Mint Chip Cookies Green (Printable)
Soft and chewy with peppermint and chocolate chips, featuring a vibrant green color.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons peppermint extract
09 - 1 teaspoon vanilla extract
10 - Green gel food coloring (1/4–1/2 teaspoon, or to desired color)
→ Mix-Ins
11 - 1 1/2 cups semisweet chocolate chips
12 - 1/2 cup chopped dark chocolate (optional, for extra richness)
# 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 flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in peppermint extract, vanilla extract, and green food coloring until evenly colored.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
06 - Fold in chocolate chips and chopped dark chocolate, if using.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9–11 minutes, or until edges are set but centers are still soft (they will continue to firm up as they cool).
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The peppermint and chocolate combination tastes like your favorite Girl Scout cookie but better
- That vibrant green color makes people smile before they even take a bite
02 -
- Gel food coloring works much better than liquid drops for achieving that vibrant green color
- Underbaking slightly is the secret to keeping these cookies chewy for days
03 -
- Room temperature ingredients mix together more evenly and prevent tough cookies
- Chilling the dough for 30 minutes prevents excessive spreading in the oven