Lindsay Ann Bakes: Mint Chocolate Chip Cookies

Thursday, February 23, 2012

Mint Chocolate Chip Cookies

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Mint and chocolate go together like milk and cookies... so why not combine them?! The combination of fresh cool mint, deep chocolate and sweet buttery cookie make these mint chocolate chip cookies absolutely incredible.

Most chocolate chip cookie recipes make at least a few dozen cookies. It took me a while to come up with a small batch of 8 cookies with the perfect flavor, texture and deliciousness. They have a rich, buttery mint flavor, crisp edges and a melt in your mouth chewy center. These cookies are perfectly festive for St. Patrick's Day, Christmas, or anytime!


Just prepare your dough, like any ol' cookie.

Then, add green food coloring and fold in the chocolate chips.

Green cookie dough!

Spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.

Bake until centers are puffy and edges begin to set.


Mint Chocolate Chip Cookies

Yield: 16 cookies*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk for half of an egg.

  • 1 1/2 cups all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon mint extract (found in the baking aisle of most grocery stores)
  • green gel food coloring1 cup good quality semi-sweet chocolate chips


Sift together the flour, baking soda and salt; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy. On low speed, add the egg and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop dough into 16 balls (about 2 tablespoons each), cover with plastic wrap and refrigerate for at least an hour, or leave in the fridge over night.

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto parchment paper lined baking sheets. Bake 10-14 minutes, until edges just start to turn crisp but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely. Store at room temperature in an air tight container.

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  1. TheMrsatSuccessAlongtheWeighFebruary 23, 2012 at 8:44 AM

    Why on Earth did I not think of this!? So fun and cute! (Bonus if you can get your co-workers tongues to turn green!)

  2. What fun and I'm glad it's a small batch recipe - that way I won't eat too many! :)

  3. Stumbled onto your blog and just wanted to show you some blog luv! def enjoyed this post :) these LOOK amazing and i will for sure make these next week!

  4. Yummy ! I love Mint Chocolate Chip

  5. Samantha RichardsonFebruary 28, 2012 at 4:46 AM

    Found these from and am so glad that I did! Yay for fun colored food! Thanks for sharing and I can't wait to make it with the kids.

  6. So glad you found us too! You'll have to post a photo on the Dollhouse Bake Shoppe Facebook wall and let us know how they turned out!