It wasn’t until I was much older in life before I had the luxury of going out to get ice cream. I never realized there were so many flavors to choose from. Once I found out about mint chocolate chip, I rarely chose anything else. Eating minty desserts seems like the right thing to do during the Holidays! I love that these are as “melt in your mouth” soft as sugar cookies without all of the fuss or rolling out and decorating traditional sugar cookies. Let’s keep it real here, sometimes us women just don’t have time for all of that fuss…but still need a crowd pleasing cookie! Mint Chip Sugar Cookies will help you please your crowds and save you time to boot! Enjoy!!
NOTE: I updated some of the photos for this post in 2017! The recipe and instructions stayed exactly the same because they were already perfect just as they were! Enjoy!
Watch Mint Chip Sugar Cookie Video to see how to make them!
Check out my video to see how to make Mint Chip Sugar Cookies! Keep in mind, I usally add green food coloring at the same time as I add peppermint extract. Follow the recipe and not me! Ha! My husband came in and asked me a question about the farm and I totally got side tracked! I’m not entirely blaming him…maybe I’m just saying I get distracted easily! Anyway, I still think it’s easier to add food coloring right after you cream the sugar, butter, and eggs than adding it with the flour!
Here are the step by step instructions and photos, old photos!
One of the secrets to making Mint Chip Sugar Cookies is allowing the sugar and butter to cream for 3 minutes. Trust me, it makes the cookies extra soft!
Add green food coloring and peppermint extract. Cream again for about 2 minutes.
It was beautiful before. However, after adding all of the dry ingredients and mint and chocolate chips it is irresistibly good. Yes, I have a problem with eating WAY too much cookie dough. The only thing that saves me from eating all of it is that I have to tell my kids (and husband) that they can’t have anymore. And I feel hypocritical if I keep eating it and won’t let them have any.
Drop the dough with a 2″ cookie scoop on parchment lined cookie sheet.
Bake at 350 degrees for about 10 minutes, they will start to crack when they are done. Let them cool on the baking sheet for a few minutes. Transfer to a wire rack to finish cooling.
Note: If you choose to use a smaller cookie scoop reduce baking time!
Grab the Mint Chip Sugar Cookie Recipe!
It’s just not Christmas until you’ve made Mint Chip Sugar Cookies!
My kiddo’s keep asking me when we can have green cookies again. Since they are a cinch to make I’m thinking it will make a great after school surprise this week!
Be sure to pin it for later!
- 1 c. butter, softened
- 1½ c. sugar
- 2 eggs
- 1½ tsp. peppermint extract
- a few drops of green green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like)
- 3 c. flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cream of tarter
- ¼ tsp. salt
- 6 oz. Andes Creme de Menthe Baking Chips
- 6 oz. semi-sweet chocolate chips
- Cream butter and sugar for about three minutes. It should be fluffy.
- Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
- Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
- Add mint and chocolate chips. Gently stir to until incorporated.
- Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
- Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
- Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.
Recipe adapted from Jamie Cooks it Up
Lori Glennon says
December 3, 2013 at 11:15 amHow much mint flavoring? I don’t see it in the recipe
Amy Engberson says
December 3, 2013 at 1:37 pmI used 1 1/2 tsp. peppermint extract and about 3 drops of food coloring. They are listed in the ingredient list on the printable recipe. However, I’m an impulse baker and add ingredients randomly. With this recipe you can add more of less extract to taste. You can also adjust the food coloring to make the cookies the color of green that you prefer! Good luck and enjoy!
Cindy says
December 5, 2013 at 8:50 amHello – I am eager to make these for my family. The recipe calls for 6 oz. of Andes Mint pieces. (Are you referring to the Andes chips? or are you chopping up the individually wrapped candies?
Amy Engberson says
December 6, 2013 at 9:21 amI can’t wait for you to share these with your family. I used Andes Creme de Menthe Baking Chips. I’m sure you could chop up the individually wrapped candies if that’s what you had on hand! Hope you love them!
Rebecca says
December 4, 2017 at 9:13 amWhat a great idea, and I’m sure the flavor is outstanding.I can’t wait to make them,if only I could pull up the receipe.oh well,. Thanks for the good idea!
Amy Engberson says
December 5, 2017 at 3:10 pmHi Rebecca! At the bottom of the page it should give you an option to move to the next page. If you keep scrolling the recipe is on page three! Let me know if you can’t find it and I will be sure to get it to you!
Cindy Geisler says
December 6, 2013 at 9:43 amThank you so very much!! I hope you and your family have a wonderful holiday!
