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Minty Chocolate Chip Cookies recipe

Minty Chocolate Chip Cookies recipe


  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

The classic flavour combination of mint and chocolate are brought together in these cookies. They are chewy and packed full of chocolate chips and chopped soft mints.

21 people made this

IngredientsMakes: 48 cookies

  • 280g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 225g unsalted butter
  • 150g caster sugar
  • 110g dark brown soft sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 510g plain chocolate chips
  • 120g coarsely chopped peppermint soft mints, such as Trebor

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 190 C / Gas 5.
  2. In a small bowl, stir together flour, bicarbonate of soda and salt. In a large bowl, stir together the butter, caster sugar and dark brown soft sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 60g at a time, mixing well between each addition. Stir in the chocolate chips. Mix in the mints, stirring until evenly distributed. Drop heaped spoons of the batter onto ungreased baking trays.
  3. Bake in a preheated oven for 9 to 11 minutes or until golden brown. Remove from oven; allow cookies to cool momentarily on the trays before removing them to wire racks to cool completely.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (16)

by Terri Lea

I changed this recipe a little, I used 1 cup of those new peppermint chips available in the baking aisle and 1.5 cups of milk choc chips in place of the 2 c semi-sweet and .5 cup of soft peppermint candy, all other ingredients remain the same. The cookies are fabulous and I will probably have to make more than one batch! Didn't run at all!-13 Dec 2006

by Erica Rebman

I added 1/2 c cocoa and used a bag of semi-sweet chips and a bag of Andes baking pieces. I baked them for 9 minutes and let them sit on the pan for 4 minutes then cooled on racks. The cookies turned out delicious and didn't last long at all!-06 Nov 2010


Recipe: Mega Mint Chocolate Chip Cookies

A marvelous mouthful of chocolate with a pleasing crunch made this intensely minty cookie a crowd pleaser among our tasters &mdash including Houston Chronicle editor Steve Riley, who selected it as his favorite of the bunch. &ldquoIt made me salivate &mdash and cleared my sinuses,&rdquo he said.

2 cups dark chocolate chips

2 cups peppermint-stuffed Oreo cookies (total of 16 cookies we used Candy Cane Twisters from H-E-B), chopped

1 cup crushed Andes mint candies (full 4.67-ounce package of mints with 28 pieces)

1 cup crushed peppermint candies

Instructions: In a bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla beat until smooth. Separately, sift together flour, white cake mix, baking soda and salt add to butter mixture on low until dough comes together. Stir in chocolate chips, cookies, mint candies and peppermints. Wrap in plastic and chill dough for at least an hour.

Line baking sheets with parchment. Roll about 1 tablespoon of dough into a compact ball (about 1-inch diameter) and place 2 inches apart on baking sheet. Bake 8-10 minutes at 325 degrees until edges of cookies look crisp. Allow cookies to cool for 5 minutes then transfer to a wire rack.

Notes: These cookies really spread out, as we found from the first batch, when they bled into one giant glob cookie. To reduce the spread, we used brown sugar instead of dark brown as called for in the original recipe. We also made a smaller ball and baked at 325 degrees instead of 350. To give the flat cookie some decorative pizzazz, we topped each with a bit of crushed peppermint after removing from the oven and allowing to rest for about 1 minute. The cookies are extremely tacky right out of the oven but get crunchy as they cool.


Instructions

Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.

Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.

Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks cool completely.


Chocolate Chip Cookies

In the bowl of a stand mixer, beat together butter, granulated sugar, and light brown sugar together until light and fluffy.

Then beat in eggs and vanilla until well combined.

Add in baking powder and salt, mix until well combined.

Slowly add flour to the dough. Let fully incorporate before adding more.

If using a chocolate bar, chop up the chocolate into pea sized chunks.

Then fold your chocolate into the dough until everything is incorporated.

Place in fridge and let chill for 1 hr. When there is 20 minuets left, preheat oven to 350 F and line baking sheet. I like to use a silicon baking sheet.

Scoop and heaping tablespoon of dough out and roll it into a ball. Place dough about 1” from each other so they won’t stick. Bake at 350 F for 15-20 minutes or until toothpick comes out clean. Let them cool for 5-10 minutes and the enjoy!


Mint Dark Chocolate Chip Cookies

  • Author: Krista
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 2 1/2 dozen 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

A rich Mint Dark Chocolate Chip Cookies recipe that&rsquos simple to make and so delicious! They&rsquore perfect for Christmas and go so well with homemade hot chocolate.

Ingredients

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup dutch-process cocoa
  • 1/2 cup unsalted butter, cubed and room temp
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/3 cup milk
  • 1 cup of mint Chips &ndash I used Andies Mint Chips
  • 1 cup of dark chocolate chips

Instructions

  1. Preheat oven to 325º.
  2. Line baking sheets with silicone baking mat or parchment paper.
  3. In a large bowl , whisk together flour, salt, baking powder, and dutch process cocoa powder. Set aside.
  4. In a stand mixer, beat the room temperature butter on medium-high until light.
  5. Add white sugar and light brown sugar, cream well.
  6. Add vanilla to mixer and beat until smooth.
  7. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well.
  8. Stir in the Andies mint chips and dark chocolate chips.
  9. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
  10. Scoop the dough onto a parchment- or silcone-lined cookie sheet, press down on them slightly and bake for 14-15 minutes.
  11. Let the cookies cool completely on the cookie sheet, they will set up as they cool.
  12. Store in an air-tight container.

