Mint Chocolate Cookies


I planted mint in a corner of the yard two springs ago. I tried to plant it some where that when it spread (there is no if with mint) it wouldn’t take over too much. We have had fun finding where it has popped up and figuring out what to do with it. Mint Juleps were fun for the Kentucky Derby, an occasional sprig in lemonade and ice tea. So what to do with all of this mint? I have been putting it in all sorts of things: salads, smoothies, and cookies!!

Here is my mint chocolate cookie recipe. Feel free to use your favorite chocolate chip recipe with the infused butter. I have tried to mix very soft butter and the mint leaves in a blender. Another time I tried to chop up the leafs in a food processor, then added the chopped leafs when creaming the butter and sugars. It didn’t make any difference to the taste and the food processor was much easier to clean.

Mint Chocolate Cookies Recipe


  • ¾ cup butter
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup mint leafs, chopped
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups sifted all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 oz chocolate chips


1. Preheat oven to 375.

2. Cream together butter, sugars, mint, and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda, and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips. Bake for about 10 minutes until lightly browned. Makes about 5 dozen 3” cookies.





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