Butter infused mint make up these fresh and delightful Mint chocolate chip cookies. This beautiful cookie recipe comes from Dishing Up The Dirt's new cookbook.
Real Mint Chocolate Chip Cookies
I should clarify these are REAL mint chocolate chip cookies. Chocolate chip cookies made with fresh mint that you clipped from your garden and steeped in melted butter. Oh, this just got really good, didn't it?
This is shaping up to be a very good year! So many new cookbooks have landed in my hands, and I'm so inspired by all of them lately. My friends in the food world have been hustling hard lately, and I'm so dang proud of them.
The recipe for these mint chocolate chip cookies comes from the lovely Andrea Bemis' new cookbook, Dishing Up the Dirt! If you don't know Andrea, let me catch you up real quick: she's an adorable farmer chick that writes incredible recipes using the ingredients fresh from her fields that she tends with her husband and dog. And the girl can photograph her recipes like a boss and write an incredible cookbook! She's a gem, you guys.
Farm-to-Table Cooking
I've been reading her blog for 4+ years (you guys know I used to work in farming, right?), and I love her real-life approach to farm-to-table food. It makes me miss driving tractors!
Her gorgeous cookbook is mostly vegetarian and plant-based, but I considered it my duty to showcase one of her fabulous desserts.
I can just imagine Andrea trekking out to her bountiful mint patch in her muddy work boots with her farm dog trotting alongside her. The sun is starting to set, and she's wrapping up another long day of hard work on the farm. She clips a handful of fresh mint, and starts the long walk back to the house, reflecting on what she will make for dinner that night. It was slightly less romantic when I climbed over my fence and yanked up the last of the scraggly mint that escaped from one of my pots, sniffed it to make sure my dogs didn't pee on it, and then ran back inside before my Tom's got too dirty.
Andrea and I basically have the same life, you know. In my dreams!
How to Make Mint Chocolate Chip Cookies
These cookies make perfect use of all the mint you have growing in your garden. Here's what you need:
- Unsalted Butter
- Fresh Mint
- Dark Brown Sugar
- Sugar
- Egg
- Vanilla
- All-Purpose Flour
- Baking Soda
- Sea Salt
- Semi-sweet Chocolate Chips
Steep the mint in butter to start. This process will take about 30 minutes. Strain the butter and combine with the dark brown sugar and the white sugar in a stand mixer. Add the egg and vanilla and beat for an additional minute. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet while the mixer is running. Gently mix in the chocolate chips. Remove and chill for about an hour. Divide into 12 balls and bake for 11-12 minutes.
Similar Recipes
Small Batch Chocolate Chip Cookies
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Mint Chocolate Chip Cookies
Chocolate chip cookies made with real fresh mint!
Ingredients
- ½ cup (1 stick) unsalted butter
- ½ cup firmly packed fresh mint, roughly chopped
- ½ cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- heaping ½ cup semisweet chocolate chips
Instructions
- Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
- Strain the butter, pressing the leaves to extract all of the butter from the leaves.
- Meanwhile, line two baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
- Next, add the egg and vanilla and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
- Finally, add the chocolate chips and mix just until combined.
- Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
- Preheat the oven to 350.
- Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
- Bake for 11-12 minutes, rotating the pans half-way through.
- Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 206mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 2g
dixya @food, pleasure, and health says
can i work in your farm? i will take my paycheck in cookies :P
simone musil says
Great recipes. Ty. It's just my husband and I so we need small recipes!
Harper says
These cookies are absolutely FABULOUS! My whole family ate the whole batch in less than a day! It was so good i made extra mint butter to keep for future recipes. How long do you think the mint butter will last in the fridge?
Aimee says
Haha, I feel like our garden situation is similar - we have a small raised garden in our little patio area. Which is great considering we live in a condo, but the dogs sometimes like to play "farmer" and water the garden for us. Gross.
Cookies looks amazing, as usual. I use to make a double chocolate chip mint cookie (chocolate cookies+mint+chocolate chips), but haven't tried a regular CC mint cookie! Thanks for sharing :)
Lisa K. says
I <3 you for bring these cookies and this new Blog into my life! Love ALL of your recipes, and ready to fall in love with hers too!
Nicolette says
I made these today. A definite keeper. I used better batter GF flour and that worked lovely. Perfect texture for cookies. I actually stuck the melted infused butter in my nutribullet and blitzed it up good. Then used as is, it gave the cookies a beautiful speckled green look and the flavor really popped. The only complaint I have is that the baking soda flavor was a little strong. Could I cut back to 3/4 tsp or would that ruin the cookies? Thanks for sharing!
Christina Lane says
So you had little green chunks in the cookies? How cool! I'm guessing the extra mint you added heightened the baking soda taste. I would reduce the salt instead.
Sues says
Yum! Nothing better than fresh mint, unless it's fresh mint in chocolate chip cookies!!
Andrea Bemis says
I love you. Thanks for the lovely post. dish it up girl! xo
Diane says
Could you just encorporate the mint leaves and butter mixture right into making the cookie dough?
Christina Lane says
Hi Diane,
I don't recommend that. The leaves might brown or burn in the oven. I promise you'll have the mint flavor from infuses the butter with the leaves.
Laura weismann says
I don't see anywhere I've looked everywhere and how to subscribe to your blog thank you Laura
Kathy says
Hi Laura, click on the 'Follow' (?) icon - It's the one between Pinterest and Twitter in gray at the top. I just found it recently... :)
Christina Lane says
Yes, thank you girls!
I'm having a text box designed right now for the side bar, so it will soon be easier to sign up for my email list! In the meantime, Kathy is right! Click the fifth button from the left in the upper left under my logo. It's the tiny weird rainbow-looking button between the pinterest and twitter logos. Let me know if this didn't get on it! Here's another link: http://dessertfortwo.us11.list-manage.com/subscribe?u=a6fb59da0b22a55724b0d0ad1&id=4a3bbb16c9
Shawnna Griffin says
hey girl- these cookies look amazing! Y'all have a great weekend!
Kayle (The Cooking Actress) says
Ohhh I LOVE this idea--how subtle the mint is (and that it's legit actual mint leaves). Definitely need to try!
Jessica says
These came out fantastic at a high altitude too. Thank you for the recipe!