Mint Chocolate Chip Cookies
Updated Dec. 19, 2025
- Total Time
- 1 hour 15 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 10 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter, at room temperature, plus more for the pan
- 1½cups/180 grams powdered sugar
- 1large egg white, at room temperature
- 1teaspoon peppermint extract
- 1teaspoon vanilla extract
- ¾teaspoon kosher salt (such as Diamond Crystal)
- 1cup/130 grams all-purpose flour
- 1ounce bittersweet dark chocolate
- 4ounces/113 grams white chocolate (see Tip)
- ½teaspoon extra-virgin olive oil
- ½teaspoon peppermint extract
- 2drops blue food coloring (not gel)
- 1drop yellow food coloring (not gel)
For the Cookie Base
For the Topping
Nutritional analysis per serving (18 servings)
156 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 1 gram protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cookie base: Heat oven to 325 degrees. Grease a 9-inch square baking pan (using a butter wrapper is especially easy here). Line the pan with parchment paper so there’s overhang on two sides.
- Step 2
In a medium bowl, using a flexible spatula or wooden spoon, cream together the butter and the powdered sugar until smooth. Whisk in the egg white, peppermint and vanilla extracts, and salt until smooth. Switch back to the spatula or spoon, and stir in the flour until just combined.
- Step 3
Spread the dough as evenly as you can across the prepared pan. Bake, rotating halfway through, until lightly golden on top with golden-brown edges, 25 to 30 minutes. Take care not to overbake. Let the cookie cool completely in the pan, about 1 hour. (It will harden as it cools.)
- Step 4
Prepare the topping: Using a sharp knife, finely chop the dark chocolate into thin chips, like wood shavings. Heat the white chocolate in 15-second intervals in the microwave, stirring between each, until melted and smooth. Stir in the olive oil, peppermint extract and food colorings. You should have a minty blue-green color. Using a small offset spatula, spread this evenly across the top of the cooled cookie, leaving a ½-inch border. (You’ll slice them off later.)
- Step 5
Top the cookie with the dark chocolate chips while the white chocolate is still wet. (Alternatively, you can grate the chocolate over using the largest holes of a box grater.) Refrigerate or freeze the pan until the white chocolate until just set. (Cookies should not be super hard before cutting.)
- Step 6
Remove the cookie from the pan and transfer to a cutting board. Slice off the four naked edges to discard or to snack on later. Cut the remainder into long, irregular shapes, starting at the corners. These cookies keep fresh in an airtight container for up to 3 days.
- Both white chocolate chips and a quality white chocolate bar work well, but if at any point in the melting process, your chocolate seizes or wants to firm up, dribble in a little more olive oil to smooth it out.
Private Notes
Comments
I made these to add to our Christmas treat freezer, and as I distributed the cut-off ends to some hovering family members the verdict was unanimous: this one is a keeper. As a former pastry chef, I felt confident to make three small changes to the recipe. First, I used a 9x12 pan because I wanted a few more bars to tuck away. This did not impact the cooking time, in fact I found the recipe needed longer than called for to achieve the lightly golden brown finish, despite using a larger pan. I ended up with a generous 3/4” cookie base. I used a whole egg instead of the egg white because I’m too lazy to separate an egg and storing one yolk is annoying. This resulted in perhaps a slightly chewier base that we all loved. Lastly, I added 3/4 cup mini chocolate chips to the cooking base. A recipe for mint chocolate chips cookies leads me to expect chocolate chips, so I took the liberty and it was a good idea. A note of caution: upon adding the peppermint extract, the melted white chocolate immediately seized. To correct I added 1 tablespoon of boiling water and gave it a whisk and it came back together perfectly.
I’m so impressed with you, @Eric Kim, for participating in the comments, and addressing people’s questions! I admire you for that. I’ve noticed that in other recipes, someone might post a legitimate question but it’s never answered. So thank you!
@Kathleen Hi there, Refrigeration will extend their life a week and freezing a month. They actually taste really good cold. Enjoy, E
What did I do wrong if the chocolate layer did not attach to the cookie base? When I cut the cookie the top separated from the base.
Nice recipe! I enjoyed these, although in the future I’d make a few modifications. For one, I think I’d prefer them a bit thinner — I used the whole egg and made a 1.5x batch for a 9x13” tray (roughly the same surface area to volume ratio as the original recipe), but next time I’d just do a normal batch for the 9x13 so they come out a bit thinner. I think I’d also slightly increase the amount of white chocolate on top, maybe to 1.5-2x, but that’s just because I like the textural contrast. Last note, on the issue of delamination: I made two batches, one with Valrhona and one with Nestle white chocolate. The Nestle chocolate seized slightly when I added the dyes and extract, while Valrhona didn’t. As it turns out, the Valrhona batch was a bit more prone to delaminating at the edges of cookies. I think that in this case, you want your chocolate to be out of temper. If it is in temper, it will act more like bark and less like icing, and become prone to snapping off. Try using a slightly lower quality chocolate or letting it seize slightly (maybe by adding a drop of water? I didn’t experiment with this) if you want to avoid delamination. Also also, use less dye than the recipe calls for — my first batch was dark blue.
I made a double batch of these, determined to avoid delamination. I’m happy to say that two little adjustments led to success. First, I followed a comment to drag a fork across the surface of the dough prior to cooking. This resulted in a cookie with more area for the topping to adhere to. My second change involved timing. Rather than refrigerating the chocolate-topped product before cutting, I allowed the chocolate topping to cool at room temp for ~an hour, then made my cuts. Success and the neighbors loved them!