, where she was experimenting with unexpected flavor combinations. She had just received a box of Andes mints from a neighbor and wondered aloud, 'What if we put these in chocolate chip cookies?' That simple question led to hours of baking, tasting, and laughing as we perfected the balance between cooling mint and rich chocolate. Now, whenever I make these cookies, I'm transported back to that cozy kitchen, flour dusting the countertops and the aroma of peppermint and melting chocolate filling the air.

I baked these for my son's school bake sale last spring, and they were the first treats to sell out. A parent came back asking for the recipe, saying her daughter had never tasted anything like them. That moment reminded me how food carries memories, and how sharing something homemade creates connections that packaged cookies never could.

Ingredients

• All-purpose flour (2 1/4 cups): The backbone of tender cookies; make sure it's measured by weight if possible for consistency, as scooping can pack it down and make your cookies tough.
• Unsalted butter (1 cup, softened): Softened butter creams beautifully with sugar, creating that light fluffy base that gives these cookies their signature texture. Let it sit at room temperature for at least 30 minutes.
• Granulated and brown sugar (3/4 cup each): The combination of both sugars creates depth; granulated sugar helps with spreading and crispness at the edges, while brown sugar adds chewiness and moisture to the center.
• Eggs (2 large): These bind everything together and add richness. Room temperature eggs mix more smoothly into the butter-sugar mixture.
• Peppermint extract (1 1/2 teaspoons): This is where the magic happens. Don't skip it or reduce it too much, as it's what transforms ordinary chocolate chip cookies into something memorable.
• Vanilla extract (1 teaspoon): A grounding note that lets the mint and chocolate shine without overpowering either one.
• Semi-sweet chocolate chips (2 cups): Choose a quality brand you'd eat straight from the bag; they make all the difference in the final cookie.
• Chopped mint chocolate, such as Andes mints (1/2 cup): These pieces soften during baking and create pockets of intense minty chocolate throughout. If you can't find them, dark chocolate chunks mixed with a tiny pinch of peppermint extract work beautifully.
• Baking soda and salt (1/2 teaspoon each): Baking soda helps the cookies spread slightly and gives them gentle lift, while salt amplifies every flavor in the dough.
• Green food coloring, optional (4–6 drops): A whisper of green makes these look as refreshing as they taste, but skip it entirely if you prefer the natural cream color.

Instructions

Set your stage:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This small step prevents the frustration of cookies sticking and browning unevenly. The oven needs time to reach the right temperature, so don't skip this.

Blend the dry team:

In a medium bowl, whisk together the flour, baking soda, and salt. Whisking incorporates air and distributes the leavening evenly. Set this aside and you've already solved half the equation.

Cream butter and sugars into clouds:

In a large bowl, beat the softened butter with both sugars until the mixture is pale, fluffy, and looks like soft clouds. This takes about 2 minutes with an electric mixer. This creaming step is where the texture magic begins, so don't rush it.

Add eggs one at a time:

Beat in each egg individually, scraping down the bowl between additions. This ensures they're fully incorporated and keeps the dough smooth and creamy.

Introduce the extracts and color:

Add the peppermint extract, vanilla extract, and green food coloring if using. Mix until everything is beautifully combined and the dough takes on a gentle mint-green hue.

Marry wet and dry gently:

Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Overmixing develops gluten and makes cookies tough, so stop as soon as you don't see streaks of flour.

Fold in the treasures:

Gently fold in the chocolate chips and chopped mint chocolate. The folding motion is kinder to the dough than aggressive stirring, and you'll create pockets of chocolate throughout.

Portion with care:

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving about 2 inches between each one. A cookie scoop makes this uniform and quick, but your hands work too.

Bake to golden perfection:

Bake for 9–11 minutes. The magic moment is when the edges are lightly golden but the centers still look slightly underbaked. They'll continue cooking on the hot pan after you remove them from the oven.

Cool with patience:

Leave the cookies on the baking sheets for 5 minutes. This allows them to set just enough to move without breaking, while the centers stay chewy. Then transfer to wire racks to cool completely, though I confess I always eat one while it's still warm.

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Years ago, my mother-in-law declared herself 'not a cookie person.' Then she ate one of these, closed her eyes, and said softly, 'This tastes like Christmas and spring at the same time.' That's when I realized these cookies are more than a dessert; they're a moment of joy that bridges seasons and preferences.

The Science of Crispy-Chewy

The secret to the perfect texture lies in the ratio of sugars and in knowing exactly when to pull them from the oven. Granulated sugar encourages spreading and crispness, especially at the edges where it caramelizes slightly. Brown sugar, with its molasses content, adds moisture and chewiness to the center. When you remove the cookies while the centers still look underbaked, the residual heat finishes the job without drying them out. This is why every oven is different, so watch your first batch closely and adjust the timing by 30 seconds if needed.

Mint and Chocolate, A Harmonious Pairing

Mint and chocolate are one of those rare flavor combinations that feel both surprising and inevitable. The peppermint extract provides a cool, refreshing note that contrasts beautifully with the richness of the chocolate chips. The chopped Andes mints add intensity and texture, melting slightly to create pockets of concentrated mint-chocolate flavor. If you're worried the mint flavor will be too strong, start with 1 teaspoon of peppermint extract and taste the dough. You can always add more, and there's no coming back from too much.

Storage and Make-Ahead Magic

These cookies are incredibly forgiving and rewarding to keep on hand. Stored in an airtight container at room temperature, they stay fresh and chewy for up to 4 days. For longer storage, they freeze beautifully for up to 2 months, either as baked cookies or as unbaked dough balls (in which case, add 1–2 minutes to the baking time). I often keep a batch in the freezer for unexpected moments when I want to serve something homemade without the fuss.

• Let frozen dough sit at room temperature for just 5 minutes before baking; they don't need to thaw completely.
• To refresh baked cookies that have lost their crispness, warm them in a 300°F oven for 2–3 minutes.
• Double the recipe if you're making these for a group; everyone will want more than one.

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These cookies have become my comfort food and my gift, the recipe I reach for when I want to say 'I was thinking of you' without words. Every time I bake them, I'm reminded that the most meaningful things we create in the kitchen are often the simplest ones.

Recipe Questions & Answers

→ How can I make the mint flavor more pronounced?

Increase the peppermint extract slightly, up to an additional 1/2 teaspoon, for a bolder mint taste without overpowering the chocolate.

→ Can I substitute the chocolate chips with another type of chocolate?

Yes, white chocolate chips or dark chocolate chunks can be used as alternatives to vary the flavor profile.

→ What is the best way to achieve a chewy center with crisp edges?

Baking at 350°F for 9 to 11 minutes allows the edges to crisp while keeping the center tender and slightly underbaked.

→ Is it possible to prepare the dough in advance?

The dough can be chilled or frozen for up to 2 months, making it convenient to bake fresh treats whenever desired.

→ Are there any common allergens in these treats?

They contain wheat (gluten), eggs, dairy, and chocolate which may have soy lecithin. Always check ingredient labels if allergies are a concern.