Mint Chocolate Chip Cookies Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 10 min./batch
Think mint chocolate chip ice cream, but better! Andes baking chips and peppermint extract make our mint chocolate chip cookies sweet and refreshing.

Updated: Apr. 25, 2024

Imagine all the flavors of cool, indulgent mint chocolate chip ice cream. Now imagine that minty goodness baked into a batch of chocolate chip cookies!

This recipe is easy to whip up as regular chocolate chip cookies, but peppermint extract and Andes baking chips add a special something. Every bite is equal parts gooey and refreshing.

Ingredients for Mint Chocolate Chip Cookies

  • Butter: Keep a high-quality butter on hand for baking.
  • Eggs: Bring your eggs to room temp to blend in better with the dough. Set the eggs out on the counter 30 minutes before you start baking. In a pinch, submerge the eggs in warm (not hot!) water for 10 minutes and you’re good to go.
  • Peppermint extract: Most of the mint flavor comes from peppermint extract. Don’t use more than a teaspoon—a little goes a long way, and you don’t want to feel like you’re eating toothpaste.
  • Baking chips: The combo of semisweet chocolate chips and Andes creme de menthe baking chips balances chocolate and mint flavors.


Step 1: Beat the wet ingredients

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg, egg yolk, vanilla and peppermint extracts. Take a moment to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Step 2: Create the dough

In another bowl, whisk together the all-purpose flour, baking soda and salt. Gradually beat the flour mixture into the wet ingredients. Use a rubber spatula to fold in the chocolate chips and baking chips until they’re evenly dispersed.

Step 3: Scoop and bake

Drop the cookie dough by the tablespoonful 2 inches apart onto ungreased baking sheets. Bake the cookies until the edges are lightly browned, 10 to 12 minutes. Remove the cookies from the pans and place them onto wire racks to cool at room temperature.

A lot of Mint Chocolate Chip Cookies with two glasses of milk placed on a light green tray.TMB Studio

Editor’s Tip: Portion out the dough with a cookie scoop for consistency.

Recipe Variations

  • Use mint baking chips: Mint-flavored baking chips taste exactly as promised and have a light green hue with major mint vibes. Omit some of the semisweet chocolate chips or Andes baking chips and use these beauties. There are a ton of recipes that use mint chips if you have leftovers.
  • Dye with green food coloring: Add a few drops of green food coloring to the wet ingredients to turn these cookies mint green. Perfect for St. Patrick’s Day!
  • Mint chocolate chip cookie sandwiches: If you love all things mint chocolate chip, especially the ice cream, use mint chocolate chip cookies to make an ice cream sandwich. And, yes, we’d use mint chocolate chip ice cream in the middle.

How to Store Mint Chocolate Chip Cookies

Cool the cookies completely to room temperature, then store them on the counter in an airtight storage container. To keep the cookies soft and chewy, store a slice of bread in the container, too. The bread creates moisture, which softens the cookies and prevents them from crisping up over time.

Mint Chocolate Chip Cookies Tips

A lot of Mint Chocolate Chip Cookies on a Light Green Surface.TMB Studio

Why are my mint chocolate chip cookies flat?

There are plenty of reasons why cookies turn out flat. To avoid flat cookies, cream your butter and sugar until it is pale yellow and fluffy. This usually takes five to seven minutes on medium speed. Doing so adds air and structure to the dough. If your cookies still turn out flat, refrigerate the unbaked dough balls for 10 to 15 minutes before baking to prevent excessive spreading.

How can I use real mint in these cookies?

Place the butter and a 1/2 cup of mint leaves (without stems) in a saucepan. Cook over medium heat until the butter has melted, two to three minutes, stirring constantly. Strain the butter from the mint so the butter lands in a clean bowl. Discard the mint. Let the butter to cool completely to room temperature, then cover and allow it to firm back up in the fridge. Take the butter out when you’re ready to soften it to room temperature to use in this recipe. We don’t recommend using melted butter in the dough as it will make the cookies flat and crispy.

Mint Chocolate Chip Cookies

Prep Time 20 min
Cook Time 10 min
Yield 5 dozen.


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup Andes creme de menthe baking chips


  1. Preheat oven to 350°. In a large bowl cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, egg yolk, vanilla and peppermint extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and baking chips.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 90 calories, 5g fat (3g saturated fat), 12mg cholesterol, 52mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein.

This recipe takes my favorite foolproof chocolate chip cookie recipe and elevates it with extra chocolate and the perfect amount of peppermint. It's a fresh twist that's perfect to ring in for the springtime. Try adding chopped walnuts for an extra crunch or shredded coconut for a decorative look. —Amber McBride, Grain Valley, Missouri