Mint Chip Green Dough (Printable)
Soft, chewy cookies featuring mint flavor, chocolate chips, and naturally colored green dough for a delicious treat.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 2 teaspoons pure mint extract
10 - Green gel food coloring (1/4–1/2 teaspoon, as needed)
→ Mix-ins
11 - 1 1/2 cups semi-sweet chocolate chips
12 - 1/2 cup chopped dark chocolate (optional)
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, then add the vanilla extract and mint extract, mixing until combined.
05 - Add green gel food coloring, starting with 1/4 teaspoon and increasing as needed to reach your desired shade of green. Mix until evenly colored.
06 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
07 - Fold in the chocolate chips and chopped dark chocolate if using.
08 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Bake for 10–12 minutes, or until the edges are set and the centers are just barely golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies taste like an elevated version of your favorite mint chip ice cream
- The natural mint flavor feels refreshing without being overpowering
- The vibrant green dough makes them instantly memorable and fun
02 -
- Gel food coloring is essential here, liquid will throw off your dough consistency
- Overbaking these will dry them out, pull them when centers still look slightly underdone
03 -
- Chill the dough for 30 minutes if your kitchen is warm, this prevents excessive spreading
- Use room temperature eggs so they incorporate evenly into the butter mixture