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A close-up photo of freshly baked mint chocolate chip cookies with green mint chips and chocolate chunks on a cooling rack.

Ultimate Mint Chocolate Chip Cookies

These are the ultimate mint chocolate chip cookies, featuring a revolutionary method of infusing fresh mint into butter for a deep, rounded flavor. They boast a perfect chewy-crisp texture with pockets of bittersweet dark chocolate. This recipe solves the common pitfalls of artificial mint taste and poor texture through careful technique.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 15-20 fresh mint leaves, washed and dried or 2 tbsp dried culinary mint
  • 1 teaspoon pure peppermint extract
  • 2 ¾ cups 345g
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 2-3 drops green gel food coloring optional

Equipment

  • Small saucepan
  • Fine-mesh sieve
  • Heatproof bowl
  • Medium mixing bowl
  • Whisk
  • Stand mixer with paddle attachment (or electric hand mixer)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Infuse the Butter: Melt butter in a saucepan over medium-low heat. Add mint leaves and cook for 5-7 minutes until fragrant, swirling occasionally. Do not brown. Strain through a fine-mesh sieve into a bowl, pressing on leaves. Stir peppermint extract into the warm butter. Let cool to room temperature.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Wet Ingredients: In a stand mixer bowl, combine the cooled mint butter, granulated sugar, and brown sugar. Mix on medium speed for 2-3 minutes until well combined. Add eggs one at a time, mixing fully after each. Add food coloring if using.
  4. Form the Dough: With mixer on low, gradually add the dry ingredients until just combined. Use a spatula to fold in the dark chocolate chunks. The dough will be soft.
  5. Chill: Cover the bowl and refrigerate the dough for at least 1 hour, and up to 72 hours for best flavor and texture.
  6. Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Portion Dough: Scoop dough into 2-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
  8. Bake: Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best flavor, chill the dough for 24 hours. The mint infusion is the key step—do not skip it. Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough can be frozen in scooped balls for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time. For a stronger mint flavor, you can increase the fresh mint leaves to 25. Ensure chocolate is chopped into chunks, not fine pieces, for proper pockets of flavor.