Mint Chip Green Dough Cookies

The first time I made these, my kitchen actually smelled like a candy cane factory in July. My roommate walked in, nose wrinkled, asking if I was conducting some bizarre winter holiday experiment in the middle of summer.

I brought a batch to a potluck last spring and watched three different people do that delighted double take when they bit into something unexpectedly minty. Someone actually asked if I had somehow preserved a thin girl scout cookie in dough form.

Ingredients

• All purpose flour: The backbone that keeps these chewy and substantial
• Baking soda: Gives them that perfect slight rise without spreading too thin
• Salt: Crucial for balancing the sweet mint and chocolate
• Unsalted butter: Softened properly makes all the difference in texture
• Granulated sugar: Creates those crisp edges we love
• Light brown sugar: Adds moisture and a subtle caramel depth
• Large eggs: Room temperature eggs incorporate so much better
• Pure vanilla extract: Rounds out the mint beautifully
• Pure mint extract: Go for the real stuff, imitation can taste medicinal
• Green gel food coloring: Gel gives you that vibrant color without watering down the dough
• Semi sweet chocolate chips: Classic pairing that never fails
• Chopped dark chocolate: Optional but adds those sophisticated pockets of intense chocolate

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, trust me, cleanup is worth this step.

Whisk the dry team:

In a medium bowl, combine flour, baking soda, and salt until well blended.

Cream the butter and sugars:

Beat together the softened butter, granulated sugar, and brown sugar until the mixture turns pale and fluffy, about 2 to 3 minutes.

Add the eggs and extracts:

Beat in eggs one at a time, then stir in both vanilla and mint extracts until fully incorporated.

Make it green:

Start with 1/4 teaspoon of gel food coloring, adding more until you reach your desired shade of vibrant green.

Bring it all together:

Gradually mix in the dry ingredients on low speed until just combined, being careful not to overwork the dough.

Fold in the chocolate:

Gently stir in both chocolate chips and chopped dark chocolate until evenly distributed throughout the dough.

Scoop and space:

Drop tablespoon sized dough balls onto prepared sheets, leaving about 2 inches of breathing room between each.

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly underdone.

Patience pays off:

Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Save

My niece now requests these for every single family gathering, birthday or not. There is something about breaking open a warm green cookie to find melty chocolate pockets that makes people genuinely happy.

Getting That Perfect Green

I have learned that food coloring deepens slightly during baking, so aim for a shade or two lighter than your final vision. The first batch I made came out looking like radioactive grinch cookies because I got too enthusiastic with the gel.

Make Ahead Magic

Scoop the dough balls and freeze them raw on a baking sheet, then transfer to a bag. You can bake straight from frozen, just add another minute or two to the baking time.

Storage Secrets

These actually develop a more intense mint flavor after sitting overnight. Store them in an airtight container with a slice of white bread to keep them incredibly soft for days.

• Place a piece of parchment paper between layers to prevent sticking
• They freeze beautifully for up to three months if wrapped well
• Warm frozen cookies for 15 seconds in the microwave for that fresh baked taste

Save

There is something whimsical about green cookies that just makes ordinary Tuesdays feel a little more special.