Nicole says
December 8, 2013 at 9:43 amI’m making these cookies today! They sell actual Andes chips, you don’t have to chop up the candies. 🙂
Amy Engberson says
December 8, 2013 at 8:58 pmAren’t they wonderful? That’s what I used and love cutting out the chopping up candy step!
Kassi Rolin says
December 8, 2013 at 6:49 pmHi, at what temperature do you bake these at? You did not state that anywhere.
Thank you!!
Amy Engberson says
December 8, 2013 at 8:57 pmI think the Holidays are making me loose my mind. Thanks for catching that! I bake them at 350 degrees! Have fun making them!
Jasmin says
December 19, 2015 at 12:53 am350 degrees? is it in fahrenheit or celsius?
Amy Engberson says
January 22, 2016 at 11:21 amIt’s Fahrenheit!
shamene@sayitwithcake says
December 8, 2013 at 8:48 pmHi! just wanted to let you know I featured your cookies on my blog today! Hope you can check it out! http://sayitwithcake.org/best-chocolate-mint-recipes/#more-706
Margareth says
December 11, 2013 at 5:06 amHi!Where can I find peppermint extract??
Amy Engberson says
December 11, 2013 at 8:20 pmI bought mine at a local grocery store. I think most grocery stores carry it next to the spices! I hope you find it…I think you will love it. I use it all the time this time of the year!
Julie says
December 12, 2013 at 5:45 pmMade these last night. . . Already GONE! My husband and I both took some into work had requests for more. Next batch already in the oven. My 10 year old said they were the best I’ve ever made. 🙂
Amy Engberson says
December 13, 2013 at 11:08 amYeah! I’m so glad that your family and friends loved them!
Dora says
December 14, 2013 at 4:10 pmGreat recipe, thank you. I had to adjust the oven temp to 325 because the cookies started turning brown, and i really wanted to preserve the green color for a Grinch theme. I also found the cookies were not spreading even after the cookie dough sat on the counter for a bit… So i just squished them down with my fingers to have flat cookies as opposed to dome shaped ones. Kids absolutely live them, they were a big hit 🙂
Amy Engberson says
December 16, 2013 at 2:23 pmI wonder if the altitude affected the way your cookies baked! What a great idea to use them for a Grinch themed party! Glad they worked for you! I took these to a Christmas party over the weekend and my kids were arm wrestling over the last one!
Dianne says
December 16, 2013 at 2:19 pmHi there, I made these today and they are very, very tasty! I am wondering though if 3 cups of flour may be too much, or add an additional 1/2 cup of butter?. I made these exactly as written, however I had to add a couple of tablespoons of water so that the dough would be come, just that dough. Otherwise it was a crumbly mess. I loosely measured my flour, as I always do when baking, so just not sure where I went wrong? The taste is there, but next time I think some modifications are in order … For at least me anyway! Thanks for recipe, I do love the taste.
Amy Engberson says
December 16, 2013 at 2:25 pmDarn! I’m not sure why they were crumbly. I have made them a few times since posting this recipe and had them turn out perfect every time. Hopefully you can try again and get them the way you want them!
Jes says
December 16, 2013 at 5:06 pmDid you really find that 3 drops of green dye was enough? I’ve put in nearly 10 drops (still baking as we speak!) and they just look brown/yellow…
Amy Engberson says
December 18, 2013 at 2:15 pmWhen I bake I usually have extra hands, little hands, helping me! I know that the drops that my six year old put in where big ones!! So you may need to use more than three. Food coloring is one of those things that doesn’t really have to be exact. Just add enough until you get the green color that you like! Either way they taste amazing!
kiera says
December 22, 2017 at 4:55 pmI have made these (a holiday FAVORITE – thank you so much!!) several times – with regular grocery dye, I find i need to use at least 2-3 times as much for the green i’d like and its still not AS grinchy dark as I would like…. using professional (ninja turtle color dye) i use MUCH less… 3 drops would be enough to dye your cookies and hands! 🙂 … unfortunately my husband repurposed as leak detection for the pool so back to grocery for nowlol
Amy Engberson says
December 23, 2017 at 6:14 pmOh no! He used all the food coloring! These are a must have holiday treat at my house too! They are so soft and yummy! Merry Christmas!
Nona Wilt says
December 18, 2013 at 12:20 pmDid you use salted or unsalted butter?
Amy Engberson says
December 18, 2013 at 2:09 pmI love salt! So I always use salted butter unless it is clearly stated in a recipe! Even then, most of them time i use salted anyway! Good luck!!
Alex Balley says
December 19, 2013 at 11:29 amI’m making these as we speak! I couldn’t find the Andes Baking Chips so I had to chop up the individually wrapped candies (pain in the butt! Lol) I also didn’t have cream of tarter, so I added some more baking powder. So we’ll see how these turn out. They seem to be leveling out fine and look good!! They also smell wonderful. I can’t wait to taste them!
