I’ve a imaginative and prescient for the way each night from now till the tip of the yr unfolds. It entails a sofa, Christmas tree, and plate of ooey-gooey, ethereally chewy Mint Chocolate Chip Cookies.
This mint chocolate chip cookie recipe examined my perseverance within the kitchen.
It took me 4 tries to get proper, nevertheless it was value each single one in every of them.
- Flippantly golden edges and thick, tender, and chewy facilities give them the perfect cookie texture (like these Brownie Cookies).
- They comprise so many inexperienced mint chips and darkish chocolate chips that the dough can barely maintain them collectively—like my favourite Wholesome Chocolate Chip Cookies, that’s thoughts type of ratio.
- You may bake these mint chocolate chip cookies after a quick chill, or freeze the cookie dough for cookies on demand. I really like stashing cookie dough in my freezer for surprising company and cravings (normally the latter).
5 Star Overview
“Scrumptious! I’ve been making batches, forming the cookies and freezing them, so I can bake the cookies contemporary at any time when the temper strikes. I really like the mixture of mint and darkish chocolate chips.”
— Elizabeth —
The right way to Make Mint Chocolate Chip Cookies from Scratch
With their delicious wintry taste and spectacular melt-in-your-mouth texture, these cookies are equally as great for events as they’re for cozy, chilly nights at dwelling with cups of Crockpot Sizzling Chocolate and plaid pajamas.
In different phrases, these chewy mint chocolate chip cookies are excellent (identical to my Excellent Cream Cheese Cookies, one other vacation favourite!).
The Substances
- White Complete Wheat Flour. White complete wheat flour is a incredible technique to reap the advantages of complete wheat flour with out imparting wheat taste to your baked items. (I take advantage of white complete wheat flour to make a lot of my cookie recipes.)
Substitution Tip
In case you don’t preserve white complete wheat flour stocked, you could swap for all function flour.
- Butter. For tender cookies and delectable butter taste.
- Greek Yogurt. Helps make the cookies moist. Including Greek yogurt additionally permits us to make use of a smidge much less butter.
- Sugar. As a substitute of utilizing solely refined sugar, I opted to make use of some coconut sugar (like in these Coconut Cookies). You may swap brown sugar for coconut sugar if you happen to favor.
- Egg. An egg helps soften the cookies, provides moisture, and makes them chewy across the edges.
- Vanilla. Vital ingredient for the most effective cookie taste.
- Mint and Darkish Chocolate Chips. A mixture of each mint and darkish chocolate baking chips is the key to those cookies’ excellent taste. The half mint/half darkish chocolate combo makes the cookies style wealthy and minty.
The Instructions
- Cream the butter, yogurt, and sugars collectively till gentle and fluffy. Beat within the egg and vanilla.
- Add the baking soda and salt. Utilizing a low velocity, combine within the flour.
- Stir within the chocolate and mint chips. Refrigerate the dough for 1 hour.
- Bake mint chocolate chip cookies for 7 minutes at 350 levels F. Let cool, then ENJOY!
Ideas for the BEST Mint Chocolate Chip Cookies
- Be sure that your whole components are at room temperature. Sure, even the two tablespoons of Greek yogurt. It ensures that the components mix probably the most evenly and offers you the most effective remaining texture.
- Refrigerate if you happen to can. Whereas the cookies baked up pretty properly with out refrigeration, I discovered that even 1 hour of chill time improved their texture and likewise made the flavour of the entire wheat flour within the dough utterly undetectable.
- Use a cookie scoop. The extra evenly portioned the dough, the higher the cookies will bake. I’ve and love these three scoops. I take advantage of the infant and medium one for cookies and the massive one for muffins.
Storage Ideas
- To Retailer. Baked cookies might be saved in an hermetic storage container at room temperature for as much as 4 days.
- To Freeze. Freeze cookies in an hermetic, freezer-safe storage container for as much as 3 months. Thaw and revel in as desired.
Meal Prep Tip
- To Make Cookie Dough Forward. Dough might be ready via Step 1 and saved lined within the fridge for as much as 3 days or frozen for as much as 3 months. Let stand at room temperature till tender sufficient to scoop, then bake as directed. (If frozen, thaw in a single day within the fridge first.)
- To Make Cooke Dough Balls Forward. Scooped cookie balls might be refrigerated for as much as 3 days or frozen for as much as 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then switch to a ziptop bag. Bake immediately from frozen, including a minute or two to the baking time.
