Wanna take your chocolate chip cookies to a heavenly new level? Then do what I’ve been doing since 2015, and add fresh mint leaves to the cookie dough. The final product will knock your socks off!
I love these cookies so much that I made a video of the recipe for you. The video also includes some advice for growing mint. (Like most perennial herbs, mint is a garden bully!)
HINT: Double click the video for a full-screen view!
And here, because I love you, is the printable recipe:
Once you've tried chocolate chip cookies with fresh mint you will never look back. They're cool, refreshing, and downright addicting.
Ingredients
- 1 1/2 cups plain (all-purpose) flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 to 1 cup fresh, coarsely chopped mint leaves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup chopped bitter- or semi-sweet chocolate (or use regular chocolate chips)
Instructions
- Whisk together the flour, salt, and baking soda in a medium bowl. Set aside. In another medium bowl, combine the sugars and half of the mint. Using your fingers, rub the mint into the sugars until fragrant.
- In the bowl of a standing mixer (or use handheld electric beaters), cream the butter and sugars at high speed until light and fluffy. Then beat in the egg, followed by the vanilla extract. At low speed, beat in the flour until it disappears into the wet ingredients.Detach the work bowl from the mixer. Using a spatula, fold the chocolate and the remaining mint into the cookie dough.
- Roll pieces of dough between the palms of your hands to form 1-inch-diameter balls. Space the balls about 2 inches apart on a parchment-lined baking sheet, and flatten them slightly with your fingers. Pop the baking sheet in the fridge while you preheat the oven to 350°F.
- Bake until the chocolate melts and the cookies turn golden -- 12 minutes for soft cookies, and 15 minutes for crisp. Cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack. When completely cool, the cookies can be frozen in an airtight container for up to 3 months.
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Tia Carney says
Wow! I have grown mint where ever I have lived for decades. I never thought of baking it into a chocolate chip cookie. Thank you so much for sharing. My mint will be ready to pick soon and these will be first on my list.
Best regards and happy Spring!
Tia
Pam says
Hi, Kevin!
You have one of the most delightful blogs in this world. Thank you so much!
Pam in Virginia
April says
I just made these for Easter. They are so delicious – thank you for sharing!
Arlene says
Perfect – combining my favorite mint flavor with my husband’s favorite chocolate everything!
Thanks. Happy Easter to the three of you.
Kevin Lee Jacobs says
Hi April – Glad you tried — and liked — the cookies!
Donna says
Hi Kevin, I have 3 kinds of mint, peppermint, mojito and strawberry mint, love them all…now which one should I try first, perhaps the strawberry mint! My mint is just starting to show some growth, will definitely make this recipe as soon as the mint is ready!
Marjie Tomter says
I have made these and they are wonderful! Chocolate mint is a good one to use.
Judy says
Kevin, you are so cool. Nice video, I’ll try the mint in the cookies, it sounds delish.
Karin Page says
Hi Kevin,
I just recently became acquainted with your website. LOVE your posts. I bet these would be fantastic with chocolate mint. My mint is up, so I am going to try your cookie recipe today! Thank you so much for this recipe.
Karin
Celeste says
Love these yummy cookies. I’ve made them twice so far.
The best part for me is bragging that the mint is home grown!!!!
Ellen says
Sounds awesome, my daughter grows different kinds of mint. I will share this recipe with her.
Thank you for the tips & recipes from your kitchen & garden.
MARY says
I MAKE CHOCOLATE CHIP COOKIES ALL THE TIME FOR GRANDKIDS.
I LOVE MINT AND WILL TRY. YOUR WEBSITE IS SO MUCH FUN!
Tia Bee says
These look amazing!!!! Have you ever tried them with dried mint? If not, I will try it out and report back.
Made your parsley parm bread and I loved it… My in-laws must have a 6th sense bc they stopped by just as two fresh loaves were coming out of the oven. I’m going to try it with other cheeses, because I can never leave a recipe unchanged! No stone unturned and all that…
Melissa Horton says
Just what I needed in the nick of time! Thank you Kevin…enjoyed your video.
Margaret says
Hi Kevin.
I’d like to make these for a friend who who is gluten intolerant. Could I adjust this recipe? Also for diabetics, would you suggest substituting stevia for the sugar? Thank you from sunny Sydney Australia.
Kathy says
Kevin, your recipe sounds delish! I was wondering what to use my mint and spearmint for besides my chickens. How about some more mint recipes? Thanks so much fir the recipe, I just printed it out and plan on making them soon!
Mags says
Oooo thank you so much Kevin!! My mint is still tiny so I can’t harvest any leaves yet but hopefully soon!! Who needs a scullery maid when baking is so much fun! Hurry up with the cookbook I can’t wait:):)
Candace says
Make into ice cream sandwiches with mint chocolate chip ice cream! The best!!
Sue C says
I have sought the perfect chocolate chip cookie recipe for many years, and am a bit competitive about it. This is one of the simplest, and best I’ve ever tried. I’ve baked this one and the similar lemon one, and it’s hard to say which is the winner. I make mine a bit smaller (I get about 40 out of this recipe), and I mix on the “light side,” just enough to get everything together. The best mint is some that grows in our gravel driveway. Thanks for making my cookie life way better. I’m taking a batch to a “celebration of life” this morning.