Mint Chocolate Chip Cookies

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A heavenly combination of peppermint flavor and rich chocolate come together to create these Mint Chocolate Chip Cookies. They have a warm, gooey center and slightly crisp edges that results in the perfect cookie!

Mint Chocolate Chip Cookies are delicious, soft cookies full of mint flavor and chocolate chips. Life-in-the-Lofthouse.com

I decided to break out one of my favorite cookie recipes: Mint Chocolate Chip Cookies! These are seriously one of my favorites, they taste just like you’re digging into a bowl of mint chip ice cream, but in the form of a warm, gooey, buttery cookie. They are so easy to make and come together in no time at all, making them the perfect treat to make for Christmas, St. Patrick’s Day, or any random day of the week.

The fresh minty flavor from the peppermint extract and the rich chocolate chips compliment one another in the most divine way. Not only is the flavor on point, but so is the texture! After baking in the oven, all of the chocolate in the dough becomes warm and melty resulting in a tender cookie filled with gooey chocolate goodness. Is your mouth watering yet?

To really bring out the mint flavor, I also used some creme de menthe baking chips in the dough! This ensures that every bite is filled with that decadent mint chocolate flavoring. Because who doesn’t love a nice green cookie studded with sinfully addictive chocolate mints? I know I sure do.

If you love mint just as much as I do, then my Shamrock Shake, Thin Mint Chocolate Poke Cake, and Brownie Cookies with Mint Frosting are a few other desserts that will definitely leave your palate pleased.

Mint Chocolate Chip Cookies are delicious, soft cookies full of mint flavor and chocolate chips. Life-in-the-Lofthouse.com

INGREDIENTS FOR MINT CHOCOLATE CHIP COOKIES

With only 7 ingredients you know this recipe is going to be a simple one! 

  • Betty Crocker sugar cookie mix: an easy, hassle-free way to still produce delicious cookies. 
  • Butter: make sure to soften butter before adding it into the batter mixture.
  • Peppermint extract: what gives the cookies that fresh minty flavor.
  • An egg: only 1 egg is needed to help the cookies take form.
  • Green food coloring: to give the cookies that enticing bright green coloring.
  • Creme de menthe baking chips: for extra mint and chocolate flavor in every bite.
  • Semi-sweet chocolate chips: what chocolate chip cookie is complete without the chocolate chips?

 

DO YOU HAVE TO USE A SUGAR COOKIE MIX?

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.

 

HOW TO MAKE MINT CHOCOLATE CHIP COOKIES

These cookies are probably one of the easiest cookie recipes you’ve ever made! Simply mix all of the ingredients together in a bowl, scoop onto a baking sheet, bake, and out comes a warm and gooey cookie!

  • 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!

 

CAN YOU FREEZE MINT CHOCOLATE CHIP COOKIES?

You certainly can! Just make sure to place them in an airtight container when freezing and they’ll last for up to a month. Another way to freeze them is to shape the cookie dough into balls, place onto a baking sheet, and place into 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 a month. 

 

HOW LONG DO MINT CHOCOLATE CHIP COOKIES LAST?

If freezing them, they can last for up to a month. If placing them in an airtight container at room temperature, they can last for up to 3 days.

Mint Chocolate Chip Cookies are delicious, soft cookies full of mint flavor and chocolate chips. Life-in-the-Lofthouse.com

Other tasty cookie recipes you have to try!

Mint Chocolate Chip Cookies

Course Chocolate, Cookie, Cookies, Mint
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Holly

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.

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Mint Chocolate Chip Cookies are delicious, soft cookies full of mint flavor and chocolate chips. Life-in-the-Lofthouse.com

 

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6 thoughts on “Mint Chocolate Chip Cookies

  1. 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!

  2. 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!

    1. 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! 🙂

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