These fresh mint chocolate chip cookies are flavored with fresh mint leaves blended directly into the dough. I love the combination of mint and chocolate but don’t like the medicinal taste of peppermint extract. Which is what makes the use of fresh mint leaves in this cookie so amazing! These cookies are the perfect combination of crispy on the outside and soft and gooey in the middle.
Baking with fresh mint
I love growing mint but it grows so quickly I am always looking for new ways to use fresh mint leaves. These fresh mint chocolate chip cookies are made with fresh mint cut straight from the garden. You can use any variety of mint: peppermint, spearmint, chocolate mint, etc.
Some recipes only steep the mint leaves in melted butter for a few minutes. But to get a really intense mint flavor I like to blend the mint leaves with the butter and add them to the dough. Chop up only the leaves, not the stems, for the best flavor. Who says you can’t eat your greens and have a cookie too.
How to make fresh mint chocolate chip cookies
There are just a few simple ingredients:
- Unsalted Butter
- Fresh Mint Leaves
- Bread Flour
- Kosher Salt
- Baking Soda
- Brown Sugar
- Andes Mint Chips
- Melt the butter in a 2-quart saucepan over low heat pour the melted butter into a blender, add the mint leaves, and process until smooth. About 1 minute.
- In a medium bowl whisk together the flour, salt, and baking soda. Set aside.
- Add the butter/mint mixture to the bowl of your stand mixer. Add the brown sugar and granulated sugar and beat with the paddle attachment on medium speed until smooth. Lower the mixer speed to stir and add in the egg, egg yolk, and vanilla. Mix until thoroughly combined, about 30 seconds.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the Andes mint pieces.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Scoop 2 tablespoon-sized mounds of dough onto baking sheets. My baking sheets are 14×16 inches and I can fit nine cookies per sheet.
- Bake in a 375 degrees Farenheight oven for 10 – 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
- Don’t forget to sample at least one delicious gooey straight from the oven cookie for “quality control” of course.
Baking Tip: My mom’s trick for evenly baked cookies is to rotate the cookies while they bake. Place the first baking sheet of cookies on the lower rack of the oven and bake until they begin to spread out (usually the same amount of time it takes me to divvy out the dough on to the second baking sheet.) Move the first baking sheet of cookies to the top rack and rotate 180-degrees to finish baking and place the second baking sheet of cookies on the bottom rack. Continue this process until all of the cookies have been baked.
- If you don’t have any mint, you have two options:
- Make these cookies without the mint. Melt the butter and then proceed with the rest of the recipe.
- Add peppermint extract or peppermint essential oil to the dough. Start with 1 teaspoon of extract, or 15 drops of essential oil. If using the essential oil, make sure it has been approved for consumption.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
- Allow the melted butter to cool slightly so that it doesn’t melt the sugar. Mixing the butter in when it is too hot can cause the cookies to become greasy.
- If you can’t find Andes mint pieces (they are usually in the baking aisle next to the chocolate chips) feel free to substitute your favorite chocolate chip for a slightly less minty cookie.
- Because the butter has been melted this dough needs to be refrigerated for a couple of hours to make sure the cookies don’t spread too much when they are baked.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
Make-ahead, storing, and freezing instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months.
After rolling the dough into balls place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
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