Mint Chocolate Chip Cookies Recipe -
Mint Chocolate Chip Cookies Recipe
  • READY IN 40 mins

Mint Chocolate Chip Cookies

Recipe by  

"Prize-Winning Recipe 2010! Whip up a batch of cookies with chunks of chocolate and a touch of minty freshness."

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Original recipe makes 3 dozen cookies Change Servings
  • PREP

    25 mins

    40 mins


  1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  3. Bake at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2010

So I'm not a big fan of store bought cookie mixes so I made a few adjustments to this recipe. I basically just followed a recipe for regular chocolate chip cookies and added the mint extract, food coloring, and creme de menthe chips. DELICIOUS and BEAUTIFUL!

Most Helpful Critical Review
Mar 18, 2011

edible but not great. I personally love mint chocolate chip but these would be better if you use the recipe minus the mint extract and use mint chips instead. The cookie tastes weird with the extract. Bummed....

Nov 18, 2010

My grocery store didn't have creme de menthe chips so I swapped in a package of Andes mints, chopped. I don't know if that effected the yield, but I ended up with exactly 4 dozen. So good! I will be sharing these at my holiday cookie exchange!

Dec 01, 2010

I did not have sugar cookie mix available to I made some substitutions. Here's what I did: 1 1/4 c. butter, 3/4 c. sugar, 2 1/2 c. flour, 2 eggs, 1/2 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. peppermint extract, 6 drops green food coloring. They turned out like green, mint chocolate cookies--yum! Just what I needed to get in a Christmas mood.

Nov 18, 2010

Wow - very good cookies! I always make recipes "as is" the first time around and tweak later on, but this one doesn't need much, if any, changes. I would strongly suggest using only unsalted butter - you get creamier results than using margarine. And don't skimp on the chocolate by using basic brands - next time the only change I will make will be to use high-end dark chocolate chunks as opposed to semi-sweet... they'll be a tad less sweet but still scrumptious!

Dec 03, 2010

I used Betty Crocker's Gluten Free Chocolate Chip Cookie mix, which already includes the chocolate chips, so I skipped the semisweet chunks & creme de menthe chips. 4 drops of green food coloring made the dough VERY green, so I stopped there. However, the color baked out, so the final product was BARELY green & I wish I had done all 6 drops. The mintiness is PERFECT & I'd like to try them with the creme de menthe chips (just have to find them)! These cookies were gone in a day & definitely deserve 5-out-of-5 stars!

Nov 23, 2010

Easy to make and very yummy if you're a mint and chocolate fan. When I tasted just the cookie dough I thought it might need a bit more mint extract but after they were baked they were perfect. Followed the recipe exactly. Will definitely make again.

Feb 07, 2011

These were INSANELY good. I didn't change a thing.


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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