4.9 from 174 votes
Mint Chocolate Chip Cookies
These mint chocolate chip cookies have a soft, oval shape and combine peppermint extract with dark chocolate chips for refreshing flavor. The dough is chilled before baking, helping develop texture and flavor, and the cookies are baked until lightly golden on the edges with remaining softness inside.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
28
Servings
Calories:
224 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter softened
- 1 & 1/2 cups sugar
- 2 large egg + 1 egg yolk
- 1 teaspoon peppermint extract or more to taste
- 10 drops green food coloring
- 3 & 1/4 cups flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chips divided (semi sweet chips are fine!)
Instructions
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
- Add the chopped chocolate to the dough, and mix until just combined.
- Cover the dough and refrigerate for about an hour.**
- Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Let cool 5 minutes on the pan, then remove to a cooling rack.
Cup of Yum
Notes
- For best texture and flavor, chill the dough for about an hour before baking, although baking immediately after mixing also produces acceptable results.
- After baking, pressing some reserved whole chocolate chips onto the warm cookies adds extra chocolate bursts and visual appeal.
- To form cookies, shape dough scoops into elongated ovals rather than balls for the intended shape and texture.
- Consider trying a variation by baking the dough in a skillet for a different presentation.
Nutrition Information
Serving
1cookie
Calories
224kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Potassium
117mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
223IU
(4%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28 Servings
Amount Per Serving
Calories 224
% Daily Value*
| Serving | 1cookie | |
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.