You’re going to love this twist on chocolate chips cookies! These soft and chewy cookies are flavored with peppermint extract and packed with mint chips, chocolate chips, and/or Andes candies.
This is a delicious cookie recipe for the holidays! They look festive, taste incredible, and they’re a great addition to a holiday cookie platter.
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Why you’ll love this recipe
Flavor: Mint and chocolate in every bite!
Texture: Soft and chewy with crisp edges.
Ease: This is a basic recipe, no fancy techniques or equipment.
Versatile: Add one, two, or three different chocolate mint mix-ins.
No chill time: These cookies can be baked right away, no need to chill the dough.
Recipe overview
*Full recipe below in recipe card*
Prepare the cookie dough:
- Beat butter and sugars
- Add egg and peppermint extract
- Beat in flour, baking soda, and salt
- Stir in the mix-ins (more on this below)
Scoop and bake on parchment-lined baking sheets for about 10 minutes.
What type of mix-ins to use
The cookies pictured were made with a combination of mint chips, chocolate chips, and chopped Andes candies. You can use one, two, or all three. The cookie dough itself is also flavored with peppermint extract.
Note: The Andes candies are my favorite mix-in but they do melt while baking. They do not contain stabilizers like “chips” do.
Recipe tips
Butter should be softened but still cool to the touch.
To properly measure flour, spoon it into your measuring cup and level it off.
Add most of the mix-ins into the cookie dough but reserve some to press on top of the cookies either right before or right after baking (this makes for a prettier cookie).
Remove the cookies from the oven when they are still slightly under baked, they will firm up as they cool.
See the tips below for making your cookies perfectly round.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
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Recipe
Mint Chocolate Chip Cookies
Ingredients
- 1⅔ cups all purpose flour, spooned into the measuring cups and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , softened slightly but still cool
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure peppermint extract
- 1½ cups mint chips, chocolate chips and/or chopped Andes candies, see note
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl combine flour, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
- Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
- Scoop 2-tablespoon portions of dough and place them a couple inches apart on the baking sheets.
- Bake the cookies for 9-11 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. See note about shaping cookies. While the cookies are still warm, use the remaining ½ cup mix-ins and nestle pieces into the tops of the cookies (this makes for a prettier cookie).
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Notes
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
*Recipe updated slightly November 2022.*Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Grace meissner
Sooo good
Allison
I’m glad you enjoyed them! 🙂
Hazel atkins
This recipe was so good
Gabby
So good!! I omitted the peppermint oil (didn’t have any on hand) and added an extra egg. I ended up baking for an additional 5 minutes, and they turned out perfect! Will absolutely make again and will try with the peppermint when I can get some. 🙂
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Ashley Verhoef
By far the best cookie recipe ever!!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Karen
Can you refrigerate the dough overnight?
Allison
Sure. You will likely need to add a little bit to the bake time since the dough will be cold.
Hazel atkins
This recipe was so good
Julia
Where do you get the green mint chips?
Allison
https://nuts.com/chocolatessweets/toppings/chips/mini-mint/1lb.html
Lilly
Loved this recipe. Thanks so much.
Allison
You’re welcome! Thanks for stopping by. 🙂
Alex Knutson
So good thank you
Allison
You’re welcome! 🙂
Mindy
Flavor is great but way too much flour. Dough was crumbly and I knew as soon as I touched it, they’d bake super fat. I usually have to add flour so wasn’t even thinking when doing these
Tanieeka
Did not like how my dough turned out! Had to form the cookie dough because it was nothing but crumbles. Guess next time I’ll make regular cookie dough and substitute the vanilla extract for mint and add the chips.
Allison
Hi! Sorry you had trouble. Do you think you over-measured the flour accidentally? The dough should not be crumbly.
V
Can these all be frozen and made at a later date?
Allison
Yes. Scoop the dough and freeze, double wrapped, for up to 2 months. Thaw in the refrigerator overnight and add a couple minutes to the bake time.