These from-scratch Mint Chocolate Chip Cookies combine classic buttery cookie dough with peppermint extract and chocolate chips for a homemade version of Girl Scout Thin Mints. They're soft, festive, and perfect for St. Patrick's Day or anytime you want a minty-chocolate treat.
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In the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, followed by the pure peppermint extract. Mix to combine.
On a piece of parchment paper, combine the all-purpose flour, baking soda, baking powder, and a pinch of kosher salt.
Using the parchment paper as a funnel, gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
Add 10-20 drops of green food coloring and mix until the dough is evenly colored.
Roughly chop the semi-sweet chocolate and the chocolate mint candies.
Add the chopped chocolate and mints to the dough and mix on low speed until just incorporated.
Preheat your oven to 350°F (175°C).
Using a cookie scoop, portion the dough onto a baking sheet lined with a silicone mat or parchment paper.
Bake for 12-13 minutes.
Remove from the oven and let the cookies cool on a wire rack before serving.
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months; dough freezes for up to 2 weeks.
Yes, you can substitute with ½ tsp peppermint oil (use half the amount as it's more potent) or omit it entirely for plain chocolate chip cookies.
Food coloring is what creates the signature green hue. If you want to skip it, the cookies will be a light tan color but will still taste the same.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Yes, chilling for 30 minutes to 2 hours helps prevent spreading and creates thicker cookies.
Chocolate chips hold their shape; wafers melt more into the dough. Both work—choose based on your texture preference.
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