Mint Chip Cookies. From Blossom to Stem | www.blossomtostem.net
cookies and brownies, dessert, vegetarian, winter

Mint Chip Cookies, one bowl wonders

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.

Mint Chip Cookies. From Blossom to Stem | www.blossomtostem.net

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.

Mint Chip Cookies. From Blossom to Stem | www.blossomtostem.net

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.

Mint Chip Cookies. From Blossom to Stem | www.blossomtostem.net
Yield: 36 cookies

Mint Chip Cookies

Mint Chip Cookies

These mint chip cookies are so easy to make. They use oil instead of butter, which means there's no mixer required. You can use any mint or mint chocolate chip you like here. I think they look prettiest with the green mint chips Guittard makes (not sponsored, just a fan). You can find them online and they're often available at World Market. This recipe calls for slightly less than one bag (annoying, I know)--don't be tempted to use the whole bag because the dough won't hold all the chips and you'll be left with oily chips at the bottom of the bowl. While they don't require any special equipment, I do recommend lining your baking sheets with parchment paper. And your life will be easier and your cookies will bake more easily if you use a disher/cookie scoop.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.

Notes

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.)

Nutrition Information:

Yield:

36

Serving Size:

1

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

8 Comments

  • How festive! I love how you used oil instead of butter to really help the mint chips stand out. Such a perfect addition to the holiday platter.

    Reply
    • Thanks, Tara!

      Reply
  • These look great! I love my mixer, but when I’m baking at someone else’s house it’s so nice to have recipes like this one that don’t require it 🙂

    Reply
  • I need to check those mint chips! Love that this recipe doesn’t require cleaning the mixer. And cookies look really tempting!

    Reply
  • Oh my gosh! I don’t know how I have missed out on mint chips all my life! My son is obsessed with mint and would love these cookies so now I need to find these chips haha!

    Reply
  • Mint chip cookies are my favorite and these green colored chips are perfect!

    Reply
  • Super nostalgic! Thanks for sharing the recipe- super simple to make too. Merry Christmas, Mary and Kelly – and Kelly’s mom too!

    Reply
    • Merry Christmas old friend!

      Reply

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