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.
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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
Cat says
I made your recipe but my cookies came out SUPER flat! Are you sure you meant to write "baking soda"? I think baking powder would be better in this recipe. I like the idea, though!
Christina Lane says
Awww, Cat! I'm so sorry! I definitely meant baking soda, because I used the recipe from Andrea's book. Hmm. I'm wondering if the butter temperature was the culprit...was it warm? Was your cookie sheet warm when you added the raw dough? Is your oven running hot?
Cat says
I let the cookie dough rest in the fridge for a couple hours so it was very cold! The baking sheet was not cold, however.and the baking soda was brand new! Ill try again and see what happens :)
Donna says
Hi. This recipe sounds delish! Wondering if the infused butter can be made in batches (enough for 1 recipe) and frozen for future use? Have a bounty of mint, looking for different ways to keep for year round use.
Christina Lane says
Ohh, good question, Donna! I think so. I don't see any reason why you can't freeze the flavored butter, but wrap it very tightly in several layers to keep it fresh. Maybe try to use it within 3 months?
Alyssa says
I actually made these into bars and it worked out really well. I followed the instructions exactly and the only thing I did differently was put the chilled dough into a 9x13 pan and bake it at 325F for 30 minutes. So good!
Michelle says
Could I replace the butter with vegetable oil or coconut oil? I only have 1/4 cup left of butter and still want to make 12 cookies!
Christina Lane says
Oh, I don't think so, Michelle. Butter and oil behave very differently in cookie baking. In other recipes, like cakes, it's probably okay, but oil makes cookies spread way too much during baking. I haven't tried it.
Michelle says
I bought some more butter and made these, they came out amazing! I used mint chocolate chips and some m&ms instead of normal chocolate chips and baked them for 15 minutes instead of 11-12. Came out slightly crispy on the outside, which I really liked. The mint flavour wasn't overbearing. Thank you for the recipe :)
Kelly Vierra says
Hello!
My husband says we have spearmint in the backyard and I should use peppermint.
What do you suppose will happen if I use the spearmint?
Christina Lane says
It sounds delicious, but I am worried that spearmint has a vague toothpaste flavor....did you taste it? Do you like the way it tastes? If so, go ahead and use it :)
Alyssa Atkinson says
I had to add almost an entire cup of butter extra on top of the butter from the recipe because the dough wasn't binding. It was very crumbly, even if I tried clumping it into a ball.
Christina Lane says
That sounds insane. Did you follow the instructions correctly? This recipe comes from a cookbook that was very well-tested and made it through several rounds of recipe testing. Were you working with melted butter, like the recipe states? And how did the cookies turn out, since you added an extra 2 sticks of butter?
Felicia says
So curious how those cookies turned out, because I had the same issue! My dough didn't really come together...had to shove the dough into balls to put them on a cookie sheet. They taste awesome but look awfully silly :) I'm wondering if I just lost too much butter in the mint straining process.
Stephanie Brown says
I had the same crumble begin to form, because I was using eggbeaters instead of a mixer. Thankfully I have culinary arts training, and so when it began to crumble I put the egg beater down and folded the rest of the flour in by hand. The result was a very creamy dough - looks and feels like pilsbury from the store!
Tastes delicious! Great way to use the volunteer mint in my garden.
One small thing, I'm curious about the measurements. Do you measure before or after you chop?
Susan says
Hi Christina,
Love these cookies, I made them yesterday with spearmint as it's the only fresh mint readily available to buy where I live.
As you suspected, it comes out a little toothpaste like and while the flavour isn't bad, I'd like the peppermint hit. I have peppermint essence, could I infuse the butter with that instead? Would a teaspoon of essence be enough, I wouldn't want to overpower the cookie.
Thanks!
Christina Lane says
Hi Susan!
So glad you liked the cookies, even though they had a hint of toothpaste flavor! I think you could definitely stir in a 1/2 teaspoon of peppermint extract and have great cookies! Stir it into the wet ingredients. Enjoy!
Naomi says
I have made these twice now and both times my cookies do not spread! What am I doing wrong? The dough seems very dry, and like a previous commenter, is crumbly... do I need more butter? Egg? The cookie balls are super tasty, but I’d like to make a real cookie at some point... lol.
Christina Lane says
I'm so stumped on this! Half of the people say this recipe is amazing, and the other half says it doesn't work. The recipe comes from a very well-tested cookbook, and it worked perfectly for me 3 times. I'm wondering if your eggs are too small? Which size eggs are you using? Are you following the directions exactly? Melting the butter and letting it cool?
Amanda says
Do you think I could substitute almond or coconut flour?
Christina Lane says
Hi Amanda,
I'm sorry, I haven't tried them that way. Do you have the cup4cup gluten-free baking mix? That might work. I know coconut flour won't work because it absorbs too much liquid.
Saige says
Hello! I'm trying to see if I could make this vegan and was wondering if you have any suggestions for how to still incorporate the fresh mint flavor possibly with another medium instead of dairy based butter?
Christina Lane says
Hi Saige! Do you ever bake with Earth Balance spread? I imagine you could use that here, and incorporate an extra tablespoon or two of flour to make up for using oil/margarine instead of butter. Let me know how it goes :)