Alex Balley says
December 19, 2013 at 11:44 amOkay so I just tried one… They are delicious! The texture is fine with the substitution of more baking powder instead of cream of tarter. So yummy! Thanks for a great recipe! 🙂
Amy Engberson says
December 19, 2013 at 4:23 pmThat’s good to know! I live a long ways from the grocery store and substitute all the time. Glad you loved them!
Sydney D says
December 19, 2013 at 6:19 pmHello, I just made these cookies and instead of turning out flat and smooth and green, mine turned brownish, and dry. Any idea what might have went wrong? I followed your recipe
Amy Engberson says
December 20, 2013 at 8:05 amDarn. It sounds like you needed to add more green food coloring to get that pretty green color. I’m wondering if you used a smaller cookie scoop than I did, which would cause them to be over baked and dry. My scoop is a barely larger than 2 Tablespoons. If you use a smaller scoop you would need to bake for a shorter amount of time. Sorry they didn’t work for you.
Jenn says
December 20, 2013 at 9:45 pmI made these cookies today and they were delicious! My family is chowing down as I type this. Lol. Thank you for posting such a wonderful and easy recipe .. That even I couldn’t mess up. :))
Amy Engberson says
December 23, 2013 at 10:19 pmThanks for taking time to let me know that you loved them! Merry Christmas!
Candace says
December 22, 2013 at 8:35 amI am baking these now, and like others have said, I will need to put way more than 3 drops of food coloring to get that pretty green color like yours! Also, mine stayed kind of lumpish and didn’t flatten out. I’m blaming that on my hand mixing by wooden spoon. I need to splurge on on one of those fancy mixers! Great recipe though, love that my house smells like peppermints!
Amy Engberson says
December 23, 2013 at 10:14 pmGlad your cookies were so tasty. Yes, others have mentioned that more than three drops of food coloring were needed. My six year old “helped” me with that part. He must have made them really big drops! I think the creaming the butter and sugar for a long time makes these cookies have a perfect texture.
Catie Cottle says
January 16, 2014 at 7:25 pmHi there, was just wondering what Andes Baking Chip are? Are they just like normal choc chips? I’m in NZ and have never seen those chips here before.
Thanks 🙂
Amy Engberson says
January 16, 2014 at 9:35 pmThese are in the baking isle near the chocolate chips. They are easier to find at Christmas time. If you can’t find them you could use a combination of semi-sweet chocolate chips and mint chocolate chips! I hope you find something that works!!
Stefan says
February 10, 2014 at 10:24 amThank you for this fabulous recipe. I pinned it and a gf of mine made them yesterday, she said they turned out fabulously and were just as simple as you said!
I am gonna try to make some today or the next couple days, I have cinnamon bun dough rising right now….I have to constantly keep in mind,…”one Pinterest baking project at a time” LOL
I’ll try and post how mine turn out if I get a chance, and if not thank you again!
-S
Amy Engberson says
February 11, 2014 at 8:51 amI can already smell your cinnamon buns baking! Yum! I’m so glad that your friend tried these cookies and loved them! I’m making them for St. Patties Day too! Let me know how they turn out!
Hope says
February 20, 2014 at 6:54 pmHow many does this recipe make?
Amy Engberson says
February 22, 2014 at 10:33 pmAbout 4 dozen depending on how big you make them! Good luck!
Joy @ Yesterfood says
February 21, 2014 at 1:16 pmAmy, I’m so glad you brought these (green!) cookies to Treasure Box Tuesday…..they go from Christmas to St. Patrick’s Day- perfect! 😀
Amy Engberson says
February 22, 2014 at 10:30 pmThanks for hosting! These cookies are a hit no matter what I make them for!
Julia @ It's Always Ruetten says
February 22, 2014 at 10:13 pmYummy! I’m signed up for a dessert for a girls get-together next weekend and may just have to take these! (… on another note, I hate to be the bearer of bad news, but I found your post originally through Pinterest, but it linked to a site that didn’t give you any credit. You can find it here: http://www.recipesblog.org/mint-chip-sugar-cookies-recipe/ … just wanted to let you know).
J
Amy Engberson says
February 22, 2014 at 10:24 pmI’m glad that you found me even though it was in a round about way. Thanks for letting me know about this. I will look into it. These sugar cookies are a winner for me every time! I’m going to be posting some Loaded Grasshopper Cookie Bars on Monday that are just as yummy as these!
