Description
Copycat Crumbl Mint Chip Ice Cream Cookies are soft, chewy cookies loaded with fresh mint flavor and rich chocolate chips. Inspired by the famous Crumbl Mint Chip Ice Cream Cookie, these treats deliver an ice cream-inspired taste in every bite.
Ingredients
- 1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons pure peppermint extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (plus extra for topping)
1 cup white chocolate chips
2–3 tablespoons green food coloring (optional, for color)
1 cup mini chocolate chips (for topping)
¼ cup crushed mint chocolate candy (like Andes mints, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, making sure each is incorporated before adding the next. Then add the peppermint and vanilla extracts and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mini chocolate chips, white chocolate chips, and food coloring (if using). Be sure not to overmix.
- Use a cookie scoop (about 3 tablespoons per cookie) to form dough balls and place them onto the prepared baking sheet. Press the dough balls down slightly to help them spread evenly as they bake.
- Sprinkle a few extra mini chocolate chips on top of each cookie, and if desired, crush a few mint chocolate candies to sprinkle on top for extra minty flavor.
- Bake the cookies for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. Don’t overbake for that soft, chewy texture.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If you want a stronger mint flavor, increase the peppermint extract.
- For a dairy-free version, use dairy-free butter and chocolate chips.
- If you want smaller cookies, adjust the baking time for bite-sized portions.
- Store cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
