30 Mint Chocolate Chip Cookie Recipes
Few treats hit the spot like mint chocolate chip cookie recipes, and this list covers every version worth baking. Cool mint, rich chocolate, and a soft chewy center come together in a cookie that tastes like a favorite ice cream shop treat, warm from the oven.
You will find the classic chewy cookie here, plus brown butter twists, stuffed centers, crisp thin versions, festive bars, and ice cream sandwiches. Pick one for tonight, bake a double batch for a party, and keep this list handy for every cookie craving ahead.
Why You Will Love These Mint Chocolate Chip Cookie Recipes
- Cool mint and rich chocolate in every bite
- Options for chewy, crisp, thick, and thin cookies
- Easy to scale for parties, gifts, and bake sales
- Freezer friendly dough for fresh cookies anytime
- Fun twists like bars, sandwiches, and skillet cookies
1. Classic Mint Chocolate Chip Cookies
This classic mint chocolate chip cookies starts with butter, sugar, eggs, flour, peppermint extract, and chocolate chips. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these air fryer chicken recipes next time you plan a menu.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these classic mint chocolate chip cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
2. Double Chocolate Mint Chip Cookies
This double chocolate mint chip cookies starts with cocoa powder, butter, sugar, eggs, mint extract, and dark chocolate chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these blueberry dessert recipes next time you plan a menu.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these double chocolate mint chip cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
3. Andes Mint Chocolate Chip Cookies
This andes mint chocolate chip cookies starts with butter, sugar, flour, chopped Andes mints, and chocolate chips. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these Christmas cookies next time you plan a menu.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these andes mint chocolate chip cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
4. Thin and Crispy Mint Chip Cookies
This thin and crispy mint chip cookies starts with melted butter, sugar, flour, mint extract, and finely chopped chocolate. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these cozy fall soup recipes next time you plan a menu.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these thin and crispy mint chip cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
Pairings
Cold milk suits classic cookies, coffee loves dark chocolate versions, and ice cream turns any cookie into dessert.
5. Thick and Chewy Mint Chocolate Cookies
This thick and chewy mint chocolate cookies starts with extra egg yolk, brown sugar, butter, flour, mint extract, and chocolate chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
Quick Steps
Cream butter and sugar, mix in eggs and mint, fold in chips, scoop, chill briefly, and bake until edges set.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these crab dip recipes next time you plan a menu.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these thick and chewy mint chocolate cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
6. Brown Butter Mint Chip Cookies
This brown butter mint chip cookies starts with browned butter, brown sugar, eggs, flour, mint extract, and chocolate chunks. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these pumpkin dessert recipes next time you plan a menu.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these brown butter mint chip cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
7. Mint Oreo Crunch Cookies
This mint oreo crunch cookies starts with crushed mint sandwich cookies, butter, sugar, flour, and chocolate chips. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these one pot pasta recipes next time you plan a menu.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these mint oreo crunch cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
8. Chocolate Dipped Mint Chip Cookies
This chocolate dipped mint chip cookies starts with baked mint chip cookies dipped in melted dark chocolate. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. For another crowd pleasing idea, check out these high protein breakfast ideas next time you plan a menu.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these chocolate dipped mint chip cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
9. Mint Chip Ice Cream Sandwiches
This mint chip ice cream sandwiches starts with soft mint chip cookies paired with mint chocolate chip ice cream. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint chip ice cream sandwiches with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
10. Gluten Free Mint Chocolate Chip Cookies
This gluten free mint chocolate chip cookies starts with gluten free flour blend, butter, sugar, eggs, mint extract, and chocolate chips. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Make Ahead
Scoop the dough, freeze it on a tray, then bake frozen scoops straight from the freezer, adding two minutes.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these gluten free mint chocolate chip cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
11. Vegan Mint Chip Cookies
This vegan mint chip cookies starts with plant butter, flax eggs, flour, sugar, mint extract, and dairy free chocolate chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these vegan mint chip cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
12. Peppermint Bark Chocolate Chip Cookies
This peppermint bark chocolate chip cookies starts with crushed peppermint bark, butter, sugar, flour, and chocolate chips. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these peppermint bark chocolate chip cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
