Sheet Pan Mint Chocolate Chip Cookies are soft, chewy, and packed with minty flavor and lots of chocolate.They bake up in one pan, so you get a big batch of cookies without having to scoop and bake them one at a time.These are a fun mash-up of my Mint Chocolate Chip Cookies and Sheet Pan Chocolate Chip Cookies.

I love the bright mint flavor with all those little bits of chocolate in every bite! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Use unsalted butter at room temperature so it mixes easily with the sugar.If using salted butter, you can reduce the kosher salt.Granulated sugar: Gives the cookies their sweetness and helps create a soft, chewy texture.

Eggs: Use room-temperature eggs so they mix evenly into the dough.Peppermint extract: This gives the cookies their mint flavor.Be sure to use peppermint extract, not mint extract, for that classic minty taste.

Green food coloring: Optional, but a few drops give the cookies that fun mint color.You can leave it out for a more natural look.All-purpose flour: Gives the cookies structure.

Measure it carefully so the dough isn’t too dry.Baking powder: Helps the cookies rise as they bake.Baking soda: Helps the cookies spread and brown while keeping them soft.

Cream of tartar: Adds a little tang and helps give the cookies a soft, chewy texture

Read More