Mint Chocolate Chip Cookies

If you’re looking for a festive treat that’s sweet and green, Mint Chocolate Chip Cookies are your go-to! Perfect for St. Patrick’s Day, Christmas, or anytime you want a little holiday cheer.

These Mint Chocolate Chip Cookies are soft and chewy with that refreshing peppermint zing paired perfectly with melty chocolate chips. Think of them as my classic chocolate chip cookies with a festive twist. A couple easy swaps transform them into the ideal holiday snack your family and friends will rave about.

Chef’s Note: Do Not Use Mint Extract

I want to give you a heads up here—steer clear of mint extract for baking these cookies. It tends to give a weird toothpaste flavor that just doesn’t work. I do use mint extract in other recipes like Shamrock Shakes because there’s no baking and the flavor stays fresh. But for these cookies, peppermint extract is the real MVP to get that clean, tasty mint without the odd aftertaste.

Can this be Made Ahead of Time?

Yes! These cookies freeze beautifully. Make the dough in advance, shape and store it in an airtight container in the freezer. When you’re ready to enjoy, bake the dough balls straight from frozen at 300°F. They’ll come out smelling amazing and taste like you just made them fresh. For a little extra indulgence, serve warm cookies with a scoop of mint chocolate chip ice cream. Trust me, it’s magic!

Baking Tips & Tricks

• Use parchment paper to line your cookie sheet instead of greasing it. This will stop the mint cookies from sticking, and cleanup is so much easier—especially if you’re pulling batch after batch out of the oven.
• Try swapping out ½ cup of granulated sugar for brown sugar to make these cookies softer and chewier. The natural moisture in brown sugar gives a nicer texture and a deeper flavor, which is really nice with the mint.
• Be sure to measure your flour carefully. Too much flour can dry out the cookies, making them crumbly instead of soft and chewy. I like to use a flat knife to level off my measuring cups for accuracy.
• Don’t skip chilling the dough. It might seem like an extra step, but the fridge helps the cookies keep their shape and stops them from spreading too thin during baking.
• Make sure the butter isn’t too warm while mixing. If the butter melts too much, the dough will flatten in the oven, and you’ll lose that perfect chewy texture in favor of crispy edges.
• I always use an ice cream scoop to portion out cookie dough balls. It’s the simplest way to make every cookie the same size so they bake evenly and look professional—even if you’re just baking for your family.

How to Store

• Store: Keep your mint cookies fresh in an airtight container at room temperature. Layer them with parchment paper in between to keep the chocolate chips from sticking together. They’ll stay tasty for about 2 to 3 weeks.
• Freeze: These cookies freeze really well for up to 3 months. Arrange them on a cookie sheet to freeze individually, then transfer to an airtight container or freezer bag. When you want a treat, just thaw them overnight in the fridge.

Variations

• Red Peppermint Chip Cookies: For a festive Christmas twist, swap green for red food coloring and sprinkle crushed peppermint candies on top before baking. You could even do half the batch red and half green for a fun holiday color combo. Or skip food coloring altogether for classic mint chocolate chip cookies.
• Boozy Cookies: If you want an adult version, try swapping the peppermint extract with a tablespoon of crème de menthe liqueur. It adds a subtle boozy mint flavor that’s really fun for parties.
• Omit the Mint: Not a fan of mint? Replace the peppermint extract with vanilla extract and skip the Andes candies to make soft green chocolate chip cookies with just a hint of classic flavor.

These photos come from an earlier version of the post, but they still show just how irresistible these cookies are!