One of my favorite ice cream flavors these days is mint chocolate chip. But sometimes, I’m not really in the mood for ice cream. Maybe I have a chill, or maybe I just don’t want the cream, you know? Either way, I figured, I bet I could make a cookie version.
And you know what? I was right!
In fact, this has proven to be one of the most dangerous cookie recipes I’ve made. For one thing, it’s delicious. It really does taste exactly like mint choc chip ice cream in cookie form. My partner says it kind of depends on whether you like a more mint-forward or chocolate-forward mint chocolate chip ice cream, but I think it’s pretty much spot on.
The other thing is, the cookie dough needs to be frozen before baking it. But that means you can make a big batch, freeze the cookie dough balls, and whenever you want a couple of cookies, just pull a few out and bake them.
Mint chocolate chip cookies, on demand. See? Dangerous.
It’s also really simple to make the recipe, too, so it’s double trouble.
Mint Chocolate Chip Cookies
Equipment
- Mixing Bowls
- Cookie Scoop
- Baking Sheet
- Silicone Baking Mat
Ingredients
- 2⅓ Cups Flour
- ¾ Tsp Baking Soda
- ½ Tsp Kosher Salt
- ¼ Tsp Cream of Tartar
- 1 Cup Salted Butter
- 1¾ Cups White Sugar
- 2 Eggs One whole, one just the yolk.
- 1 Tbsp Vanilla Extract
- ¾ Tsp Peppermint Extract
- 1½ Cups Miniature Chocolate Chips
- Green Food Coloring Optional
Instructions
- In a mixing bowl, whisk together the flour, baking soda, salt, and cream of tartar.2⅓ Cups Flour, ¾ Tsp Baking Soda, ½ Tsp Kosher Salt, ¼ Tsp Cream of Tartar
- In another bowl, beat the butter until it's smooth, then add the sugar and cream them together until fluffy.1 Cup Salted Butter, 1¾ Cups White Sugar
- Add one egg and a second egg yolk to the butter and sugar mixture, and mix well. Then, add in the vanilla and peppermint extracts, and further mix. Add in your food coloring to reach your desired color (or leave it out if you don't want green cookies.)2 Eggs, 1 Tbsp Vanilla Extract, ¾ Tsp Peppermint Extract, Green Food Coloring
- Add the dry ingredients to the wet and mix until they're just combined. Then, fold in the chocolate chips to disperse them throughout the dough.1½ Cups Miniature Chocolate Chips
- Using a cookie scoop, scoop about 2 tbsp of dough at a time and form it into a ball. Arrange the balls onto a baking sheet and freeze them for at least two hours.
- When ready to bake, preheat your oven to 350℉, and line your baking sheet with a silpat or parchment paper. Space out your desired number of cookie balls, leaving about two inches between them, since they will spread out as they bake.
- Bake for 12-14 minutes. The edges of the cookies will set and the centers will be soft, for a nice, chewy cookie. Let these cool for five minutes or so, and enjoy!