Mint Chip Green Cookies (Printable Version)
Soft, chewy cookies with green hue, peppermint flavor, and generous chocolate chips for a delightful treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons peppermint extract
09 - 1 teaspoon vanilla extract
10 - 1/4–1/2 teaspoon green gel food coloring, or to desired color
→ Mix-Ins
11 - 1 1/2 cups semisweet chocolate chips
12 - 1/2 cup chopped dark chocolate, optional
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in peppermint extract, vanilla extract, and green food coloring until evenly distributed.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
06 - Fold in chocolate chips and chopped dark chocolate if using.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes, or until edges are set but centers remain soft.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Insights:
01 -
- Theyre like eating a thin mint cookie but with that fresh baked comfort you cant get from a wrapper
- The green dough makes people genuinely happy, like edible confetti for a regular Tuesday
02 -
- Underbaking slightly is non negotiable, they continue cooking on the hot sheet and that's how you get that gooey center everyone wants
- Room temperature ingredients make or break this dough, cold butter creates weird pockets and the cookies spread unevenly
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop, but don't skip the chilling for longer than an hour or the cookies won't spread properly
- Use a cookie scoop instead of spoons for uniform sizing, which means they all bake at the same rate and nobody gets stuck with the tiny burned one