Take chocolate chip cookies to the next level by using mint baking chunks to make these deliciously thick, soft, and chewy mint chocolate chip cookies and you’ll never look back!
It’s really hard to improve a classic but these mint chocolate chip cookies truly do take an American favorite to the next level. If you are a mint fan or if mint chocolate chip ice cream is your favorite, let me tell ya, the combination of chocolate and mint morsels creates a satisfying experience.
If that didn’t win you over, how about the fact you’ll never meet a quicker or easier mint chocolate chip cookie recipe? They only take a few minutes to prep and just 10 minutes to bake. Yep, you can be biting into one of these soft and chewy mint chocolate chip cookies in under 30 minutes (just don’t burn your tongue, okay?).
To make these mint cookies, you’re going to need to assemble those baking essentials: sugar, flour, butter, vanilla extract, eggs, and baking soda. We also add cornstarch to give them that crumbly texture we can never get enough of and of course, mint baking chunks. First, cream together the butter and sugars, then beat in the eggs and vanilla. In a separate bowl, combine the dry ingredients. Then we add the flour mixture to the egg mixture, fold in the mint chunks, and you’ve got your cookie dough. Pop the cookies onto a baking sheet and 10 minutes later they’ll be done.
Have them warm out of the oven with a cup of your favorite hot or cold beverage (like homemade hot chocolate) and I tell you what, you won’t be sorry! Family and friends will think you are a baking genius.
- Unsalted butter
- Light brown sugar (dark brown sugar is fine too)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cornstarch (or rice flour or more all-purpose flour (see tip below)).
- Baking soda
- Mint baking chunks or chips or a combination of mint chips and chocolate chips.
How to Make Mint Chocolate Chip Cookies
Preheat oven to 350 degrees.
Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non-stick sheet.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs. Mix in the vanilla, and then set this aside.
In a separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
Pour the dry ingredients into the wet ingredients and mix until combined.
Fold in the mint chunks.
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart.
Press some extra mint chunks onto the top (optional).
Bake for 10-12 minutes, until the tops are a very light golden brown.
Allow the cookies to cool for a few minutes and then transfer them to a cooling/wire rack.
And there you have it, the best mint chocolate chip cookies around!
Take a bite or dunk away in your favorite hot or cold beverage.
- Store in a covered container at room temperature for up to 1 week.
- You can also freeze cookies for up to 3 months. Thaw at room temperature before serving.
- I personally use these mint fudge baking chunks from Walmart. But you can also use chopped Andes mints or use a combination of mint chips and semi-sweet chocolate chips.
- To enhance the mint flavor, use 1/2 a teaspoon of peppermint extract and 1.5 teaspoons of vanilla extract.
- If you want to make green mint chocolate chip cookies, add 10-20 drops of green food coloring (depending on how green you want them) when you add the vanilla. This is totally optional but a fun idea for St Patrick’s Day or a kid’s birthday party.
- For the ultimate dessert, sandwich a scoop of mint chocolate chip ice cream between two cookies. YUM!
Is there a good substitute for cornstarch?
Cornstarch helps cookies have that wonderful crumbly texture that we all love in a chocolate chip cookie. But if you don’t have cornstarch on hand, you can use more all-purpose flour. The texture will just be a little different, that’s all. It will still taste divine. To substitute for all-purpose flour, you want to use 2 tablespoons of all-purpose flour for every tablespoon of cornstarch.
How do you make double chocolate mint cookies?
For double chocolate mint cookies, add a 3/4 cup of Dutch-processed cocoa powder when you whisk together the dry ingredients and then continue as instructed.
You may also enjoy these chocolate cookie recipes:
- 1 cup softened unsalted butter
- 1 packed cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mint baking chunks
- Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non-stick sheet.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.1 cup softened unsalted butter, 1 packed cup light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks.2 3/4 cups all-purpose flour, 2 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt, 1 cup mint baking chunks
- Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the baking sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional).1 cup mint baking chunks
- Bake for 10-12 minutes until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer them to a wire rack.
- Store in a covered container at room temperature.