I have a vision for how every evening from now until the end of the year unfolds. It involves a couch, Christmas tree, and plate of ooey-gooey, ethereally chewy Mint Chocolate Chip Cookies.
This mint chocolate chip cookie recipe tested my perseverance in the kitchen.
It took me four tries to get right, but it was worth every single one of them.
- Lightly golden edges and thick, soft, and chewy centers give them the ideal cookie texture (like these Brownie Cookies).
- They contain so many green mint chips and dark chocolate chips that the dough can barely hold them together—like my favorite Healthy Chocolate Chip Cookies, that’s mind kind of ratio.
- You can bake these mint chocolate chip cookies after a brief chill, or freeze the cookie dough for cookies on demand. I love stashing cookie dough in my freezer for unexpected guests and cravings (usually the latter).
5 Star Review
“Delicious! I have been making batches, forming the cookies and freezing them, so I can bake the cookies fresh whenever the mood strikes. I love the combination of mint and dark chocolate chips.”
— Elizabeth —
How to Make Mint Chocolate Chip Cookies from Scratch
With their scrumptious wintry flavor and impressive melt-in-your-mouth texture, these cookies are equally as wonderful for parties as they are for cozy, chilly nights at home with cups of Crockpot Hot Chocolate and plaid pajamas.
In other words, these chewy mint chocolate chip cookies are perfect (just like my Perfect Cream Cheese Cookies, another holiday favorite!).
- White Whole Wheat Flour. White whole wheat flour is a fantastic way to reap the benefits of whole wheat flour without imparting wheat flavor to your baked goods. (I use white whole wheat flour to make many of my cookie recipes.)
- Butter. For tender cookies and delectable butter flavor.
- Greek Yogurt. Helps make the cookies moist. Adding Greek yogurt also allows us to use a smidge less butter.
- Sugar. Instead of using only refined sugar, I opted to use some coconut sugar (like in these Coconut Cookies). You can swap brown sugar for coconut sugar if you prefer.
- Egg. An egg helps soften the cookies, adds moisture, and makes them chewy around the edges.
- Vanilla. A must-have ingredient for the best cookie flavor.
- Mint and Dark Chocolate Chips. A mix of both mint and dark chocolate baking chips is the secret to these cookies’ perfect flavor. The half mint/half dark chocolate combo makes the cookies taste rich and minty.
- Cream the butter, yogurt, and sugars together until light and fluffy. Beat in the egg and vanilla.
- Add the baking soda and salt. Using a low speed, mix in the flour.
- Stir in the chocolate and mint chips. Refrigerate the dough for 1 hour.
- Bake mint chocolate chip cookies for 7 minutes at 350 degrees F. Let cool, then ENJOY!
- To Store. Baked cookies can be stored in an airtight storage container at room temperature for up to 4 days.
- To Freeze. Freeze cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
- To Make Cookie Dough Ahead. Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed. (If frozen, thaw overnight in the refrigerator first.)
- To Make Cooke Dough Balls Ahead. Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
Recommended Tools to Make this Recipe
The Best Stand Mixer
For those who love to bake cookies, cakes, and more, a high-quality stand mixer is invaluable. This one has multiple attachment options, like a spiralizer and pasta maker.
Wondering what flavor goes well with mint chocolate chip? While Santa may prefer milk, I’m partial to a big steaming mug of French Hot Chocolate.
Frequently Asked Questions
While I haven’t tried making these mint chocolate chip cookies gluten free myself, I think you could swap a 1:1 gluten free baking flour like this one for the white whole wheat flour.
You can use light or dark brown sugar instead of coconut sugar.
If you’d like to switch things up by using another flavor of baking chips, you can do so. I think caramel or peanut butter chips would be delicious with the chocolate chips.
For many cookie recipes, chilling the dough is mandatory or the cookies will spread. For this recipe, you don’t need to worry *as* much about spreading, but the chilling still plays an important roll. When the batter rests in the refrigerator, the dry ingredients have more time to absorb moisture from the wet ingredients, resulting in more tender cookies.
- 5 tablespoons unsalted butter at room temperature
- 2 tablespoons nonfat plain Greek yogurt at room temperature
- 3/4 cup plus 2 tablespoons coconut sugar or substitute light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups white whole wheat flour
- 10 ounces mixed mint and dark chocolate chips (1 bag) (OR swap 3/4 cup dark chocolate chips (at least 62%) and 3/4 cup mint baking chips, Andes creme de menthe baking pieces, or chopped Andes mints)
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)
- *BAKING NOTE: You can bake the cookies right away without chilling, but the wheat flavor of the flour will be more pronounced, and they will taste a bit drier. Refrigerating allows the “wheat” taste to mellow and the dry ingredients to absorb moisture from the wet, resulting in a more perfect cookie. It’s worth the wait!
- TO MAKE COOKIE DOUGH AHEAD: Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed. (If frozen, thaw overnight in the refrigerator first.)
- TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
- TO STORE: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
- TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Serving: 1cookieCalories: 129kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgPotassium: 77mgFiber: 1gSugar: 9gVitamin A: 72IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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