Mint Chocolate Chip Cookies Recipe

I bake a lot of cookies. Probably too many, if you ask the people around me. But these mint chocolate chip cookies are the ones I make when I want something that feels a little different without being complicated.

They’ve got that familiar soft chocolate chip cookie vibe, but then the mint hits and suddenly it feels festive. Not just holiday festive either. I’ve made these in the middle of summer because I had a random craving and zero patience.

The first time I made them, I actually worried the mint would taste like toothpaste. That fear was very real. Turns out, when you use just enough peppermint extract, it’s cool and chocolatey and balanced, not overpowering.

Now they’re one of those recipes I don’t even have to think about. I just start pulling out ingredients and it happens.

Ingredients I Used for the Recipe

• 1⅔ cups all purpose flour – gives the cookies structure while keeping them soft.
• ½ teaspoon baking soda – helps them rise slightly and creates those chewy centers.
• ¼ teaspoon salt – balances the sweetness and makes the chocolate pop more.
• ½ cup unsalted butter, softened but still a little cool – creates richness without making the dough greasy.
• ½ cup light brown sugar, packed – adds moisture and that subtle caramel flavor.
• ¼ cup granulated sugar – helps with crisp edges.
• 1 large egg – binds everything together and gives the cookies tenderness.
• ½ teaspoon pure peppermint extract – the key flavor, but used lightly so it doesn’t overpower.
• About 1½ cups mix-ins like mint chips, chocolate chips, or chopped Andes candies – this is where the fun really starts.

How to make Mint Chocolate Chip Cookies?

Step 1 – Preheat and Prepare

I preheat the oven to 350°F and line baking sheets with parchment paper. I used to skip parchment because I thought it wasn’t necessary. Then I spent years scraping stuck cookies off trays. Never again.

Step 2 – Mix the Dry Ingredients

In a small bowl, I stir together the flour, baking soda, and salt. Nothing fancy here. Just make sure it’s evenly combined so you don’t get weird salty bites.

Step 3 – Cream the Butter and Sugars

In a larger bowl, I beat the butter with both sugars for about 1 to 2 minutes. It should look smooth and slightly fluffy. I scrape the bowl at least once because there’s always a stubborn butter pocket hiding somewhere.

Step 4 – Add Egg and Peppermint Extract

I mix in the egg and peppermint extract until everything comes together. The smell at this stage is amazing. It’s when I know I didn’t add too much mint.

Step 5 – Combine Wet and Dry Mixtures

I slowly add the flour mixture, mixing just until combined. I stop as soon as I don’t see streaks of flour anymore. Overmixing makes cookies tough, and I learned that the hard way.

Step 6 – Stir in the Mix-Ins

I fold in most of the mint chips and chocolate pieces, but I always save a handful. Pressing extra pieces on top later makes them look bakery-style without extra effort.

Step 7 – Scoop the Dough

I scoop about 2 tablespoons of dough per cookie and place them a few inches apart. They spread a little, so giving them space matters.

Step 8 – Bake Until Just Barely Done

I bake them for 9 to 11 minutes, until the edges are lightly golden but the centers still look soft. They might seem underbaked, but that’s exactly what keeps them chewy.

Step 9 – Add the Final Touch

Right when they come out of the oven, I press the reserved mix-ins into the tops. This is my favorite trick because it makes them look way more impressive than the effort involved.

Step 10 – Let Them Cool

I leave the cookies on the baking sheet to cool completely. They finish setting up as they sit, which is why pulling them early works so well.

What Makes These Different From Regular Chocolate Chip Cookies

These aren’t just chocolate chip cookies with mint thrown in. The peppermint extract flavors the dough itself, so every bite has that cool chocolate-mint thing going on instead of random pockets of flavor.

I like using a mix of chips. Mint chips add bold flavor, chocolate chips balance the sweetness, and chopped Andes candies melt into little creamy layers. They do melt more than chips, which used to annoy me, but now I kind of love the messy look.

You can use just one type if that’s what you have. I’ve even made them with only chocolate chips and they were still great, just lighter on the mint.

Another reason I make these often is there’s no chill time. When I want cookies, I want cookies now, not after waiting an hour while staring into the fridge like it’s going to speed things up.

Tips

Use Butter That’s Soft But Not Warm

If the butter gets too soft, the cookies spread too much. I want it slightly cool to the touch. Press your finger in and it should dent, not sink.

Measure Flour the Right Way

I spoon flour into the measuring cup and level it off. Scooping directly packs too much flour, which leads to dry cookies. I did that for years without realizing why my cookies felt heavy.

Save Some Mix-Ins for the Tops

This tiny step changes everything visually. Pressing chocolate and mint pieces on top right after baking makes them look finished and intentional.

Pull Them Out When They Look Underbaked

This is the hardest part to trust. The centers should look soft. They firm up as they cool, and that’s what creates the chewy texture.

If You Want Perfectly Round Cookies

Right after baking, I sometimes place a round glass over a cookie and gently swirl it. It nudges the edges into a neat circle. It feels a little extra, but it works.

Don’t Overthink the Mint

Start with the recommended amount of peppermint extract. More is not better. I tried that once and ended up with cookies that tasted like candy canes in the loudest way possible.

These Store Surprisingly Well

I keep them in an airtight container and they stay soft for days. If they last that long. Around here they usually disappear by the next morning.

At the end of the day, these cookies are easy, forgiving, and just interesting enough to stand out. That’s probably why I keep baking them. They feel special without asking for extra work, and honestly, that’s exactly the kind of recipe I want in my life.