Notes

Recipe slightly adapted from Two Peas and Their Pod

Keywords: mint chocolate chip cookies, best chocolate chip cookies, double chocolate chip cookies, double chocolate chip cookies recipe, dark chocolate cookies, christmas cookies recipe, best christmas cookies, easy christmas cookies


Mint Chocolate Chip Cookies

You can enjoy these minty chocolate chip cookies anytime, but they are especially good during holiday times like Christmas, St. Patrick's Day or Easter.

Ingredients

2 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 1/4 c. sugar
2 eggs
1 - 1 1/2 t. green food color
1 t. peppermint extract
1 1/2 c. semi-sweet or milk chocolate chips

Directions

Preheat oven to 375 degrees.

Mix flour, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with an electric mixer on medium until light and fluffy add eggs, food coloring and peppermint extract mix well. Gradually beat in flour mixture on low until well mixed. Stir in chocolate chips.

Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.

Bake 10 - 12 minutes or until edges are lightly browned. Cool on baking sheets one minute. Remove to wire racks cool completely.


Satisfy Your Sweet Tooth With Keto Chocolate Chip Cookies

Desserts and sweets are something I always look forward to enjoying! A common misconception many people have about living a keto lifestyle is that they have to give up sweets and treats. This couldn’t be farther from the truth! The key to eating desserts is to do so in moderation. This recipe for Keto Chocolate Chip Cookies makes 12 large cookies. Olivia and I have been baking a lot lately, and these cookies are so fun and easy to make with your kids!

You’ll notice that this recipe calls for Lakanto Monkfruit Sweetener Golden instead of Swerve, which we use in many recipes. Sometimes, in certain cases, Swerve or erythritol can have a “cooling effect”. This means when it dissolves in a liquid, it can have a cool minty aftertaste. That is why I found that monkfruit sweetener worked better for these cookies. It’s wonderful for baking because it tastes just like sugar, but contains zero net carbs and zero calories. It’s perfect for these chocolate chip cookies and other sweet, sugar-free treats.

These cookies will be ready in just over 20 minutes and you’ll only need 7 ingredients! Start by preheating oven to 325 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper.

Whisk together the almond flour, baking powder, and salt and set aside.

Using a hand mixer or stand mixer, cream together the butter and Lakanto Golden on high speed until combined.

Now beat in the vanilla and egg, until light and creamy. Next, turn the speed down and slowly add in the almond flour mixture until just blended. Fold in the chocolate chips.

Scoop out 12 mounds of dough, and space them evenly onto prepared baking sheet. Bake for 12-15 minutes, rotating the pan in the oven half-way through. This will help ensure the cookies cook evenly. You’ll know they’re done when they are browned on the edges. They may look a little soft in the middle, but they will set as they cool. They’re set crunchy on the outside and soft on the inside. Although it may be tempting to eat them warm right out of the oven, the texture is actually better as they cool. Enjoy with a nice glass of almond milk.


How to make Mint Chocolate Chip Cookies

To make these cookies, simply whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate bowl, whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.

Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Roll the dough into 1.5oz balls, and place onto a large baking tray lined with parchment paper or a silicone mat. Freeze the dough balls for 1 hour. Freezing is mandatory in this recipe for thicker cookies.

Bake for 10 &ndash 12 minutes, or until barely starting to brown around the edges, then allow to cool on the baking tray for 5 &ndash 10 minutes before transferring to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.


Mint Chocolate Chip Cookies

It almost seems too good to be true, but a perfect Mint Chocolate Chip Cookie is made with the simple addition of mint dark chocolate to a chocolate chip cookie dough. (We were equally surprised by this simple discovery.) There&rsquos no need to buy mint extract or infuse fresh mint into butter when you can pick up a bar of nice mint dark chocolate in the candy aisle of your grocery store. Because chocolate&rsquos so rich, the mint flavor used in the manufacturing of mint dark chocolate bars is incredibly strong, and when it bakes into cookie dough, its flavor perfumes the entire cookie. Let it also be noted that we take chocolate chip cookies very seriously here at Southern Living, so we&rsquove taken our newfound discovery and applied it to a recipe that makes one of the best chocolate chip cookies out there. Our secret ingredient is a teaspoon of corn syrup, which allows the outside of the cookie to crisp while keeping the inside extra gooey. Oh, and don&rsquot think for a second that we were going to toss out the chocolate chips! Our recipe calls for both mini chocolate chips and chopped mint chocolate.


These are my go to products every time I make cookies!

    &ndash they make clean-up a breeze, and nothing sticks to them! &ndash I like using a hand mixer to cream my wet ingredients, but I like to stir in the dry ingredients. I think it makes for a more tender cookie. &ndash it&rsquos much easier to get uniform sized cookies with a cookie scoop. I have a couple of them.

Here are a few more fun foods for St. Patrick&rsquos Day:

St. Patrick&rsquos Day S&rsquomore Snack Mix

Shamrock Cookie Cups

Mint Brownies


Where do I find mint chocolate chips?

Mint chocolate chips are usually found in the baking aisle at the grocery store, although I have had trouble finding the mint flavoured ones lately.

If you can&rsquot find them, regular semi-sweet chocolate chips are fine to use as a substitution. The mint extract will still give plenty of mint flavour to the cookies.

You can also replace them with chopped Andes mints (layered mint chocolates) or Andes chips if you can find those.