Stop using dye says
February 23, 2014 at 12:06 amStop using food dye. I just don’t get it, it adds no flavor and is absolutely horrific. Just one of many articles on how horrible food dye is:
http://www.finalcall.com/artman/publish/Health_amp_Fitness_11/article_9970.shtml
Amy Engberson says
February 25, 2014 at 7:48 pmYou know I actually don’t use dye very often. However once in awhile I love to make festive foods! Soon I am going to post a recipe for Green Eggs and Ham that don’t use dye! You will have to come back and check it out!
Juliana says
February 28, 2014 at 4:54 pmThese cookies are amazing! I love mint choc chip ice cream & these are right on par if not better than that.
I am for sure making them again. Next time I’m gonna try it out with gluten free flour.
I know you suggested adding as much colouring as you like until the colour looks as green as you want them. I put about 16 drops of green food colouring from a 28ml bottle in the first half of my mixed cookie dough. They came out a slight green / off yellow colour. I added a lot more, probably another 20 drops of green colouring to the second half of the cookie dough and they turned out exactly like your photos!!!
I made 27 delicious large-ish cookies. Thank you for such a great recipe.
Amy Engberson says
February 28, 2014 at 10:41 pmI’m remembering how much I love these cookies! I choose mint chocolate chip ice cream almost every time too!
N Paddock says
March 20, 2014 at 3:49 pmI have made two separate batches of these cookies and they were a HUGE hit!!! I’m not even a big mint-chip fan, but WOW- perfect amount of mint flavor. Several people have told me it’s the best cookie they’ve ever eaten. THANK YOU! I’m going to make these for Easter and change the colors to add a pink and blue cookie.
Amy Engberson says
March 21, 2014 at 10:51 pmI love happy stories! So glad these were a hit for you! That’s a great idea to make them for Easter. Let me know how they turn out!
Tonya F says
March 24, 2014 at 10:52 pmHello…made these tonight and followed the recipe exactly as listed and they turned out so perfect!!! My 9 year old took one bite and said, “oh my gosh mom…we have to make these for Santa”. Thank you for the great recipe! P.S. I used about 6 drops of the green and the color was good. Not brown or yellowish as others have said.
Amy Engberson says
March 26, 2014 at 10:48 amThanks for the feedback I love hearing success stories! I happen to know Santa loves these cookies!
Lilly Kimrey says
December 2, 2014 at 8:01 amMy niece shared this recipe with me knowing how much I love making cookies and also knowing that she loves mint! I have already made these cookies once and they were a big hit. I have turned on the Christmas music and getting ready to make them again but going to use the red and green Christmas M&M’s in place of the chocolate chips. I am hoping the M&M’s will make them the perfect Christmas cookie. Thank you for sharing such a yummy and simple cookie.
Amy Engberson says
December 2, 2014 at 10:19 pmLilly, I’m so excited your niece shared this recipe with you! I’m in love with mint and adding chocolate to it makes it even better. The cookies will be extra cute with Christmas M & M’s. Since you are a fellow mint lover, I bet you would love my Loaded Grasshopper Bars. By the way, I’m posting Homemade Mint Oreo Cookies in a few days! Thanks for stopping by!
Jocelyn says
December 7, 2014 at 1:19 pmThese are delicious cookies! Instead of adding green food coloring I chilled the dough and rolled the balls in a mixture of white and green sprinkling sugar. They looked very festive, and my family liked the taste and texture the sugar added. Thanks so much!
Amy Engberson says
December 7, 2014 at 11:11 pmJocelyn, sugar is never a bad thing! I can totally see why your family was in love with your version of these cookies!
Chrissy says
December 9, 2014 at 12:50 pmMade this recipe for cookie exchange! Came out just as you described! Perfect! I doubled amount of green coloring. Everyone loved them!!
Amy Engberson says
December 10, 2014 at 11:26 amIt’s so fun taking a well loved treat to a party! I’m glad these cookies worked out for you!
Chelsea says
December 11, 2014 at 1:25 pmI’m wondering if you only make a chocolate version of of these, perhaps adding some cocoa?
Amy Engberson says
December 15, 2014 at 10:18 pmChelsea, I haven’t ever made these cookies into a chocolate version but I’m pretty sure you are on to an amazing idea! Chocolate is always a good idea!
Jennifer says
December 19, 2014 at 11:53 amJust made these, made one batch green and the other red. They are so good! They taste like mint chocolate chip ice cream. I did not use liquid food coloring but the paste, and I barely used any. I have to admit I was afraid that the peppermint extract combined with the Andes would be too much mint (I am not a huge fan) but it was perfect. I have made extras to freeze.
Amy Engberson says
December 22, 2014 at 10:08 amWhat a great idea Jennifer! Red would be so fun in these cookies! I love mint everything so I’m glad you fell in love with them too!
