Fresh Mint Chocolate Chip Cookies
Mint chocolate has a whole new meaning with these fresh mint chocolate chip cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside.
Overview
- Difficulty Level: Intermediate
I have to admit that I have not always been the biggest fan of the mint chocolate combo. That is until I tasted the mint chip gelato at the Italian restaurant I used to work at. The pastry chef steeped the milk with fresh mint leaves and the flavor was so fresh and bright.
This experience gave me the idea that I wanted to try infusing butter with fresh mint to make chocolate chip cookies. So I experimented with steeping the mint leaves in melted butter before making the cookies and it was exactly what I was looking for!
Fresh Mint vs Mint Extract
Mint extract definitely has its time and place. Like any extract, it can add a big punch of flavor. But you really have to be careful with it because if overdone, mint extract can taste quite medicinal.
While mint extract is made from real mint, using fresh mint in baked goods tastes completely different. The best way I can describe it is that it tastes herbacious and bright. If you’ve never tried it, I encourage you to do so!
How to Make Fresh Mint Chocolate Chip Cookies
To infuse the fresh mint flavor into these cookies all you have to do is chop up some mint leaves and let them steep in melted butter that will be used for the recipe. I also like to brown the butter just slightly during this part of the process.
After the mint and butter have mingled for about 30 minutes, then you can pour the mixture through a fine-mesh sieve to strain the mint leaves out. I also like to press gently on the mint to make sure I capture all of the mint flavors that I can.
This min infused butter is then used to make the chocolate chip cookies. I can’t wait to hear what you think!
Fresh Mint Chocolate Chip Cookies
Mint chocolate has a whole new meaning with these fresh mint chocolate chip cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside.
Ingredients
- 113 grams (1 stick, 1/2 cup) unsalted butter, room temperature
- 20 grams (about 8 leaves or 1/3 cup lossely packed) fresh mint leaves
- 150 grams (3/4 cup ) dark brown sugar, lightly packed
- 1/2 tablespoon vanilla extract
- 1 large egg, room temperature
- 1/2 teaspoon kosher salt (plus more for sprinkling)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 150 grams (1 1/4 cup) all-purpose flour
- 225 grams (8 ounces, heaping cup) bittersweet or semi-sweet chocolate chips, divided (I used 60% ghirardelli)
Instructions
- Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes- you don’t want it to solidify, just to cool.
- Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar. Mix in the vanilla and egg. Scrape down the bowl.
- In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.
- Fold in 170 grams (6 ounces) of the chocolate chips, save the rest for topping the dough balls.
- Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
- Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
- Scoop large mounds of dough (about 3 tablespoons each) onto baking sheets. Put no more than 6 cookies per sheet. Top each mound of dough with several chocolate chips and sprinkle with a bit of kosher salt.
- Bake at 375ºF for 10-12 minutes, just until the edges are set and the middle still looks doughy. Allow to cool on the cookie sheets for at least 10 minutes before removing.
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Nutrition Information:
Amount Per Serving: Calories: 157
52 Comments on “Fresh Mint Chocolate Chip Cookies”
Agreed regarding mint extract – I hate foods that taste like toothpaste! I thought I wasn’t a fan of mint in food until I tried a fresh mint sauce that came with a lamb dish I ordered, and I was delicious – I might have to give this a try!
Mint with lamb is amazing, right?! Love it! I hope you do try the cookies. Let me know what you think if you do!
*it was delicious(!)
COOKIES WILL HAVE THEIR TIME.
or the world is crazy.
I love these. Just….seriously? You’re amazing
No, you are amazing girl! I hope cookies have their time. Cookies should rule the world!
i agree about the extract too. great idea to use fresh mint!
Thanks Dina! The fresh mint makes all the difference in the world. Whole different flavor profile!
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I love all the recipes. Can’t wait to try these cookies.
I tried infusing mint into rice bran oil (which I have used successfully in baking). It was really gross. Don’t do it, stick to butter.
i just found your vegan gf cinnamon salt caramel recipe and i’m going to try it tonight! can these cookies be vegan and gf?!
I made your cookies…I used way too much mint! oops. How do you measure the 1/3 cup of mint correctly? Before chopping, after chopping….?
I made the cookies smaller in later batches and I found that they baked more thoroughly and weren’t quite as over powering. One person at work at two of them, so they weren’t a total loss 🙂
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These might be my new favorite cookies. Ever. They’re wonderful!!!
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These cookies are amazing!! My boyfriend is a bit skeptical of “strange” foods, and he LOVED these. The mint leaves were basically crispy and fried, which were delicious, so I added them to the dough. Thank you!
Hi Bettie,
I haven’t tried this yet (it’s on my list!), but I used a similar method last night to make chocolate mint cinnamon…-less buns (why isn’t there a filling-neutral term for this?). I like the flavour, but my friends found it a bit too herbal. I’m thinking of using less mint, but of a variety that has a bit more kick. What type of mint did you use?
These look SO good, with the fresh mint and that ooey gooey chocolate. Yumm!!! And you’re so right, cookies may not be trendy but they’re ALWAYS delicious and a favorite of mine 🙂 pinning these!!
Thank you so much Rachel! You just can’t beat a gooey cookie!
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Mmm.. The only problem I have with this recipe is that the batch is *tiny*. Next time I’ll have to double it. Or quintuple it. I’m wondering about making a whole bunch of mint butter from my garden mint to freeze for Christmas cookies.
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Is the amount of flour right? The first time i put the full amount and it was so dry the butter barely even made my fingers greasy while sifting it through my fingers. This time i did 2.25 cups, still a bit dry. Added a 2nd egg. Still a lil dry. I even sifted out all the plant material
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Jared: the recipe calls for 1.25 cups of flour… I imagine 2.25 would make it rather dry.
Hi! I was wondering if I could replace the butter with oil (vegetable or coconut) since I only have 1/4 cup of butter. The recipe calls for 1/2 cup, but I still want to make 12 cookies!
Coconut oil would be a better substitute than vegetable oil. However, I have not tried it so I can’t be 100% sure, but it should work out ok.
Ye can with coconut oil but it does have a slight taste to it so be ready for that. I have used coconut in my spiced oatmeal applesauce raisin cookies. They are killer and my neighbors kids that tried them love them. They are a chew soft cookie.
So great to hear Robert!
How do ye use dried mint. I do not have fresh so I was wondering if ye can use dried mint and if so how much.
Hi Robert, I have not tried this recipe with dried mint, but if you do want to try it I would use half the amount and strain it well. You could also substitute in a little bit of mint extract instead of the fresh or dried mint. The fresh mint has a completely different flavor than dried or extract though, so it will taste different, but will still be delicious.
I was looking for recipes to use the abundance of mint growing in my garden. I used 1/3 cup of packed mint. Although I had my doubts, these cookies did not disappoint. My husband loved them too. This recipe is a keeper.
So glad you enjoyed them Caroline! That is great to hear <3
I don’t do cookies much. I only have a Hand Mixer, not a stand mixer (no paddle attachment either). I find it hard to get the right texture for cookies. It is because I don’t mix too long?
That said, I have “fresh-but-not-so-fresh-anymore” mint that I was looking to pass… I should try this recipe.
I hand mixer with the standard attachment works well for cookies but you do need to mix until the butter and sugar are very fluffy! Let me know if you try to recipe and how it works for you!
I made these with some chocolate mint I grew and they turned out great. I did make them slightly smaller than the recipe called for, maybe 1/8 cup portions instead of 1/4 cup.
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I don’t know if I waited for the butter to harden enough before mixing with sugar. It was solid but still soft so now my dough is soft and in the fridge. Will they still bake well?
They will still be okay Becca. Did you bake them?
It will be helpful if anyone can convert cup measurement to gm?
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Can this recipe be modified to gluten free and vegan?
Omg!! These are amazing!! I used chocolate mint I have growing in my garden and they came out so delicious and perfect! I was afraid my kids might not like the different t taste of mint in their cookies but they couldn’t stop eating them! Thanks for this yummy recipe!
You’re welcome! So glad your family likes them!
My husband and I moved out to a rural area almost four years ago; we have many springs and two cricks and a pond. I found mint growing and carefully brought it up to a planter and it grows every year, bigger and bigger! But what to do with the mint? This is the perfect solution! I can’t wait to try these this summer. I’ve been wanting to do something with it that I could send to my friend, along with some of the mint, and this seems perfect! And browned butter? Oh my, yes, please!
My dough is so dry. I’m going to add a 2nd egg. I added a cup of mint. Dkw I thought it said a cup but oh well. About to refrigerate. Just wondering why my dough is so dry? I used exactly measurements except the mint leaves
There’s a small typo at the vanilla extract, but it’s 1/2 tablespoon, correct?
It’s fixed now! Yes, 1/2 tablespoon of vanilla extract.