Green Mint Chocolate Chip

The first time I made these mint chocolate chip cookies, I was experimenting with green food coloring left over from St. Patricks Day frosting. My kitchen smelled like a candy cane factory had exploded in the best possible way. When they came out of the oven with that playful green hue, my roommate thought I had lost my mind until she took one bite. Now they are the most requested cookie at every holiday gathering.

Last Christmas I brought a batch to my office cookie exchange and watched skeptically as people hesitated before trying them. Within fifteen minutes the platter was empty and three coworkers had already texted me for the recipe. The combination of cool mint and warm chocolate chips creates something magical that people remember long after the last crumb disappears.

Ingredients

• All-purpose flour: The backbone of the cookie providing structure while keeping things tender
• Baking soda: Helps the cookies spread just enough while maintaining their chewy center
• Salt: Crucial for balancing sweetness and enhancing the mint flavor
• Unsalted butter: Use it softened to room temperature for the perfect creamed texture
• Granulated sugar: Creates crisp edges while the dough bakes
• Light brown sugar: Adds moisture and depth for that irresistible chewiness
• Large eggs: Bind everything together while adding richness
• Peppermint extract: The star of the show so do not be tempted to use less
• Vanilla extract: Supports the mint without competing with it
• Green food coloring: Gel coloring works best but liquid will do in a pinch
• Semisweet chocolate chips: The perfect complement to cool mint but feel free to mix in some white chocolate too

Instructions

Preheat your oven:

Set it to 350 degrees Fahrenheit and line two baking sheets with parchment paper for easy cleanup

Whisk the dry ingredients:

Combine flour baking soda and salt in a medium bowl then set it aside

Cream the butter and sugars:

Beat softened butter with both sugars until the mixture looks fluffy and pale about two to three minutes

Add the eggs and extracts:

Mix in eggs one at a time then add both peppermint and vanilla extracts

Color your dough:

Add food coloring drop by drop until you reach your desired shade of green

Combine everything:

Gradually mix in the dry ingredients just until no white streaks remain

Fold in the chocolate:

Gently stir in the chocolate chips being careful not to overwork the dough

Scoop and space:

Drop tablespoon sized dough balls onto the prepared sheets leaving two inches between each cookie

Bake to perfection:

Pop them in for nine to eleven minutes until edges are set but centers still look slightly soft

Cool completely:

Let them sit on the baking sheets for five minutes before moving them to a wire rack

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My niece helped me make a batch last weekend and insisted we make them bright green like the Grinch. She was so proud showing them to her parents and explaining that the mint flavor came from magic drops. Watching her face light up when they tasted better than regular chocolate chip cookies was the highlight of my whole month.

Getting The Right Color

Start with less food coloring than you think you need because the color develops as you mix. I once accidentally made forest green cookies that looked more like vegetables than dessert. A pale mint green is usually more appetizing and looks professional without seeming like food dye gone wrong.

Storage Secrets

These cookies actually taste better on day two when the mint has had time to permeate every bite. Store them in an airtight container with a slice of bread to maintain that just baked softness. The bread trick is something my grandmother taught me and it works like magic every single time.

Mixing And Matching

Sometimes I throw in crushed candy canes during December for extra texture and mint intensity. Other times I swap half the chocolate chips for white chocolate which makes them look like confetti. The possibilities are endless once you master the base recipe and start trusting your instincts in the kitchen.

• Freeze scooped dough balls for fresh baked cookies anytime the craving strikes
• Chill the dough for thirty minutes if it feels too sticky to work with
• These make excellent ice cream sandwich cookies when baked slightly larger

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There is something so satisfying about biting into a cookie that looks playful and tastes sophisticated. I hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ How is the mint flavor infused in these cookies?

Pure peppermint extract is mixed into the wet ingredients to provide a fresh, natural mint flavor that complements the chocolate chips.

→ What gives the cookies their vibrant green color?

A few drops of green food coloring are added to the dough until the desired shade is achieved, adding a playful visual element.

→ Can I substitute the semisweet chocolate chips?

Yes, white chocolate chips or other varieties can be used for a different flavor twist while maintaining texture.

→ How do I ensure the cookies remain soft and chewy?

Be careful not to overbake; remove cookies when edges are set but centers remain slightly soft, then cool on baking sheets before transferring.

→ Are there tips for enhancing the mint intensity?

Adding chopped mint candies like Andes mints to the dough can boost the mint flavor and add texture contrast.