Mint Chocolate Chip Cookies Recipe

Introduction

Mint chocolate chip cookies offer a refreshing twist on a classic favorite, combining cool peppermint flavor with rich chocolate. These bars are easy to make and perfect for anyone who loves a minty treat with a satisfying crunch.

Ingredients

• 1/2 cup (113 grams) unsalted butter, at room temperature, plus more for the pan
• 1 1/2 cups (180 grams) powdered sugar
• 1 large egg white, at room temperature
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup (130 grams) all-purpose flour
• 1 ounce bittersweet dark chocolate
• 4 ounces (113 grams) white chocolate
• 1/2 teaspoon extra-virgin olive oil
• 1/2 teaspoon peppermint extract
• 2 drops blue food coloring (not gel)
• 1 drop yellow food coloring (not gel)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch square baking pan with butter and line it with parchment paper, leaving overhang on two sides for easy removal.
2. Step 2: In a medium bowl, cream together the butter and powdered sugar using a flexible spatula or wooden spoon until smooth. Whisk in the egg white, peppermint extract, vanilla extract, and salt until well combined. Stir in the flour until just mixed.
3. Step 3: Spread the dough evenly in the prepared pan. Bake for 25 to 30 minutes, rotating halfway through, until the top is lightly golden with golden-brown edges. Let cool completely in the pan for about 1 hour; the cookie will harden as it cools.
4. Step 4: Finely chop the bittersweet dark chocolate into thin chips. Melt the white chocolate in 15-second intervals in the microwave, stirring between each, until smooth. Stir in the olive oil, additional peppermint extract, and food colorings until you achieve a minty blue-green shade.
5. Step 5: Spread the colored white chocolate evenly over the cooled cookie, leaving a ½-inch border. Sprinkle the dark chocolate chips on top while the white chocolate is still wet. Refrigerate or freeze until the topping is fully set.
6. Step 6: Remove the cookie from the pan using the parchment overhang. Slice off the edges to discard or enjoy separately. Cut the remaining cookie into long, irregular shapes and store in an airtight container.

Tips & Variations

• For a smoother white chocolate layer, use high-quality white chocolate and add a bit of olive oil as described to improve texture and spreadability.
• If you prefer a stronger mint flavor, increase the peppermint extract slightly in both the dough and topping, but be cautious not to overpower.
• Instead of chopping dark chocolate, grate it using the largest holes of a box grater for a lighter sprinkle.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to keep them longer, refrigerate and allow to come to room temperature before serving. Reheating is not necessary but warming briefly can soften the white chocolate topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chopping dark chocolate?

Yes, regular chips can be used, but chopping into smaller, uneven pieces provides a nicer texture and appearance.

Why is it important to use room temperature ingredients?

Room temperature butter and egg whites combine more easily with other ingredients, helping create a smooth dough and consistent texture in the cookie base.

Mint Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 131 reviews

These Mint Chocolate Chip Cookies feature a tender buttery base with a refreshing peppermint flavor, topped with a vibrant minty blue-green white chocolate layer and bittersweet dark chocolate chips. Perfectly baked to a golden edge and cooled to achieve the ideal texture, these cookies offer a delightful balance of mint and chocolate with a visually appealing finish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 to 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Base

• 1/2 cup (113 grams) unsalted butter, at room temperature, plus more for the pan
• 1 1/2 cups (180 grams) powdered sugar
• 1 large egg white, at room temperature
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup (130 grams) all-purpose flour

Topping

• 1 ounce bittersweet dark chocolate
• 4 ounces (113 grams) white chocolate
• 1/2 teaspoon extra-virgin olive oil
• 1/2 teaspoon peppermint extract
• 2 drops blue food coloring (not gel)
• 1 drop yellow food coloring (not gel)

Instructions

1. Prepare the cookie base: Preheat your oven to 325°F (163°C). Grease a 9-inch square baking pan using butter and line it with parchment paper, allowing overhang on two sides for easy removal later.
2. Mix the dough: In a medium bowl, cream the room temperature butter and powdered sugar together until the mixture is smooth. Whisk in the egg white, peppermint extract, vanilla extract, and kosher salt to combine thoroughly. Then gently stir in the all-purpose flour until just incorporated, being careful not to overmix.
3. Bake the base: Spread the cookie dough evenly across the prepared pan. Bake for 25 to 30 minutes, rotating the pan halfway through, until the top is lightly golden and the edges turn a rich golden brown. Remove from the oven and allow the cookie to cool completely in the pan, approximately 1 hour; it will firm up as it cools.
4. Prepare the topping: Finely chop the bittersweet dark chocolate into thin chips resembling wood shavings. Melt the white chocolate in the microwave in 15-second bursts, stirring between each until smooth and fully melted. Stir in extra-virgin olive oil, peppermint extract, and the blue and yellow food colorings to create a minty blue-green colored glaze.
5. Apply the topping: Using a small offset spatula, evenly spread the colored white chocolate mixture over the cooled cookie base, leaving a ½-inch border around the edges. Immediately sprinkle the dark chocolate chips on top while the white chocolate is still wet for them to adhere well. Optionally, you can grate the dark chocolate over instead.
6. Set the topping: Place the pan in the refrigerator or freezer to allow the white chocolate to fully set and harden before cutting.
7. Slice and serve: Once set, lift the cookie out of the pan using the parchment paper overhang. Trim off the four bare edges and discard or save for snacking. Cut the cookie into long, irregular shapes starting from the corners. Store the cookies in an airtight container and consume within 3 days for best freshness.

Notes

• Make sure all wet ingredients, especially butter and egg white, are at room temperature for smooth mixing.
• Use high-quality bittersweet and white chocolate for the best flavor and texture.
• The food coloring should be liquid-based for smooth mixing; avoid gel as it may affect texture.
• Chilling the pan after topping helps the white chocolate set faster and cleanly.
• Cookie base can be baked a day ahead and topped just before serving.
• Store the cookies in a cool, dry place away from direct sunlight to preserve the color and texture.
• These cookies are not gluten-free due to the all-purpose flour.

Keywords: mint chocolate chip cookies, peppermint cookies, white chocolate mint cookies, holiday cookies, baked cookies, homemade cookies