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
Sue says
Thanks for this terrific recipe! I made the cookies yesterday with some of the abundance of mint that grows in my herb garden. I'm always looking for tasty ways to use it and this fits the bill perfectly. Yum!
Rose says
I made these tonight and they were seriously delicious. I did add a teeny bit of peppermint extract and a bit more butter. The cookies smelk naturally minty and they taste amazing! Thank you!
Carla says
A beautiful recipe! I wasn’t sure how this would work out looking at the mixed comments but I’m so glad I tried it! I used Mojito Mint that we have in the garden and looooved the flavour. Thanks for a great simple twist on an old favourite.
Lya Krzyzanowski says
AMAZING!!! I keep coming back to make this :)
Sammy Jo says
Hello, I’m going to try this soon but my family and I prefer a less sweet cookie. Do you have any recommendations for cutting back on the sugar? Thank you!
Christina Lane says
Sorry, but sugar is a liquid ingredient in a baking recipe. When you reduce it, it changes the entire structure and texture of a dessert :( You can experiment yourself by reducing a few tablespoons at a time, but be sure to note that the cookies will be slightly dry and they won't spread as much.
Sammy Jo says
Reduced the sugar by a few tablespoons and they came out good. Accidentally tripled the recipe instead of doubling it, but that’s alright because these were a hit. Thank you for the recipe, I love baking straight from the garden!
Christi says
This is the chocolate chip cookie recipe I have been looking for my whole life! They turned out fantastic! After letting the mint infuse in the butter for 30 minutes I turned the heat back on for a minute to make sure it was fully melted. Then used a spatula to press all the butter out of the mint leaves. I’m assuming I could leave out the mint for a regular chocolate chip cookie? This recipe came out better for me than any other chocolate chip cookie recipe I have tried. Thank you!
Chocoholic says
I used dried leaves as it's winter, and it turned out great!!
Krishna Nandini says
Thank you the recipe, I tried it exactly according to measurements. I ended up with 18 giant cookies, dividing it into 12 would make my cookies really really big. Even my 18 was big. Also I substituted 1tsp of baking soda with 3tsp of baking powder, and it spread too much. If you can leave a reply for this I would really appreciate.
I am not an experienced baker.
Christina Lane says
Do not ever swap out baking soda and baking powder. They are not the same thing. A quick google search will explain everything.
Kathy says
Absolutely delicious! Even my husband, who doesn’t like chocolate chip cookies, thought they were great. After infusing the butter I was short on butter and had to add 1/4 c more. I only used 1/4 c mini chips and it was the perfect amount. These will definitely be my go to cookies in the future.
JoAnn Keeler says
My husband went nuts for these cookies! I also used 1/4 cup chocolate chips and cut up the tiny leaves of my mojito mint and mixed in the batter.