Mint Chocolate Chip Cookies recipe! I am excited about this one ya’ll. Since I can remember, mint chocolate chip ice cream has been on my favorite foods of all time list. These cookies taste like the ice cream but in cookie form. So good! Minty, refreshing with chunks of Andes mint and milk chocolate.

This recipe was inspired by Friday Cake Night. I can’t take all the credit for this one unfortunately. The cookies are chewy and so delicious. I made a huge batch and sent them to work with my husband after eating an embarrassing number of them myself. I am usually good around treats and can be happy with one but anything minty I got bonkers over and have zero self control. Did you catch the Andes Mint Milkshake recipe from last week? Same deal. No self control.

These Mint Chocolate Chip Cookies are really simple to make. Mix a bowl with dry ingredients, mix another bowl with wet ingredients. Add the bowls together and then hand mix in the food coloring and chocolate chunks. One trick I have for cookie dough to bake well is to let it sit in the fridge for a little bit before baking. This helps the cookies stay nice and plump because they do not spread as much. I noticed these cookies already spread more than others so make sure to get that cookie dough slightly chilled.

I really love these cookies for holidays. Christmas and St Patrick’s Day would be perfect! Also, just bake some for a fun after school treat for the kids. A flavor that is familiar but still different in a cookie. The kids really loved them. Just try not to eat the whole batch before the kiddos get home. I think that was a message to myself more than anything. Haha.

Mint Chocolate Chip Cookies

2 eggs
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cream of tartar
3 cups flour
15 drops green food coloring (add as much or as you little food coloring as you would like)
1.5 teaspoon peppermint extract
.5 cup milk chocolate
.25 teaspoon salt
1.5 cups granulated sugar
1 cup unsalted butter, room temperature
10 Andes mints

Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, small bowl, knife, cutting board, spatula, and a cookie scoop.
In one large bowl, add dry ingredients: 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cream of tartar, salt, 3 cups flour, and 1.5 cups sugar. Hand mix. Set to side.
In a small bowl, whisk 2 eggs well. Set to side.
On the cutting board, chop your Andes mints and .5 cup worth of milk chocolate cut into small chunks.
In a second large bowl add wet ingredients: eggs, 1.5 teaspoon peppermint extract, 1 cup room temperature butter. Use the hand mixer to blend well. Add your first bowl of dry ingredients and mix all together.
Add your chopped Andes mints, chopped milk chocolate chunks and 15 drops green food coloring. Use your spatula to mix well.
Set in fridge for 20 minutes.
Preheat your oven to 350 degrees.
Remove cookie dough from fridge and scoop onto cookie sheet leaving space between. These expand a decent amount so bake 8 at a time.
Cook for 10 minutes.
Remove from oven and place on a cooling rack.
Enjoy!