Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Green food coloring (optional)
1 ½ cups semisweet or dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, vanilla, and peppermint extracts. Mix well.
Add green food coloring (optional) for a minty hue.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Scoop 1½ tablespoons of dough per cookie onto baking sheets, spacing 2 inches apart.
Bake for 9–11 minutes until edges are lightly golden.
Let cool on the pan for 5 minutes before transferring to a rack.
Notes
For extra mint flavor, add chopped Andes mints or mint candies.
Do not overbake — cookies continue to set while cooling.
Store in an airtight container for up to 5 days.
Freeze dough balls for quick future baking!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 95 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg