Baker Bettie

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. 

Fresh Mint Chocolate Chip Cookies beside a cup of coffee

I came to a realization the other day that I need to spend more time and energy on my biggest love in baking: Cookies.

Yeah sure, I love to bake all kinds of things like pie, and cake, or bread. All of that is great and I’m never going to stop exploring the baking world. But it has always come back to cookies for me. Cookies feel like my calling.

Fresh Mint Chocolate Chip Cookies beside a mint sprig

I feel like I am a fairly shy person. I don’t like to brag about myself much and I often feel uncomfortable when a lot of attention is directly on me. But my cookie baking and creating ability is the one thing that I feel okay bragging about. Because I can make some of the best damn cookies you’ve ever tasted.

I’ve watched a lot people eat my cookies fresh out of the oven and proclaim that it was the best cookie they had ever eaten. I love that. I will brag about that. And it’s not even a humble brag. It’s a full out confident brag.

Fresh Mint Chocolate Chip Cookies on a platter

Remember when all of a sudden cupcakes became a thing? They still are. Cupcakes seem like they are everywhere these days. It’s like a cult following. And now it’s starting to move on to donuts. People are all like, “Donuuuuuuuts! OMG!”

I don’t know if cookies will ever have their time. Maybe they are just timeless and never really out of style. But I just can’t help but see all the potential with cookies and the flavor and texture combinations that are so fun to play with. So I am dedicating myself to do more of that. To push the boundaries of cookies and continue to create the best damn cookies ever. Maybe that should be the name of my cookie cookbook: “The Best Damn Cookies Ever.” Best seller, for sure.

Fresh Mint Chocolate Chip Cookies with a bite taken out

I never loved the mint chocolate combination that much. I mean, if it’s put in front of me I will always eat it. It is chocolate after all. But it isn’t a flavor combination that I would usually pick. That is until I was encouraged the try this mint chocolate chip gelato recently that was made with fresh mint instead of mint extract. It was heavenly.

And I realized it isn’t so much the mint chocolate combination that I didn’t like. It is more the slightly medicinal quality that mint extract always adds to things. But fresh mint eliminates all that and adds this delicate herbaceous note. It was just so lovely.

Fresh Mint Chocolate Chip Cookies with a cup of coffee

I knew I wanted to try to make a fresh mint chocolate chip cookie. I extracted all the amazing fresh mint flavor from the leaves by steeping them in the butter while I was browning it and letting it cool. These were a mega success. Perfectly chewy and filled with bittersweet chocolate morsels. And the background flavor of fresh mint that kicks in is surprising and herby and amazing.

Fresh Mint Chocolate Chip Cookies with a bite taken out

Fresh Mint Chocolate Chip Cookies with a bite taken out

Fresh Mint Chocolate Chip Cookies

Yield: 12 Cookies
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes

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. 


  • 1/2 cup unsalted butter
  • 1/3 cup fresh mint leaves
  • 3/4 cup dark brown sugar, lightly packed
  • 1/2 TBSP vanilla extract
  • 1 large egg
  • 1/2 tsp kosher salt (plus more for sprinkling)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cup all-purpose flour
  • 8 oz bittersweet chocolate chips, divided (I used 60% ghirardelli)


  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. Fold in 6 oz of the chocolate chips, save the rest for topping the dough balls.
  6. Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
  7. Preheat oven to 375ºF.
  8. Scoop large mounds of dough (about 1/4 cup 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.
  9. 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.
Nutrition Information:

Amount Per Serving: Calories: 157

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48 comments on “Fresh Mint Chocolate Chip Cookies”

  1. 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!


    or the world is crazy.

    I love these. Just….seriously? You’re amazing

  3. i agree about the extract too. great idea to use fresh mint!

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  5. I love all the recipes. Can’t wait to try these cookies.

  6. 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.

  7. 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?!

  8. 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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  10. These might be my new favorite cookies. Ever. They’re wonderful!!!

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  12. 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!

  13. 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?

  14. 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!!

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  18. 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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  21. 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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  23. Jared: the recipe calls for 1.25 cups of flour… I imagine 2.25 would make it rather dry.

  24. 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!

  25. 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.

  26. 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.

  27. 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.

  28. 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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  30. 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?

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  32. Can this recipe be modified to gluten free and vegan? 

  33. 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!

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