Mint Chocolate Chip Cookies

My cousin's daughter insisted we make "Grinch cookies" for her birthday party one year, and I'd never baked with mint extract before. The way that cool, refreshing scent filled the kitchen felt like magic, and when the first batch came out of the oven looking like little green meadows studded with chocolate, I knew we'd stumbled onto something special. Now every time I see that vibrant green dough, I think of her laughter and flour-dusted aprons.

Last Christmas I brought a platter to our neighborhood cookie exchange, and honestly, I was nervous they looked too playful next to all the elegant snowflakes and gingerbread people. But they vanished first, and three different neighbors texted me the next day begging for the recipe. Something about that minty freshness cuts through all the holiday sugar overload in the best way.

Ingredients

• All-purpose flour: Provides the structure for perfectly chewy cookies, and I've learned that measuring by weight gives the most consistent results.
• Baking soda: The leavening agent that helps these cookies achieve that ideal puffy yet chewy texture we all love.
• Salt: Just a half teaspoon balances the sweetness and makes the mint flavor really sing.
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugars, creating those irresistible tender edges.
• Granulated and brown sugar: This dual combination gives crispy edges and soft, fudgy centers that make cookie lovers swoon.
• Eggs: Two large eggs add structure and richness while helping the cookies hold their shape.
• Pure mint extract: The star of the show, and I recommend starting with two teaspoons and adding more if you love that fresh kick.
• Vanilla extract: Even though it seems unnecessary with mint, it rounds out the flavor and adds depth.
• Green food coloring: Gel coloring gives the most vibrant shade without adding extra liquid to your dough.
• Semi-sweet chocolate chips: The perfect balance to the mint, though I've been known to sneak in some white chocolate chunks too.

Instructions

Preheat your kitchen and prep your pans:

Set your oven to 350°F and line two baking sheets with parchment paper. The parchment makes cleanup effortless and prevents sticking.

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking soda, and salt. This step ensures everything is evenly distributed before you start mixing.

Cream the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about two minutes and incorporates air for better texture.

Add the eggs and flavorings:

Beat in the eggs one at a time, then mix in the mint extract, vanilla, and enough green food coloring to achieve your desired shade.

Combine wet and dry ingredients:

Gradually add the flour mixture to your wet ingredients, mixing just until combined. Overmixing at this stage leads to tough cookies.

Fold in the chocolate chips:

Gently stir in the chocolate chips until they're evenly distributed throughout the vibrant green dough.

Scoop and space the cookies:

Drop heaping tablespoons of dough onto your prepared baking sheets, leaving about two inches between each cookie.

Bake to perfection:

Bake for 9 to 11 minutes until the edges are set but the centers still look slightly underdone. This is the secret to perfectly chewy cookies.

Cool and enjoy:

Let the cookies rest on the baking sheets for five minutes before transferring them to a wire rack to cool completely.

Pin It

These cookies became our St. Patrick's Day tradition completely by accident, but now the first sign of March has my family asking when the green dough is getting mixed up. Something about that cheerful color and refreshing flavor just makes everyone smile, even on the grayest days.

Making Ahead and Storage

The dough actually freezes beautifully, and I've been known to stash scoops in the freezer for emergency fresh-baked cookies. Just bake them straight from frozen, adding a minute or two to the baking time. Once baked, they'll stay fresh in an airtight container for up to five days.

Customization Ideas

While chocolate and mint are a classic combination, don't be afraid to experiment with mix-ins. Dark chocolate chips add sophistication, while white chocolate creates a stunning color contrast. Sometimes I add crushed peppermint candies on top for extra crunch and holiday flair.

Baking Success Secrets

The most common mistake I see with these cookies is overbaking, which turns that lovely soft texture into something crisp and dry. Trust the recipe and pull them out when they still look slightly underdone in the center. The residual heat on the baking sheet does the rest of the work perfectly.

• Rotate your baking sheets halfway through for even browning
• Use a cookie scoop for uniform size and consistent baking
• Let your butter soften at room temperature rather than microwaving it

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There's something universally joyful about a green cookie, whether you're eight or eighty. These never fail to bring grins to faces and comfort to hearts.

Recipe Questions & Answers

→ How does mint extract affect the overall flavor?

Mint extract adds a refreshing, cool note that complements the richness of chocolate chips without overpowering the balance.

→ What is the purpose of green food coloring?

Green coloring creates a festive, visually appealing look, enhancing the fresh mint vibe without altering taste.

→ Can I substitute semi-sweet chocolate chips?

Yes, try white chocolate chips or a mix of chocolates to customize flavor and texture according to preference.

→ What's the best way to achieve chewy cookies?

Using a combination of granulated and brown sugars with proper baking time ensures a soft, chewy texture with slightly firm edges.

→ How should baked items be stored for freshness?

Store completely cooled cookies in an airtight container at room temperature to maintain softness and freshness for up to five days.