If you are a fan of the mint chocolate chip combo, then you will fall in love with these mint chocolate chip cookies! Made from real mint, these soft and chewy cookies are sure to be on your rotation!
If you asked me my favorite dessert flavor combination, I would not hesitate and tell you that it was mint chocolate chip. Obviously, mint chocolate chip is my favorite ice cream flavor, and I am a sucker for anything mint chip.
So tell me why it has taken me so long to finally try mint chocolate chip cookies?? I’ve tried cookies with mint infused in the chips, but having mint-infused (melted) butter is a game changer.
I had accidentally bought fresh mint at my local Asian grocery store instead of fresh basil (oops), but that turned out to be a happy mistake. Then I was on a mint craze and wanted to make everything out of fresh mint, including these beauties.
My husband and I were initially worried that the mint would overpower the cookies, but that wasn’t the case. The mint took on more of a subtle aftertaste and was a nice complementary background flavor.
We gifted some of these cookies to friends, who all liked them just as much as we did. These cookies are a fun way to jazz up regular old chocolate chip cookies and only make 12-18 so you won’t have too many left over (and won’t have to share!).
Fresh mint chocolate chip cookies
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup firmly packed fresh mint roughly chopped
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup semisweet chocolate chips
- In a small saucepan set over medium heat, melt the butter with the chopped up mint. Once the butter is completely melted and you can smell the mint aroma, turn off the stove and set the pan aside for 30 minutes to rest.
- Once the butter and mint have rested for 30 minutes, strain the butter out into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Press down on the mint leaves to extract as much butter as possible. Add the brown sugar and cream on medium speed for about 2-3 minutes or until smooth and creamy.
- Add the egg and vanilla and continue to mix until well incorporated.
- In a small bowl, whisk together the flour, baking soda and salt. Turn the mixer to low and slowly add the dry ingredients until everything just comes together. Turn the mixer off and fold in the chocolate chips by hand.
- Cover and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.
- Portion the dough into golf-ball sized amounts and roll each into a ball (I got about 18 cookies but the original recipe claims to have only gotten 12). Make sure you allow at least 2" between each cookie since they will spread.
- Bake in your preheated oven for 6 minutes. Then rotate the pans front to back and top to bottom. Bake for another 5-6 minutes or until the sides start to turn golden. The middle may look slightly underdone, and that is OK.
- Remove the pans from the oven and allow them to cool for about 5 minutes before transferring to a rack to cool completely.