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Mint Chocolate Chip Cookies


  • 1 cup granulated sugar
  • 1/2 cup mint leaves and stems
  • 2-1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1 Tbsp pure vanilla extract
  • 2 eggs
  • 2 cups coarsely chopped dark chocolate


1. Preheat oven to 375°F. In the bowl of a mini food processor, combine mint and sugar. Process until mint is finely chopped. Set aside. In a small bowl, whisk together flour, baking soda and salt.

2. In a standup mixer bowl fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate pieces.

3. Drop by two to three tablespoon-sized balls onto ungreased baking sheets. Bake for nine to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, and then transfer to wire racks to cool completely.

Adapted by Michele Borboa

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