Mint Chocolate Chip Cookies Recipe

Let’s be honest, mint chocolate chip cookies are a bit of a niche obsession. I’m absolutely in the obsessed camp. Craving that mint‑chip ice cream flavor, but in a gooey cookie? You’re in the right place.

Mint Chocolate Chip Cookies – The Basics

What makes a cookie a mint chocolate chip? Sure, there’s chocolate chips—but the real punch comes from peppermint extract (not toothpaste-minty mint extract!) and the optional mint chips or chopped Andes candy pieces. Some versions even use green food coloring to give that classic ice-cream vibe.

Cream of tartar might sound fancy. It’s potassium bitartrate, a byproduct of wine-making. It stabilizes eggs and sugar, giving cookies a soft, chewy texture and craggly tops—snickerdoodle-style. It also works in tandem with baking soda to leaven your cookies just right

Ingredients for Mint Chocolate Chip Cookies

Here’s what you’ll need:

• Unsalted butter (room-temp)
• Brown sugar + granulated sugar
• Eggs (plus optional extra yolk for chew)
• Peppermint extract (1½ tsp) – not spearmint
• Optional green food coloring
• All-purpose flour (or gluten-free blend)
• Baking soda + cream of tartar (½ tsp for chew and structure)
• Salt
• Dark or semi‑sweet chocolate chips
• Mint chips or chopped Andes mints for melty mint bursts

From testing dozens of recipes, this balance gives me cookies that are soft inside, crisp just around edges, and taste exactly like mint ice cream in cookie form.

How to Make Mint Chocolate Chip Cookies (Step-by-Step)

• Preheat oven to 350°F (175 °C).
• Cream butter and sugars until fluffy for ~2 minutes.
• Beat in eggs, peppermint extract, and food coloring.
• Whisk flour, baking soda, cream of tartar, and salt in a separate bowl.
• Carefully fold dry ingredients into wet—don’t overmix.
• Stir in chips. Optional: chill dough 30–60 minutes (makes baking easier).
• Scoop dough balls (1.5 tbsp each) onto lined baking sheets. Press extra chips on top.
• Bake 9–11 minutes. Edges firm, centers glossy.
• Let rest on sheet for 5 minutes, then transfer to a cooling rack.

How to Make Chocolate Chip Cookies Chewy

How to make chocolate mint cookies chewy?

In my experience, chew comes from more fat and sugar, especially brown sugar. Extra egg yolk helps, too. Some recipes (like The Food Charlatan’s) recommend chilling dough overnight for even better texture.

• Use plenty of butter + brown sugar
• Add extra yolks
• Don’t overmix (especially after adding flour)
• Underbake slightly—take them out when edges are firm but centers are glossy

How Long to Bake Mint Chocolate Chip Cookies

How long to bake mint chocolate chip cookies?

Bake at 350°F for about 8–11 minutes, or until edges are light golden and interiors just set. Rotate sheets halfway for even baking. Overbake and they turn crisp, underbake and they stay fudgy inside. My sweet spot is exactly 10 minutes; centers should glisten slightly.

How to Make Mint Chocolate Chip Cookies Softer

How to make mint chocolate chip cookies softer?

I’ve learned that softer equals higher moisture. Bake until centers are barely matte, not fully firm. Creaming butter and sugar well, and adding cream of tartar or an extra yolk, prolongs softness. Store cookies airtight right away, and they stay pillowy for days.

Why Are My Mint Cookies Flat?

Why are my mint cookies flat? This is a classic dough error. If the dough’s too warm or mixed too much, cookies spread into sad pancakes. Chilling helps structure. Also, try the “egg‑shaped” dough ball tip, stand the dough upright on its edge on the sheet; it bakes into a puffier cookie center.

Preheat the oven properly. Never bake dough from the fridge into an oven that hasn’t reached temperature.

Tips for Perfect Mint Chocolate Chip Cookies

• Use real peppermint extract, not mint or mint “essence”
• Cream butter and sugar thoroughly to trap air
• Don’t overmix after you add flour
• Fold in mix-ins gently; reserve some chips to press on top before baking
• Chill the dough if possible
• Use a cookie scoop for consistent sizes
• Bake promptly on a preheated sheet

These tips give crispy edges with chewy centers, and that deep mint chocolate flavor we crave.

How to Make Mint Chocolate Chip Cookies: Fluffy vs Chewy

How to make mint chocolate chip cookies fluffy?

Now, fluffy vs chewy is a balance. These cookies aren’t cake-like, fluffy—they’re chewy with a slight puff. That puff comes from baking powder and cream of tartar. Too much mixing or flattening dough balls removes that volume. So you want just a little rise and a lot of soft chew.

More Recipes to Love

If you like these cookies, you might also enjoy:

• Banana Pancakes
• The Best Strawberry Sandwich Cookies
• 7 Best Chocolate Peanut Butter Banana Breakfast Cookies
• Deconstructed Apple Pie a la Mode

FAQ – Common Questions

1. What is cream of tartar made of?
   It’s potassium bitartrate, from grape fermentation, acidic, and used in baking to help cookies rise and stay chewy.
2. Does cream of tartar help mint cookies?
   Yes, it stabilizes sugar and baking soda interaction, giving cookies chewy centers and craggly tops.
3. Can I use the mint chocolate cookie recipe with pancake mix?
   Generally, no—pancake mix is sweeter and fluffier, not ideal for chewy cookies.
4. Can I skip green food coloring?
   Absolutely. Mint flavor isn’t tied to color. Skip it if you want, cookies still taste on point.
5. Are there gluten-free or vegan versions?
   Yes. Swap flour with GF blend, butter with dairy-free margarine, and egg with flax egg or applesauce.
6. Is this like Girl Scout Thin Mints?
   No. Thin Mints are crisp and chocolate‑coated. These are soft, chewy, cookie‑ice‑cream hybrids.
7. Do these cookies taste like mint ice cream?
   Totally. The peppermint extract and mint chips mimic that classic flavor.

Final Thoughts (With a Confession)

I’ve eaten these mint chocolate chip cookies straight from the freezer. They’re that good. The balance of creamy chocolate and refreshing mint, plus the chewy-soft texture, is just perfect. Whether you’re baking them for holidays or a random snack craving, they’re a crowd‑pleaser.

Honestly? Once you take that first bite, crispy edge, soft center, minty chocolate explosion, you might never go back to plain chocolate chip.

Go ahead, make a batch. And maybe bake two, because they vanish fast