Tina says
December 21, 2014 at 2:01 pmdid you sift your dry ingredients? My cookies seem to really spread. Not sure what I did wrong
Amy Engberson says
December 22, 2014 at 10:06 amI usually sift dry ingredients, Tina. I wouldn’t think it would make that much of a difference though. Temperature of butter can change the consistency of the dough quite a bit. I make sure mine is room temperature but not overly soft. Hopefully that helps!
Destiny Richey says
December 22, 2014 at 10:56 amI bought some mint extract instead of peppermint. I was wondering if it could be substituted for the peppermint extract. I have a bit of peppermint extract on hand and they don’t seem to smell much different to me. Not sure about the taste though.
Amy Engberson says
December 22, 2014 at 10:46 pmDestiny, I’m not exactly sure what the difference is between mint extract and peppermint extract. I usually use peppermint but I’m sure either would work great! Good luck!
Linda Robbins says
December 22, 2016 at 6:33 pmMint extract tastes like toothpaste, when baked.
Amy Engberson says
December 23, 2016 at 8:10 pmIf you don’t like that strong of a mint flavor maybe you could reduce the amount of mint extract you use.
Monique says
December 23, 2014 at 7:34 pmI just tried making these today,
They turned out great!
Thanks for the delicious recipe, Amy!
Amy Engberson says
December 24, 2014 at 3:25 pmMonique, thanks for stopping by and sharing your love of these cookies! They are one of my very favorite Christmas treats! Happy Holidays!
Candace says
January 8, 2015 at 2:57 pmI found your recipe on Pinterest and I made these cookies on New Year’s Eve. They were quite the HIT! So much so, that I’m making another batch tomorrow. Thank you for the recipe, the cookies turned out great. They will be a staple of our traditional holiday must eats.
Amy Engberson says
January 10, 2015 at 5:21 pmThese cookies are always a hit at my house. I’m glad they were for you too, Candace! You should definitely include them as part of your Holiday traditions!
Kati says
February 17, 2015 at 12:08 pmDo you know where I can find the nutritional info on these cookies?
Amy Engberson says
March 12, 2015 at 8:57 pmI submitted this recipe to a site called My Recipe Magic. You can find the nutritional information of these cookies there. The link is http://myrecipemagic.com/recipe/recipedetail/mint-chip-sugar-cookies.
Amy says
February 17, 2015 at 4:39 pmHi. I just made these cookies and followed the recipe exactly with the exception of no food coloring. The dough was really stiff and the cookies did not spread at all. They tasted OK but weren’t what I expected. Do you think the recipe needs less flour or more liquid ingredients? I can’t imagine that the few drops of food coloring that I omitted would change the texture so much. I ended up having to flatten each cookie ball before baking with my hands but they still don’t look like your pictures in your photo.
Amy Engberson says
February 24, 2015 at 9:32 pmI’m sad these cookies didn’t turn out for you Amy. I don’t think omitting the food coloring would have affected the success of the cookies. Butter temperature can affect dough consistency as well as the amount of flour added. Maybe you can try decreasing the amount of flour you added. This cookie recipe turns out perfectly for me every time. Better luck next time!
Ana Maria says
February 24, 2015 at 3:12 pmToday I made these cookies were delicious and not with mint chips, not sell here in Germany but I put dark chocolate chips. Very well!
Amy Engberson says
March 12, 2015 at 8:46 pmToo bad you you don’t have mint chips! Chocolate will always due in a pinch!
Kristi says
February 27, 2015 at 4:33 pmI didn’t have the Andes chocolate chips so I just used milk chocolate and these are delicious! My daughter and I love them and will keep this recipe for sure.
Amy Engberson says
March 12, 2015 at 8:44 pmI live in the middle of nowhere so I substitute all the time! In my opinion, you can never go wrong by adding more chocolate!
Jennifer says
March 8, 2015 at 8:51 amThanks for sharing an amazing recipe! Today I’ve shared my first experience with the recipe on my blog:
http://www.juniperinherhair.com/mint-chip-cookies/
and there’s a cheeky bit about a photo-bombing leprechaun.
cheers!
Amy Engberson says
March 10, 2015 at 10:49 amThanks for sharing! I’m headed to your blog right now Jennifer!
Jennifer says
May 28, 2015 at 1:43 pmthanks Amy! I didn’t see this reply until today for some reason. I hope you are well. cheers!
Kristen McIntyre says
September 6, 2015 at 9:09 amHi Amy,
I was forwarded this recipe online as part of a collection of cookie recipes recently. I made these mint chip cookies yesterday and they are phenomenal (can’t stop eating them), good job and great recipe! I am a habitual cookie baker, always looking for good recipes and will be prowling your blog for more.
