Fresh Mint Chip Cookies

Make these cookies that taste like mint ice cream with chocolate chips. They mix fresh mint with sweet chocolate for a treat that everyone will ask about. Perfect for anyone who loves that ice cream shop favorite.

Why Make These Cookies

You can make these cookies in half an hour. They turn out soft inside with a little crunch on the edges. The mint isn't too strong, and they're full of melted chocolate. Make them for parties or just because - people always want more.

What You Need

• Butter: Let it get soft first
• Sugar: Regular white sugar
• Egg: Just one
• Mint Extract: For that cool taste
• Green Color: If you want them to look minty
• Flour: Any kind works
• Baking Soda: Makes them rise
• Baking Powder: Makes them soft
• Salt: A small pinch
• Chocolate Chips: Dark ones taste best

How to Make Them

Heat Your Oven:

Turn it to 375°F. Get your cookie sheets ready with some paper on them.

Mix the Soft Stuff:

Put soft butter and sugar in a bowl. Mix them until they look fluffy. Add the egg and keep mixing. Put in mint and green color if you want.

Mix the Dry Stuff:

In another bowl, stir flour, baking soda, baking powder, and salt together.

Put it All Together:

Slowly mix the dry stuff into the butter mix. Don't mix too much. Add chocolate chips last.

Make Cookies:

Roll dough into balls. Put them on your cookie sheets with space between them.

Bake Them:

Put them in for 8-10 minutes. The edges should look light brown.

Let Them Cool:

Wait 5 minutes before moving them. Then put them on a rack to cool all the way.

Great Summer Cookie

These cookies taste like summer. Remember getting mint chocolate chip ice cream on hot days? These cookies are just like that, but you can eat them anywhere. Make them for backyard parties or keep them in a cookie jar. They're cool and sweet - perfect for warm days.

Quick to Make

You can make these cookies fast - just 30 minutes from start to finish. Perfect when you need something sweet right away or when friends drop by. You don't need fancy tools or hard-to-find stuff. Just mix, bake, and eat.

The Chocolate Stays Good

The best part? The chocolate chips stay soft and melty, even after the cookies cool down. Each bite gives you warm, gooey chocolate mixed with cool mint taste. That's what makes these cookies so good - they're like fresh-baked even hours later.

Just Right Mint Taste

We didn't make these too minty. Some mint cookies taste like toothpaste - not these. There's just enough mint to make them taste fresh, but not so much that it burns. The chocolate and mint work together to make something really good.

Making Them Look Pretty

Want green cookies? Add some food color. Want plain ones? Leave it out - they'll taste just as good. Some people like seeing the green because it reminds them of ice cream. Others like them plain. Make them how you like them.

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Keeping Them Fresh

Put these in a closed container and they'll stay good for five days. If you want them to last longer, wrap them up and freeze them. When you want some, just take them out and let them warm up. They taste fresh again after 30 minutes.

Frequently Asked Questions

→ Can't eat regular flour?

Grab gluten-free mix that says "cup for cup" on the bag. Add a spoon of cornstarch - makes them soft. Let the dough sit 10 minutes before baking. Rice flour works too but needs different amounts. Some folks mix their own flour blend. Watch them in the oven - might cook faster.

→ Skip the green color?

Leave it out - won't change the taste. Could use natural food dye from plants. Some mint extract comes with color in it. White cookies look nice with dark chips. Crushed candy canes add color too.

→ No fancy mixer?

Hand mixer works fine. Strong arms work too! Soften that butter good first. Mix wet stuff really well. Take your time with the flour. Stir chips in by hand. Dough might need extra mixing to get smooth.

→ Want different chips?

Try white ones - look real nice. Milk chocolate makes them sweeter. Dark chocolate's not so sweet. Cut up mint candy bars. Mix different kinds. Some folks like those mint baking chips.

→ How long they stay good?

Week in a tight box. Put bread in there - keeps them soft. Freeze the dough in balls for later. Baked ones freeze good too - bout 3 months. Let them warm up before eating.

→ Cookies spreading too much?

Chill the dough - hour at least. Cold butter works better. Add bit more flour. Don't grease the pan. Check your oven temp - too hot makes flat cookies.

→ Not minty enough?

Add more extract bit by bit. Careful - too much tastes like toothpaste! Mint chips help too. Fresh mint don't work good. Some extracts stronger than others.

→ Taking them somewhere?

Pack them with paper between. Tight box so they don't bounce. Bake them little harder if they'll travel. Maybe pack extra for the road.

→ Want them extra soft?

Take them out early - they cook more while cooling. Add a spoon of cream cheese to the dough. Don't skip the brown sugar. Could drop in some pudding mix.

→ Chips sinking?

Toss chips in flour first. Don't use too many. Mini chips stay put better. Push some on top before baking. Dough might be too soft.

→ Getting too brown?

Move the rack up in the oven. Cover with foil near the end. Check them early. Light pans cook more even. Could turn the heat down a bit.

→ Need them fast?

Make them small - cook quicker. Skip the chill time if you don't mind spread. Use melted butter - mixes faster. No need to get mixer out - melt and mix.

Conclusion

Like mint? Try our mint brownies. Or make mint chip ice cream. Even a quick mint cake in a mug hits the spot.