These fresh mint 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. These cookies are the perfect combination of crispy on the outside and soft and gooey in the middle.
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What can I do with a lot of fresh mint?
Did you know there are over 600 varieties of mint? If you have ever grown mint then you know it can quickly take over a garden.
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.
You could also make your own mint extract. Watch this video from The Stay at Home Chef to learn how.
Baking with fresh mint
I love growing mint but it grows so quickly I am always looking for new ways to use fresh mint leaves. These chewy mint chocolate chip cookies are made with fresh mint cut straight from the garden. 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.
Who says you can’t eat your greens and have a cookie too.
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.
Where do I find Andes mint baking chips?
Andes mint baking 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 Day.
If you can’t find Andes mint baking chips try to find the Andes mint chocolate bars in the candy aisle and chop them into smaller pieces. Some brands also sell mint chocolate chips. You could even substitute your favorite chocolate chip for a slightly less minty cookie.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Stand Mixer: I have a stand mixer from KitchenAid. My mom and brother bought it for me for my birthday almost 15 years ago. I use it weekly and it still works just like it did when it was brand new. It makes so many kitchen tasks easier and comes with a variety of attachments.Sign up for KitchenAid’s Newsletter to receive 10% off your next order!
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortable in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bake ware.
My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
- 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.
- Pour the melted butter and mint leaves into a blender and process until smooth. About 1 minute.
- In a medium bowl whisk together the flour, salt, and baking soda.
- 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. Lower the mixer speed to stir and add in the egg, egg yolk, and vanilla. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the Andes mint pieces.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Preheat the oven to 375 degrees Farenheight.
- 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.
- Don’t forget to sample at least one deliciously gooey straight from the oven cookie for “quality control” of course.
Baking Tip: My mom’s trick for evenly baked cookies is to rotate the cookies while they bake. Place the first baking sheet of cookies on the lower rack of the oven and bake until they begin to spread out (usually the same amount of time it takes me to divvy out the dough on to the second baking sheet.) Move the first baking sheet of cookies to the top rack and rotate 180-degrees to finish baking and place the second baking sheet of cookies on the bottom rack. Continue this process until all of the cookies have been baked.
- For the best results, I recommend using a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- 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 the essential oil, make sure it has been approved for consumption.
- 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.
- My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
- 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.
Make-ahead, storing, and freezing instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days.
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.
After rolling the dough into balls 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.
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I pretty much love all forms of chocolate chip cookies! Here are a few of my favorite varieties.
- Peanut Butter Caramel Chocolate Chip Cookies
- Amaretto Chocolate Chip Cookies
- Bacon Bourbon and Pecan Chocolate Chip Cookies