Mint Chocolate Chip Cookies

These Fresh Mint Chocolate Chip Cookies combine the cool, vibrant taste of real mint leaves with rich chocolate chips for a refreshing twist on a classic dessert. Easy to make and bursting with natural flavor, these cookies are perfect for mint lovers and a unique addition to any treat collection.

The Story Behind My Mint Chocolate Chip Cookie Recipe

When I planted fresh mint in my herb bed, I had no idea how quickly it would take over! With an abundance of mint growing wild, I found myself searching for creative ways to incorporate it into my cooking. That’s when the idea for fresh mint chocolate chip cookies was born. The combination of cool, refreshing mint and rich chocolate seemed like a perfect match, and after a few trials in the kitchen, I came up with a recipe that brings out the best of both flavors. These cookies are a delightful twist on a classic, with the added freshness of homegrown mint.

Why Fresh Mint?

Fresh mint adds a natural, aromatic flavor that you just can’t get from extracts. By infusing the mint into melted butter, we’re able to capture that essence and blend it beautifully with the sweetness of the cookies. The result is a cookie that’s both familiar and refreshingly different.

What You’ll Need

Tools and Equipment

• Mixing Bowls–
• Spatula or Wooden Spoon- For mixing ingredients and folding in the chocolate chips.
• Skillet or Sauce Pan– I used my 10-inch cast iron skillet
• Cookie Sheet
• Parchment Paper
• Cookie Scoop – A cookie scoop helps to measure the dough out and to make sure that all cookies are uniform in size.

Ingredients

• Flour – All-purpose flour
• Sugar – white granulated sugar and light brown sugar
• Vanilla– pure vanilla extract
• Eggs
• Salt
• Chocolate Chips– Semi-sweet chocolate chips
• Fresh Mint
• Baking Soda– I love Bob’s Red Mill brand
• Butter– I like to use salted butter for this recipe, but un-salted works!

How to Make Mint Chocolate Chip Cookies

Pre-heat Oven and Prepare Cookie Sheet

Pre-heat your oven to 350 degrees F. Prepare a cookie sheet by either spraying it with cooking spray or line it with parchment paper.

Infuse and Brown the Butter

First, we’re going to melt the butter in a small saucepan or skillet, over medium heat. I used my 10-inch cast iron skillet.

After your butter is melted, throw in the fresh mint. Stir and cook for 2-3 minutes until it becomes fragrant.

Next, strain your butter. Place the strainer over top of your mixing bowl. Firmly press the mint with a spatula or wooden spoon, to squeeze any remaining liquid out of the mint leaves.

Discard the mint leaves and stems.

Combine Ingredients

Now, add in your granulated white sugar, light brown sugar, egg, and vanilla. Beat on medium speed until smooth.

After that, add in the flour mixture and mix to combine.

Fold in the chocolate chips until they are evenly distributed throughout the dough.

Cover and refrigerate dough for at least 30 minutes.

After you’ve chilled the dough, portion out the cookie dough and roll into balls. Place on prepared cookie sheet and space 2-3 inches apart.

Bake for 10 minutes.

Tips and Tricks for the Best Fresh Mint Chocolate Chip Cookies

Use Fresh Mint: For the best flavor, use fresh mint leaves. If you can, pick them just before you start baking to maximize their freshness.

Chill the Dough: Chilling the dough is key to preventing the cookies from spreading too much. It also helps develop the flavors, so if you have time, chill the dough for at least 30 minutes. If you’re able, I really recommend chilling it for an hour or more.

Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can make the cookies tough.

Infuse the Butter: Cooking the mint in butter extracts its oils, giving your cookies a more intense mint flavor. Don’t skip this step!

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. This will keep them soft and fresh.

To store for longer, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight freezer bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature or warm them up in the microwave for a few seconds.

F.A.Q’s About Fresh Mint Chocolate Chip Cookies

Can I use dried mint instead of fresh mint?
Fresh mint is highly recommended for this recipe because it offers a more vibrant and natural flavor. Dried mint may not provide the same refreshing taste and could alter the texture of the cookies.

What if I don’t have time to chill the dough?
Chilling the dough is important for preventing the cookies from spreading too much during baking. If you’re short on time, you can bake them right away, but expect slightly flatter cookies.

Can I substitute other types of chocolate?
Yes! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips instead of semi-sweet chocolate. You can also mix different types for a fun variation.

How can I make the cookies softer?
To make the cookies softer, you can slightly underbake them or add an extra egg yolk to the dough. Another trick is to store them with a slice of bread in the container to keep them moist.

What should I do if my cookies come out too flat?
If your cookies spread too much and come out flat, try chilling the dough longer before baking. Also, make sure your butter isn’t too warm when you start mixing the ingredients.

Can I make the dough ahead of time?
Absolutely! The dough can be made ahead and stored in the refrigerator for up to 48 hours or frozen for up to 3 months. Just thaw the dough slightly before baking.

Why did my cookies stick to the parchment paper?
Cookies may stick if they’re too warm when you try to remove them. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

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