These soft mint chocolate chip cookies are packed with chocolate chips and mint extract for the flavour, and made green with a little food colouring (totally optional). The peppermint flavour mixed in with the soft cookie and chocolate chips is a twist on the regular Chocolate Chip Cookie and perfect for the festive season to join a cosy cup of tea or after dinner dessert.
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Why you'll love this recipe
Choc Mint. These mint chocolate chip cookies deliver the perfect balance of refreshing mint and sweet like Chocolate Mint Truffles and Chocolate Mint Mousse.
Soft. These cookies stay soft and cakey, just like the Chocolate Chip Peanut Butter Chip Cookies.
Festive Treat. Their vibrant green colour makes them ideal for holiday baking alongside Peppermint Brownies or Gingerbread Cookies.
Easy. Simple to make and fun to eat, these green cookies are a great way to get creative in the kitchen for Christmas.
Ingredients and substitutions
Butter. Softened butter creates a rich, tender texture for these mint chocolate chip cookies. Swap for margarine or nuttelex (something I talk about a lot in my Sugar Cookie Recipe) swap for margarine if needed.
White and brown sugar. White sugar adds sweetness and helps create the slightly crisp edge, while brown sugar keeps the cookies soft with a light caramel flavour. I do the same for my Christmas M&M Cookies, but you can use one or the other (or combination of the two), but the texture will be different.
Mint Extract. Provides the signature refreshing mint flavour; adjust the amount depending on how strong you like it.
Green Food Colouring. A fun touch to give the cookies their festive green hue – optional, but great for themed bakes.
Chocolate Chips. Melty, sweet chocolate chunks are the perfect pairing for mint – use dark, milk, or white chocolate to mix things up.
Please check the recipe card for full list of ingredients and quantity.
How to make choc mint cookies
Step 1: In a large bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy (approx. 2-3 minutes)
Step 2: Mix in the mint extract, green food colouring, and egg until fully combined and smooth (picture without green food colouring)
Step 3: Gradually add the flour to the mixture, stirring until a soft dough forms. Be careful not to overmix. It should look like the picture.
Step 4: Gently stir the chocolate chips into the dough, ensuring they're evenly distributed throughout.
(optional, but for best results), refrigerate the dough for at least 30 minutes to help the cookies hold their shape while baking
Step 5: Preheat the oven to 175°C (350°F). Scoop the dough into tablespoon-sized balls and place them on a lined baking tray, spacing them a few centimetres apart.
Step 6: Bake for 10–12 minutes or until the edges are set but the centres remain soft. Allow the cookies to cool for 10 minutes before transferring to a wire rack to finish cooling.
Top Tip
Chill the Dough: Chilling the dough for at least 30 minutes makes it easier to handle and helps the cookies hold their shape while baking.
Don't Overbake: Take the cookies out when the edges are set, but the centres still look soft – they'll continue to firm up as they cool.
Adjust the Colour: Add a little extra green food colouring if you want a more vibrant “green cookie” for festive or themed occasions.
Making cookie dough ahead of time
Store in fridge
Cookie dough can be prepared up to 5 days in advance. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge to keep it fresh.
Freeze dough
Pre-scoop the cookie dough balls and place them in a single layer on a plate or baking tray. Freeze until firm, then transfer to a ziplock bag or container to freeze for up to 3 months.
You can freeze the dough as one large portion but you won't be able to bake from frozen so make sure you thaw it in the fridge overnight before scooping and baking.
Baking from frozen
You can bake the cookie dough balls straight from the freezer – just add 1-2 minutes to the baking time. This makes it perfect for when you need fresh mint chocolate chip cookies in a hurry.
Freezing baked cookies
Once baked, allow the mint chocolate chip cookies to cool completely. Place them in a single layer on a tray to freeze until firm, then transfer to an airtight container or ziplock bag with parchment paper between layers to prevent sticking. They’ll stay fresh for up to 3 months.
To enjoy, let the cookies thaw at room temperature for about 15-20 minutes or pop them in the microwave for 10-15 seconds to soften and warm them up slightly.
FAQs
Absolutely! The green food colouring is just for a festive touch and is common in mint-flavoured goods. The cookies will still taste minty and delicious without it because of the mint extract.
Chilling helps firm up the butter, so it melts more slowly in the oven, preventing the cookies from spreading too thin. Make sure your baking sheet is cool before placing the dough on it, as a warm tray can cause the cookies to spread prematurely. You can also try adding a little extra flour (1–2 tablespoons) if the dough feels too soft or sticky. Lastly, avoid overmixing the dough as this can warm the butter and impact the texture.
Store baked cookies in an airtight container at room temperature for up to 5 days for maximum freshness, and they should last about 10 days in the fridge - however, the texture may change slightly.
The key to soft mint chocolate chip cookies lies in a few simple tricks: using a mix of brown sugar and white sugar helps keep the cookies moist, while the brown sugar adds extra softness. Be sure not to overbake—take the cookies out when the edges are just set, as they’ll continue cooking on the tray while they cool. Finally, using room temperature butter and egg helps create the perfect dough texture for soft, chewy cookies every time.
Other cookie recipes
Or, you can have a browse through my Desserts & Sweets Category for more delicious eats.
Recipe
Green Mint Chocolate Chip Cookies
Ingredients
- 125 g butter room temperature, subs note 1
- 50 g white sugar see note 2
- 100 g brown sugar see note 2
- 1 ½ teaspoon mint extract adjust per preferences
- ½ teaspoon green food colouring optional
- 1 egg room temperature
- 225 g flour
- 150 g chocolate chips dark or milk
Instructions
- Beat the softened butter, white sugar, and brown sugar in a large bowl until light and fluffy (2–3 minutes).
- Add the mint extract, green food colouring, and egg, mixing until smooth.
- Gradually mix in the flour until a soft dough forms, being careful not to overmix.
- Fold in the chocolate chips evenly. Leaving a few to add to the top. For best results, chill the dough for 30 minutes to help it hold its shape.
- Preheat the oven to 175°C (350°F). Roll tablespoon-sized balls of dough, place on a lined baking tray, and space them a few centimetres apart. Add extra chocolate chips on top (crowd them as they spread out when cooking)
- Bake for 10–12 minutes until the edges are set but the centres stay soft. Cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling.
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