Christmas/ Cookies

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies – Deliciously soft and chewy peppermint-infused cookies that are loaded with chocolate chips and coloured a minty green!

Mint Chocolate Chip Cookies

Mint chocolate – my favourite flavour combination EVER, especially when it’s in cookie form!

These cookies are soft and chewy, packed full of peppermint flavour, and loaded with chocolate chips. These are a mint chocolate lover’s dream cookie – trust me.

They are so quick and easy to make, and are freezer-friendly. These Mint Chocolate Chip Cookies are the perfect edible gift to make ahead of time for Christmas!

Mint Chocolate Chip Cookies

How to make Mint Chocolate Chip Cookies

Ingredients you’ll need:

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Peppermint extract
  • Green food colouring: Optional, but I wanted minty green cookies! I used Sugarflair Sugartint Concentrated Droplet Colour in Holly Leaf.
  • Chocolate chips: I used a combination of milk and dark chocolate.

To make these cookies, simply whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate bowl, whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.

Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Roll the dough into 1.5oz balls, and place onto a large baking tray lined with parchment paper or a silicone mat. Freeze the dough balls for 1 hour. Freezing is mandatory in this recipe for thicker cookies.

Bake for 10 – 12 minutes, or until barely starting to brown around the edges, then allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.

Scroll down for the FULL printable recipe. ๐Ÿ™‚

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

These Mint Chocolate Chip Cookies are:

  • super quick and easy to throw together
  • deliciously thick and chewy
  • loaded with peppermint flavour
  • minty green – perfect for Christmas!

How long will these mint chocolate chip cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze these cookies? Yes, you can also freeze them for up to 3 months.

If you prefer freshly baked cookies, the cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and donโ€™t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. Iโ€™d love to see! ♥

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Try these delicious cookies next!

Enjoy! ๐Ÿ™‚

 

5 from 3 votes
Mint Chocolate Chip Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
Yields: 18 - 20 cookies
Calories: 180 kcal
Deliciously soft and chewy peppermint-infused cookies that are loaded with chocolate chips and coloured a minty green!
Print
Ingredients
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, melted
  • 3/4 cup light brown sugar 150g
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg
  • 1 teaspoon peppermint extract
  • Green food colouring optional
  • 1 cup chocolate chips 175g
Instructions
  1. Line a large baking tray with parchment paper, or a silicone mat, and set aside.

  2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.

  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Freeze for 1 hour.
  6. Preheat the oven to 180C/350F/Gas 4.

  7. Bake for 10 - 12 minutes, or until barely starting to brown around the edges. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like

10 Comments

  • Reply
    Shannon @ Love At First Bento
    14th December 2018 at 7:25 pm

    These are SO festive! They remind me of the Grinch in cookie form, haha! I think you’re slowly converting me into a mint chocolate fan thanks to all your drool-worthy recipes Marsha ๐Ÿ˜€

    • Reply
      Marsha
      14th December 2018 at 10:37 pm

      Ha, I should’ve called them Grinch cookies! Thanks, Shannon, I hope you get to try them! ๐Ÿ™‚

  • Reply
    Joe
    15th December 2018 at 6:22 pm

    I assume you put the peppermint extract in with the food coloring?

    • Reply
      Marsha
      15th December 2018 at 8:20 pm

      Yes! Sorry about that, fixed now ๐Ÿ™‚

  • Reply
    Marilyn
    16th December 2018 at 12:42 am

    My son loves Chocolate chip cookies. It sure he is going to love these cookies! Thanks for sharing ๐Ÿ™‚

  • Reply
    JB
    19th December 2018 at 12:03 am

    Made these and they were super delicious! But I found them to be too frozen to cook. They came out like blob instead of a cookie shape.

    • Reply
      Marsha
      19th December 2018 at 8:15 am

      Hi JB, I’m so glad you enjoyed them! Mine still spread out quite a bit when baked straight from frozen, so I’m not sure why they didn’t for you. You could try just refrigerating them next time ๐Ÿ™‚

  • Reply
    Brandi
    19th December 2018 at 11:57 am

    The color is so vibrant and cookies look so gooey and delicious. I will bake couple batches on aweekend!

  • Reply
    Shiho
    19th December 2018 at 12:03 pm

    It may crush with mint flavour but to colour green, I instantly thought Matcha. Do you think it would work if I only use a tiny bit?

    • Reply
      Marsha
      19th December 2018 at 1:21 pm

      That sounds interesting! It should work, I don’t see why not ๐Ÿ™‚

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Share via