Mint Chocolate Chip Cookies are a tasty variation to traditional chocolate chip cookies.  Add some green colouring, mint chips and green cherries to give these cookies a festive flair for St. Patrick's Day or for your Holiday dessert trays!

These thicker chocolate chip cookies are loaded with flavour, thanks to the addition of mint-flavoured chips.

Whether or not you choose to add the green colouring they will still add a splash of colour to any occasion.

This recipe yields about 30 cookies when using a 2 tablespoon scoop.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these Mint Chocolate Chip Cookies, I started by softening some butter in the microwave.

Then I dumped the softened butter, brown sugar and granulated sugar into a large mixing bowl.

I used an electric hand mixer to cream the ingredients together until no large lumps remained.

Then I added eggs, some almond milk, a few drops of green food colouring (optional) and vanilla extract to the bowl.  

I used almond milk because I also try to avoid dairy whenever possible.  You can use dairy or another non-dairy alternative as well.

I continued mixing with the electric hand mixer.

Then I measured some Bob's Red Mill 1 to 1 Gluten Free Baking Flour into the bowl. 

I stirred the flour in with a large wooden spoon.

Then I added some mint-flavoured chips and semi-sweet chocolate chips to the bowl.

I used the wooden spoon again to stir the chips into the cookie dough.

Next I lined a baking sheet with parchment paper.

As a final touch I cut some green glace cherries in half.

Then I used a 1 tablespoon scoop to drop the cookie dough onto the parchment paper lined baking sheet  leaving at least two inches between the balls.

I pushed the ½ cherries into the top of each scoop of cookie dough.

I placed the baking sheet in the oven and baked the cookies until they were golden brown around the edges.

I removed the baking sheet from the oven and allowed the cookies to cool on the pan for a couple minutes.

Then I used a spatula to transfer them to a cooling rack to finish cooling off.

Mint Chocolate Chip Cookies are a refreshing snack that will be enjoyed by young and old alike.

These cookies are the perfect recipe to make for St. Patrick's Day or add them to your Christmas dessert tray.

If you are looking for a cookie recipe that is appealing to the eye and the palate this is a great choice.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Mint Chocolate Chip Cookies:

• ½ cup butter 
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs, large
• 2 tablespoon almond milk
• 1 teaspoon vanilla extract
• green food colouring (optional)
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• ¾ cups mint-flavoured chips
• ¾ cups semi-sweet chocolate chips
• 15 green glace cherries

How to Make Mint Chocolate Chip Cookies:

1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. Soften butter in the microwave on low power.
3. Dump butter, brown sugar and granulated sugar into a large mixing bowl.
4. Cream the ingredients together using an electric hand mixer until no large lumps remain.
5. Add eggs, almond milk, a few drops of green food colouring and vanilla extract to the bowl. Continue mixing with the electric hand mixer.
6. Add Bob's Red Mill 1 to 1 Gluten Free Baking Flour to the bowl.  Stir with a large spoon until the flour is well incorporated.
7. Add the mint-flavoured chips and chocolate chips to the bowl. Use the spoon to stir the chips into the cookie dough.
8. Drop dough onto the prepared baking sheet using a 2 tablespoon scoop or roll cookie dough into balls approximately one inch in diameter and place on baking sheet leaving at least two inches between the balls.
9. Slice the green cherries in half and push each ½ cherry into the top of a cookie dough ball.
10. Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 15-18 minutes.
11. Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to a cooling rack on the counter to finish cooling off.
12. Serve and enjoy!