I am originally from beachy southern California, now living on a lake in Arkansas and can totally relate to the “how did I end up here” feeling of a completely satisfying life somewhere else other than where we expected it to be. Continued good luck to you in your happy (and stinky) life. Thanks again and looking forward to more good cooking ahead.
Amy Engberson says
September 11, 2015 at 8:16 pmI’m glad you are enjoying these cookies as much as we do! I bet beachy So. Cal was dreamy, at least warm beaches are what my dreams are made of! Best wishes on the lake!
Foon Lam says
October 6, 2015 at 2:03 pmThese look so cute. I’m going to try them as soon as I buy some peppermint extract. Thanks for sharing.
Amy Engberson says
November 12, 2015 at 12:09 pmYou are going to love them!
Laura says
November 10, 2015 at 6:13 pmDo you know if you can use peppermint essential oil if so how much. I’m not sure if it would be the same amount as the extract
Amy Engberson says
November 12, 2015 at 11:40 amI imagine you could, however I’ve never tried it so I don’t know exactly how much to use. It’s a great idea though, so let me know how it turns out!
Sue says
December 2, 2015 at 7:19 pmJust did these (Alberta, Canada) first batch was very high and dome topped. Second cookie sheet I pressed them down. Didn’t like the look. Not very pretty looking (nothing like your picture). Second batch reduced flour by 1/2 cup. They now look like more like yours. Yeah! I think I might take out the Cream of tar tar next time. Great cookie for grandkids for Christmas.PS I used 3 drops Americolor Food Coloring. Grocery Store Food Coloring has less pigment in them and yes you will tend to use more drops.
Amy Engberson says
December 15, 2015 at 10:48 amI wonder if the difference in our altitude is making a difference in the way these cookies bake. I’m impressed you figured out how to make it work though! Great tip on food coloring too!
michele says
December 17, 2015 at 5:13 amI have never been good at making cookies, but I saw these and decided to give them a try for our cookie exchange at work. They came out awesome and so tasty.. I will be making these again.
Amy Engberson says
January 22, 2016 at 11:15 amYay! I love it when people are rock stars in their own kitchens! Especially since cookies are a must have!
Monique says
September 7, 2016 at 7:26 pmCan I just use Junior Mints?
Amy Engberson says
September 8, 2016 at 8:24 amI haven’t ever tried using Junior Mints so I can’t say for sure what will happen if you use them. They might melt and make a little mess, but then again it could be a delicious mess!
T. L. McRae says
November 28, 2016 at 11:34 amAmy, I am so impressed with your blog. How fun to cook! I was looking for your mint chip sugar cookies and found a treasure here. Thanks.
Amy Engberson says
December 5, 2016 at 4:32 pmThanks T.L.! This blog began as a little hobby and turned into a little bit more than I imagined! It’s been a creative outlet for me and gives me an excuse to keep conjuring up new recipe ideas. As far as my Mint Chip Sugar Cookies go, they are one of the most popular recipes on my blog, and for a good reason too! They are the one cookie I HAVE to make every Christmas! Thanks for stopping by!
Lou says
December 1, 2016 at 9:21 pmCould Kenzie I use peppermint oil instead of extract and if so how many drops?
Amy Engberson says
December 5, 2016 at 4:24 pmI’m sure you could use peppermint oil instead of extract. I’m not sure how many drops to use because I haven’t tried it before. I would start with just a few drops and then test it (if you don’t mind eating raw eggs) then add a few more!
Shannon says
December 2, 2016 at 8:32 pmWebsite is giving me trouble. I visit page for cookies and have to click a link for recipe. But no recipe, just the steps, and pop-ups hinder scrolling on a tablet. So again, no recipe, instead a link for printable recipe (which doesn’t work on my tablet). I’m ready to make these but need the recipe. Blogs should have the recipe and not a treasure (?) hunt. Please make this easier for all of us. Thx.
Amy Engberson says
December 13, 2016 at 9:20 pmSorry this is such a hassle for you. Every once in awhile a website will have crazy things happen to it that won’t allow users to click on a link. Just know I’m doing my best to make my site user friendly and provide free to you recipes. I’m sharing one of my favorite recipes with you, at no cost…hopefully you will be kind enough to look past a little hassle. By the way, this is my very favorite Christmas cookie so I hope you can get through to the printable and make them. I know you will love em as much as I do! Thanks for stopping by!
Helen Torres says
December 8, 2016 at 7:10 pmCan I say PERFECT!
Amy Engberson says
December 13, 2016 at 9:16 pmThank you! These are my all time favorite holiday cookie!
Kathleen Brown says
December 11, 2016 at 11:09 pmThese cookies look delicious. This will be my new try a new cookie recipe this year. How many does this recipe make??
