Mint Chocolate Chip Cookies
The combination of peppermint and chocolate in these easy Mint Chocolate Chip Cookies is heavenly! These cookies are a holiday must-bake!
If you’re looking for the perfect mint chocolate chip cookie recipe, you’re going to love these easy Mint Chocolate Chip Cookies. This is one of my all-time favorite cookie recipes because they taste just like a scoop of classic mint chocolate chip ice cream, but baked into a soft, buttery, melt-in-your-mouth cookie. Warm from the oven, they’re gooey, rich, and completely irresistible. These cookies are incredibly easy to make and come together quickly using 7 simple ingredients, making them perfect for busy holiday baking. They’re especially perfect as Christmas Grinch Cookies with their festive green color, or as fun and festive St. Patrick’s Day Cookies that everyone will love. Of course, they’re also delicious any time of year when a mint-chocolate craving strikes. Save this recipe now so you can come back year-round!
MINT CHOCOLATE CHIP COOKIES
The combination of peppermint extract, semi-sweet chocolate chips, and creme de menthe baking chips creates the perfect balance of cool mint and rich chocolate flavor, with soft, tender centers and gooey melted chocolate in every bite. The vibrant green dough makes these Mint Chocolate Chip Cookies especially festive, making them ideal as Grinch-inspired Christmas cookies, St. Patrick’s Day treats, or a fun addition to any holiday cookie platter. If you love easy holiday cookie recipes, festive green desserts, or anything mint and chocolate, this crowd-pleasing cookie deserves a spot on your baking list.
Find all my expert tips on how to make homemade mint chocolate chip cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Mint Chocolate Chip Cookies Recipe:
- Quick & Easy Dessert: Made with a sugar cookie mix, these mint chocolate chip cookies come together fast with minimal prep, perfect for busy weeknights or last-minute baking.
- Soft, Chewy Cookies: These cookies bake up soft and tender with melted semi-sweet chocolate chips and creme de menthe baking chips in every bite.
- Nostalgic Mint Chocolate Flavor: Peppermint extract paired with rich chocolate creates the perfect balance of cool mint and indulgent chocolate flavor.
- Perfect for Holiday Baking: The festive green color makes these ideal Christmas Grinch Cookies, St. Patrick’s Day Cookies, or fun green desserts for cookie exchanges.
- No-Chill Cookie Recipe: No dough chilling required means these easy mint chocolate chip cookies are ready for the oven in minutes.
- Festive Dessert: Eye-catching, flavorful, and family-friendly, these cookies are always a hit at parties, potlucks, holidays, and bake sales.
Ingredients
- Betty Crocker sugar cookie mix
- Butter
- Peppermint extract
- 1 Egg
- Green food coloring
- Creme de menthe baking chips
- Semi-sweet chocolate chips
Instructions
Place the cookie mix, softened butter, peppermint extract, egg, and food coloring into a large bowl and mix until a soft dough is formed.
Stir in the baking and chocolate chips.
Take a small cookie scoop and scoop batter out onto a baking sheet keeping them about 2 inches apart.
Bake for about 10 minutes or until the cookies have just set.
Take cookies out of the oven and let them cool for 3 minutes.
Once cooled, serve and enjoy!
Servings
Yields: 24 cookies.
Storage and Reheating
Place leftover mint chocolate chip cookies in an airtight container, and they can last for up to 3 days at room temperature. Adding a slice of bread to the container can help keep them soft longer. To reheat, warm each cookie in the microwave for 8-12 seconds or heat several cookies in a 300°F oven for 3-5 minutes.
To freeze, place them in an airtight container and enjoy for up to 1 month. Another way to freeze them is to shape the cookie dough into balls, place them onto a baking sheet, and set them in the freezer. Once they’ve frozen into a ball form, you can place them into a zip-lock bag and place them back into the freezer for up to 1 month.
Holly’s Tips for The Best Mint Chocolate Chip Cookies:
- Use Softened Butter: Softened butter helps create soft, chewy mint chocolate chip cookies with the perfect texture. Melted butter can cause the cookies to spread too much.
- Use Peppermint Extract Sparingly: Peppermint extract is strong, so a small amount goes a long way! Use a small amount for the classic mint flavor without overpowering the chocolate.
- Mix Just Until Combined: Overmixing the cookie dough can lead to dense cookies. Stir until a soft dough forms for tender, bakery-style results.
