Chocolate Mint Chip Cookies

Preheat oven to 350 degrees

Ungreased cookie sheets, 5 dozen cookies

1 cup margarine
1 1/2 cups sugar
2 eggs
1 teaspoon mint extract.

Cream these ingredients together until light and fluffy.

Sift together and add:
2 cups flour ( half whole wheat, half white)
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt

Add 1 package mint chocolate chips, and stir until evenly mixed. Drop by heaping teaspoonfuls on ungreased baking sheets.

Bake at 350 degrees for 10 minutes. Remove cookies from oven (they will still be a little soft) and allow to cool on sheet for 1 minute before transferring to racks to finish cooling. Makes 5 dozen cookies.


To make the same recipe with peanut butter chips, omit the mint extract and substitute 2 teaspoon vanilla (mint extract is stronger).

To make crisper, harder cookies, bake for 12 minutes or until firm, instead of 10 minutes for softer, chewy ones.

When this recipe was formulated, flavored chips came in 12 ounce (2 cups) bags. Now they come in 10 ounce bags. I usually add 1/4 cup extra chips, so the cookies are more chocolate.

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