These Chewy Fresh Mint Chocolate Chip Cookies are flavored with fresh mint leaves blended directly into the dough.
I love the combination of mint and chocolate but don't like the medicinal taste of peppermint extract. So I created a recipe that has amazing mint flavor without using peppermint extract.
Why You Will Love This Recipe
- These Fresh Mint Cookies are super simple, no complicated techniques or crazy ingredients, just straightforward instructions and a handful of easy-to-find ingredients.These cookies are the perfect combination of crispy on the outside and soft and gooey in the middle.
- These minty cookies are made with real mint. No mint extract is necessary here.
- These cookies use a full cup of mint leaves making them a great solution for mint that is growing out of control.
Looking for more cookie recipes? Once you know how to make chocolate chip cookies, it's easy to try different variations. Try these Pecan Chocolate Chip Cookies, these Caramel Peanut Butter Chocolate Chip Cookies, these Bacon Bourbon Chocolate Chip Cookies, these Condensed Milk Chocolate Chip Cookies, or these Amaretto Chocolate Chip Cookies.
You will need the following ingredients to make these tangy Fresh Mint Chocolate Chip Cookies.
Butter: When baking I always prefer to use unsalted butter. The amount of salt in butter varies from brand to brand. By using unsalted butter you can control how much salt goes into your cookies. If you only have salted butter you will need to omit the salt in the recipe.
Fresh Mint Leaves: You can use any variety of mint: peppermint, spearmint, chocolate mint, etc.
Some recipes only steep the mint leaves in melted butter for a few minutes and then strain it out. But to get a really intense mint flavor I like to blend the mint leaves with the butter.
Use only the leaves, not the stems, and make sure to blend them into small pieces for the best flavor and texture.
For information on how to store and cook with a variety of fresh herbs, including mint, check out my post on Cooking with Fresh Herbs. For mint-specific recipes check out these Fresh Mint Brownies or any of these other Fresh Mint Recipes.
Bread Flour: Bread flour gives these cookies more structure than all-purpose flour creating a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Large Egg Plus Egg Yolk: Eggs should be at room temperature to make them easier to mix in. Adding an extra egg yolk adds fat to the batter creating a chewier cookie. Save the egg whites to make this Easy Swiss Meringue.
Tip: Egg whites and egg yolks are easier to separate while they are still cold. Separate the eggs, save the whites for another recipe, and then allow the yolks to come to room temperature.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Andes Mint Chips: Andes mint chips give these cookies an extra burst of mint flavor. If you can't find Andes mint baking chips try to find the Andes mint candies in the candy aisle and chop them into smaller pieces. Some brands also sell mint chocolate chips. You could even substitute regular chocolate chips or chocolate chunks for a slightly less minty cookie.
Fresh Mint: If you don't have any mint, you have two options:
- Make these cookies without the mint. Melt the butter and then proceed with the rest of the recipe.
- Add peppermint extract or peppermint essential oil to the dough. Start with 1 teaspoon of extract, or 15 drops of essential oil. If using essential oil, make sure it has been approved for consumption.
Nuts: Add your favorite nuts along with the chocolate chips. Try adding almonds, cashews, peanuts, pecans, or walnuts.
Step by Step Directions
Step 1: Melt the butter in a small saucepan over low heat. Remove from the heat and add the mint leaves. Allow the mint leaves to steep in the warm butter for 30 minutes.
Step 2: Pour the melted butter and mint leaves into a blender and process until smooth. About 1 minute.
Step 3: In a medium bowl whisk together the flour, salt, and baking soda.
Step 4: Add the butter/mint mixture to the bowl of your stand mixer. Add the brown sugar and granulated sugar and beat with the paddle attachment on medium speed until smooth.
Step 5: Lower the mixer speed to stir and add in the egg, egg yolk, and vanilla. Mix until thoroughly combined, about 30 seconds.
Step 6: Stir the dry ingredients into the wet ingredients until just combined.
Tip: Do not overmix the dough which will create tough cookies.
Step 7: Fold in the Andes mint pieces.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Step 8: Preheat the oven to 375°F (190°C).
Scoop 2 tablespoon-sized mounds of dough onto baking sheets about two inches apart.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Step 9: Bake for 10 - 12 minutes or until the edges are lightly browned.
Step 10: Allow the cookies to cool for at least 5 minutes before transferring them to a wire cooling rack to cool completely.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Tip: Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completly. Check out my cookie shaping video on Instagram if you have questions.
Don't forget to sample at least one deliciously gooey straight from the oven cookie for "quality control" of course.
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter.
Chilling the dough is especially important when you bake cookies made with melted butter like these Sourdough Snickerdoodles.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Nutella Brownie Cookies dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Chewy cookies typically have more moisture in the batter.
For this recipe, I have used more brown sugar than white sugar because brown sugar contains molasses and therefore more moisture. I have also added an extra egg yolk. The additional fat keeps the cookies from drying out as they bake.
A shorter baking time will also create a softer chewier cookie.
Andes mint chips are usually found in the baking aisle at the grocery store. Fair warning, because of their green color I usually have trouble finding them around St. Patrick’s Day.
If you can't find Andes mint baking chips try to find the Andes mint candies in the candy aisle and chop them into smaller pieces. Some brands also sell mint chocolate chips. You could even substitute regular chocolate chips or chocolate chunks for a slightly less minty cookie.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
- Allow the melted butter to cool slightly so that it doesn't melt the sugar. Mixing the butter in when it is too hot can cause the cookies to become greasy.
- Because the butter has been melted this dough needs to be refrigerated for a couple of hours to make sure the cookies don't spread too much when they are baked.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife. I find that this method saves me time.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These cookies are so soft and gooey that they may fall apart if you try to move them too soon.
Read my post on How to Fix Dry Crumbly Cookie Dough for even more cookie tips.
More Cookie Recipes
Thanks for Reading!
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Chewy Fresh Mint Chocolate Chip Cookies
- 12 tablespoons unsalted butter
- 1 cup fresh mint leaves
- 2 ¼ cups bread flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup brown sugar
- ¼ cup white granulated sugar
- 1 egg room-temperature
- 1 egg yolk room-temperature
- 2 teaspoon vanilla extract
- ½ bag Andes mint chips
- Melt the 12 tablespoons unsalted butter in a small saucepan over low heat. Remove from the heat and add the 1 cup fresh mint leaves. Allow the mint leaves to steep in the warm butter for 30 minutes.
- Pour the melted butter and mint leaves into a blender and process until smooth. About 1 minute.
- In a medium bowl whisk together the 2 ¼ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda.
- Add the butter/mint mixture to the bowl of your stand mixer. Add the ¾ cup brown sugar and ¼ cup white granulated sugar and beat with the paddle attachment on medium speed until smooth. Lower the mixer speed to stir and add in the 1 egg , 1 egg yolk, and 2 teaspoon vanilla extract. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the ½ bag Andes mint chips.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Preheat the oven to 375°F (190°C).
- Scoop 2 tablespoon-sized mounds of dough onto baking sheets about two inches apart.
- Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.