🍃 Mint Chocolate Chip Cookies

Get ready to fall in love with the irresistible flavor of Mint Chocolate Chip Cookies — soft, chewy, and loaded with melty chocolate chips and cool minty goodness! 💚🍪

These cookies taste just like your favorite mint chocolate chip ice cream but in warm, bakery-style cookie form. They’re perfect for holidays, bake sales, or anytime you crave a refreshing twist on the classic chocolate chip cookie.

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❤️ Why You’ll Love These Cookies

✅ Soft and chewy with crisp edges.
✅ Refreshing mint flavor that’s perfectly balanced (not overpowering).
✅ Loaded with semi-sweet or dark chocolate chips.
✅ Naturally green (optional food coloring for fun festive flair).

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🍃 Ingredients

Wet Ingredients:

• ¾ cup (170 g) unsalted butter, softened (or coconut oil for a lighter option)
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar (or 3 tbsp pure maple syrup)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (not mint extract — it’s stronger)
• Optional: a few drops of green food coloring

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Mix-ins:

• 1 ½ cups semi-sweet or dark chocolate chips
• Optional: ½ cup mint chocolate chips or chopped Andes mints

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🧁 Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.

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Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Add the egg, vanilla extract, peppermint extract, and food coloring (if using).
Mix until smooth and creamy.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

Gradually add the dry ingredients to the wet mixture, stirring until just combined — don’t overmix.

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Step 4: Add Chocolate Chips

Fold in the chocolate chips and optional mint chocolate pieces.
Your dough should be thick and slightly sticky.

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Step 5: Scoop & Bake

Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool).

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Step 6: Cool & Enjoy

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Enjoy warm for gooey chocolate perfection — or let them cool completely for that chewy, minty bite! 🍪✨

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🌿 Tips & Variations

✨ For extra minty flavor: press a few chopped Andes mints on top right after baking.
✨ Make them double chocolate! Replace ¼ cup flour with cocoa powder.
✨ Use natural green coloring: a small pinch of matcha powder adds color and a subtle earthy flavor.
✨ Chill dough for 30 minutes before baking for thicker, bakery-style cookies.

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🍪 Storage

• Store in an airtight container at room temperature for up to 5 days.
• Freeze cookie dough balls for up to 3 months — bake straight from frozen (add 1–2 extra minutes).

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💚 Final Thoughts

These Mint Chocolate Chip Cookies are cool, chocolatey, and completely addictive — everything you love about mint chocolate chip ice cream, baked into a chewy cookie form. Perfect for Christmas, St. Patrick’s Day, or anytime you need a refreshing dessert with a chocolate twist!

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