Mint Chocolate Chunk Cookies

Some of our favorite super easy-to-make drop cookie recipes for Mint Chocolate Chunk Cookies and Fresh Mint Chocolate Chip Cookies.

Why are they so easy?

There's hardly any measuring of ingredients and mixing is a breeze because you start with sugar cookie mix.

The mint flavor for the chocolate chunk cookies comes from two popular cooking inredients: mint extract and crème de menthe baking chips.

Whereas the mint chocolate chip cookies use both fresh mint leaves along with mint chocolate chips to achieve its great flavor.

These tasty mint chocolate chips cookies are cool and refreshing and would be great on a hot summer afternoon with a cold glass of iced tea or lemonade.

Many mint extracts are a combination of spearmint and peppermint.

If you prefer the taste of peppermint over spearmint in your cookies, you may want to ensure you are using pure peppermint extract.

Mint Chocolate Chunk Cookies

Mint Chocolate Chunk Cookies Recipe

1 pouch (1 pound 1.5 ounces) Betty Crocker® Sugar Cookie Mix
1/2 cup butter, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup Andes Creme de Menthe Chocolate Mint Baking Chips
1 cup semisweet chocolate chunks

Preheat your oven to 350F degrees. Line baking sheets with parchment paper, silicone liners, or use ungreased cookie sheets.
In a large bowl, stir sugar cookie mix, butter, mint extract, green food color and egg with large wooden spoon until soft dough forms.
Stir in crème de menthe baking chips and semisweet chocolate chunks.
Drop dough by teaspoonfuls onto prepared cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes, or until set.
Remove from the oven and allow cookies to sit on sheet for 3 minutes before transferring to wire rack to cool completely.
Store cookies in an airtight container at room temperature.

This recipe yields about 36 Mint Chocolate Chunk Cookies.

Fresh Mint Chocolate Chip Cookies

Fresh Mint Chocolate Chip Cookies
Feel free to substitute 1/4 teaspoon mint extract for the chopped mint leaves in this recipe.

Fresh Mint Chocolate Chip Cookies Recipe

Prep Time: 15 minutes
Bake Time: 13 minutes per sheet

1 1/3 cups sugar
3/4 cup butter, softened
1 tablespoon finely chopped fresh mint leaves
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 pacakge (10 ounces) mint chocolate chips (1 1/2 cups)

Preheat oven to 350F degrees. Line baking sheets with parchment paper, silicone liners, or use ungreased cookie sheets.
In a large bowl with an electric mixer on medium speed, beat sugar, butter, mint and egg until well combined.
Stir in flour, baking soda and salt; stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets.
Bake 11 to 13 minutes, or until golden brown.
Remove from the oven and allow cookies to sit on sheet for 1 to 2 minutes before transferring to wire rack to cool completely.
Store in an airtight container at room temperature.

This recipe yields about 3 1/2 dozen Fresh Mint Chocolate Chip Cookies

Recipe Variation:
For Mint Raspberry Chocolate Chip Cookies use raspberry chocolate chips instead of mint chocolate chips.