Chewy Mint Chocolate Chip Cookies

The kitchen feels louder than usual when a holiday sneaks up unexpectedly. One afternoon in early March, the grocery store near South Congress is packed with green everything, and a cheerful clerk slips an extra pack of Andes mints into my bag with a grin.

Back home, my younger brother leans on the counter, scrolling his phone, asking if I can make something festive that does not taste like toothpaste. Chili the cat claims the warm spot near the oven before it even turns on. That moment turns into a small challenge, one I secretly love.

Mint can be tricky, bold when mishandled, magical when treated gently. Years of selling sweets from a street cart taught me that balance matters more than flair. I want cookies that feel playful but grounded, rich but not heavy. As the mixer hums, the green dough slowly comes together, bright but soft, smelling faintly sweet instead of sharp.

The first tray slides into the oven, and the kitchen settles into that calm hum that only baking brings. This batch feels right for St Patrick’s Day, cozy enough for home, colorful enough to celebrate.

Short Description

Soft and chewy mint chocolate chip cookies with a gentle peppermint flavor, studded with milk chocolate chips and chopped Andes mints, baked just until tender and festive green.

Key Ingredients

• 1 cup unsalted butter, softened
• 1½ cups sugar
• 1 teaspoon peppermint extract
• 12 to 14 drops green food coloring
• 2 large eggs
• 2½ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 6 ounces milk chocolate chips
• 6 ounces Andes mint chocolates, chopped

Tools Needed

• Stand mixer with paddle attachment
• Mixing bowls
• Fine mesh sieve
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon

Cooking Instructions

Step 1: Cream the butter and sugar
Add the softened butter and sugar to a stand mixer. Mix on medium high speed for 2 to 3 minutes until the mixture looks pale, fluffy, and slightly glossy. This step builds structure, so do not rush it.

Step 2: Add flavor and color
Mix in the peppermint extract and green food coloring. Add the eggs one at a time, mixing well after each addition. The batter should look smooth and evenly tinted.

Step 3: Prepare the dry ingredients
Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Sifting helps prevent dense cookies and keeps the texture light.

Step 4: Combine wet and dry
Add the dry ingredients to the mixer on low speed. Mix just until the dough comes together. Overmixing at this stage can make the cookies tough.

Step 5: Fold in the chocolate
Remove the bowl from the mixer. Use a spatula to gently fold in the milk chocolate chips and chopped Andes mints. The dough should be thick but pliable. If it feels too sticky, add 1 tablespoon flour at a time.

Step 6: Chill the dough
Cover the dough and refrigerate for 20 minutes. Chilling helps control spreading and deepens the flavor.

Step 7: Bake the cookies
Preheat the oven to 350°F. Scoop rounded tablespoon sized portions onto parchment lined baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges are set and the centers look soft. The cookies will continue to firm up as they cool.

Why You’ll Love This Recipe

Balanced Mint Flavor
The peppermint is present but gentle, never overpowering.

Soft and Chewy Texture
These cookies stay tender in the center with lightly crisp edges.

Simple and Approachable
No complicated steps or specialty ingredients.

Perfect for Celebrations
The natural green color makes them ideal for St Patrick’s Day spreads.

Crowd Friendly
Familiar flavors with a festive twist make them easy to share.

Mistakes to Avoid & Solutions

Using too much peppermint extract
Mint can turn sharp fast. Stick to 1 teaspoon. If already added too much, balance with extra chocolate chips.

Skipping the chill time
Warm dough spreads quickly. Always chill for at least 20 minutes.

Overbaking
Cookies should look slightly underdone in the center. Pull them early to keep them soft.

Uneven color
Add food coloring before the eggs finish mixing to distribute it evenly.

Dry cookies
Measure flour carefully and avoid packing it into the cup.

Serving and Pairing Suggestions

Serve warm on a dessert platter with other holiday treats.

Pair with cold milk, oat milk, or a lightly sweetened iced coffee.

Stack on a cake stand for parties or serve family style straight from the tray.

Add a scoop of vanilla ice cream for a simple dessert plate.

Storage and Reheating Tips

Store baked cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze baked cookies up to 2 months.

Reheat briefly in the microwave for 8 to 10 seconds to restore softness.

Dough can be frozen in scoops and baked directly from frozen, adding 1 to 2 minutes.

FAQs

1. Can I reduce the sugar?
You can reduce by up to ¼ cup, but texture will be slightly less chewy.

2. Can I use mint chips instead of Andes mints?
Yes, use the same amount, but expect a sharper mint flavor.

3. Why did my cookies spread too much?
Dough was likely too warm or butter too soft. Chill longer next time.

4. Can I make these without food coloring?
Absolutely. They will taste the same, just without the green hue.

5. Are these freezer friendly?
Both baked cookies and raw dough freeze well.

Tips & Tricks

Use room temperature eggs for smoother mixing.

Chop Andes mints while cold to keep them from sticking.

Rotate baking sheets halfway for even baking.

Let cookies cool on the sheet for 5 minutes before moving.

Recipe Variations

Dark Chocolate Mint Cookies
Swap milk chocolate chips for 6 ounces dark chocolate chunks. The flavor becomes richer and slightly bittersweet. Follow the same steps.

Gluten Free Version
Replace flour with a 1:1 gluten free baking blend. Add an extra 1 tablespoon milk if the dough feels dry.

Extra Chewy Cookies
Replace ¼ cup sugar with brown sugar. This adds moisture and depth.

Mint Mocha Cookies
Add 1 teaspoon instant espresso powder to the dry ingredients for a subtle coffee note.

Final Thoughts

These cookies end up doing exactly what I hoped they would. They bring color without being loud, sweetness without feeling heavy. My brother grabs one before they cool completely, mint still melting into chocolate, and gives a nod of approval. Chili stays unimpressed but close, as always.

Baking them feels like a quiet celebration, the kind that fits easily into a weekday evening. They work for a holiday, but they also feel welcome on any random night that needs a little lift. Mint has a reputation for being tricky, yet here it behaves, soft and friendly. The batch disappears faster than expected, which feels like the best kind of ending. Sometimes a simple cookie is all a moment needs.