These Mint Chocolate Chip Ice Cream Cookies are like two desserts in one! Creamy mint chocolate chip ice cream is combined with cookie dough to form the softest most delicious cookies. They taste like your favorite ice cream for a sweet summertime treat.
My grandson’s favorite flavor of ice cream is mint chocolate chip, I mean who wouldn’t like that?! I wanted to use all that creamy minty flavor and the bits of chocolate chips to flavor a dessert for him. Since he also loves chocolate chip cookies, and what kid doesn’t, it seemed like a no-brainer to combine the two. So I decided to change up one of my favorite cookies, Butter Pecan Ice Cream Cookies, and make them just for him.
I had to experiment a few times to get the flavor just right and boy did I! The mint flavor of the ice cream needed a little extra push to really taste it so I added mint extract to compensate. I also added some additional chocolate chips to balance out the ones that were in the ice cream. I swear, if you close your eyes and taste these beauties, you’d swear that it was mint chocolate chip ice cream but in a cookie form!
My grandson declared them awesome and, needless to say, these cookies disappeared quickly with a little help from dad and granddad!
Jump to:Variations
- Substitute your favorite ice cream for the mint chocolate chip. I can imagine how delicious Chocolate Chocolate Chip or maybe even Rocky Road ice cream would be. And definitely add in extra chips or mini marshmallows to go with the flavor.
- Change out the chocolate chips for Andes mints for a real pop of mint flavor.
- Add nuts in lieu of the chocolate chips if you are feeling just a little bit nutty. lol
- Add a little more fun by making them green with a bit of food coloing. It would make them perfect for St Patrick’s Day or Christmas.
- Since 4th of July is coming up, trying making these ice cream cookies with Cherry Garcia ice cream and adding in some extra cherries for a red and white dessert.
Directions
- Gather all 9 easy to find ingredients.
- Using an electric mixer, cream butter and sugars until light and fluffy, about 3 minutes. This will help create the structure of the cookie, adding air to the cookie dough to help make the cookies lighter.
- Add the egg and extracts and just mix until combined.
- Add softened ice cream and continue beating until incorporated.
- In a medium bowl, combine flour, baking soda and salt then add to ice cream batter until just combined. Make sure you don’t overmix or it will make the cookies tough.
- Fold in chocolate chips or Andes mints.
At this point, wrap the dough in parchment or waxed paper and refrigerate for at least one hour up to overnight. This step will help make the dough easier to work with. It will also keep the cookies from spreading too much when baking.
- When ready to bake, remove dough from refrigerator and preheat oven. Using a medium cookie scoop, scoop dough on to a silicone mat or parchment lined cookie sheet. Bake for 12-14 minutes or when you start to see them browning around the edges.
Remove from oven and let cool on cookie sheet for about 8-10 minutes then remove to wire rack to cool completely. Don’t those cookies just look yummy? They’re pretty good warm too, can’t say how I found that out.
These are fun cookies to bake with the kids too. You can divide the batter into portions and let each one add their own flavor of ice cream, in the proper proportions of course. Place additional add-ins in bowls on the table, such as chocolate or peanut butter chips, marshmallows, candies and sprinkles then let them at it. And , since warm weather is here, kick the flavor up a notch by sandwiching the same ice cream flavor between two cookies. It really is the perfect summertime treat!
More favorite cookie recipes
Lemon Poppy Seed Cookies – bake up soft & chewy inside with a sugary crunch on the outside. If you love lemon, you’ll love these zesty cookies that just pop with lemon flavor!
Strawberry Mint Cookies – combine all the flavors of summer into one delicious cookie. Soft, rich and packed full of fresh, juicy strawberries with just a hint of mint.
White Chocolate Macadamia Cookies – melt-in-your-mouth salty-sweet deliciousness! They’re full of chunky macadamia nuts & smooth white chocolate that’s big enough to satisfy any sweet tooth.
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Recipe
Mint Chocolate Chip Ice Cream Cookies
Ingredients
- 1/2 cup butter room temperature
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract I used peppermint
- 1/2 cup mint chocolate chip ice cream softened
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips or broken-up Andes Mints
Instructions
- In a large bowl of an electric mixer, cream butter and sugars until light and fluffy, about 3 minutes.
- At a lower speed, add egg and extracts until combined.
- In a medium bowl, combine flour, baking soda and salt.
- Add dry ingredients to creamed mixture until just combined. Don’t overmix!
- Fold in chocolate chips or Andes mints.
- Wrap in parchment or waxed paper and refrigerate for at least one hour up to overnight.
- When ready to bake, preheat oven to 350 degrees.
- Prepare cookie sheets by covering with parchment paper or using a silicone mat.
- Using a medium cookie scoop, scoop dough on to cookie sheets placing at least 2” apart.
- Bake 12-14 minutes or until they’re turning slightly brown around the edges.
- Cool on cookie sheet for 5-7 minutes then use a spatula to move to wire rack to cool completely.
Notes
Variations
- Substitute your favorite ice cream for the mint chocolate chip. I can imagine how delicious Chocolate Chocolate Chip or maybe even Rocky Road ice cream would be. And definitely add in extra chips or mini marshmallows to go with the flavor.
- Change out the chocolate chips for Andes mints for a real pop of mint flavor.
- Add nuts in lieu of the chocolate chips if you are feeling just a little bit nutty. lol
- Add a little more fun by making them green with a bit of food coloing. It would make them perfect for St Patrick's Day or Christmas.
- Since 4th of July is coming up, trying making these ice cream cookies with Cherry Garcia ice cream and adding in some extra cherries for a red and white dessert.
Nutrition
