Description

Delight in these Mint Chip Ice Cream Cookies featuring soft, slightly chewy chocolate chip sugar cookies topped with a creamy, minty buttercream frosting studded with mini chocolate chips and finished with a dollop of fresh whipped cream. Perfectly balanced with refreshing peppermint flavor and a hint of green color, these cookies offer a festive treat reminiscent of mint chip ice cream in cookie form.

Ingredients

Scale

Chocolate Chip Sugar Cookies

12 tablespoons unsalted butter, at room temperature (6 ounces)
1 cup granulated sugar (7 ounces)
1 large egg, at room temperature
½ teaspoon peppermint extract
1 ¾ cups all-purpose flour (8.75 ounces)
1 ¾ teaspoons baking powder
¼ teaspoon salt
¾ cup mini chocolate chips

Mint Chip Buttercream

12 tablespoons unsalted butter, at room temperature (6 ounces)
2 ½ cups powdered sugar (10 ounces)
1–2 tablespoons heavy cream (whole milk can be used, less amount if used)
¼ teaspoon peppermint extract (adjust up to ½ teaspoon as desired)
Green food coloring (gel or liquid)
Pinch of salt
½ cup mini chocolate chips (optional, add extra if desired)

Whipped Cream

1/3 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth, then beat for about 2 minutes until the mixture is lighter in color and fluffy.
Add Egg and Peppermint Extract: Beat in the egg and peppermint extract until just combined, making sure not to overmix.
Combine Dry Ingredients and Mix: Add the flour, baking powder, and salt to the dough and beat on low speed. Use a spatula to fold in any remaining flour and the mini chocolate chips gently, taking care not to overmix as the dough will be sticky.
Shape Cookies: Using a 3-tablespoon cookie scoop, place about 17 scoops of dough spaced 2 inches apart on the prepared baking sheets. Slightly flatten each scoop with your fingers. If no scoop is available, divide dough into 16 pieces, roll into rounds, place on sheets, and flatten slightly.
Bake Cookies: Bake one tray at a time for 11-13 minutes, or until edges are just turning golden brown and the centers remain soft and slightly underbaked. Avoid overbaking to keep cookies moist. Cool completely before frosting.
Prepare Mint Chip Buttercream: In a large bowl, whip the softened butter with a hand or stand mixer for 2-3 minutes until smooth. Gradually beat in powdered sugar in ½ cup increments until fully incorporated and smooth.
Add Flavor and Color: Mix in peppermint extract, a small amount of green food coloring, and a pinch of salt. Add heavy cream one tablespoon at a time, beating until light and fluffy. Adjust extract and cream as needed to desired taste and texture.
Fold in Chocolate Chips: Switch to a spatula and fold in mini chocolate chips, adding extra if desired. The buttercream is ready for use.
Prepare Whipped Cream: Just before decorating, whip the heavy whipping cream with powdered sugar using the whisk attachment of a hand mixer until medium or stiff peaks form. Take care not to overbeat.
Frost Cookies: Spread 1-2 tablespoons of mint chip buttercream onto each cooled cookie evenly.
Pipe Whipped Cream: Using a small piping bag with a star tip, add a dollop of whipped cream atop each frosted cookie. If no piping bag is available, use a mini cookie scoop, spoon, or canned whipped cream as alternatives.
Serve and Store: Serve cookies chilled for best flavor and texture, similar to Crumbl style. Remove from fridge about 10-15 minutes before serving to soften the buttercream to the perfect consistency.

Notes

Do not overbake cookies as they continue to set while cooling, and overbaking can dry them out.
If heavy cream is substituted with whole milk in buttercream, use less milk to avoid thinning.
The frosting can be made a day ahead; store covered in the fridge and re-whip slightly before using if needed.
Use gel food coloring for more vibrant green color without altering the consistency of the frosting.
You can adjust the amount of peppermint extract in buttercream and dough to suit your taste but avoid exceeding ½ teaspoon total for a balanced flavor.
Cookies are best served chilled and can be stored in the refrigerator in an airtight container for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 13 minutes per baking sheet (approximately 30 minutes total including baking sheets time)
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: mint chip cookies, mint chocolate chip, sugar cookies, buttercream frosting, chocolate chip cookies, holiday cookies, peppermint cookies, whipped cream topping