Mint chocolate chip ice cream is one the most recognizable flavors out there and it translates wonderfully well to the wide world of cookies. In fact, all you’d have to do is swap peppermint extract for the vanilla and add some green to your eggs and you can turn your favorite cookie recipe into a festive and fun mint chocolate chip cookie. If you want to make that into a double mint chocolate chip ice cream sandwich, well, I won’t judge you.
Mint Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon baking powder
large pinch salt
1 cup butter, softened at room temperature
1/2 cup packed light brown sugar
1 cup white sugar
2 eggs and 1 yolk
1 teaspoon mint extract
12 drops green food coloring
1 (12oz) bag large chunk dark chocolate
- Preheat oven to 350°F. Spray two baking sheet trays with non stick or line with parchment paper.
- In a large bowl stir together the flour, baking soda, cream of tartar, baking powder, and salt. Set aside. In another large bowl or the bowl of your stand mixer cream together the butter and sugars until light and fluffy.
- Add the mint and food coloring to the eggs and yolk. While still beating the butter and sugar slowly add the egg mixture, stopping to scrape down the sides from time to time to make sure it is well mixed. Add half of the flour mixture and mix on low until almost combined. Add the remaining flour mixture and chocolate chunks and mix until just combined.
- Scoop out into 2 ounce sized cookies, flatten slightly, and bake for 12 minutes or until the edges are golden brown and the middle is soft. Allow to cool for 5 minutes before serving.