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Dessert

Green Mint Chocolate Chip Cookies

Huge, soft green mint chocolate chip cookies is just what you need to celebrate St. Patrick’s Day. It’s a holiday I do not do much for, to the great annoyance of my children, but these cookies are completely in my wheelhouse!

I HARDly missed last St. Patrick’s day. Guys, my kids are older, who knew it would break some hearts not to make something green for St Paddy’s? I bought Lucky Charms that make the milk green, it thought I would be so funny since I never buy marshmallows. (No judgments if you do, I just hate that when they put away cereal bowls, they are already asking for a snack because it did not fill them.)

I mean, ok, I have a little guy, but he was not even that upset, it was the 10-year-old at 11 who was so sad. Yes. I knocked out some green cookies, borrowed a gold spray painted box from the neighbor, and Cade bought all sorts of green candies and even came to fill inside.

I’ll probably never get that far again, it’s just not my holiday, but tonight’s winner actually ended up being these cookies, and I just had to share them with you all this year.

a picture of several green mint chocolate chip cookies on a baking sheet lined with baking paper with a cup of chocolate chips next to it.

What Ingredients Do I Need for Mint Chocolate Chip Cookies?

Imagine a reasonable standard recipe for chocolate cake, with a few extra ingredients to make them mint, green and extra cool. Here is your shopping list:

  • Butter
  • Sugar
  • Egg
  • Peppermint extract
  • Green food color
  • Flour
  • Baking soda
  • Baking soda
  • Cream of tartar
  • Corn starch
  • Salt
  • Dark chocolate chips

The measurements for each ingredient can be found in the recipe card below.

a close up of green mint chocolate chip cookie.

How to Make Mint Chocolate Chip Cookies

This is like your typical chocolate cake recipe. No surprises! Here are the basic steps:

  1. Whisk butter and sugar together until light and fluffy.
  2. Add the rest of the wet ingredients and mix to combine.
  3. Mix all the dry ingredients in a separate bowl.
  4. Add the dry ingredients to the wet and mix until just blended.
  5. Add half of the chocolate pieces to the dough and cut a coarse chop on the rest and them to the dough.
  6. Mix to combine and then cover and cool.
  7. Preheat the oven and line a baking sheet with parchment or a sieve.
  8. Form 1/4 cup balls of the dough, place them on a baking sheet and bake them.
  9. Let cool for a few minutes on the pan and then take it out on a rack.

All the detailed instructions can be found in the recipe card below.

a picture of two green mint chocolate chip cookies on a white small plate. One cookie has a bite out of it. There is a glass of milk next to them and a cup of chocolate chips.

How do you store chocolate cakes?

Store in an airtight container at room temperature for 3-4 days or refrigerated for up to a month.

Can you freeze chocolate cakes?

Cool completely, then place in a single layer on a baking sheet and freeze. Once frozen, transfer it to a freezer bag and store in the freezer for up to 3 months.

a picture of two green mint chocolate chip cookies on a white small plate. a cookie has a bite taken out of it.

Can you freeze cake batter?

The best way to freeze cake batter is to line a cake plate with wax paper and shape the dough into balls. Place the dough balls on the baking paper and freeze them. Once frozen, it is transferred to powerful freezer bags.

Can I use milk chocolate chips?

You can definitely use all the chocolate chips you want or a combination of different chocolate chips would also be good. I just love the combination of mint with dark chocolate, so we went with dark chocolate for these cookies. You can even use Andes Mint pieces that you can buy in the store, just like we do in our Chocolate Andes Mint Cookies.

a picture of several green mint chocolate chip cookies on a baking sheet lined with baking paper with a cup of chocolate chips next to it.

Should I add food coloring?

The food color is optional. Making them green is just fun for St. Patrick’s Day, but it’s definitely not necessary.

What if I do not have cream of tartar?

You can skip the cream of tartar, but we love the light acidity it gives the cookies along with the taste of mint and dark chocolate.

Why do you add cornstarch to cake batter?

The addition of cornstarch to a cake batter makes the cookies extra soft and helps them stay thick while baking. Thick and soft is exactly what I want my cookies to be!

a close up of a green mint chocolate chip cookie with a bite taken out of it.

If you find yourself at the last minute trying to do something special for St. Patrick’s Day to appease the kids, head to our St. Patrick’s Day Snack Mix … it’s a lifesaver!

So go ahead and pour a glass of milk (you can even color the milk green to be extra fun) and dunk these soft and cool mint chocolate chip cookies! They are a crowd pleaser and definitely a kid pleaser! Merry St. Patrick’s Day everyone!

More Mint Chocolate Desserts:

a photo of two green mint chocolate cakes on a white small plate.  a bite of a cookie has been taken.

Green Mint Chocolate Chip Cookies

Preparation time: 10 minutes

Cooking time: 10 minutes

cool: 2 timer

Total time: 2 timer 20 minutes

Servings: 24 cookies

  • 1 Cup Butter softened
  • 1 1/2 Copper Sugar
  • 2 Egg large, plus 1 egg yolk
  • 1 teaspoonful Peppermint extract
  • 10 Drops Green food color
  • 3 1/4 Copper Flour
  • 2 teaspoons Baking soda
  • 1 teaspoons Baking soda
  • 1 1/2 teaspoons Cream of tartar
  • 1 teaspoonful Corn starch
  • 1/2 teaspoonful Salt
  • 12 oz. Dark chocolate bars, chopped divided by recipe. Or use dark chocolate chips – see note
  • Whisk butter and sugar together for 1 minute in a large bowl or mixer. Scrape the sides and bottom of the bowl, then whisk on medium for about 1-2 minutes, or until light and fluffy.

  • Add the eggs + plum, peppermint extract and food coloring, and whisk together until smooth.

  • In a separate bowl, combine flour, baking powder, baking soda, whipped cream, cornstarch and salt. Pour in the wet ingredients and mix until the flour is almost mixed in.

  • Add half of the chocolate pieces to the dough. * Chop the other half roughly with a knife to add the small stains that you see in mint chocolate ice cream.

  • Add the chopped chocolate to the dough and mix until just blended.

  • Cover the dough and refrigerate for about 1-2 hours.

  • Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a sieve.

  • Use a 1/4 cup measuring cup to form balls of dough. Place them on a baking sheet lined with parchment paper.

  • Bake at 350 degrees for about 8-10 minutes, or until BUTTON begins to brown at the edges. Do not brown the tops.

  • Let cool for 5 minutes on the pan, then take it out on a rack.

* adapted from small dairy on the prairie.

Cookies can be frozen for up to 3 months.

Dark chocolate bars, all chopped, give you more melted chocolate than chocolate chips

Nutrition facts

Green Mint Chocolate Chip Cookies

Quantity per portion (1 cookie)

Calories 261
Calories from fat 117

% Daily value *

Fat 13g20%

Saturated fat 9 g56%

Trans fat 1g

Cholesterol 34mg11%

Sodium 183mg8%

Potassium 180mg5%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 17 g19%

Protein 3g6%

Vitamin A 258 IU5%

Vitamin C 1 mg1%

Calcium 64mg6%

Iron 1 mg6%

* Percent daily values ​​are based on a 2000 calorie diet.

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a close up of green mint chocolate chip cookie.

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