Mint Chocolate Chip Cookies Recipe Easy Gooey Soft Batch Guide

There’s something downright magical about the first whiff of freshly baked mint chocolate chip cookies drifting through the kitchen—cool, sweet minty notes mingling with deep, melty chocolate, all wrapped up in that warm, buttery aroma that practically hugs you from the inside out. I remember the first time I pulled a tray of these out of the oven, the cookies still soft and barely holding their shape, with glossy ribbons of melted chocolate sneaking through the dough. It was a rainy Sunday, and I had a wild craving for something nostalgic but with a little twist—something beyond the usual chocolate chip cookie. So, I grabbed a bottle of pure peppermint extract, a handful of chocolate chunks, and hoped for the best.

Honestly, that first bite was the kind of moment you just sink into—closing your eyes, savoring the cool mint, the gooey chocolate, and the impossibly soft texture. My kids were circling the kitchen like little cookie sharks, and before I could blink, half the batch had disappeared. Even my husband, who claims he “doesn’t like mint,” was caught sneaking a cookie (or three) straight off the cooling rack. That’s always the true test, right? If you have to guard the cookies, you know you’re onto something.

Growing up, my grandma used to make classic chocolate chip cookies every weekend, and the smell would draw neighbors in from the yard. These mint chocolate chip cookies are my playful spin on that tradition—pure comfort, but with a fresh, cool pop that feels a little fancy and fun. I wish I’d started making them years ago, especially for holiday cookie swaps or those times you need a sweet pick-me-up. They’re dangerously easy to whip up, and let’s face it, they’ll brighten up any Pinterest board or bake sale table. After “testing” (and tasting!) these more times than I care to admit, they’ve earned a permanent spot in my family’s cookie rotation. If you crave soft, gooey cookies that taste like a minty hug, you’re definitely going to want to bookmark this one.

Why You’ll Love This Mint Chocolate Chip Cookies Recipe

If you’re looking for a cookie recipe that’s been put through the paces and passed every test (sometimes with chocolatey fingerprints left behind), these soft batch mint chocolate chip cookies will win you over. Years of cookie-baking—plus a little help from my “official” taste testers (my kids)—have helped me nail down the perfect formula for cookies that are soft, gooey, and packed with minty chocolate flavor in every bite.

• Quick & Easy: You can have these cookies ready in under 30 minutes from start to finish. No chilling, no fuss—just mix, scoop, and bake! Perfect for those last-minute dessert cravings.
• Simple Ingredients: Everything you need is probably in your pantry or fridge right now. No hunting for fancy mint chips or special flours. Just good, honest ingredients that come together in a snap.
• Perfect for Any Occasion: These cookies are a hit for lunchbox treats, holiday cookie platters, or just a cozy movie night at home. I’ve brought them to potlucks, and they always disappear first!
• Crowd-Pleaser: Kids love the fun green flecks and gooey chocolate. Adults love the refreshing mint twist on a classic. Even picky eaters can’t resist sneaking another cookie.
• Unbelievably Delicious: The combo of cool mint, melty chocolate ribbons, and a soft, pillowy cookie is pure comfort food magic. The texture is everything—slightly crisp at the edges, with a super tender, almost fudgy center that stays soft for days.

What sets this recipe apart? I use a special blend of chocolate chips and chopped chocolate bars, which means you get both chocolate chips and those gorgeous gooey ribbons in every bite. A touch of cornstarch keeps the cookies soft long after they’ve cooled, and the peppermint flavor is perfectly balanced—not too strong, just enough to make each bite feel refreshing. I’ve also tested different types of mint and chocolate combos, so you don’t have to worry about that weird toothpaste flavor (you know what I mean!).

Honestly, these aren’t just cookies—they’re a little moment of happiness. The kind you want to share, but also maybe keep a secret stash for yourself. Whether you’re baking for a crowd or just need a sweet treat after a long day, this mint chocolate chip cookies recipe is the answer. Each batch brings back memories, sparks smiles, and turns any ordinary day into something a little more special.

What Ingredients You Will Need

This mint chocolate chip cookies recipe uses straightforward, easy-to-find ingredients that deliver on big flavor and that signature soft, gooey texture. Here’s what you’ll need:

• For the Cookie Dough:
  • 2 1/4 cups (280g) all-purpose flour (I like King Arthur or Bob’s Red Mill for consistent results)
  • 1/2 teaspoon (2g) baking soda
  • 2 teaspoons (5g) cornstarch (keeps the cookies extra soft!)
  • 1/2 teaspoon (3g) salt (I use fine sea salt for even distribution)
  • 3/4 cup (170g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) packed light brown sugar (adds chewiness and depth)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature (makes the dough extra rich and tender)
  • 1 1/2 teaspoons pure peppermint extract (not spearmint—go for classic peppermint for that cool, bakery-fresh taste)
  • 1 teaspoon vanilla extract (rounds out the flavors)
  • Optional: 1-2 drops green food coloring (for that classic minty look—totally up to you!)
• For the Chocolate:
  • 1 cup (170g) semisweet chocolate chips (Ghirardelli or Guittard are my faves)
  • 1/2 cup (85g) chopped dark chocolate or chocolate bar (for gooey chocolate ribbons—Lindt or Trader Joe’s bars work great)

Ingredient Tips: For a gluten-free version, swap in a trusted 1:1 gluten-free flour blend (like Cup4Cup or Bob’s Red Mill). If you’re dairy-free, try using a good plant-based butter and check your chocolate labels. You can also use all chocolate chips if you don’t have a bar handy, but the chocolate ribbons really do make these cookies special.

For the best mint flavor, stick with pure peppermint extract (I use McCormick or Nielsen-Massey). If you want to bump up the green color for a fun, bakery-style look, just a drop or two of gel food coloring does the trick—no need to overdo it. And if you’re feeling adventurous, swap the semisweet chips for white chocolate, or toss in a handful of Andes mint pieces for an extra minty punch.

Equipment Needed

You don’t need any fancy gadgets to whip up these soft batch mint chocolate chip cookies, but a few trusty kitchen tools can make the process smoother and more fun:

• Mixing Bowls: One large and one medium bowl (sturdy glass or stainless steel work best—easy cleanup, too).
• Whisk and Rubber Spatula: A whisk for blending dry ingredients and a spatula for folding in all that chocolatey goodness.
• Electric Mixer (Hand or Stand): Not required, but makes creaming butter and sugars a breeze. I use a basic hand mixer most of the time—it’s lightweight and easy to store.
• Measuring Cups & Spoons: Accurate measuring is key for cookies. Digital kitchen scales are awesome if you have one, but cups and spoons work fine, too.
• Baking Sheets: At least one sturdy baking sheet lined with parchment paper or a silicone mat (parchment helps with easy removal and cleanup).
• Cookie Scoop: A medium cookie scoop gives you perfectly portioned cookies and helps them bake evenly. A tablespoon works in a pinch.
• Wire Cooling Rack: Letting cookies cool off the pan keeps them from overbaking on the bottom.

If you don’t have a cookie scoop, two spoons or even your hands will do (just don’t stress about perfect shapes—rustic is good!). My oldest, beat-up baking sheet still bakes cookies better than some of my newer ones—so don’t feel like you need anything fancy. Wash your silicone mats right away to avoid lingering minty smells. And if you’re on a budget, a sheet of parchment and a wooden spoon will get you 95% there!

