Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.  

If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience.  Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry!  Family and friends will think you are a baking genius.

ingredients mint chocolate chips

Ingredients needed to make Mint Chocolate Chip Cookies are:

  • Unsalted butter
  • Light brown sugar (or regular brown sugar is fine too)
  • Granulated sugar
  • Eggs
  • Vanilla Extract
  • All purpose flour
  • Cornstarch (or Rice flour or more all purpose flour see tip below)*
  • Baking soda
  • Salt
  • Mint baking chunks or chips, see note below on what else can be used** or you could use a combination mint chips and chocolate chips.  Either will work

*Is There a Good Substitute for Cornstarch?

Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all.  It will still taste divine.  To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.

What Do I Do If I Can’t Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE

But if you can’t get those there are a couple other options as well.

You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

How to Make Mint Chocolate Chip Cookies Step By Step Instructions

Mint chocolate chips butter and brown sugar

Instructions:
Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if
it isn’t a non stick sheet.In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat
in the eggs. Mix in the vanilla. Set aside.

mix dry ingredients for the mint chocolate chip cookie recipe

In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.

add dry ingrediets to wet ingredients mint chocolate chip cookies

Pour the dry ingredients into
the wet ingredients and mix until combined. Don’t overmix.

add in mint chocolate chunks

Fold in the mint chunks.

scoop out mint chocolate chip cookie dough on sheet
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet,
placing the cookies 2 inches apart.

add more mints chunks to top if desired

Press some extra chunks onto the top (optional).

baked for 10-12 mins Mint chocolate chip cookies

Bake for 10-12
minutes, until the tops are a very light golden brown.

Allow the cookies to cool for a few minutes and
then transfer to a cooling rack.
Store in a covered container at room temperature

mint chocolate chips cookies hero 2

And there you have it, the best Mint Chocolate Chip Cookies around!  Take a bite or dunk away in your favorite hot or cold beverage.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.  If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience.  Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry!  Family and friends will think you are a baking genius.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
Keyword: cookies
Servings: 4 people
Calories: 156kcal

Ingredients

  • 1 cup 2 sticks unsalted butter – softened
  • 1 cup Light brown sugar pack it down
  • 1/2 cup Granulated sugar
  • 2 Large Eggs
  • 2 tsp Vanilla extract
  • 2 3/4 cups All purpose flour
  • 2 tsp Cornstarch See notes for substitute
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Mint baking chunks see notes below

Instructions

  • Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.
  • In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks
  • Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional). Bake for 11 minutes, until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer to cooling rack. Store in a covered container at room temperature.

Notes

*Is There a Good Substitute for Cornstarch?

Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don't have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that's all.  It will still taste divine.  To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.

What Do I Do If I Can't Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE
But if you can't get those there are a couple other options as well.
You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

 

Nutrition

Calories: 156kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

You may also enjoy these cookie recipes:

Toffee Chocolate Chip Cookies

Chocolate Chip Potato Chip Cookies

Chocolate Chip Meringue Cookies AKA Cloud Cookies

Grandma Jenny’s Chocolate Chip Cookies

 

 

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154 Comments

  1. Like so many of you, I have never heard of cornstarch in cookies, will definitely have to try it.
    I did have a question, though. You say “to sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.” The recipe calls for 2 teaspoons of cornstarch, so if do not have cornstarch, how much extra flour do you sub for it?
    It’s too early to try to figure out the math!

  2. Such a simple thing and yet I never thought to press a few extra mint chips or chunks on the top before baking. I can almost smell the cookies from the picture! Thank you again for all you do for us.

  3. I love mint ice cream. I never thought to use mint chips in cookies. I have used white chocolate chips in cookies though

  4. 5 stars
    I want to try this, but I have a question first. What is the difference in using salted or unsalted butter? Would it be okay to use salted? Oh and I’m asking for a friend. (insert giggle)

    1. I really find there is no difference in baking with salted butter. That’s what I always use. You can’t tell the difference with either one in the final product.

  5. I’m going today to walmart today to try to find the mint chocolate chips – have never seen them before – may have to order them. The sooner the better because there will definitely be a run on them after this delicious recipe is posted. Thanks so much and Happy New Year!

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