Mint Chocolate Chip Cookies
Ingredients
- ½cup/113 grams unsalted butter
at room temperature, plus more for the pan
- 1 ½cups/180 grams powdered sugar
- 1 largeegg white
at room temperature
- 1 tsppeppermint extract
- 1 tspvanilla extract
- ¾ tspkosher salt
- 1cup/130 grams all-purpose flour
- 1 ozbittersweet dark chocolate
- 4ounces/113 grams white chocolate
see Tip
- ½ tspextra-virgin olive oil
- ½ tsppeppermint extract
- 2drops blue food coloring
not gel
- 1drop yellow food coloring
not gel
Directions
- 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.
- 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.
- 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.)
- 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.)
- 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.)
- 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.
Mint Chocolate Chip Cookies
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About this Recipe
Refreshing Mint Chocolate Chip Cookies
Prepare to fall in love with these Mint Chocolate Chip Cookies, an irresistible dessert that brings the delightful sensation of eating mint chip ice cream straight to your cookie jar! Forget the mixer for a moment; our easy, crisp-tender sugar cookie base comes together beautifully without one, making these cookies a fun and approachable baking project for any skill level.
What truly sets these cookies apart is the unique combination of flavors and textures. Each cookie boasts a generous layer of minty white chocolate topping, infused with a hint of peppermint extract for that signature icy cooling effect. We've thinned this decadent white chocolate with a touch of extra-virgin olive oil, giving it a beautiful sheen and silky finish. To perfectly balance the sweetness, a generous scattering of dark chocolate shavings lends a bittersweet contrast that elevates every bite.
These cookies are not just a treat for your taste buds but also a feast for the eyes, making them perfect for festive occasions. Whether you're planning your Christmas cookie spread, looking for a unique Hanukkah dessert, or ringing in New Year's Day, these make-ahead friendly Mint Chocolate Chip Cookies are sure to be a showstopper. The vibrant mint flavor paired with rich chocolate is a match made in heaven, promising a truly memorable homemade cookie experience.