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These mint chip cookies are crowd pleasers.
They’re festive with a cookie dough that bakes up especially pale and white because it’s made with oil instead of butter.
The white cookie sets off the bright green mint chips that dot these lovely little mounds. And they get a subtle glittering quality from taking a roll in sugar before baking.
Even better, they’re incredibly easy to make.
This is one of those recipes that probably came off the back of a package of mint chips (or mint chocolate chips) decades back, though I’ve never been able to track down the original source.
(I got the recipe from my friend Kelly, who got it from her mother, who used to send these in the mail to Kelly and her lucky friends in college and we never failed to devour them.)
They’re a one-bowl cookie. There is no creaming of butter and sugar because there is no butter here.
There’s only a neutral oil like vegetable or canola oil (I’d steer clear of grapeseed oil for this one, which tends to give the cookies a greenish cast when they bake rather than the pale white that makes them so pretty), which means it’s easy to mix the dough by hand.
The oily dough will look all kinds of wrong to an experienced cookie baker, almost as though it wants to repel the mint chips, but don’t worry, with a little squidging, it works.
These are ideal for making with kids and for new or once-a-year bakers because they don’t require any special equipment. They’ll slip into your cookie repertoire in no time.
- 2 1/2 cups (320 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups (300 grams) sugar, divided,
- 2 eggs
- 3/4 cup (200 ml) neutral oil such as vegetable or canola
- 1 teaspoon vanilla extract
- 1 1/2 cups (10 ounces, 285 grams) mint chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Add the flour, baking powder, salt, and 1 cup of sugar to a large mixing bowl and mix together. Add the eggs and beat gently to break the yolks. Add the oil and vanilla extract and mix until the dough is well combined and no dry spots remain. Add the mint chips and stir until well distributed. (The dough is oily and sort of repels the chips--don't worry--just do your best to distribute the chips evenly).
- Add the remaining 1/2 cup sugar to a small bowl or plate (sorry, there's a second dish). Scoop the dough into 1-tablespoon balls, squidging together the dough and chips as best you can, roll in sugar, and place on a baking sheet, leaving at least 1 inch between dough balls. Bake for 9-10 minutes or until the cookies look set and may beginning to look the tiniest bit golden around the edges. Let cool on a baking sheet for at least 5 minutes, then transfer to a cooling rack until they cool completely.
These keep well in an airtight container for about a week. (They freeze in an airtight container for up to a month. Keep sealed until fully thawed so no condensation gets on the sugar coating.)
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- OXO Good Grips Medium Cookie Scoop
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Baking Parchment Paper - Set of 100 Half-Sheets
- Guittard Green Mint Chips, 12-ounce (Pack of 3)
- Bellemain Cooling Rack - Baking Rack, Chef Quality 12 inch x 17 inch - Tight-Grid Design, Oven Safe, Fits Half Sheet Cookie Pan
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounce
Amount Per Serving: Calories: 191 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 10mg Sodium: 80mg Carbohydrates: 31g Fiber: 0g Sugar: 18g Protein: 1g