Mint Chocolate Chip Cookies (Print version)

Crisp edges and chewy centers combine rich chocolate and refreshing mint for a classic twist.

# What you'll need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons pure peppermint extract
09 - 1 teaspoon vanilla extract
10 - Optional: 4 to 6 drops green food coloring

→ Mix-ins

11 - 2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped mint chocolate candies

# How to make it:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Beat in the eggs one at a time, scraping down the bowl between additions. Mix in peppermint extract, vanilla extract, and food coloring if using until combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
06 - Gently fold the semi-sweet chocolate chips and chopped mint chocolate into the dough.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are lightly golden and centers remain slightly soft.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool fully.

# Expert suggestions:

01 -
  • The contrast of crispy edges and a chewy center creates the perfect texture that keeps you reaching for just one more
  • Fresh peppermint extract paired with chocolate is like a cool breeze on a warm day, refreshing and indulgent at once
  • They come together in under an hour from start to finish, making them perfect for unexpected guests or last-minute cravings
  • Whether you keep them for yourself or share them, they disappear fast and people always ask for the recipe
02 -
  • Don't overbake these cookies; pulling them out when they look slightly underbaked is the difference between chewy centers and disappointing crumbles. I made this mistake for my first three batches.
  • The peppermint extract is stronger than you think; start with 1 1/2 teaspoons and taste the dough if you want more. I once added 3 teaspoons thinking more would be better, and they tasted like toothpaste.
  • Room temperature ingredients matter more than you'd think; cold butter and eggs won't incorporate properly and you'll end up with dense, flat cookies instead of the tender ones you're aiming for
03 -
  • Use an oven thermometer to make sure your oven is actually at 350°F; many home ovens run hot or cold, and this small investment changed my baking forever
  • If you only have one baking sheet, bake in batches or chill half the dough in the refrigerator while the first batch bakes; warm dough spreads too much and you'll lose those chewy centers
  • Save the extra peppermint extract in a small jar; you can use it for next year's batch, and it keeps longer than most people realize

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