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Soft and chewy Mint Chocolate Chip Cookies with peppermint extract and a festive green color, perfect for holidays like St. Patrick’s Day and Christmas.

  • Total Time: 20 minutes
  • Yield: 48 servings 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon peppermint extract
  • 12–14 drops green food coloring
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces milk chocolate chips
  • 6 ounces Andes mint chocolates, chopped into chunks

Instructions

  1. Beat the softened butter and sugar together in a stand mixer on medium-high speed until light and fluffy. Add peppermint extract, green food coloring, and eggs one by one, mixing after each addition until well combined.
  2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add this dry mixture to the stand mixer on low speed and mix just until combined. Fold in the chopped Andes mint chocolates and milk chocolate chips gently with a spatula.
  3. Chill the dough in the fridge for about 20 minutes to help cookies hold their shape and achieve a chewy texture.
  4. Preheat oven to 350°F. Scoop rounded tablespoons of dough onto an ungreased baking sheet lined with parchment paper. Bake for 8 to 10 minutes until edges set but centers are still soft. Makes about 48 cookies.

Notes

Do not use mint extract for baking these cookies, as it can give a toothpaste flavor. Use peppermint extract instead for a clean mint flavor., Cookies freeze well; freeze dough balls shaped in advance and bake from frozen at 300°F for fresh-tasting cookies., Use parchment paper for easy cleanup and to prevent sticking., Swapping 1/2 cup granulated sugar for brown sugar can make cookies softer and chewier., Measure flour accurately to avoid dry or crumbly cookies., Chilling dough prevents spreading and shapes cookies., Use an ice cream scoop for uniform cookie sizes., Store cookies in an airtight container at room temperature with parchment paper between layers for 2-3 weeks., Freeze cookies for up to 3 months, freeze individually first then store in airtight container., Variations include using red food coloring and crushed peppermint candies, substituting crème de menthe liqueur for peppermint extract for boozy flavor, or replacing peppermint with vanilla extract and omitting Andes chocolates for classic green chocolate chip cookies.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie