Mint Chocolate Chip Cookies (Print Version)

Soft, chewy mint-flavored cookies with chocolate chips and a vibrant green dough for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 1 1/2 teaspoons pure mint extract
09 - 1 teaspoon pure vanilla extract
10 - Green gel food coloring as needed

→ Mix-Ins

11 - 2 cups semisweet chocolate chips
12 - 1/2 cup chopped dark chocolate (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Add mint extract, vanilla extract, and green food coloring, mixing until evenly colored.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in the chocolate chips and chopped dark chocolate if using.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They taste like the Girl Scout Thin Mints you secretly wish came in cookie form instead of crispy wafers.
  • The green dough makes people do a double-take, and kids lose their minds over how fun they look.
  • These freeze beautifully, so you can bake half now and stash the rest for emergency cookie cravings.
02 -
  • Overbaking these is the quickest way to ruin them, so when in doubt, pull them out early.
  • Gel food coloring is absolutely worth the extra trip to the baking aisle since liquid coloring can mess up your dough consistency.
  • The dough will look very soft before baking, but that's exactly what gives you those chewy centers we're after.
03 -
  • If your kitchen is particularly warm, chill the dough for fifteen minutes before baking to prevent excessive spreading.
  • Room temperature ingredients make a huge difference in how the dough comes together, so don't rush the butter softening step.

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