Mint Chocolate Chip Cookies
User Reviews
4.9
174 reviews
Excellent
Mint Chocolate Chip Cookies
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These Mint Chocolate Chip Cookies are like eating the ice cream in the form of a warm, buttery, gooey cookie. They're crisp on the edges while perfectly tender and chewy in the center. They are SO easy to make, and perfect for Christmas, St. Patrick's Day, or any random Tuesday!
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Ingredients
- 1 cup butter softened
- 1 & 1/2 cups sugar
- 2 large eggs + 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!)
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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.
Notes
- *I reserved about 1/3 cup of the whole chips and pushed them into the baked cookies immediately after taking them out of the oven.
- **Chilling is not mandatory. You can bake them right after you mix it, I tried it. They will still turn out fine. I prefer the texture and flavor after a little chilling though.
- If you like this, try it in Skillet Cookie form.
- Source: adapted from Little Dairy on the Prairie
Nutrition Information
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Serving
1cookie
Calories
224kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
31mg
(10%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
223IU
(4%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Servings
Amount Per Serving
Calories 224 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
174 reviews
Excellent
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