Mint and chocolate are one of my favourite flavour combinations. That, or peanut butter and chocolate. In my book, the mintier the merrier! These mint chocolate chip cookies definitely live up to their name, due to mint-infused butter AND peppermint extract, and tons of chocolate in every bite. It could be the winning cookie for Mothers Day 🙂
I made these the other week, in preparation for one of our climbing competitions on Vancouver Island. They’re easy to pack, and are the perfect size to nibble on between climbs. We both ended up nabbing first place in our age category, so perhaps they can be called Winning Mint Chocolate Chip cookies 🙂
I’ve made treats with mint before, but I usually stick to peppermint extract and not fresh mint. So when I saw a version of these cookies floating around online, I became intrigued with the idea of infusing mint into the butter. Would it make the mint flavour stronger? It definitely makes the kitchen smell fantastic, as it simmers away, so I count that as a win.
If there’s a downside to this recipe, it’s only that you need to give the cookie dough some time to hang out in the fridge, at least an hour. So if you’re in need of a cookie ASAP, this is probably not the recipe for you.
BUT, if you’re able to plan ahead a bit, give this one a whirl. I let the cookie dough rest in the fridge overnight, and then baked them the next day when I had some free time. Because we don’t make cookies very often, I don’t mind waiting for a treat like this!
These cookies are thin and crispy, but are oh-so minty and chocolatey. They freeze really well and somehow taste even better, straight from the freezer.
Given their size, I think they’d also make fantastic ice cream sandwiches! And seeing as the weather is almost warm enough (we finally took the winter flannel sheets off our bed this week), I’m thinking another batch of these might be in order 😉
- 115 g (1/2 cup) unsalted butter
- ½ cup firmly packed fresh mint, roughly chopped *
- 100 g (1/2 cup, packed) dark brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp pure peppermint extract
- 75 g (0.6 cup) whole wheat flour
- 115 g (0.9 cup) all-purpose flour
- 1 tsp baking soda
- ½ tsp sea salt, plus more for sprinkling
- 90 g (1/2 cup) dark chocolate chips
- In a small saucepan, add the butter and mint and melt over medium heat for 2 to 3 minutes. The butter will start to foam up and turn slightly brown. Remove from the heat and allow to cool for 30 minutes. The butter should still be warm and not returned to its solid state. Strain out the mint using a fine-mesh strainer, and set aside the mint-infused butter. *
- In a large bowl, cream together the butter, brown sugar and white sugar, about 3 to 5 minutes. Add the egg, vanilla and peppermint extract and beat for another minute.
- In a medium bowl, whisk together the dry ingredients (flours, baking soda and sea salt). Add the dry ingredients to the wet ingredients and stir to incorporate. Add the chocolate chips and mix to combine.
- Place the bowl in the fridge for at least 1 hour, up to overnight.
- When read to bake, pre-heat the oven to 350 F and line baking trays with parchment paper. Place tablespoon-sized balls of dough on the pan, spaced at least 5 to 7 cm apart and sprinkle each with a bit of flaky sea salt, if you'd like. The cookies will spread when baking.
- Bake for 10 to 15 minutes. If you like your cookies on the soft side, stick closer to 10 minutes. The cookies will continue to cook slightly, even once you remove them from the oven.
- Cool on the baking tray for 5 minutes, then remove and place them on a wire rack to cool completely.
** These cookies freeze very well.
Enjoy these Thin & Crispy Mint Chocolate Chip Cookies!