How to Make Mint Chocolate Chip Cookies with Gooey Chocolate Ribbons

1. Prep the Oven and Pans:
   • Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
   • Pro tip: If your oven runs hot, bake at 340°F (170°C) for slightly thicker cookies.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together 2 1/4 cups (280g) flour, 1/2 tsp baking soda, 2 tsp cornstarch, and 1/2 tsp salt. Set aside.
   • The mixture should look even and fluffy—no lumps!
3. Melt the Butter:
   • In a microwave-safe bowl, melt 3/4 cup (170g) unsalted butter in short bursts. Let it cool for 5 minutes so it’s not piping hot.
   • Warm, not hot, keeps the dough from getting greasy.
4. Mix Wet Ingredients:
   • In a large bowl, whisk together the melted butter, 3/4 cup (150g) brown sugar, and 1/2 cup (100g) granulated sugar until smooth—about 1-2 minutes.
   • Mix in 1 large egg and 1 egg yolk, one at a time, beating well after each addition. Add 1 1/2 tsp peppermint extract, 1 tsp vanilla extract, and green food coloring if using.
   • The mixture should look creamy and slightly thick—don’t stress if it seems a little glossy.
5. Combine Wet and Dry:
   • Gradually stir the dry ingredients into the wet mixture using a spatula or mixer on low. Stop when just combined—overmixing can make cookies tough.
   • The dough will be soft but thick. If it’s too sticky, chill for 10 minutes.
6. Add Chocolate:
   • Fold in 1 cup (170g) chocolate chips and 1/2 cup (85g) chopped chocolate bar. Make sure the chocolate is evenly distributed so every bite has a melty surprise!
7. Scoop and Shape:
   • Using a medium cookie scoop (about 2 tablespoons), scoop dough balls onto your prepared baking sheets, leaving about 2 inches (5cm) between each.
   • For extra gooey ribbons, press a few extra chocolate chunks on top of each dough ball.
8. Bake:
   • Bake one sheet at a time for 9-11 minutes. The edges should be set, but the centers will look slightly underbaked and puffy.
   • Don’t overbake! The cookies will finish setting as they cool.
9. Cool and Enjoy:
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Sneak a warm one if you can—those chocolate ribbons are pure heaven.

Troubleshooting Tips: If your cookies spread too much, try chilling the dough for 15 minutes next time. If they stay too puffy, flatten the dough balls slightly before baking. If your chocolate seizes or hardens while mixing, the dough or butter may be too cold—just let it warm up for a few minutes.

My personal shortcut: Measure out the dry ingredients the night before and stash them in a covered bowl. That way, you can grab-and-go when a cookie craving strikes!

Cooking Tips & Techniques for Soft, Gooey Mint Chocolate Chip Cookies

Let’s face it—cookies are simple, but a few tricks can make the difference between “pretty good” and “where did all the cookies go?” Here’s what I’ve learned from a lot (maybe too much) hands-on testing:

• Don’t Overmix: After adding the flour, stir just until the streaks disappear. Overmixing develops gluten, which means tough cookies (no one wants that!).
• Use Melted Butter: Melted butter leads to chewier, gooier cookies and helps the chocolate swirl throughout the dough. Just let it cool a bit before mixing, or your dough might be greasy.
• Chocolate Placement: For those gooey ribbons, chop a chocolate bar instead of using only chips. Press a few chunks on top of each dough ball before baking—they melt into amazing pools of chocolate.
• Baking Time: It’s better to underbake slightly than to overbake. Pull the cookies out when they look a bit underdone in the center—they’ll finish setting as they cool and stay soft for days.
• Multitasking Tip: While the first tray bakes, scoop the next batch of dough balls. This way, you’re ready to swap trays and keep the cookie train rolling!
• Chilling Is Optional: If you want extra-thick cookies, chill the dough for 30 minutes. But honestly, skipping the chill makes for a more classic, soft-batch texture (and gets cookies in your mouth faster).
• Batch Size: If your oven heats unevenly (or if you have a stubborn hot spot), bake one sheet at a time on the middle rack for the most consistent results.

My biggest cookie fail? Forgetting the salt once—yikes, bland city. Another time, I used too much peppermint and the cookies tasted like toothpaste. Less is more! And don’t skip the wire rack—letting cookies finish cooling off the pan helps them stay soft and stops the bottoms from getting hard.

Variations & Adaptations

Mint chocolate chip cookies are amazing as is, but sometimes you just want to mix things up or adjust for a special diet. Here are my favorite twists and personal spins:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve used Cup4Cup and Bob’s Red Mill with great results. The cookies might spread a touch more but stay just as gooey.
• Dairy-Free/Vegan: Use a plant-based butter and dairy-free chocolate chips or chunks. Replace the egg and yolk with 1/4 cup applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 minutes). The cookies will be a little softer but still taste amazing.
• Andes Mint or White Chocolate: Swap half the chocolate chips for chopped Andes mints or white chocolate chips for an extra minty, creamy twist. My kids love the green-and-white look in the finished cookies!
• Chunky “Loaded” Version: Toss in 1/2 cup chopped walnuts or pecans for crunch, or sprinkle flaky sea salt on top before baking for a bakery-style finish.
• Seasonal Touch: In winter, add a pinch of cinnamon or espresso powder for a cozy, mocha-mint vibe. For summer, try using fresh mint leaves (finely chopped, about 2 tbsp) mixed with the extract for a garden-fresh taste.

