Description
These Mint Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate chips and a cool, refreshing burst of peppermint. A fun, vibrant twist on a classic favorite.
Ingredients
- All-Purpose Flour: 2¾ cups – Gives the cookies their chewy structure and thickness
- Unsalted Butter: 1 cup (softened) – Adds richness and moisture to the dough
- Granulated Sugar: ¾ cup – Gives sweetness and a bit of crisp edge
- Light Brown Sugar: ¾ cup – Adds moisture and a deeper caramel-like flavor
- Eggs: 2 large – Bind the dough and add richness
- Peppermint Extract: 1 teaspoon – Infuses that cool, refreshing mint flavor
- Vanilla Extract: 1 teaspoon – Balances the mint and enhances overall flavor
- Baking Soda: 1 teaspoon – Helps the cookies rise and spread just right
- Green Food Coloring: A few drops – Gives the signature mint chip color
- Chocolate Chips: 2 cups (semi-sweet) – Bring richness and melty contrast to the mint
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs, peppermint and vanilla extracts, and food coloring. Mix well.
- Prepare Your Cooking Vessel: Line baking sheets with parchment paper or silicone mats.
- Assemble the Dish: In a separate bowl, whisk together flour and baking soda. Gradually add to wet mixture and mix until just combined. Fold in chocolate chips.
- Cook to Perfection: Scoop dough onto baking sheets. Bake 10–12 minutes until edges are set but centers are soft.
- Finishing Touches: Let cookies cool 5 minutes on the sheet, then transfer to a rack. Press in extra chips on top if desired.
- Serve and Enjoy: Enjoy warm, or store in an airtight container once cooled.
Notes
- Use room temperature butter for easier mixing
- Adjust food coloring to control shade of green
- Slightly underbake for softest texture
- Freeze dough balls for easy future baking