We’ve done chocolate chip cookies, double chocolate chip cookies, and even chocolate and hazelnut cookies. But there’s always been something missing. There was a cookie shaped space in my heart that I didn’t even know needed filling – until today. Mint Chocolate Chip Cookies are here.
And they taste just like the ice cream 🍦
Ice cream is my one true weakness. Yes, I love chocolate, and yes, I love cake. But ice cream is truly the one thing I couldn’t live without – preferably chocolate fudge brownie, or my beloved mint chocolate chip. So when I was brainstorming new cookie recipes, I just had to give mint a go. And it’s a match made in cookie heaven.
I don’t know about you, but to me, mint always seems to be a bit of a weird thing to bake with. If you’re not careful, you’ll end up turning whatever it is you’re baking into something that just reminds you of toothpaste. And I’m pretty sure no one on Earth would want that. But hey, don’t be afraid! I’ve done the trial and error so you can just sit back and enjoy some chewy, mint chocolate perfection.
These mint chocolate chip cookies are based on my usual cookie recipe, with a couple of subs. No brown sugar to be found here, and not just because we want these cookies to be the perfect shade of minty green. Brown sugar has that delicious caramel taste that – whilst absolutely perfect in most situations – is SO not right with peppermint.
Trust me, I’ve been there.
But, the tube of peppermint extract that’s been hanging around in the cupboard since before we moved has finally found its purpose in life. And it was worth the wait.
Yeah, whilst we’re talking about peppermint extract, you can use either the liquid stuff or the gel. I used gel, because that’s what I had, but the recipe below is going to give you the normal liquid measurements, because that’s the norm. If you are going to use gel like me, then make sure you read the instructions carefully. If it’s double strength like mine, then you’re only going to need half a teaspoon. Got it?
The chocolate chips here are dark (bittersweet), which go perfectly with the mint. I’m willing to wager that mint chocolate chips would also be incredible in these cookies, although being a Brit it is nearly impossible to get hold of such a thing. Yes, the UK has many great things – the NHS, Sherlock, and Adele to name but a few, but we always fall short when it comes to exciting baking ingredients. I have to get my sprinkles off of eBay for crying out loud.
Still, mint chocolate chips aside, these cookies are incredible – I’ve definitely found my new go-to summer cookie! Not sure what my old one was, but there you go.
- 115g (½ cup) unsalted butter, softened
- 200g (1 cup) caster sugar (US granulated sugar)
- 1 large egg
- 1 teaspoon peppermint extract
- Green food colouring (optional)
- 275g (2¼ cups) plain or all-purpose flour
- 2 tablespoons cornflour (cornstarch)
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 175g (1 cup) dark or bittersweet chocolate chips
- Preheat the oven to 180°C / 375°F (160°C fan), and line a baking sheet with baking parchment.
- Using a stand or hand mixer, beat the butter until smooth. Add the sugar and beat until the sugar has been fully combined, and the mixture is smooth. Add the egg and peppermint extract to the bowl and mix well. Put a little green food colouring into the bowl and mix, adding a little more colouring if necessary, until the batter is a vibrant green colour.
- Add the flour, cornflour, bicarbonate of soda, and salt, and mix until just combined on a low setting. Avoid over-mixing. Add most of the chocolate chips to the bowl and mix on the lowest setting until they are evenly distributed.
- Scoop heaped teaspoons of the dough into your hand, and shape into balls. Press a few extra chocolate chips into the top of each ball. Place the cookie balls on the pre-lined baking sheet, and chill for at least 30 minutes. Bake for 8-10 minutes, until the edges feel slightly firm and have turned a very light brown colour. The cookies will not look like they are baked, and will feel VERY soft in the centre. However, remove from the oven and leave to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely.
- These cookies will keep for up to a week if stored in an airtight container in a cool place. The baked cookies can be frozen for up to 3 months, and the unbaked dough balls can be frozen for up to six weeks. Cook straight from frozen, but may need a few minutes longer in the oven.