Cool Mint Chocolate Chip Cookies

Saturday morning brunch plans fell apart the moment rain started tapping the windows harder than expected. I was already dressed, already caffeinated, already bored. My neighbor’s kid was bouncing a basketball in the hallway, my phone kept lighting up with unread emails, and the kitchen felt like the only calm place left in the apartment.

Cookies weren’t on the plan, but mint chocolate had been stuck in my head since a grocery store clerk joked about “seasonal green desserts” the night before. I pulled butter out to soften, more out of instinct than intention. The mixer hummed while I added peppermint, and suddenly the whole room smelled sharp and sweet at the same time.

Green food coloring felt slightly ridiculous, which was exactly the point. Dough stuck to my fingers, Andes mints clinked against the bowl, and the rain stopped being annoying and started feeling cozy.

By the time the trays slid into the oven, the mood had shifted completely. Sometimes baking isn’t about hunger. It’s about resetting the day.

Short Description

Soft mint chocolate chip cookies with a cool peppermint bite, studded with milk chocolate chips and chopped Andes mints, baked until lightly crisp on the edges and tender in the center.

Key Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 1 teaspoon peppermint extract
• 12 to 14 drops green food coloring
• 2 large eggs
• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 6 ounces milk chocolate chips
• 6 ounces Andes mint chocolates, chopped

Tools Needed

• Stand mixer
• Large mixing bowl
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon

Cooking Instructions

Step 1: Cream the Base
Add the softened butter and sugar to a stand mixer fitted with the paddle attachment. Mix on medium high speed for about 2 to 3 minutes until light and fluffy. The mixture should look pale and airy, not dense or greasy.

Step 2: Add Flavor and Color
Mix in the peppermint extract and green food coloring. Add the eggs one at a time, mixing well after each addition until fully incorporated. The batter should look smooth and evenly tinted.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps prevent pockets of dryness and keeps the cookies tender.

Step 4: Build the Dough
Add the dry ingredients to the mixer on low speed. Mix just until combined. Stop as soon as no dry streaks remain. Overmixing here can lead to tough cookies.

Step 5: Fold in the Chocolate
Remove the bowl from the mixer and gently fold in the milk chocolate chips and chopped Andes mints with a spatula. The dough should feel soft but scoopable.

Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for 20 minutes. This step helps control spreading and keeps the cookies thick and chewy.

Step 7: Bake
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop rounded tablespoon sized portions of dough, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges are set and the centers look slightly soft. The cookies should be lightly golden on the bottom but still pale on top.

Step 8: Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They will continue to set as they cool.

Why You’ll Love This Recipe

Refreshing Flavor: Peppermint keeps the sweetness balanced and clean.

Soft Texture: Crisp edges with a tender, melt in your mouth center.

Quick Bake: No long chilling or complicated steps.

Crowd Friendly: Makes a generous batch perfect for sharing.

Visually Fun: That subtle green hue makes them instantly festive.

Mistakes to Avoid & Solutions

Butter Too Soft: If the butter is greasy or melting, the cookies will spread too much. Chill the dough longer if needed.

Too Much Peppermint: Peppermint extract is strong. Stick to 1 teaspoon to avoid overpowering the chocolate.

Overbaking: Pull the cookies when centers look slightly underdone. They firm up as they cool.

Uneven Scoops: Use a cookie scoop to ensure even baking across the tray.

Dry Dough: If dough feels crumbly, mix in 1 tablespoon milk to loosen it.

Serving and Pairing Suggestions

Serve slightly warm with cold milk or oat milk.

Pair with hot coffee or a mint mocha latte.

Stack on a platter for parties or casual dessert tables.

Package in parchment for gifting or bake sales.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week if your kitchen runs warm.

Freeze baked cookies for up to 2 months. Thaw at room temperature.

Reheat briefly in the microwave for 8 seconds to soften.

FAQs

1. Can I use mint chocolate chips instead of Andes mints?
Yes. Swap equal amounts, though the flavor will be slightly sweeter.

2. Can I make the dough ahead of time?
Yes. Chill up to 24 hours. Let sit at room temperature for 10 minutes before baking.

3. Why did my cookies spread too much?
The dough was likely too warm. Chill longer before baking.

4. Can I reduce the sugar?
You can reduce by ¼ cup, but texture may be slightly less soft.

5. Are these cookies freezer friendly?
Yes. Freeze dough balls and bake directly from frozen, adding 1 to 2 minutes.

Tips & Tricks

Chop Andes mints while cold for cleaner cuts.

Line pans with parchment for even browning.

Bake one tray at a time for consistent results.

Slightly underbake for the best texture.

Recipe Variations

Double Dark Mint Cookies
Replace milk chocolate chips with dark chocolate chunks. The flavor becomes richer and less sweet. Bake as directed.

Mint White Chocolate Cookies
Swap milk chocolate chips for white chocolate chips. Keep Andes mints for contrast. The result is creamier and sweeter.

Extra Thick Bakery Style Cookies
Chill dough for 1 hour and scoop larger 2 tablespoon portions. Bake for 10 to 12 minutes until edges set.

Final Thoughts

The last cookie cools on the rack while the rain finally stops outside. The kitchen feels quieter, softer, more settled than it did an hour ago. Mint chocolate does that. It clears the air and wakes things up without shouting. These cookies don’t demand attention, but they hold it anyway. One bite is cool, the next is rich, and somehow it all stays balanced.

Baking them feels uncomplicated in the best way. No fancy shaping, no stress, just a bowl, a mixer, and a little patience. Days don’t always need fixing, but sometimes they need mint and chocolate. This was one of those days.