- Use A Cookie Scoop: For uniform cookies that bake evenly, use a cookie scoop or tablespoon.
- Don’t Overbake: Remove the cookies when they look just set. They will continue to firm up as they cool, keeping the centers soft and chewy.
- Let Cookies Rest Before Serving: Cooling the cookies for a few minutes on the pan allows them to set while staying soft inside.
Frequently Asked Questions:
Absolutely! These Mint Chocolate Chip Cookies can be baked ahead and stored in an airtight container at room temperature for up to 3 to 4 days, making them perfect for holiday parties and cookie exchanges.
Not at all! If you would prefer to make a basic homemade cookie batter from scratch you totally can. The only reason I use a boxed mix is for the ease that comes along with it.
Yes, you can freeze mint chocolate chip cookie dough. Scoop the dough into portions, freeze until firm, then store in a freezer bag for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the bake time.
The mint flavor comes from peppermint extract and creme de menthe baking chips, which together create a classic mint chocolate chip taste similar to mint chip ice cream.
To make these Mint Chocolate Chip Cookies dairy-free or vegan, substitute the butter with a plant-based margarine or coconut oil, replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water, mixed and set for 5 minutes), and use dairy-free chocolate chips and creme de menthe chips.
To make these Mint Chocolate Chip Cookies gluten-free, simply swap the Betty Crocker sugar cookie mix for a gluten-free sugar cookie mix or use a 1:1 gluten-free flour blend. Ensure that all other ingredients, including the chocolate chips and creme de menthe chips, are labeled gluten-free.
Similar Recipes
Craving a classic cookie recipe? Bake my Chocolate Chip Pudding Cookies.
Looking for more festive recipes? Bake The Best Sugar Cookies and Red Velvet Crinkle Cookies.
Craving more mint-infused treats? Make my Shamrock Shake, Brownie Cookies with Mint Frosting, Thin Mint Chocolate Poke Cake, and Asphalt Pie (Winger’s Copycat).
Have you made this Mint Chocolate Chip Cookie recipe? 🍪💚
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MintChocolateChipCookies #LifeInTheLofthouse
Mint Chocolate Chip Cookies
Ingredients
- 1 pouch (1 lb. 1.5 ounces) Betty Crocker sugar cookie mix
- 1/2 cup butter softened
- 1/4 teaspoon peppermint extract
- 1 egg
- 8 drops green food color
- 1 cup creme de menthe baking chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
- Using a small cookie scoop or Tablespoon, drop onto an un-greased cookie sheet, placing 2 inches apart.
- Bake 10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
These look fan freakin tastic cutie!!
since mint chocolate chip is my favorite ice cream… i would DIE for these cookies! lol. they look so yummy!
Thank you so much for this awesome recipe! I made a TRIPLE batch today to give as gifts. They are so rich and delicious, good thing is if you are watching your weight you can only eat 1 or 2 because they are really decadent. I ate 2 small ones with a glass of milk tonight and it was such a wonderful treat. Oh and just so you all know I followed the recipe and instructions except for these differences:
1. I couldn’t find the de menthe chips so bought packages of andes mints and 1 package (unwrapped and hand chopped) was equal to about 1 cup. Again I tripled the recipe so needed 3 cups.
2. I didn’t want the cookies to flatten too much so I refrigerated the dough for around 5 hours or more first.
3. I didn’t drop by spoonfulls because the dough was hard from being in the fridge, I just took off about a tablespoon or 2 size by my hands and kind of rolled it a little, not much because I didn’t want to smoosh the chips. Then I just put then on the baking sheet.
4. In between batches I kept the dough cold in the fridge.
5. I used parchment on the cookie sheets.
6. I found that for my oven each batch needed to cook around 11 to 11-1/2 minutes, plus another 2 cooled on sheet, then transfer to wire rack.
They turned out so awesome, they are about 2″ sized rounds, some smaller, the size is perfect especially because they are so rich, they are nice and chewy and plump…just the way I like my cookies.
I would love to ad a photo if you can tell me how to do so.
Thanks for such a wonderful recipe!
Sounds PERFECT!!
These look amazing! I would like to try to bake these tonight – I have all of the ingredients aside from the Creme de Menthe chips. I probably have a scant quarter cup of andes mints (after breaking them up) I could use – any suggestions for adjusting the mint extract amount to make up for any mint lack as a result?
Thank you!
I think the andes mints would work just fine! Even with the same amount of extract called for. They will still be amazing and minty! 🙂