Mint chocolate chip cookies, but with a twist—because why not take a cookie and give it a little crunch therapy? I mean, we’ve all dunked cookies in milk, but have you ever crumbled potato chips into one? That’s what I thought. This recipe mixes sweet, salty, chewy, and crispy into each bite. We’re talking high protein chocolate chip cookies energy, minus the gym. And thanks to the sneaky peanut butter chocolate chip vibes and a little help from rice krispies, every cookie has a bit of zing. These are the cookies you bake when chocolate chip zucchini muffins feel too healthy and gluten free chocolate cookies feel too serious. If you’re hunting down mint chocolate recipes that break the rules—or just crave something offbeat—this one belongs in your top recipes for cookies to try.

1) Key Takeaways
2) Easy Mint Chocolate Chip Cookies Recipe
3) Ingredients for Mint Chocolate Chip Cookies
4) How to Make Mint Chocolate Chip Cookies
5) Tips for Making Mint Chocolate Chip Cookies
6) Making Mint Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Mint Chocolate Chip Cookies
8) Try these dessert recipes next!
9) Mint Chocolate Chip Cookies
10) Nutrition

1) Key Takeaways

Sweet meets salty with a perfect chewy-crisp balance
A great twist on traditional mint chocolate chip cookies
Rice Krispies and potato chips give these cookies a playful crunch
They’re fast to whip up and hold up well for days

2) Easy Mint Chocolate Chip Cookies Recipe

Let’s talk about cookies. More specifically, mint chocolate chip cookies that don’t play by the rules. These aren’t your standard bakery fare. They’re crunchy, chewy, buttery, and yes, even a little salty. If that sounds weird, trust me—it’s the good kind of weird.

We’re adding crushed potato chips and Rice Krispies to the dough. That combo, when it bakes, gives you this contrast that’s kind of addictive. I didn’t expect my kitchen to smell like a dessert shop and a snack aisle at the same time, but here we are. Twice.

The best part? You won’t need a fancy mixer or complicated ingredients. If you’ve made any version of high protein chocolate chip cookies, you’ll feel right at home here. Except this time, peanut butter chocolate chip is taking a backseat to the minty, melty star of the show.

3) Ingredients for Mint Chocolate Chip Cookies

Unsalted Butter: This brings that rich, smooth base. Let it soften on the counter for a bit so it blends better with the sugars.

Granulated Sugar: Adds sweetness and gives a little crisp edge after baking.

Brown Sugar: Keeps the centers soft and chewy. I always pack it tight when measuring.

Eggs: Two large eggs help bind everything. Don’t skip them, or the dough will be dry.

Vanilla Extract: Just a splash gives balance and warmth behind all that chocolate and mint.

All-Purpose Flour: Nothing fancy here, just good structure for the cookies to hold their shape.

Baking Soda: This helps the dough rise just enough while it bakes. Too much will make things puffy, not chewy.

Salt: You’ll need this to balance the sweet. It doesn’t taste salty—it just rounds things out.

Semi-Sweet Chocolate Chips: These melt into puddles and play so well with the mint flavor.

Crushed Potato Chips: Adds a salty crunch. Use plain chips—not the flavored kind.

Rice Krispies: These puffed rice cereal bits stay crisp even when baked. Total texture win.

4) How to Make Mint Chocolate Chip Cookies

Step 1. Set your oven to 350°F. Line a couple of baking sheets with parchment paper.

Step 2. In a big bowl, beat the butter, granulated sugar, and brown sugar until the mix is fluffy and smooth.

Step 3. Crack in your eggs one at a time. Stir after each one. Add vanilla and stir again.

Step 4. In another bowl, mix the flour, baking soda, and salt. Add this dry mix to the wet stuff, bit by bit, until combined.

Step 5. Gently fold in chocolate chips, crushed chips, and Rice Krispies. Don’t overmix—you want those pieces to stay whole.

Step 6. Scoop small mounds onto your baking sheets. Leave space for them to spread.

Step 7. Bake for 10–12 minutes. The edges should look golden but the middle should still look soft.

Step 8. Let them rest on the sheet for a couple of minutes before moving to a rack.

5) Tips for Making Mint Chocolate Chip Cookies

If your butter’s too cold, your dough won’t come together. And if it’s too soft, your cookies might spread too far. Aim for soft, not melted. That’s a good rule for life too.

Want extra mint chocolate flavor? Try stirring in some chopped mint chocolate bars. It’s not cheating, it’s called flavor insurance. Plus, it fits right in with mint chocolate recipes across the board.

Don’t press the cookies flat before baking. Let the oven do its thing. That way, the middle stays thick while the outside gets crispy.

6) Making Mint Chocolate Chip Cookies Ahead of Time

Sometimes I prep the dough on Sunday and bake on Tuesday. You can keep the dough in the fridge for up to three days. Just wrap it well so it doesn’t dry out.

If you want to freeze it, scoop the dough onto a sheet and freeze until solid. Store the frozen dough balls in a sealed bag. Bake them straight from frozen—add a minute or two to the bake time.

This is one of those recipes for cookies you can always have on standby. Holiday trays, neighbor gifts, or Tuesday midnight snack attacks? Handled.

7) Storing Leftover Mint Chocolate Chip Cookies

Keep them in a sealed container. They’ll stay fresh for five days, maybe longer if your kitchen’s not humid.

Want to revive them? Microwave one for 10 seconds. It’s like you just baked it—warm chocolate, soft center, still crisp on the bottom.

Bonus tip: stash one or two in the freezer for future you. They thaw fast and make a sweet little reward on a rough day.

8) Try these dessert recipes next!

9) Mint Chocolate Chip Cookies