Amy Engberson says
December 13, 2016 at 8:51 pmI can’t wait for you to try them! I just made them last night for a party and they were a hit! They make about 4 dozen cookies!
Cathleen says
December 14, 2016 at 8:30 amWhat adjustments would I make for high altitude baking? I live at 7400 ft!
Thanks! These look delicious!
Amy Engberson says
December 23, 2016 at 8:27 pmMy altitude is at about 4800 and I don’t really change anything. I found this chart that might give you some tips. Sorry I’m not much help! http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Alissa says
December 15, 2016 at 10:41 amHi,
Looking forward to trying these! Mint ice cream has been my fave too since childhood. Question: Should dry ingredients be sifted?? Recipe says measure in a bowl or sifter…..
Amy Engberson says
December 17, 2016 at 8:27 amYou just can’t beat mint chip anything! You can sift the dry ingredients if you would like but it’s not neccessary. I have a sifter in my flour drawer and it serves as a “dry ingredient bowl/sifter”. Either way they will turn out and be every bit as good as that ice cream! Merry Christmas!
Suzanne says
December 17, 2016 at 8:51 pmI made these tonight and they turned out great!! I only used about 2.5 C of flour instead of 3, so I got about 33 cookies instead of 48. I used a tiny amount of Wilton Gel food coloring instead of the drops and they were the perfect green cookie. MInty perfection!!!Thanks!!
Amy Engberson says
December 22, 2016 at 12:18 pmGreat suggestions! Glad you loved them! Merry Christmas!
Renee says
December 18, 2016 at 3:08 pmLove your cookies, could you tell me WHY my cookies never rise they are always sort of flat!
Amy Engberson says
December 22, 2016 at 12:16 pmI’m not sure why they are flat, but these cookies are always a little flat for me too! There are so many factors in cookie making that will change the outcome of the cookies. Things such as altitude, measuring method, temperature of ingredients, and varitions in oven temperatures. I think they still taste fantastic even though they are flat! Merry Christmas!
Pat says
December 18, 2016 at 7:20 pmHi Amy. I love the cookies. If I use the green gel food coloring, would it change the texture/flavor of the cookie? Also, do you have any idea how much to use? I know you don’t have to use as much as the liquid. Thanks!
Pat says
December 18, 2016 at 7:44 pmHi Amy. I have the green gel food coloring. If I use that, would it change the flavor/texture of the cookie? Also, do you have any idea how much I need to use? I know that you don’t need to use as much as the liquid. Thanks!
Amy Engberson says
December 22, 2016 at 12:14 pmGreat question! I made these cookies the other day and didn’t notice I was out of green food coloring (I live an hour from the grocery store) until after I already started making them. I substituted green gel food coloring and it worked just fine. My cookies were a darker green than they normally are but they still tasted just fine. I would start adding a tiny bit and go from there. A little goes a long ways and you can always add more. Merry Christmas!
Mikiyomi says
December 19, 2016 at 4:44 amHello, dear Amy! Sorry, I can do some mistakes, cause my english is pretty bad
I read your mint cookies recipe and I really want to cook that thing! It seems horribly delicious! But only for my confidence, could you say, how ingridients weigh exavtly? If you don’t mind
Amy Engberson says
December 22, 2016 at 12:11 pmI don’t usually weigh my ingredients. I’m sure you could search for weight equivalents on the internet! Merry Christmas!
Carolyn says
December 22, 2016 at 9:56 pmHi! Thank you for this recipe! I was looking olongapo for a new cookie to try this year and these were a hit! I used a combo of Andes chips, semi sweet mini chips and bittersweet chips. I didn’t have peppermint extract, so I used 3 drops of peppermint EO. Very delicious! Thanks again and Merry Christmas!
Amy Engberson says
December 23, 2016 at 8:07 pmYour welcome! Glad they were a hit! These are my favorite Christmas cookies! Merry Christmas to you!
Heather says
December 23, 2016 at 12:41 pmThis cookies taste amazing. Mine did not spread like your picture, which doesn’t bother me. I also used a 1 T scoop and got 31 cookies. I don’t understand how you got 4 dozen with a 2 T scoop, but thank you for the recipe!
Amy Engberson says
December 23, 2016 at 8:01 pmI’m not sure why our measurements are so far off. I make them all the time and that is about how many cookies this batch makes everytime. Regardless of how many cookies thay make, they still taste fantastic! Merry Christmas!
Francesca says
March 5, 2017 at 10:19 amI made these today with my little one! They were so good. Thanks for sharing this recipe!
Amy Engberson says
March 6, 2017 at 10:33 amBeing in the kitchen with my kids is one of my favorites! I’m glad you enjoyed this recipe!
