Mint Chip Cookies Green Dough (Printable)
Soft, chewy cookies with mint flavor, chocolate chips, and bright green dough for a fun classic twist.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 2 teaspoons pure mint extract
10 - Green gel food coloring (1/4–1/2 teaspoon, as needed)
→ Mix-ins
11 - 1 1/2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped dark chocolate (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, then add the vanilla extract and mint extract, mixing until combined.
05 - Add green gel food coloring, starting with 1/4 teaspoon and increasing as needed to reach your desired shade of green. Mix until evenly colored.
06 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
07 - Fold in the chocolate chips and chopped dark chocolate if using.
08 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Bake for 10–12 minutes, or until the edges are set and the centers are just barely golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The mint and chocolate combination tastes like a thin mint cookie but with the soft texture of a fresh baked treat
- The naturally vibrant green dough makes these impossible to resist and perfect for St. Patricks Day or Christmas
02 -
- Gel food coloring is non negotiable here because liquid coloring will throw off the dough consistency
- Overbaking is the enemy, pull them out when the edges look done and trust that they will finish cooking on the hot pan
03 -
- Chill the dough for 30 minutes if it feels too sticky, which also helps prevent excessive spreading
- Sprinkle a little flaky sea salt on top before baking for a sophisticated touch