13. White Chocolate Mint Chip Cookies
This white chocolate mint chip cookies starts with white chocolate chips, butter, sugar, flour, and peppermint extract. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
Chilling Tip
Chilled dough spreads less, so your cookies stay thick with crisp edges and soft centers.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these white chocolate mint chip cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
14. Mint Chocolate Stuffed Cookies
This mint chocolate stuffed cookies starts with cookie dough wrapped around mint chocolate centers. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these mint chocolate stuffed cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
15. Mint Chip Cookie Bars
This mint chip cookie bars starts with mint chip cookie dough pressed into a pan and baked as bars. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint chip cookie bars with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
16. Mint Chocolate Skillet Cookie
This mint chocolate skillet cookie starts with one big pan of mint chip cookie dough baked in a cast iron skillet. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these mint chocolate skillet cookie with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
17. Mint Chip Crinkle Cookies
This mint chip crinkle cookies starts with chocolate mint dough rolled in powdered sugar before baking. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these mint chip crinkle cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
18. Mint Shortbread Chip Cookies
This mint shortbread chip cookies starts with buttery shortbread dough with mint extract and mini chocolate chips. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint shortbread chip cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
19. Mint Chocolate Brownie Cookies
This mint chocolate brownie cookies starts with fudgy chocolate dough with mint extract and chocolate chips. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these mint chocolate brownie cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
20. Mint Chip Oatmeal Cookies
This mint chip oatmeal cookies starts with rolled oats, butter, brown sugar, mint extract, and chocolate chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these mint chip oatmeal cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
21. Espresso Mint Chocolate Cookies
This espresso mint chocolate cookies starts with espresso powder, cocoa, butter, sugar, mint extract, and chocolate chips. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these espresso mint chocolate cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
22. Candy Cane Mint Chip Cookies
This candy cane mint chip cookies starts with crushed candy canes, butter, sugar, flour, mint extract, and chocolate chips. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these candy cane mint chip cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
23. Mint Chip Blondies
This mint chip blondies starts with brown sugar blondie batter with mint extract and chocolate chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these mint chip blondies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
24. Mint Chocolate Thumbprint Cookies
This mint chocolate thumbprint cookies starts with butter cookies pressed with mint chocolate centers. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint chocolate thumbprint cookies with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
Bake Math
Plan on three cookies per guest for a party tray, and double the batch for a hungry crowd.
25. Mint Chip Sandwich Cookies
This mint chip sandwich cookies starts with crisp mint chip cookies paired with mint buttercream filling. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these mint chip sandwich cookies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
26. Salted Mint Chocolate Chip Cookies
This salted mint chocolate chip cookies starts with butter, brown sugar, flour, mint extract, chocolate chips, and flaky salt. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these salted mint chocolate chip cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
27. Mint Chip Cookie Cake
This mint chip cookie cake starts with a giant mint chip cookie baked in a round pan and frosted. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint chip cookie cake with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
28. Mint Chip Whoopie Pies
This mint chip whoopie pies starts with soft chocolate mint cakes paired with fluffy mint cream filling. Cream the butter and sugar, mix in the eggs and mint, fold in the chips, scoop onto a lined pan, and bake until the edges set while the centers stay soft, which gives you a cookie where the mint stays bright against the chocolate, and the contrast between crisp edges and a soft center makes each cookie hard to resist. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Chill the dough for at least 30 minutes before scooping, since cold dough spreads less and bakes up thicker with crisp edges and soft centers. Measure the flour by spooning it into the cup and leveling it off, because packed flour makes dry, cakey cookies. Bake just until the edges set and the centers still look slightly soft, since the cookies finish setting on the hot pan.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Chill the scooped dough for 15 minutes before baking for thicker cookies with crisp edges. Pull the pan when the centers still look soft, since carryover heat finishes them perfectly.
Do and Do Not
Do pull the pan while centers look soft. Do not overbake, since cookies dry out fast once they look fully done.
