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Mint Chocolate Chip Cookies

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!

Prep Time
10 mins
Cook Time
10 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 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!)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
  2. 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.
  3. Add the eggs + yolk, peppermint extract, and food coloring.
  4. 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.
  5. Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
  6. Add the chopped chocolate to the dough, and mix until just combined.
  7. Cover the dough and refrigerate for about an hour.**
  8. 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.
  9. 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.
  10. 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

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

% 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.