What to Serve with Mint Chocolate Chip Cookies
Drinks
Apple Cider
Cocktails
Mulled Wine
Cocktails
Rum Punch
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Beneficial Instruments to Make this Recipe
The Greatest Stand Mixer
For individuals who like to bake cookies, muffins, and extra, a high-quality stand mixer is invaluable. This one has a number of attachment choices, like a spiralizer and pasta maker.
Did you make this recipe?
Go away a score under within the feedback and let me know the way you favored the recipe.
Questioning what taste goes properly with mint chocolate chip? Whereas Santa might favor milk, I’m keen on a giant steaming mug of French Sizzling Chocolate.
Regularly Requested Questions
Can I Make Gluten Free Mint Chocolate Chip Cookies?
Whereas I haven’t tried making these mint chocolate chip cookies gluten free myself, I feel you might swap a 1:1 gluten free baking flour like this one for the white complete wheat flour.
What Can I Swap for the Coconut Sugar?
You should use gentle or darkish brown sugar as a substitute of coconut sugar.
Can I Make This Recipe with Different Baking Chips?
In case you’d like to modify issues up by utilizing one other taste of baking chips, you are able to do so. I feel caramel or peanut butter chips can be scrumptious with the chocolate chips.
Do I Should Chill the Dough?
For a lot of cookie recipes, chilling the dough is necessary or the cookies will unfold. For this recipe, you don’t want to fret *as* a lot about spreading, however the chilling nonetheless performs an vital roll. When the batter rests within the fridge, the dry components have extra time to soak up moisture from the moist components, leading to extra tender cookies.
- 5 tablespoons unsalted butter at room temperature
- 2 tablespoons nonfat plain Greek yogurt at room temperature
- 3/4 cup plus 2 tablespoons coconut sugar or substitute gentle or darkish brown sugar
- 1/4 cup granulated sugar
- 1 giant egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups white complete wheat flour
- 10 ounces combined mint and darkish chocolate chips (1 bag) (OR swap 3/4 cup darkish chocolate chips (a minimum of 62%) and three/4 cup mint baking chips, Andes creme de menthe baking items, or chopped Andes mints)
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In a big bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electrical mixer on medium velocity till very gentle and fluffy, about 4 full minutes, stopping to scrape the bowl as wanted.
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Add egg and vanilla. Beat till integrated, scraping down the bowl as wanted. The combination will look curdled, which is simply wonderful.
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Beat within the baking soda and salt till mixed. Scale back the mixer velocity to low and progressively add the white complete wheat flour, beating simply till it disappears. The dough will look crumbly.
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By hand with a rubber spatula or wood spoon, stir within the chocolate and mint chips. For the most effective taste and to verify the cookies aren’t too dry, refrigerate for a minimum of 1 hour or in a single day.*
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When able to bake, place a rack within the middle of your oven and preheat the oven to 350 levels F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch aside on the ready baking sheet. Bake for 7 minutes, till barely dry on the highest and edges however nonetheless gooey and tender inside. Let cool on the baking sheet for five minutes, then gently switch to a cooling rack. (I like to slip my piece of parchment or silicone baking mat proper off the baking sheet and onto the cooling rack.)
- *BAKING NOTE: You may bake the cookies straight away with out chilling, however the wheat taste of the flour will probably be extra pronounced, and they’ll style a bit drier. Refrigerating permits the “wheat” style to mellow and the dry components to soak up moisture from the moist, leading to a extra excellent cookie. It’s well worth the wait!
- TO MAKE COOKIE DOUGH AHEAD: Dough might be ready via Step 1 and saved lined within the fridge for as much as 3 days or frozen for as much as 3 months. Let stand at room temperature till tender sufficient to scoop, then bake as directed. (If frozen, thaw in a single day within the fridge first.)
- TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls might be refrigerated for as much as 3 days or frozen for as much as 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then switch to a ziptop bag. Bake immediately from frozen, including a minute or two to the baking time.
- TO STORE: Baked cookies might be saved in an hermetic container at room temperature for as much as 4 days.
- TO FREEZE: Freeze cookies in an hermetic freezer-safe storage container for as much as 3 months. Thaw and revel in as desired.
Serving: 1cookieEnergy: 129kcalCarbohydrates: 18gProtein: 2gFats: 5gSaturated Fats: 4gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 1gLdl cholesterol: 11mgPotassium: 77mgFiber: 1gSugar: 9gVitamin A: 72IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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