I once made these with half peanut butter chips and half chocolate—definitely not traditional, but wow, the peanut butter-mint combo was surprisingly addictive. If you have a favorite chocolate bar, feel free to chop it up and toss it in. This dough is super forgiving, so make it your own!

Serving & Storage Suggestions

Mint chocolate chip cookies are best served slightly warm—when the ribbons of chocolate are still soft, and the minty aroma fills the kitchen. Stack them high on a pretty plate for a bake sale, or arrange in neat rows for a Pinterest-worthy cookie tray. For a fun touch, add a sprinkle of mini chocolate chips or crushed candy canes on top before baking.

• Pair With: Cold milk, hot cocoa, or a scoop of vanilla ice cream (cookie sandwiches, anyone?). For grown-ups, they’re pretty dreamy with a peppermint mocha or a glass of sweet dessert wine.
• Storing: Keep cookies in an airtight container at room temperature for up to 4 days. Slip a slice of bread into the container to keep them extra soft (old bakery trick!).
• Freezing: Freeze baked cookies in a zip-top bag for up to 2 months. Or, freeze unbaked dough balls and bake straight from the freezer—just add 1-2 minutes to the bake time.
• Reheating: Warm cookies in the microwave for 8-10 seconds to revive that gooey chocolate center. If you’re reheating a big batch, pop them in a 300°F (150°C) oven for 3-4 minutes.
• Flavor Development: The mint flavor actually gets a little stronger after a day, so these are great make-ahead cookies for parties or gifting.

Pro tip: If you’re gifting these, wrap them in wax paper inside a cute box—less sticking, more smiles. I always stash a few in the freezer “just in case”—they thaw in minutes and taste freshly baked every time.

Nutritional Information & Benefits

Each mint chocolate chip cookie (based on a batch of 24) is about 170 calories, with 8g fat, 24g carbs, and 2g protein. Using dark chocolate adds a touch of antioxidants, and the mint gives a fresh, satisfying finish that can curb a sweet tooth with just one cookie (well, maybe two!).

The recipe does contain wheat (gluten), dairy, eggs, and chocolate—so watch out if you have allergies. But with simple swaps (see above), you can easily make them gluten-free or dairy-free.

I love that these cookies strike a balance—indulgent, but not over-the-top, and easy to fit into a treat day without feeling weighed down. Personally, they’re my go-to for a “feel good” cookie that satisfies a craving, brings back happy memories, and always gets a smile.

Conclusion

Mint chocolate chip cookies with gooey chocolate ribbons are pure happiness in a bite—cool mint, melty chocolate, and soft, pillowy texture that just begs for a second (or third) cookie. Whether you follow the recipe to the letter or put your own spin on it, you’ll end up with cookies that feel like a special occasion any day of the week.

I love this recipe because it’s simple, flexible, and always delivers crowd-pleasing results. Give it a try, then make it your own—add more chocolate, change up the chips, or play with the flavors. I’d love to hear how your batch turns out, so drop a comment below, share your photos, or let me know your favorite variation.

So grab your mixing bowl, crank up the oven, and treat yourself to a batch of these mint chocolate chip cookies. You deserve it (and trust me, your family will thank you)!

Frequently Asked Questions

Can I use mint extract instead of peppermint extract?

You can, but peppermint extract gives a cleaner, classic flavor. Mint extract often contains spearmint, which can taste a bit herby. Stick with peppermint for that bakery-style coolness.

How do I keep my cookies soft for days?

Store them in an airtight container with a slice of bread—the bread keeps the cookies moist and soft (just swap the bread out if it gets too dry).

Can I freeze the dough?

Absolutely! Scoop dough balls onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

What’s the best chocolate to use for gooey ribbons?

Chopped chocolate bars (like Lindt, Trader Joe’s, or Ghirardelli) melt into gooey pools better than chips. Chocolate chips hold their shape, so I use both for the best texture.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The cookies might spread a little more, but they’ll stay soft and gooey.

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