Ever feel like you’re running a restaurant with the world’s toughest critics? I sure do. Between one kid who thinks green is “yucky” and another who only wants plain pasta, finding a treat that gets a unanimous “yes” can feel like a miracle.
Well, friends, I think I’ve found our miracle cookie. These Mint Chocolate Chip Cookies are the secret weapon in my holiday baking arsenal. They look festive, smell amazing, and have that cool, creamy flavor that somehow wins over even my most skeptical little eater. If you love pumpkin season as much as I do, you should also try my Pumpkin White Chocolate Chip Cookies for another festive twist.
I know the struggle is real. You want to make special holiday memories in the kitchen, not another argument. That’s why this recipe is my go-to. It’s simple, forgiving, and the result is a batch of cheerful, minty cookies that disappear faster than you can say “Santa’s coming!”
Recipe Overview
- Cuisine: American
- Category: Dessert, Cookie
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: About 1 hour (includes chilling)
- Servings: About 24 cookies
Why Even My Picky Eaters Love This!
Let’s be honest, the magic is in the mint and chocolate combo. It’s familiar, like ice cream, but in cookie form! The bright peppermint flavor feels fun and special, perfect for the holidays.
The green color (totally optional!) makes them look like a party. For kids who are wary of new foods, presenting something playful can make all the difference. Plus, the soft, chewy texture is a big win—no crunchy, suspicious bits here!
Our Family-Friendly Ingredient List
I keep my pantry stocked with these basics. You probably have most of them already!
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons peppermint extract (this is the key flavor!)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Green gel food coloring (optional, but so fun for green cookies)
- 1 1/2 cups semi-sweet chocolate chips
How to Get the Kids Involved in Cooking This
Baking together is about the mess and the memories, not perfection. I always put an old towel on the floor to catch the flour showers!
Task 1: The Color Mixer. Let them add the food coloring drops and watch the dough turn green. It’s like a science experiment they can eat!
Task 2: The Chip Supervisor. Hand them the measuring cup of chocolate chips. Their job is to pour them in and give the dough a good, final stir. Licking the spoon is, of course, the official taste-tester’s reward.
Mint Chocolate Chip Cookies Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Mint Chocolate Chip Cookies Recipe!
Nutrition Information
The Full Step-by-Step Instructions
Don’t worry, this is a no-stress process. Just follow these simple steps for perfect cookies every time.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This takes about 2-3 minutes with a mixer.
- Beat in the eggs, one at a time. Then mix in the vanilla and peppermint extract. If you’re using food coloring, add a few drops now and mix until you get a color you love.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough.
- Use a spatula to fold in the chocolate chips until they’re evenly distributed.
- Cover the bowl and chill the dough in the fridge for at least 30 minutes. This helps prevent the cookies from spreading too much.
- Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each for spreading.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will look soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Fun Twists for Different Tastes
Got a kid who’s not sure about mint? Or an adult who wants something extra? Try these easy swaps.
For the Mint-Skeptical: Use only 1 teaspoon of peppermint extract and skip the green color. The flavor will be much milder and more familiar.
For a Chocolate Lover: Swap the semi-sweet chips for dark chocolate or mint chocolate chips for a double mint punch.
For a Festive Crunch: Roll the dough balls in crushed candy canes before baking. It adds a beautiful sparkle and extra peppermint zing! For another cookie that uses brown butter for incredible depth of flavor, check out my Brown Butter Pumpkin Chocolate Chip Cookies.
Storing & Reheating (Perfect for Busy Nights)
These cookies are fantastic for make-ahead holiday treats or a quick dessert on a busy night.
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, or freeze the dough balls on a tray before transferring to a bag. Bake straight from the freezer, adding 1-2 extra minutes.
Want a warm, gooey cookie? Pop one in the microwave for 10-15 seconds. It’s like it just came out of the oven!
Nutrition Notes
I’m all about balance. These are a treat, and that’s okay! Here’s a basic look at what’s in them.
- These are an energy-dense treat, great for an active kid’s occasional snack.
- Using real butter and eggs provides some protein and healthy fats.
- As with any dessert, I like to pair a cookie with a glass of milk for a more balanced snack.
FREQUENTLY ASKED QUESTIONS
Can I make these without the peppermint extract?
Absolutely! Just use 2 teaspoons of vanilla extract instead. You’ll have a classic, fantastic chocolate chip cookie. The peppermint is what makes them special for the holidays, but the base recipe is always a winner.
My cookies spread too much! What happened?
This usually means your dough was too warm. Chilling it is a non-negotiable step for the right texture. Also, make sure your baking soda is fresh. If it’s old, it won’t help the cookies rise properly.
Can I use mint extract instead of peppermint?
Be careful here! Peppermint extract gives that clean, cool flavor. “Mint extract” is often a blend of spearmint and peppermint and can taste more like toothpaste. I highly recommend sticking with pure peppermint extract for the best flavor.
There you have it! My family’s favorite way to bake up some holiday magic and maybe, just maybe, get everyone to agree on something delicious. It’s more than a cookie; it’s a moment of peace and joy during the busy season. If you’re looking for a baked treat that sneaks in some veggies, my Pumpkin Zucchini Chocolate Chip Bread is a moist and delicious option everyone loves.
I truly hope this recipe brings a little sweet fun to your kitchen. I’d love to know if this was a hit with your family! Please leave a comment and rating below!
