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
If you love this recipe as much as I do, make sure to comment below. And sign up for my newsletter so you never miss a new recipe!
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
Christy says
I have made these cookies twice in the last month. They are amazing! This is becoming a new family favorite. Thank you for sharing it! I love finding new ways to use my mint patch.
Christina Lane says
Thanks for letting me know, Christy! :)
Cheryl says
Now, I have something to do with my chocolate mint (lovely chocolately mint flavor; I usually just pick a leaf and eat it).
Maddie says
Can I use substitute regular table salt for fine sea salt, or will it change the flavor of the cookies?
Christina Lane says
It'll be fine. Bigger flakes of salt = less salty. I usually bake with fine sea salt, but it's not too big of a deal :)
sanah says
hi, i tried this recipe, and it turned out great, is there any way i can make it eggless?
thankyou
Larissa says
Hi Christina!
I'm a newbie to cookie making and I could not go past this recipe, the pregnancy cravings were going mad after drooling over this one!
I took a leap and incorporated my mint leaves into the the dough, after the 30 minute steep after a bit of research on google I did find others had succeeded without any issues for a more intense flavour mine have turned out beautiful!
As for others saying the mixture was too dry, depending on the temp of your house etc I heated my butter up again after the 30 minutes so it would bind as I was worried my butter had cooled too much.
Thanks for the recipe!
Christina Lane says
So glad to hear this, Larissa! Congrats on your pregnancy :) <3
Kali says
I had the same issue as some others- very crumbly batter. It was the texture of sand, both before and after refridgeration.
Here's my theory-
The butter sits in the pot of 30 mins to steep. During that time is cools off considerably. So some of the butter sticks to the leaves and isn't going to come out. So that's some of the issue. Which could be solved by adding more butter to begin with when you melt it down. Additionally, I think because it's cooled down a bit, it doesn't mix in as well as it would if it were super hot butter; semi solid vs liquid. So perhaps after straining and sqeezing the mint out, pop it in the microwave again to get it back to a full liquid? (Personally, I still think the batter will need more liquid to bind it all, but I could be wrong.)
I don't have enough mint to experiment on my theory right now with a second batch. Next time and I'll post an update.
As for this batch, when I pulled it out of the fridge to check if it had bounded together, I decided to add more butter because it was still looking like sand. I added almost a full stick (2 tbsp shy of it) of very hot, melted butter and that did the trick to get it to resemble a dough. I then put it back in the fridge to cool again.
I was a bit worried that with that much butter they would spread too much when they baked, since the recipe already warns you that they'll spread. So I kept adding the melted butter, 1 tablespoon at a time until I got it to bind. I didn't want to use any more butter than was necessary. Just a handy tip- to get 12 equal sized balls of dough, use a 1/4c measuring cup and pack it in, then take it out to form the ball. Also, at 11 minutes, they werent even close to done. Typically when I cook 1/4c sized cookies (which is the perfect size, btw), they need to cook for 16-18m.
The result:
PERFECT! The extra butter didn't cause them to spread that much. The cookie were crunchy on the crust and chewy in the middle.
So, next time I make these, I've modified the recipe give myself notes!
Ingredients
14 TBSP (almost 2 sticks) unsalted butter
1/2 cup firmly packed fresh mint, roughly chopped
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
heaping 1/2 cup semisweet chocolate chips
Steps
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.
Meanwhile, line two baking sheets with parchment paper, and set aside. Put sugars in the stand mixer bowl. In a separate bowl, whisk together the flour, baking soda and salt.
After 30 mins, strain the butter, pressing the leaves to extract all of the butter from the leaves, as best you can. Microwave the butter for 5 seconds to get it hot again.
In the bowl of a stand mixer, add the butter to the sugars. Beat until light and creamy, 3-5 minutes.
Next, add the egg and vanilla and beat for an additional minute.
Slowly add the prepared dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
If the texture of the mix is too crumbly/sandy. Microwave the remaining 2 TBSPs of butter from the 2 sticks. Add slowly to the mixer, giving it time to combine before adding more. Once it reaches the appropriate texture, stop adding butter
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.
Use a 1/4 measuring cup, packed to achieve 12 uniform amounts of dough. Roll into balls and space 6 balls on each cookie sheet (the cookies will spread a bit).
Bake for 16-18 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.
Kris says
The recipe is perfect. The sweetness, the mint. I just followed the advice to reheat the butter after 30 mins so we could squeeze butter easily. shaped batter into a log and chilled. Thankyou for sharing.
Jean Fugate Besalke says
These sound wonderful but, what if I don't have fresh peppermint? Can I buy dry or use peppermint extract? Thank you!
Alexa says
Can I use light brown sugar instead of dark brown sugar?
Christina Lane says
Yes :)
N.D. says
I didn’t see the part about resting the batter. I scooped and baked right away. Cookies still came out looking good and like cookies. Haven’t tried one yet. Also I didn’t have any chocolate chips so I used a mix of chocolate chunks and white chocolate chips.
Susannah says
I tried this recipe with whole wheat flour and it worked really well. I decreased the flour by 1/2 cup so it wouldn't be too dry, and the cookies turned out delicious. Thanks for sharing this recipe!
Christina Lane says
You're talented, Susannah! Thanks for sharing :)