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Crispy golden cookies, with the addition of mint chocolate chips, make these just a little extra special. I think mint desserts should be enjoyed year-round, not just reserved for the Christmas holiday season.
These crispy mint cookies are a close second to my number one favorite mint cookies, the Double Mint Stuffed Chocolate Chip Cookies.
Why I Think You’ll Love This Recipe
- These cookies are easy to bake to golden, crispy perfection!
- They are lightly minty for those who like a little mint and a little crispy cookie flavor.
Golden Crispy Mint Chocolate Cookie Recipe
These minty and crispy cookies are a little surprise any time of year. With every bite, you get a taste of mint chocolate to enjoy. They are a perfect crispy dessert with a hot cup of coffee in the morning or in the evening after a meal.
Mint Chocolate Chips
If you want to find mint chocolate chips (and it’s not December), you may need to find a specialty store for baking or a store like Bulk Barn, as they can carry them out of season.
For those who enjoy mint desserts all year, I suggest buying the mint chips in December and freezing them for the rest of the year.
How To Make Crispy Mint Chocolate Cookies
- Cream butter and both sugars together. Add egg and vanilla.
- Whisk the flour, baking soda, and salt in a separate bowl. Add the flour mixture to the butter mixture and mix well. Add mint chocolate chips and stir.
- Place them onto the prepared baking sheet using a 1 1/2 tablespoon cookie scoop.
- Flatten each cookie with a glass and a piece of wax paper.
- Bake at 375 degrees for 9-11 minutes, until golden brown.
Karlynn’s Tips
If you cannot find any mint chocolate chips, use regular chocolate chips and add one teaspoon of mint extract to the cookie dough.
Watch these cookies as they bake; the edges quickly turn golden brown. I found 10 minutes of baking time perfect for my oven.
If you love mint, then you are sure to love these cookies too! If you want more mint dessert ideas, check out a few of my favorites:
Happy Baking
Love,
Karlynn
More Great Cookies
Crispy Mint Chocolate Cookies
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 15 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36
- Calories
- 149
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter (softened)
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg
- 1 ½ teaspoons vanilla
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups mint chocolate chips
Instructions
- Preheat your oven to 375 degrees.
- Cream together your butter and both sugars until it's light and fluffy.
- Add in the egg and vanilla, mixing thoroughly.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until combined.
- When that is done, fold in the mint chocolate chips/bits by hand.
- Place a sheet of parchment paper on a baking sheet.
- Using a 1 1/2 tablespoon cookie scoop, place them onto the prepared baking sheet. About 8 per sheet.
- Take a piece of wax paper or parchment paper and place it over the cookie. With a flat-bottomed glass, press the cookie flat. This is the only way they won't stick to the cup—trust me, it's a sticky dough. Flatten each of them as much as you can.
- Bake at 375 degrees for 9-11 minutes, until golden brown.
- Cool on the sheets completely. Enjoy!
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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giacomo says
Ciao! Would like to say thank you: this recipe inpirated me to make a couple of dozens of delitious crispy cookies. Thanks for sharing Giacomo
Eleni says
Hi Karlynn! These cookies look awesome. Just curious if you bought the Andes baking chips in Edmonton and if so where did you find them?
Jen says
I live close to Edmonton as well and I agree, chocolate chip cookies are definitely in order after the week we’ve had! This recipe looks delish, I’ll have to give it a whirl this weekend.