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Quick Mint Chocolate Chip Cookies Recipe

Festive, soft, and bursting with peppermint flavor, these mint chocolate chip cookies are packed with chopped Andes mints and milk chocolate chips. Perfect for holidays, parties, or anytime you crave a refreshing chocolatey treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 121
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1 tsp peppermint extract
  • 12 –14 drops green food coloring
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 oz milk chocolate chips
  • 6 oz Andes mint chocolates chopped

Method
 

  1. Cream the softened butter and sugar together until light and fluffy.
  2. Add peppermint extract, green food coloring, and eggs, mixing until smooth.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients and mix until just combined.
  5. Fold in chocolate chips and chopped Andes mints.
  6. Scoop dough into tablespoon-sized balls and chill for 20 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Place dough balls on a parchment-lined baking sheet.
  9. Bake for 8–10 minutes until edges are set and centers are soft.
  10. Cool briefly on the baking sheet, then transfer to a wire rack.

Notes

Do not overmix the dough to keep cookies soft. Chilling the dough helps prevent spreading and enhances the mint flavor.