Last Updated on February 15, 2026 by Souhail
There’s something magical about biting into a cookie that looks like it was plucked straight from a storybook forest. I discovered this magic on a snowy December evening in my Brooklyn apartment, when my niece begged me to make cookies that were “as green as elf shoes” for her holiday party.
What started as a playful kitchen experiment turned into my most requested dessert—the vibrant, cool, and utterly irresistible green mint chocolate chip cookies that now have a permanent spot in my recipe rotation. These aren’t just cookies with food coloring tossed in.
We’re talking about soft, chewy centers with crisp edges, a refreshing mint flavor that dances on your tongue, and melty pockets of dark chocolate that balance the coolness perfectly. They’re the ideal treat for holiday gatherings, St. Patrick’s Day festivities, or any day you need a little whimsy in your life. And the best part? That gorgeous green hue comes naturally from matcha powder, giving these cookies an earthy depth that elevates them far beyond ordinary sugar cookies.
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Why These Green Beauties Steal the Show Every Time
What makes these green mint chocolate chip cookies truly special isn’t just their eye catching color it’s how every ingredient plays a supporting role in creating cookie perfection. After dozens of test batches in my tiny New York kitchen, I landed on a formula that delivers on every promise.
- The matcha powder does double duty, giving us that gorgeous natural green hue while adding a subtle earthy depth that keeps the cookies from tasting one note minty.
- Using both brown and white sugar creates the ideal texture: chewy centers with delicately crisp edges that hold their shape beautifully.
- A touch of cornstarch keeps these cookies soft for days, not cakey or dry like some green holiday treats can become.
- Peppermint extract (not mint extract!) delivers that cool, refreshing flavor we all love without veering into toothpaste territory.
- Folding in chopped dark chocolate instead of standard chips creates melty rivers of chocolate in every bite.
Customizing is easy too. For a vegan version, swap the butter for coconut oil and use a flax egg. Gluten free? Substitute a 1:1 gluten free flour blend and add an extra tablespoon of cornstarch. Want to skip the matcha? You can use a tiny drop of natural green food coloring with spinach powder, though you’ll miss that lovely earthy complexity.
My Secret Tricks for Cookie Success
Let me share the little things that transform good cookies into legendary ones. First, don’t skip chilling the dough for at least 30 minutes. This isn’t just busywork it prevents overspreading and lets the matcha flavor bloom. Second, underbake by one minute. Your cookies will look slightly underdone when you pull them from the oven, but they’ll firm up perfectly on the hot baking sheet.
And here’s my favorite pro move: sprinkle a tiny pinch of flaky sea salt on each cookie right after they come out of the oven. That sweet salty contrast elevates the mint and chocolate in the most magical way. If your cookies spread too much, your butter was likely too warm. Next time, pop the shaped dough balls in the freezer for 10 minutes before baking.
Fun Twists to Make These Yours
Once you’ve mastered the base recipe, the variations are endless. These green gems adapt beautifully to different tastes and occasions.
White Chocolate Raspberry Version
Swap the dark chocolate for chopped white chocolate and fold in 1/4 cup of freeze dried raspberry powder with the dry ingredients. The tart raspberry cuts through the sweetness beautifully, and the white chocolate creates a marbled pink green effect that’s stunning for Valentine’s Day.
Coconut Lime Refresh
Replace the peppermint extract with lime zest and a teaspoon of lime juice. Add 1/2 cup of toasted coconut flakes to the dough. These taste like a tropical vacation with that signature green color, perfect for summer gatherings when you want something unexpected.
Double Chocolate Mint
Add 1/4 cup of unsweetened cocoa powder to the dry ingredients along with the matcha. Keep the dark chocolate chunks. You’ll get intensely fudgy cookies with that cool mint finish a dream come true for chocolate lovers.
Nutty Crunch Variation
Fold in 1/2 cup of finely chopped pistachios or walnuts with the chocolate. The nutty crunch adds wonderful texture and makes these feel more substantial for an afternoon pick me up.
Serving Suggestions
These cookies shine on their own with a tall glass of cold milk, but presentation makes them even more special. Arrange them on a rustic wooden board dusted lightly with powdered sugar for a snowy effect. For holiday parties, stack three cookies tall with a dollop of mint whipped cream between each layer.
They pair beautifully with a scoop of vanilla bean ice cream for an impromptu dessert sandwich. I also love crumbling one over a bowl of chocolate yogurt for breakfast that feels like a treat.
Storage and Reheating Instructions
Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies in a single layer in a freezer bag for up to three months. To refresh day old cookies, microwave for exactly 8 seconds to restore that just baked softness. Never refrigerate these cookies it dries them out quickly and mutates the mint flavor.
