Minty sweet – our Mint Chocolate Chip Cookie Recipe is the perfect ending to a perfectly green St. Patrick’s Day party or just to have on hand for the kids!
My boys favorite ice cream is mint chocolate chip, hands down.
There’s just something about the crisp cool feeling of mint on your tongue! But mint paired with chocolate, it’s absolutely perfect!
And this mint chocolate chip cookie recipe won’t melt. This post contains affiliate links.
Mint Chocolate Chip Cookie Recipe From Scratch
A special thanks for this St. Patrick’s Day recipe from www.McCormick.com.
Mint Chocolate Chip Cookie Recipe Ingredients:
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1-1 1/2 teaspoons McCormick Green Food Color
- 1 teaspoon McCormick Pure Peppermint Extract
- 1 1/2 cups semi-sweet chocolate chips
Check out these items I like to have on hand when making cookies:
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Mint Chocolate Chip Cookie Recipe Directions:
Step 1: Preheat oven to 375F.
Step 2: Mix flour, baking soda and salt in medium bowl. Set aside.
Step 3: Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Step 4: Add eggs, food color and peppermint extract; mix well.
Step 5: Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
Step 6: Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
Step 7: Bake 10-12 minutes or until edges are lightly browned.
Step 8: Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For more great recipes like this mint chocolate chip cookie recipe, try these amazing cookie cookbooks!
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- 2½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1¼ cups sugar
- 2 eggs
- 1-1½ teaspoons McCormick Green Food Color
- 1 teaspoon McCormick Pure Peppermint Extract
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 375F.
- Mix flour, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add eggs, food color and peppermint extract; mix well.
- Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
- Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 10-12 minutes or until edges are lightly browned.
- Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
These look SO tasty, Jennifer! Thanks for linking up with us and sharing these yummy treats! Xoxo
I love the vibrant green color of these. Perfect for a Dr. Seuss reading day with kids, St Patricks day, and even Halloween. Thank you for sharing it at #OMHGWW!
What a coincidence! I am planning to make mint chocolate chip cookie bars today that I will post next week. Mint chocolate chip ice cream is a favorite at our house, so I am sure these cookies would be devoured!
Jennifer what vibrant cookies! I can’t believe I’ve never made mint cookies before! Thanks for sharing at Fiesta Friday – don’t forget to add in party links for a chance to be featured the following week.
love the color oh so green and chocolate chips are always a hit thanks for sharing
come see us at http://shopannies.blogspot.com
I’ve been looking for a peppermint extract since forever but I haven’t found one yet. And I really don’t know why I can’t find them. These cookies are so pretty. Thanks for sharing at Fiesta Friday party!
Huh. Really? Well if all else fails you can always order it from Amazon 🙂 https://amzn.to/2VVFUsb – (affiliate link)