Mint Chocolate Chip Cookies (Printable)

Soft, chewy treats with mint flavor, chocolate chips, and festive green coloring for enjoyable snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 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 mint 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

# How-To Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in mint extract, vanilla extract, and green food coloring until desired shade is reached.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips evenly throughout dough.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes, until edges are set and centers look slightly underbaked.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The mint and chocolate combination is surprisingly addictive and fresh
  • These cookies stay perfectly soft and chewy for days
  • The green color makes them instantly festive and fun
02 -
  • Underbaking slightly is crucial because these cookies continue cooking on the hot baking sheet after removal
  • Gel food coloring is far superior to liquid for achieving that vibrant green without altering dough consistency
  • Mint extract strength varies by brand, so taste your dough before baking to adjust the intensity
03 -
  • Chill the dough for 30 minutes if it's too soft to scoop, which also enhances flavor development
  • For the softest cookies, store them with a slice of bread in the container
  • Double the recipe and freeze half the dough scoops for fresh cookies anytime

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