Easy Mint Chocolate Chip Cookies You’ll Brag About

Forget bakery lines. These Easy Mint Chocolate Chip Cookies hit that crispy-edge, gooey-middle sweet spot in under an hour and taste like a Thin Mint and a bakery chocolate chip cookie had a VIP baby.

The mint cools, the chocolate melts, and suddenly your “just one” plan is out the window. You don’t need fancy gear, pastry school, or a trust fund for premium ingredients.

You just need a bowl, a whisk, and a dangerously good excuse to preheat your oven.

What Makes This Irresistible

It’s a two-hit combo: fresh mint flavor + melty chocolate pools. The dough uses both extract and chips for balance—cool but not toothpaste-y.

The texture lands where everyone agrees: soft centers with lightly crisp rims.

Color? Optional.

Flavor? Non-negotiable.

A touch of brown sugar keeps them chewy, while cornstarch (yep) gives that soft-batch bite. They bake evenly and freeze like a dream, in case “future you” wants to feel like a genius.

Servings, Prep time, Cooking time, Calories

Servings: 22–24 cookies
Prep Time: 15 minutes (plus 20–30 minutes chill)
Cooking Time: 10–12 minutes per tray
Calories: ~170 per cookie (estimate)

Ingredient Essentials

2 1/4 cups (280 g) all-purpose flour
2 teaspoons cornstarch (for softness)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg + 1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 teaspoon peppermint extract (not spearmint)
1–2 drops green gel food coloring (optional)
1 cup (170 g) semisweet chocolate chips
1/2 cup (85 g) chopped dark chocolate or chunks
1/2 cup (85 g) mint chocolate chips or chopped mint candies (optional but awesome)

Step-by-Step Instructions

Prep the basics: Preheat oven to 350°F (175°C).
Line two baking sheets with parchment. Clear some freezer space for a quick chill.
Whisk dry: In a bowl, whisk flour, cornstarch, baking soda, and salt.
Set aside like a pro who reads the whole recipe first.
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. You’re building air—this matters.
Add wet flavors: Beat in the egg, then the yolk.
Mix in vanilla and peppermint extract. If using, add 1–2 drops green gel and beat briefly until the color looks minty, not neon alien.
Bring it together: Add dry ingredients to wet and mix on low just until the flour disappears.
Don’t overmix unless you like rubbery cookies (no judgment, just… why?).
Fold in chocolate: Stir in semisweet chips, chopped dark chocolate, and mint chips. Save a few pieces to press on top later for that bakery look.
Chill: Scoop 2-tablespoon mounds onto a plate, cover, and chill 20–30 minutes.
This keeps them thick and prevents spread. FYI, 10 minutes in the freezer also works in a pinch.
Bake: Arrange chilled dough balls on trays, 2 inches apart.
Bake 10–12 minutes until edges are set and centers look slightly underdone. Underbaked now equals perfect later.
Finish: Immediately press extra chocolate on top.
If you want picture-perfect circles, scoot a round cutter around the hot cookie to nudge it into shape.
Cool: Let cookies rest on the tray 5 minutes, then move to a rack. The mint aroma will taunt you, but patience = gooey payoff.

Storage Tips

Room temp: Airtight container up to 4 days.
Add a slice of bread to keep them soft (cookie magic, not witchcraft).
Fridge: Not necessary; can dry them out.
Freeze baked: Wrap individually and freeze up to 2 months. Thaw at room temp 20 minutes.
Freeze dough: Scoop, flash-freeze, bag, and bake from frozen at 350°F for 12–14 minutes.

Health Benefits

No, they’re not kale.

But there are small wins. Peppermint can feel soothing, and dark chocolate brings flavanols with antioxidant properties.

The portion-controlled size helps you enjoy dessert without going full cookie monster.

Using a mix of dark and semisweet chocolate cuts sweetness and offers a bit more cocoa solids. And baking at home means you control the ingredients—no mystery oils or weird aftertaste.

Nutrition Stats

Per cookie (estimate; 1 of 24): ~170 calories, 9 g fat (5 g saturated), 22 g carbs, 1 g fiber, 14 g sugar, 2 g protein, 120 mg sodium.

Numbers vary with chocolate choices and size. Use a nutrition calculator for precision if you’re tracking.

Things to Be Careful About

Extract intensity: Peppermint is potent.
Start with 1 teaspoon; add more only if you like a stronger vibe. Too much = toothpaste trauma.
Overbaking: Pull them when centers still look a touch glossy.
They’ll set as they cool.
Butter temp: Butter should be soft, not greasy or melted. Too warm = pancake cookies.
Measuring flour: Spoon and level.
Packing the cup equals dry, cakey cookies. IMO, weigh it if you can.
Mint chips vs. extract: Mint chips are sweet; they don’t replace extract.
Use both for balance.

Optional Substitutions

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; add 1 tablespoon milk if dough seems dry.
Dairy-free: Swap butter for a quality vegan butter stick; use dairy-free chocolate.
Whole-wheat twist: Replace 1/2 cup white flour with white whole wheat for a nutty note.
Less sugar: Reduce granulated sugar by 2 tablespoons; texture stays solid.
No food coloring: Skip it. Flavor > color.
Or add a hint of matcha for a soft green and subtle earthiness.
All-chunk energy: Use chopped bars only for bigger melty pockets and bakery drama.

FAQ

Can I use spearmint extract instead of peppermint?

You can, but the flavor will be softer and slightly herbal. Peppermint is the classic “cookie + chocolate” profile and pops more against the sweetness.

Do I have to chill the dough?

Short answer: yes, if you want thicker cookies with gooey centers.

Chilling firms the butter and reduces spread, giving you that ideal texture.

Why add an extra egg yolk?

The yolk adds fat and emulsifiers, making the cookies richer and chewier without making them cakey. It’s a small tweak with big payoff.

My cookies spread too much—what happened?

Likely warm butter, unchilled dough, or too little flour.

Next time, chill longer and ensure your oven is truly at 350°F. A silicone mat can also cause more spread—parchment is your friend.

How strong should the mint be?

Think cooling backdrop, not mouthwash.

Start with 1 teaspoon peppermint extract and only increase by 1/4 teaspoon at a time after a test cookie.

Can I add nuts?

Absolutely. Walnuts or chopped roasted almonds play well with mint and chocolate.

Keep it to 1/2 cup so you don’t crowd the dough.

How do I make them bakery-perfect round?

Use a round cookie cutter or a jar ring to “scoot” the cookies right after baking, circling to tighten their shape. It’s an easy pro move.

Can I make the dough ahead?

Yes.

Refrigerate up to 48 hours or freeze for 2 months. If refrigerated, let it soften 10–15 minutes before scooping or bake from pre-scooped chilled balls.

My Closing Thoughts

If chocolate chip cookies are the baseline, these are the remix—same comfort, cooler finish.

They’re fast, flex to your pantry, and consistently deliver that bakery bite at home. Make a double batch, freeze half, and thank yourself later when a craving shows up unannounced.

And if someone asks your secret? Just wink and say, “Perfectly chilled dough and a minty attitude.”