Mint Chip Green Dough

My niece stared wide-eyed at the bowl of bright green dough, convinced I had made cookies with grass. The skepticism vanished instantly after her first bite.

I brought a batch to a St. Patricks Day party years ago, expecting them to be overshadowed by the more traditional desserts. They disappeared first, and people still ask me for that recipe.

Ingredients

• All-purpose flour: The foundation that gives these cookies their perfect chewy structure
• Baking soda: Helps the cookies rise just enough for soft centers
• Salt: Balances the sweet mint and enhances the chocolate flavor
• Unsalted butter: Softened to room temperature for proper creaming
• Granulated sugar: Creates crisp edges while keeping centers tender
• Light brown sugar: Adds moisture and subtle caramel depth
• Large eggs: Bind everything together and contribute to chewiness
• Pure vanilla extract: Rounds out the mint flavor beautifully
• Pure mint extract: The star of the show, use pure extract for authentic flavor
• Green gel food coloring: Gel provides vibrant color without thinning the dough
• Semi-sweet chocolate chips: Classic chocolate that pairs perfectly with mint
• Chopped dark chocolate: Optional but adds pockets of intense chocolate flavor

Instructions

Prep your space:

Preheat oven to 350°F and line baking sheets with parchment paper

Mix the dry team:

Whisk flour, baking soda and salt in a medium bowl until combined

Cream the butter and sugars:

Beat softened butter with both sugars until fluffy, about 2 to 3 minutes

Add the eggs:

Beat in eggs one at a time, then vanilla and mint extract until smooth

Make it green:

Start with 1/4 teaspoon gel coloring, adding more to reach your desired shade

Combine everything:

Gradually mix in dry ingredients on low speed just until incorporated

Add the chocolate:

Fold in both chocolate chips until evenly distributed throughout

Scoop and space:

Drop tablespoon balls onto prepared sheets, 2 inches apart

Bake to perfection:

Bake 10 to 12 minutes until edges are set and centers are barely golden

Cool completely:

Let them rest on the sheet 5 minutes before moving to a wire rack

Save

My friend Sarah confessed she ate three straight from the cooling rack, standing in my kitchen in December, claiming they tasted like Christmas in cookie form.

Getting the Perfect Green Color

The first time I used liquid food coloring, the dough became sticky and the cookies spread too thin. Gel coloring changed everything, giving me that vibrant Grinch green without affecting texture at all. Start with less than you think, you can always add more but you cannot take it back once the dough turns into something from a nuclear experiment.

Mint Extract Matters

Not all mint extracts are created equal. The cheap stuff tastes like toothpaste and will ruin these cookies. Pure mint extract has a fresh, natural flavor that tastes like actual mint leaves. If you can find it, the difference is worth the extra couple of dollars. Your friends will notice.

Storage and Freezing Tips

These actually taste better on day two, once the mint has had time to meld with the chocolate. Store them in an airtight container at room temperature for up to five days, though in my house they rarely last that long. You can freeze the dough balls for fresh baked cookies whenever the mood strikes.

• Scoop the dough before freezing and bake straight from frozen, adding 1 to 2 minutes
• Layer parchment between stacked cookies to prevent sticking
• Thaw baked cookies at room temperature, never in the microwave

Save

There is something unexpectedly delightful about biting into a cookie that looks like it came from a storybook but tastes like pure comfort.

Recipe Questions & Answers

→ How is the green color achieved in the dough?

The vibrant green hue comes from gel food coloring, which provides a rich color without thinning the dough.

→ Can the mint flavor be intensified?

Yes, adding crème de menthe baking chips or increasing the mint extract slightly can boost the mintiness.

→ What is the best way to ensure chewy texture?

Use softened butter and avoid overbaking by taking cookies out when edges are set and centers remain soft.

→ Are there any ingredient substitutions recommended?

Light brown sugar can be swapped with dark brown sugar for a richer flavor; chopped dark chocolate is optional but adds depth.

→ How should these cookies be stored?

Keep them in an airtight container at room temperature for up to 5 days to maintain freshness and chewiness.