Mint Chocolate Chip Cookies

Name: Mint Chocolate Chip Cookies (Homemade)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: American
Ingredients: 3/4 cup unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 2 large eggs; 1 tsp peppermint extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 20 drops green food coloring; 1 cup chopped Andes mint candies; 1 cup semi-sweet chocolate chips

These homemade Mint Chocolate Chip Cookies are soft and chewy, made with peppermint extract, chopped Andes mint candies, and semi-sweet chocolate chips for a festive green treat.

🌍American 🏷️Mint chocolate chip 🏷️Cookies 🏷️Dessert 🏷️Baking St patricks day

🏷️

🏷️Green cookies

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cookingwithshereenonTikTok

Total

27 min

Servings

2

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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cookingwithshereenonTikTok

Ingredients

3/4 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 tsp peppermint extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
20 drops green food coloring
1 cup chopped Andes mint candies
1 cup semi-sweet chocolate chips

11 Ingredients

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Instructions

1
In the bowl of a stand mixer, cream together the room temperature unsalted butter and granulated sugar on medium speed for 2 minutes until light and fluffy.
2
Add the eggs and peppermint extract to the butter mixture and mix to combine.
3
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
4
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined.
5
Add the green food coloring and mix until the dough is evenly colored.
6
Fold in the chopped Andes mint candies and semi-sweet chocolate chips.
7
Using a cookie scoop, portion the dough onto a baking sheet lined with a silicone mat or parchment paper.
8
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes.
9
Remove from the oven and let the cookies cool on a wire rack.

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Tips & Notes

Pro tips

Use room-temperature butter for a smoother dough and better incorporation of the green food coloring.
Don't overmix after adding flour—stir just until combined to avoid tough, dense cookies.
Chop the Andes mints into small, even pieces so they distribute throughout the dough; large chunks may melt unevenly.
Underbake slightly—the cookies should look soft in the center when you remove them; they firm up as they cool on the baking sheet.

Substitutions

Unsalted butter → salted butter (reduce added salt to 1/4 tsp)
Peppermint extract → 1/2 tsp mint flavoring or fresh mint syrup (use 1 tsp)
Chopped Andes mints → crushed York Peppermint Patties or Junior Mints (same volume)
Semi-sweet chocolate chips → white chocolate chips or milk chocolate chips

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies in a freezer bag for up to 2 months.

Equipment

Stand mixer (optional but helpful for creaming butter and sugar) · Baking sheet · Parchment paper

Common Questions

Can I make these cookies without green food coloring?

Yes, omit the food coloring for plain mint cookies, though they won't have the festive green color. The mint flavor from the extract and candies will remain.

How do I keep the cookies soft and chewy?

Bake until the edges are set but the centers still look slightly underdone. Remove from the oven a minute or two before they appear fully cooked—they continue to set as they cool.

Can I substitute the Andes mints with other mint candies?

Yes, use crushed Junior Mints, York Peppermint Patties, or other chopped mint chocolate candies. Keep the total amount close to 1 cup.

How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies in a freezer bag for up to 2 months.

Can I freeze the dough?

Yes, scoop the dough onto a baking sheet, freeze for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.