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.
Video
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!
Terry C.
Is the peppermint extract extremely necessary other than adding more mint flavor? Would it be just fine with all the mint candy, perhaps more subtle but still good?
Thank you for your recipe. I am excited to try it.
Terry C.
Celebrating Sweets
Hi, Terry. You can definitely leave it out. Enjoy!
Kadence harris
I think this recipe is AWESOME!
Craig Nalder
Where do you find the mint chips? I live in Canada and cannot find them anywhere.
Celebrating Sweets
Hi, Craig, The mint chips in my photos were ordered from Nuts.com, but I have also seen Nestle brand mint chips sold in grocery stores and Walmart.
alyssa
hello! are there any adjustments needed for high altitude? thank you!
Celebrating Sweets
Hi, Alyssa. I don’t have experience with baking at high altitude, so I’ll refer you to this guide. Enjoy! https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Lexi
For the 1/2 cup unsalted butter- is that 1/2 cup before softened or 1/2 cup after softened?
Celebrating Sweets
It’s the same either way. You’re only softening it slightly, and that doesn’t change the volume. Enjoy!
Michelle Oelfke
Hi I’d love to make these cookies for my daughter and son in law.
I’d like you know if I could know how to make the cookie batter chocolate instead of just regular.
Thank you for any help with this question.
Celebrating Sweets
Hi, Michelle. I would recommend using this chocolate cookie recipe, swapping the vanilla for 1/2 teaspoon peppermint extract and swapping the white and semisweet chocolate chocolate chips for the andes/mint chips. Hopefully that makes sense. Enjoy!
Cath
OK, so I made these cookies, and I was very disappointed in the turn out. You said no need to chill batter, so I baked them up, I did put batter in fridge while warming up the oven. They are flat, not nice and plump like your picture. I’d like to know if you had chilled the dough beforehand. Or, if I use 1/2 butter, and 1/2 butter flavored Crisco would make them puffier. The taste is good, but I like my cookies with some depth! Thanks
Celebrating Sweets
Hi, Cath. Yes, the cookies pictured were made with dough that was not chilled. I bake them immediately.
If your butter was too soft the cookies would likely bake up thinner than those pictured. The butter should be softened slightly (still cool to the touch). Definitely not microwaved, which can create some melted spots.
Also, did you line your baking sheets with parchment paper? This is the first step of the recipe. Baking on parchment lined baking sheets helps keep the cookies from spreading as well.
Using shortening will likely result in a thicker cookie since shortening has a higher melting temperature than butter.
Thanks for stopping by. Happy holidays!
Breanna
Is it gluten free
Celebrating Sweets
You can try using a cup-to-cup gluten free flour blend.
Janet W
Oh my, these cookies are so delish! I did not use the mixer, I softened the butter a bit more til smush phase and then let it cool down like 10 minutes. Next just mixed the butter and sugars well. Added the egg and did not have mint extract so left that out. Slowly added the flour mixture and used Nestle Limited Edition Winter Morsels which are dark chocolate and mint. These cookies brightened my family’s day during this Stay At Home Order! Stay Safe and Healthy Everyone! Bake a Smile!
Celebrating Sweets
I’m so happy that you enjoyed them! Thanks for taking the time to comment. 🙂
Gia
Hi, I’m excited to try these but I wasn’t able to get the mint chips. is it okay to only use the peppermint extract?
Celebrating Sweets
That should be fine. Enjoy!
Julia Kendrick
Is the parchment paper necessary or can I just bake them on my cookie sheet
Celebrating Sweets
The parchment keeps the cookie from spreading too much (and from sticking). You can try it, yours just might be a bit thinner than mine. Enjoy!