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Mint Chocolate Chip Cookies

These Mint Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie, featuring a perfect balance of rich chocolate and refreshing mint flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, room temperature Softened butter is key for achieving that light, fluffy texture.
  • 1.5 cups granulated sugar Sweetens the dough perfectly; granulated sugar is better for those chewy cookies.
  • 3 large eggs, room temperature Eggs help bind the mixture and add moisture.
  • 1 teaspoon peppermint extract The star ingredient! Choose a quality brand for the best flavor.
  • 10 drops green food coloring Totally optional, but it adds a fun visual pop!
  • 3 cups all-purpose flour The flour gives the cookies structure.
  • 2 teaspoons baking powder Provides leavening and lightness.
  • 1 teaspoon baking soda Helps cookies spread while baking.
  • 0.5 teaspoon cream of tartar Perfect for a tender texture.
  • 0.5 teaspoon kosher salt Enhances all the flavors.
  • 12 ounces semi-sweet chocolate chips Opt for good quality chips for rich chocolate flavor.

Method
 

Preparation
  1. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the peppermint extract and green food coloring until uniform.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the chocolate chips, ensuring even distribution.
  7. Cover the dough and refrigerate for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough into balls (about 1.5 tablespoons each) and place on prepared sheets, spacing them 2 inches apart.
  3. Bake for 8-10 minutes, or until the edges are golden brown.
  4. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container for up to 5 days, or freeze them for up to 2 months. Feel free to substitute ingredients for dietary preferences.