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Fresh Mint Chocolate Chip Cookies

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“Found this recipe in an old cook book some time ago. This is the perfect cookie for late summer - the fresh mint has a wonderful cooling effect. I finally found the mint chocolate chips at Trader Joe's. The fruit pectin is optional, but really helps to give the cookies extra chewiness and extends their shelf life by several days.”
14 cookies

Ingredients Nutrition

  • 2 cups flour
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 14 teaspoon fruit pectin (optional)
  • 1 13 cups sugar
  • 34 cup butter (room temperature)
  • 1 tablespoon mint leaf, finely chopped
  • 1 egg
  • 34 cup mint chocolate chips


  1. Heat oven to 350 degrees.
  2. Combine dry ingredients. Set aside.
  3. With an electric mixer, combine sugar and butter until well blended.
  4. Mix in egg and fresh mint until well combined.
  5. Slowly combine the dry ingredients until well mixed.
  6. Fold in the mint chocolate chips.
  7. Refrigerate for 20 minutes.
  8. Scoop onto cookie tray. Bake 14 - 15 minutes.
  9. Let cool for a few minutes, then transfer to cooling racks.
  10. This dough also freezes well. Scoop into individual cookie servings then place in freezer. Bake at 350 for 17-18 minutes if frozen.

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