- Chill the dough for at least 30 minutes before baking
- Use parchment paper for easy release
- Leave two inches between scoops
- Cool on the pan for five minutes before moving
Serving Suggestions
Serve these mint chip whoopie pies with a glass of cold milk and a bowl of vanilla ice cream. For a fun twist, try a handful of dark chocolate chunks in place of half the chips, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
29. Mint Chip Butter Cookies
This mint chip butter cookies starts with tender butter cookie dough with mint extract and mini chips. Mix the dough until just combined, scoop even portions, chill briefly, and bake until golden at the edges with soft centers, which gives you a cookie where the cookie bakes up tender and chewy, with chocolate in every bite and a cool mint finish that keeps it from feeling too sweet. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Cream the butter and sugar until pale and fluffy, which takes about three minutes and gives the cookies lift and a tender crumb. Fold in the chocolate chips and mint pieces last so they stay evenly spread instead of sinking to the bottom of the bowl. Rotate the pan halfway through baking so every cookie browns evenly, even if your oven runs hot on one side.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Use a cookie scoop for even sizes so every cookie bakes in the same time. Press a few extra chips on top before baking for a bakery style look.
- Cream butter and sugar until pale and fluffy
- Fold chips in last for even distribution
- Rotate the pan halfway through baking
- Store in an airtight tin for up to five days
Serving Suggestions
Serve these mint chip butter cookies with hot coffee and a small dish of fresh berries. For a fun twist, try extra chopped mint candy folded into the dough, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
30. Mint Chocolate Chip Cookie Cups
This mint chocolate chip cookie cups starts with cookie dough baked in a muffin tin and filled with mint ganache. Beat butter and sugar until fluffy, add eggs and mint, fold in the chocolate, scoop, and bake until the edges firm up, which gives you a cookie where the flavor balance is what wins people over, since the mint lifts the chocolate instead of overpowering it. It is the kind of recipe that earns repeat requests, because it is simple to make and always tastes like a treat.
Use room temperature butter and eggs so the dough mixes smoothly and the cookies bake evenly from edge to center. Line the pan with parchment paper for easy release and neat bottoms, and leave two inches between scoops so the cookies have room to spread. Let the cookies rest on the pan for five minutes before moving them, since they are fragile while hot.
What makes this version stand out is the way it fits so many occasions, from a quiet weeknight to a full table of guests. It is easy to scale, it pairs with simple sides, and leftovers rarely last long. Serve it with your favorite sides and watch how quickly the plate empties.
Pro Tips
Weigh the flour if you can, since even a small excess changes the texture. Cool the cookies on the pan first, then move them to a rack so they do not break.
- Measure flour by spooning and leveling
- Use room temperature butter and eggs
- Scoop evenly so cookies bake at the same rate
- Freeze scooped dough for fresh cookies anytime
Serving Suggestions
Serve these mint chocolate chip cookie cups with a mug of cocoa and a plate of sliced fruit. For a fun twist, try a pinch of flaky salt over the tops before baking, which keeps the classic comfort of the original while adding a small surprise. A cold drink finishes the plate nicely.
Mint Chocolate Chip Cookie FAQs
Can I make mint chocolate chip cookie dough ahead of time?
Yes, scoop the dough and freeze it on a tray, then move the frozen scoops to a bag. Bake straight from frozen, adding two minutes to the baking time.
What mint flavor works best in these cookies?
Peppermint extract gives the cleanest mint flavor, while chopped mint candy adds crunch and color. Start with half a teaspoon of extract and taste the dough before adding more.
How do I keep cookies soft after baking?
Store cooled cookies in an airtight tin with a slice of bread, which keeps them soft for days. Warm a cookie for ten seconds in the microwave before serving.
Can I use dark chocolate instead of semisweet chips?
Yes, dark chocolate pairs well with mint and gives a deeper flavor. Use the same amount and press a few extra pieces on top before baking.
Why did my cookies spread flat?
Warm dough and too little flour are the usual causes. Chill the dough, spoon and level the flour, and check that your butter was soft, not melted.
How long do mint chocolate chip cookies keep?
They keep in an airtight tin for up to five days, or in the freezer for up to three months. Thaw frozen cookies at room temperature for 20 minutes.
Final Thought
From the classic chewy cookie to brown butter twists, stuffed centers, crisp thin versions, and festive bars, these mint chocolate chip cookie recipes cover every way to enjoy cool mint and rich chocolate. Pick a version, warm up the oven, and enjoy a cookie that always disappears fast.
