The mint chocolate chip cookie recipe is phenomenal! Chunky and so flavorful, these are Christmas-day cookies. A must-have with a tall glass of milk!
These are the easiest cookies to put together. They need just one bowl, one whisk, and the simplest ingredients.
A take on my gluten-free chocolate chip cookies, one bite of these peppermint extract cookies (or 4) will have you convinced that they are the best mint and chocolate chip cookies you’ve ever had.
And if you chop up chocolate by hand (like I did), you’d be in for the joy of big molten chunks bursting with mint flavor through each bite!
TRY THIS MINT CHOCOLATE CHIP COOKIE RECIPE
An easy one-bowl cookie for Christmas.
The soft cookie recipe doesn't require a lot of time or baking skills.
Fantastic chocolate chip cookie dough that you can customize in any way you want – add nuts, remove mint, or mix in cocoa.
HOW TO MAKE CHOCOLATE CHIP MINT COOKIES?
Step 1: Whisk together the melted, cooled butter with eggs, caster sugar, and brown sugar.
Step 2: Add in peppermint and vanilla extract.
Step 3: Sift in flour, baking powder, baking soda, and salt (if using unsalted butter).
Step 4: With a spatula, combine all the ingredients until they come together into a dough.
Step 5: Fold in mint chocolate chips. Mix until the chips are evenly distributed.
Step 6: Scoop the cookie dough with an ice cream scoop or two spoons onto a parchment paper-lined tray.
Step 7: Chill the cookie dough balls for a minimum of 1 hour or up to 12 hours.
Step 8: Bake the chilled cookies in a preheated oven for 10 to 12 minutes.
Step 9: Sprinkle sea salt the second you take these cookies with mint out of the oven.
Final step: Enjoy!
MINT CHOCOLATE CHIPS COOKIES NOTES
- Melted, cooled butter is a lot easier to incorporate into the dough.
- Keep all the ingredients at room temperature, especially if you’re cutting up baking chocolate bars. Cold chocolate will crumble instead of breaking into chunks.
- Refrigerating the cookie helps “solidify” it and develops the flavors. Chilling also prevents the cookies from spreading in the oven and becoming thin.
- Underbake these cookies. They are meant to be soft-baked with gooey pools of chocolate, surprising you. They harden as they cool, so if you overbake them, you’ll get crunchy cookies. That said, if you prefer crispier mint choco cookies, give them another minute in the oven.
- I love thick and chunky cookies. For flatter cookies, press the dough slightly with your palms before you bake.
- The cookies stay well in an airtight container for a week to 10 days.
INGREDIENTS FOR CHOCOLATE CHIP COOKIES
Chocolate: will make or break this mint chocolate chip cookie, so splurge on good quality. I couldn’t find mint chocolate chips, so I got dark chocolate bars with mint flavor and chopped them up in chunks.
They’re easily available online. I used Paul and Mike, Didier & Frank, and Lindt. If you get your hands on any other brand, use those. As long as you are generous with the chocolate, everything is golden. You want the cookies to be crammed with it.
All-purpose flour: is the best choice, but buckwheat will also do well. Another option is half whole wheat flour and half all-purpose flour.
Egg: My peppermint and chocolate cookies have one full egg and one yolk. They add to the richness and give the cookies a lovely texture.
Flax eggs are a good substitute if you want eggless mint chocolate chip cookies. Mix 1 tablespoon flaxseed powder with 3 tablespoons of water to make 1 flax egg. To compensate for the egg yolk, add 2 flax eggs.
Brown sugar: lends the cookies a fantastic caramelly dimension that you’ll start craving in all your bakes. Don’t have it? Use muscovado sugar. Some swaps for caster sugar are cane and raw sugar.
Vanilla extract: Homemade or store-bought, both work.
MORE COOKIE RECIPES
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these mint chocolate chip cookies as much as we do!
Easy Mint Chocolate Chip Cookies Recipe
- 1/2 cup / 120 gms Butter
- 1 Egg
- 1 Egg yolk
- 1/3 cup / 66 gms Caster sugar
- 1/4 cup / 40 gms Brown sugar
- 2 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- 1 3/4 cup / 240 gms All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 3/4 cup / 150 gms Dark mint chocolate, cut into small pieces You can also use mint-flavored chocolate chips
- Sea salt for sprinkling on top
- Melt and cool the butter.
- Add both sugars, egg, egg yolk, vanilla extract, and peppermint extract in the bowl and mix well.
- Add the flour, baking powder, and baking soda and combine with a spatula or wooden spoon.
- Fold in the mint chocolate chunks.
- Drop by rounded tablespoon on a parchment paper-lined baking sheet. Chill the cookie dough for at least 1 hour up to 12 hours.
- When you're ready to bake, preheat your oven to 180C.
- Place the chilled cookie dough balls on a baking tray. Keep a little space between the cookies as they will spread a bit.
- Bake for 12-14 minutes or until the cookie is lightly browned and just firm to touch. They do firm up further as they cool, so take care not to overbake them.
- Sprinkle some sea salt on top as soon as the cookies come out of the oven.
- Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
- These cookies keep very well in an air-tight container for up to 2 weeks.