Mint Chocolate Chip Cookies

How to Make Mint Chocolate Chip Cookies

1. 1

   Step 1: Preheat and cream butter with sugars

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the softened butter with the granulated and light brown sugars until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.

   For this step

   • 1 cupunsalted butter, softened
   • 3/4 cupgranulated sugar
   • 1/2 cuplight brown sugar, packed
2. 2

   Step 2: Add egg and combine dry ingredients

   Beat in the egg until incorporated. Sift in the cocoa powder, then add the all-purpose flour and the baking soda & salt. Mix on low until a uniform dough forms; do not overmix to keep cookies tender.

   For this step

   • 1 largelarge egg
   • 1/3 cupunsweetened cocoa powder
   • 1 3/4 cupsall-purpose flour
   • 1 1/2 teaspoonsbaking soda & salt
   
3. 3

   Step 3: Chill and portion the dough

   Refrigerate the dough for 20 minutes to firm up, which helps the cookies hold shape. Use a tablespoon or small cookie scoop to portion dough into 24 rounds on the prepared sheets, spacing about 2 inches apart.
4. 4

   Step 4: Bake and cool cookies

   Bake one sheet at a time in the preheated oven for 8–10 minutes, until edges are set but centers remain soft. Transfer cookies to a wire rack and cool completely before filling to prevent the buttercream from melting.
   
5. 5

   Step 5: Make mint buttercream with chocolate chips

   In a medium bowl, beat 1/2 cup of the softened butter (reserved from the recipe amount) with the powdered sugar until smooth and slightly fluffy. Stir in the peppermint extract, then fold in the mini chocolate chips. If the filling is too stiff, add a teaspoon of water or milk at a time until spreadable.

   For this step

   • 1 1/2 cupspowdered (confectioners') sugar
   • 1/2 teaspoonpeppermint extract
   • 3/4 cupmini chocolate chips
   
6. 6

   Step 6: Assemble sandwiches and chill

   Pipe or spread about 1 to 1 1/2 tablespoons of mint buttercream onto the flat side of half the cookies, then sandwich with remaining cookies. Chill for 15–20 minutes to set the filling, then serve or store in an airtight container for up to 3 days.
   

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the softened butter with the granulated and light brown sugars until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.
2. Beat in the egg until incorporated. Sift in the cocoa powder, then add the all-purpose flour and the baking soda & salt. Mix on low until a uniform dough forms; do not overmix to keep cookies tender.
3. Refrigerate the dough for 20 minutes to firm up, which helps the cookies hold shape. Use a tablespoon or small cookie scoop to portion dough into 24 rounds on the prepared sheets, spacing about 2 inches apart.
4. Bake one sheet at a time in the preheated oven for 8–10 minutes, until edges are set but centers remain soft. Transfer cookies to a wire rack and cool completely before filling to prevent the buttercream from melting.
5. In a medium bowl, beat 1/2 cup of the softened butter (reserved from the recipe amount) with the powdered sugar until smooth and slightly fluffy. Stir in the peppermint extract, then fold in the mini chocolate chips. If the filling is too stiff, add a teaspoon of water or milk at a time until spreadable.
6. Pipe or spread about 1 to 1 1/2 tablespoons of mint buttercream onto the flat side of half the cookies, then sandwich with remaining cookies. Chill for 15–20 minutes to set the filling, then serve or store in an airtight container for up to 3 days.