Julie Vogt says
March 11, 2017 at 2:08 pmIt would have been helpful if you had the entire recipe and the directions typed in one place. I was trying to copy and paste the ingredients and the directions into a recipe.
Amy Engberson says
March 16, 2017 at 3:13 pmThe full printable recipe and instructions are on the third page. Here is the link. https://www.littledairyontheprairie.com/mint-chip-sugar-cookies/3/
Angel says
August 11, 2017 at 9:45 pmHow good are these if you have everything but the mint chips?
Amy Engberson says
August 15, 2017 at 4:36 pmHi Angel! Mint chips takes these cookies ove the top, but I think you will still be very happy with them without the mint chips!
Judy Krenner says
November 28, 2017 at 8:07 amDo the mint choc. sugar cookies freeze well????
Amy Engberson says
December 1, 2017 at 9:44 pmI’ve never tried freezing these cookies before but I imagine they would freeze just fine. One of my favorite things to do is to drop the cookie dough on a cookie sheet, then freeze it until firm. I put the frozen cookies in a sealable container and store them in the freezer until I’m ready to bake them. It’s nice because I can bake a few, or a lot at once and they are ready in no time! Happy Holidays!
Melissa Pullen says
December 10, 2017 at 9:07 amThese look perfect for Christmas! I have both Peppermint and Mint extracts here. Have you ever used Mint? I bought it for another recipe but never used it. Just wondering what the difference in the two might be…?
Amy Engberson says
December 12, 2017 at 8:34 pmHi Melissa! I haven’t ever tried making these cookies with mint extract. I don’t see why it wouldn’t work though! Either way they will be delicious! Merry Christmas!
KATHRYN says
December 19, 2017 at 10:08 amMint sugar cookies look so good I want to try them but I can’t find your recipe. It talks about instructions on how to make them creamy but doesn’t give you the recipe. . I want to bake them how can I get the recipe please So you don’t get the recipe his that w
Amy Engberson says
December 21, 2017 at 3:33 pmHi Kathryn! On this particular post you have to click the next button at the bottom of the page to get to the printable recipe. Let me know if it doens’t work for you and I’ll be sure to get it to you! Merry Christmas!
Janette says
February 11, 2018 at 5:03 amHi I can’t find the recipe for the Mint Chip Sugar Cookies. Is there a way to get it. Thank you
Amy Engberson says
February 12, 2018 at 11:54 pmIf you click on the gray box at the bottom that says something like “Click Here For the Recipe” it should take you straight to a printable recipe. If it doesn’t work right let me know and I’ll be sure to get it to you!
Janette says
February 11, 2018 at 5:05 amHi I am trying to find the recipe for the Mint Chip Sugar Cookies. I can’t seem to find it.
Janette says
February 13, 2018 at 4:00 amHi found the recipe. My only question is did you use real butter or oleo . And. Thank you they look so yummy
Village Bakery says
May 23, 2018 at 1:02 pmAmy, I love you so much. I made these for my daughter’s birthday party and they were such a hit
Amy Engberson says
May 24, 2018 at 12:22 pmWell! I’m thrilled they were such a hit! Happy Birthday to your daughter!
Kitchen Folks says
July 28, 2018 at 4:18 amHi Amy! I love you so much! Also like your tremendous mint chip sugar cookies. Would definitely made these for my husband birthday. I hope he will be astonishment.
Amy Engberson says
July 30, 2018 at 12:15 amThanks! Those mint chip sugar cookies are one of my very favorite cookies! Who could resist that fun green color, or mint and chocolate in a soft sugar cookie? Not me! I hope you enjoy them!
Nancy S. says
December 1, 2018 at 2:32 pmThese look wonderful and remind me a little of cookies I once made for my family doctor. He loved them so much that he told the woman at the front desk not to charge me whenever I arrived with a tin of the cookies. I used a chocolate chip batter but added chopped up mint bark from a local candy store. Yummy. Another time, I made my daughter’s birthday cake and put Andes’ Mints between the still warm cake layers, leaving the outer 1” free for melting. Not a piece left. Thanks for all your yummy inspiration. You really make me wish my back did not hurt so much,
Amy Engberson says
December 8, 2018 at 8:13 amI think trading cookies for doctors visits is a great idea! All of those recipe ideas sound amazing! I hope you get feeling better soon!
Dad Life says
February 26, 2019 at 12:12 pmI love mint and chocolate chip cookies. I have never put the two together at home. But I know what I am making tomorrow for a yummy treat!
Amy Engberson says
February 28, 2019 at 10:44 amYou are going to be in heaven! Mint chocolate chip cookies are the BEST!