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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/mint-chocolate-chip-cookies-recipe/