Green Mint Chip Cookies (Print Version)
Soft green cookies with refreshing mint flavor and rich chocolate chips, perfect for any occasion.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 tsp pure mint extract
09 - 1/2 tsp pure vanilla extract
10 - Green gel food coloring, about 1/4 tsp or to desired shade
→ Add-ins
11 - 1 1/2 cups semi-sweet chocolate chips
12 - 1/2 cup mint chocolate chips (optional)
# Directions:
01 - Preheat 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 until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in mint extract, vanilla extract, and green food coloring until evenly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in semi-sweet chocolate chips and mint chocolate chips, if using.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Bake for 9-11 minutes, until edges are set but centers are still soft.
09 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The mint extract creates this cool refreshing sensation that pairs perfectly with rich chocolate chips
- These cookies stay soft for days which is honestly dangerous because youll want to eat them all
02 -
- Dont overbake these cookies because they continue cooking on the hot pan and you want them to stay soft
- Gel food coloring is worth the extra trip to the store because liquid coloring can make the dough too sticky
03 -
- Chill the dough for 30 minutes if it feels too warm or sticky to scoop
- Use room temperature eggs so they incorporate evenly into the butter mixture