Ultimate Mint Chocolate Chip Cookies (+ Video)

As far as mint chocolate chip cookies go, these are the absolute best! Minty, loaded with chocolate chips, gooey and delicious. Tinted green, they are fun for St. Patrick’s day too! 

You might also like our Copycat Chick-fil-A Chocolate Chunk Cookies, our Irresistible Peanut Butter Chocolate Chip Cookies, or our Bakery Style Sugar Cookies. 

Watch our step by step video!

Ultimate Mint Chocolate Chip Cookies

These aren’t your everyday mint cookies. These jumbo-sized cookies are thick, gooey, and loaded with mint and chocolate. One cookie is like eating two cookies and they are busting with green color, which is completely optional, but fun.

Today I’m sharing my tips for creating cookies that look like they were picked up from a local cookie shop. Big, thick, gooey, and perfectly covered with chocolate. Don’t skip out on any of the steps if you want your cookies to turn out like mine. I use the same technique for my copycat Chick-fil-A cookies with great results!

Mint Chocolate Chip Cookies Are

1. Loaded with peppermint flavoring: You can use mint extract, but I like using peppermint extract in all of my baking recipes. 1 1/2 teaspoons is the perfect amount!
2. Green: You can use food coloring drops or gel food coloring. I highly recommend using gel food coloring because they are concentrated and produce the most vivid colors. Add a good squeeze—a little more than you think you might need—for a bright green color.
3. Gooey: These large cookies are baked for 12-13 minutes then continue to bake as they cool on the baking sheets producing a thick and gooey cookie.

Mint Chocolate Chip Cookies Ingredients

(scroll to the end for a printable recipe)

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup butter, softened
• 1 1/4 cups brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 1/2 teaspoons peppermint extract
• green food coloring
• 1 cup mini chocolate chips (+ 1/4 cup to add to the tops of the cookies)
• 1 cup chocolate chips (+ 1/2 cup to add to the tops of the cookies)

How To Make Mint Chocolate Chip Cookies

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Combine four, baking soda, baking powder, and salt in a bowl. Set aside.

Cream butter and sugars together until fluffy. Add eggs and peppermint extract and mix well. Add green food coloring and mix.

Note: I highly recommend using gel food coloring. You need less and get more vivid colors than food coloring drops.

Stir in dry ingredients and mix until just combined.

Stir in chocolate chips.

Tips for Gourmet Chocolate Chip Cookies

Stack The Cookie Dough

I like stacking my cookie dough when I make large cookies. The taller cookie dough ball cooks slower, resulting in crispy edges and a soft center. It’s easy to do, too! Using a medium cookie scoop (2 Tbsp. size), scoop two balls of dough. Place one on top of the other then bake! Space the cookies out and only bake 4-6 cookies per sheet.

Note: I haven’t tried this method for anything other than chocolate chip cookies, but have had success with my recipes.

DO NOT OVERBAKE THE COOKIES

Now, listen to me. DO NOT leave these in the oven too long. You want them to look slightly under-done in the center and just starting to brown on the edges. I only use light baking sheets and 12-13 minutes is perfect for this recipe. If you use dark cookie sheets you’ll just want to keep an eye on them. Once the edges start to brown pull them out. If you leave them in too long the color will change and the cookies won’t be as bright.

Shape the HOT Cookies

If the cookies come out of the oven and aren’t perfectly round you can easily tidy up the edges using a spatula or biscuit cutter. Place a large biscuit cutter over the HOT cookie and gently shake it back and forth. Most of the cookies will come out looking fine, but sometimes the top cookie dough ball slides a little resulting in a delicious cookie that is more of an oval shape. Not a big deal at all, but I like uniform-shaped cookies. You can watch how I do this in the video.

Decorate The Tops Of the Cookies

Remember those reserved chocolate chips? Press them into the tops of the hot cookies. This one step really takes the cookies up a notch. Not convinced? Check out the photo below.

Here is a cautionary tale about a cookie. I forgot to set the timer when I put this tray into the oven and they ended up being in for a few extra minutes. The color isn’t the same because of the brown edges and dark brown bottoms, they are hard and not easily shaped, and I didn’t add chocolate chips on the top. Did these cookies taste good? Absolutely! Dipped in milk they were delicious, but they weren’t gooey and definitely not as pretty.

The cookies will cool completely on the cookie sheet and will continue to bake as they cool. What started out as a cookie that looks a little under-baked will cool into a soft and gooey cookie. Your patience will pay off.

Store cooled cookies in an airtight container or wrap them individually in plastic.

Mint Chocolate Chip Cookies Recipe

Mint Chocolate Chip Cookies

As far as mint chocolate chip cookies go, these are the absolute best! Minty, loaded with chocolate chips, gooey and delicious. Tinted green, they are fun for St. Patrick's day too! 

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Prep Time: 15 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 28 minutes minutes

Servings: 18 cookies

Calories: 182kcal

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup butter softened
• 1 1/4 cups brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 1/2 teaspoons peppermint extract
• green food coloring
• 1 cup mini chocolate chips + 1/4 cup to add to the tops of the cookies
• 1 cup chocolate chips + 1/2 cup to add to the tops of the cookies

Instructions

• Preheat oven to 350 degrees and line baking sheets with parchment paper.

  Note: I prefer baking with light colored baking sheets.
• Combine four, baking soda, baking powder, and salt in a bowl. Set aside.
• Cream butter and sugars together until fluffy. Add eggs and peppermint extract and mix well. Add green food coloring and mix.

  Note: I highly recommend using gel food coloring. You need less and get more vivid colors than food coloring drops.
• Stir in dry ingredients and mix until just combined.
• Stir in chocolate chips (make sure to reserve some to add to the tops of the cookies)
• Using a medium cookie scoop (2 Tbsp. size), scoop two balls of dough. Place one on top of the other.

  Space the cookies out and only bake 4-6 cookies per sheet.
• Bake the cookies for 12-13 minutes The centers should look a little underdone and the edges will be light brown.
• Most of the cookies will come out looking fine, but sometimes the top cookie dough ball slides a little resulting in a delicious cookie that is more of an oval shape. Not a big deal, but it's easy to fix.

  Place a large biscuit cutter over the HOT cookie and gently shake it back and forth. If you bake the cookies too long you won't be able to shape them. This only works on soft cookies.

  Note: Watch my video to see exactly how I do this.
• Remember those reserved chocolate chips? Press them into the tops of the hot cookies. This one step really takes the cookies up a notch.

Notes

The cookies will cool completely on the cookie sheet and will continue to bake as they cool. What started out as a cookie that looks a little under-baked will cool into a soft and gooey cookie. Your patience will pay off. 

Store cookies in an airtight container or wrap individually in plastic.

Nutrition

Calories: 182kcal