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Mint chocolate chip cookies with chocolate chips and mint baking chips stacked on a marble surface
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Mint Chocolate Chip Cookies (Soft & Chewy Bakery-Style Recipe)

These soft and chewy mint chocolate chip cookies are packed with refreshing peppermint flavor, rich chocolate chips, and optional mint baking chips for extra minty goodness. With crisp edges and tender centers, this easy bakery-style cookie recipe is perfect for holidays, St. Patrick’s Day treats, or whenever you’re craving the classic mint-and-chocolate combination.
Course Dessert
Cuisine American
Keyword bakery style mint cookies, chewy mint cookies, homemade mint chocolate chip cookies, mint chip cookies, mint chocolate chip cookie recipe, mint chocolate chip cookies, mint chocolate cookies, mint chocolate dessert, mint cookies with chocolate chips, peppermint chocolate chip cookies, soft peppermint cookies, St Patrick’s Day cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 175kcal
Cost $6.50 for entire recipe

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Whisk
  • Measuring cups and measuring spoons
  • cookie scoop or tablespoon
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½–1 teaspoon peppermint extract
  • ½ teaspoon green gel food coloring optional
  • 1 cup semi-sweet chocolate chips
  • ½–¾ cup mint baking chips optional but recommended

Instructions

Preheat oven

  • Preheat oven to 350°F (175°C).
  • Line baking sheets with parchment paper.

Mix dry ingredients

  • In a bowl whisk together: flour, baking soda, and salt.
  • Set aside.

Cream butter and sugars

  • In a large bowl beat together: butter, brown sugar, and granulated sugar.
  • Mix for 2–3 minutes until light and fluffy.

Add wet ingredients

  • Beat in: egg, egg yolk, vanilla extract, and peppermint extract.
  • Add green food coloring if you want the cookies lightly mint-colored.

Combine dough

  • Gradually mix the dry ingredients into the wet mixture until just combined.
  • Fold in:
  • chocolate chips and mint baking chips (optional).

Scoop cookies

  • Scoop 2 tablespoon portions of dough onto prepared baking sheets.
  • Leave 2 inches between cookies.
  • Optional: press a few extra chocolate chips or mint chips on top before baking for bakery-style cookies.

Bake

  • Bake for 10–12 minutes until the edges are set but centers are still soft.

Cool

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.

Notes

Use peppermint extract carefully
Peppermint extract is very strong, so start with ½ teaspoon and adjust to taste. Too much can make mint chocolate chip cookies taste overpowering.
Mint baking chips are optional but delicious
Adding mint baking chips gives these mint chocolate chip cookies an extra burst of mint flavor and a fun bakery-style look. You can also substitute chopped Andes mints.
Chill the dough for thicker cookies
If you want thicker bakery-style mint chocolate chip cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and enhances flavor.
Add extra chips on top before baking
Press a few chocolate chips or mint chips into the tops of the cookie dough balls before baking for picture-perfect cookies that look great for Pinterest and food photography.
Do not overbake
Remove cookies when the edges are set but the centers still look slightly soft. They will continue to set as they cool, giving you soft and chewy mint chocolate chip cookies.
Storage tips
Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies or cookie dough balls for up to 3 months for easy future baking.