Creative Uses for Leftovers
Got a few leftover cookies? Crumble them over vanilla ice cream for an instant sundae. Pulse them in a food processor with a tablespoon of melted butter to create a vibrant crust for a no bake cheesecake. Or chop finely and fold into softened vanilla ice cream before freezing for homemade mint chocolate chip ice cream with cookie pieces.
How Do You Make it
Green Mint Chocolate Chip Cookies
18
servings15
minutes12
minutes145
kcalThese naturally green mint chocolate chip cookies combine cool peppermint flavor with rich dark chocolate and a subtle earthy note from matcha powder. Soft, chewy, and utterly irresistible.
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Ingredients
2.25 cups all purpose flour
2 tablespoons matcha powder
1 teaspoon cornstarch
0.5 teaspoon baking soda
0.25 teaspoon sea salt
0.75 cup unsalted butter, softened
0.75 cup light brown sugar, packed
0.5 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
0.75 teaspoon pure peppermint extract
1 cup dark chocolate chunks or chips
Directions
- First we’ll whisk together our dry ingredients in a medium bowl.
- Grab a whisk and combine the flour, matcha powder, cornstarch, baking soda, and salt until everything looks evenly distributed and that beautiful green color shines through.
- In your stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium high speed for about two minutes until the mixture looks light and fluffy.
- This step is crucial for creating those perfect air pockets in our cookies.
- Next, add the egg, vanilla extract, and peppermint extract all at once.
- Mix on medium speed just until combined, about 30 seconds.
- Don’t overmix here or we’ll end up with tough cookies.
- With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until no flour streaks remain.
- The dough will be thick and wonderfully fragrant. Using a sturdy spatula, fold in the dark chocolate chunks until they’re evenly distributed throughout the dough.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
- This chilling time is non negotiable it makes all the difference in texture and spread.
- When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Scoop the dough using a 1.5 tablespoon cookie scoop or a spoon, rolling each portion into a ball and placing them two inches apart on the prepared sheets.
- Bake one sheet at a time in the center rack for 10 to 12 minutes, until the edges look set but the centers still appear slightly soft.
- Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Notes
- For the most vibrant green color, use ceremonial grade matcha powder. Culinary grade works but yields a more muted olive green.
- Do not substitute mint extract for peppermint extract they have distinctly different flavor profiles.
- If your kitchen is very warm, chill the shaped dough balls for an extra 10 minutes before baking to prevent overspreading.
- These cookies taste even better the next day as the matcha flavor deepens and melds with the mint.
- For extra thick cookies, add an additional 1 tablespoon of cornstarch to the dry ingredients.
Nutrition Facts
- Total number of serves: 18
- Calories: 145kcal
- Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 0.25mg
- Sodium: 0.65mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
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FAQS
Matcha creates a natural sage to emerald green depending on the grade. For brighter color, use high quality ceremonial matcha and avoid overbaking, which can dull the hue. We’re embracing natural beauty here, not artificial neon!
I don’t recommend it. Mint extract comes from spearmint and tastes more like chewing gum, while peppermint extract delivers that classic cool cookie flavor we’re after.
Your butter was likely too soft or melted. Always use softened butter (cool to the touch but indents when pressed) and never skip the chilling step. Warm dough equals flat cookies.
You can use 1/4 teaspoon of natural green food coloring gel with the wet ingredients, but you’ll miss the subtle earthy depth matcha provides. The flavor profile will be purely minty sweet.
The cornstarch in this recipe is your secret weapon. Also, store them in an airtight container with a slice of bread the bread releases moisture that keeps cookies soft without making them soggy.
Absolutely! Scoop the dough into balls, freeze on a sheet pan until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.
Let’s Bake Together
I’d absolutely love to see your green mint chocolate chip cookies creations! Snap a photo and tag me on Instagram or leave a comment below with your favorite variation. Did you add extra chocolate? Try the coconut lime twist? Your kitchen experiments inspire me every day. And if you’re craving more cookie magic, my classic sugar cookie recipe makes the perfect canvas for holiday decorating, while these chocolate mint cookies offer a richer, fudgier alternative for serious mint lovers. For seasonal fun, my pumpkin chocolate chip cookies bring cozy fall vibes year round.
There’s something deeply satisfying about creating treats that delight both the eyes and the taste buds. These mint chocolate chip cookies have become my go to for bringing joy to ordinary Tuesdays and making holidays feel extra special. That moment when someone takes their first bite and their eyes light up? That’s why we bake. So preheat your oven, embrace the green, and let’s make some magic together. Your kitchen awaits.