Jameson Mint Chocolate Chip Cookies

Jameson Mint Chocolate Chip Cookies are the perfect dessert for your St. Patrick’s Day party! This festive cookie recipe with whiskey will be a hit!

We love making boozy desserts like these cookies! Also try our Coconut Rum Cookies or this easy Banana Bourbon Poke Cake, or for a no bake treat try these Chocolate Chip Mint Cookie Sandwiches!

Jameson Mint Chocolate Chip Cookies are a chocolate chip cookie recipe with whiskey

Boozy Dessert Recipes For Parties

I like when you make a recipe that has some sort of booze in it and you can actually taste the booze. Some recipes can stand to be super boozy, some can’t.

These Jameson Mint Chocolate Chip Cookies are sort of in between, because you can definitely pick up the whiskey flavor but it’s still sweet enough to be a cookie.

St. Patrick’s Day isn’t really a holiday that we celebrate in a big way, but we do make Crock Pot Corned Beef or a version of a corned beef dinner like these Irish Carnitas, and there’s definitely a little bit of whiskey going on.

This cookie recipe is also really easy to make, I really don’t think you can mess them up at all! One thing I like about this recipe is that you melt the butter instead of using softened butter at room temperature.

No worrying that you forgot to take the butter out the night before.

Jameson Mint Chocolate Chip Cookies are a cookie recipe with mint and whiskey flavors

We’ve learned a couple things about baking cookies from our friend who’s a legit cookie expert. First is that you have to chill the dough before you bake them to help the cookies not flatten out so much.

The other is more of a presentation thing. Once you get the cookies portioned out on the baking sheet, press a few extra chocolate chips on top so that they look picture perfect when they come out of the oven.

Since there is a good amount of whiskey is in this cookie dough recipe, licking the bowl after making these cookies was extra fun.

The booze would kill all that salmonella right?

Jameson Mint Chocolate Chip Cookies are a chocolate chip cookie recipe with mint and vanilla flavors

I say yes.

When they come out of the oven let them cool for 10 minutes on a cooling rack. Ok, and that’s the other thing we learned from our cookie expert friend, to not over bake your cookies.

They come out when they look like they might not be done but then after they cool they look like this.

This chocolate chip cookie recipe makes almost three dozen cookies so there’s definitely enough if you need to bring them to a party – just don’t forget to grab the whiskey!

Jameson Mint Chocolate Chip Cookies are a cookie recipe for St. Patrick's Day

Looking For More St. Patrick’s Day Recipes?

Chocolate chip cookies stacked on a tray

Jameson Mint Chocolate Chip Cookies

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 dozen cookies 1x

This festive, boozy chocolate chip cookie recipe is perfect for St. Patrick’s Day!



  • 3 cups flour (see note below)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 34 drops green food coloring (optional)
  • 3 tablespoons Jameson Whiskey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon mint extract
  • 1 1/2 sticks butter
  • 1 cup chocolate chips (can use a mixture of white and dark)


  1. Whisk the flour, baking soda, cornstarch and salt together in a bowl and set aside.
  2. Add the butter to a small pan and cook on low heat until melted. Pour in the whiskey, stir and let cool.
  3. Add both white and brown sugars to a large bowl then pour in the cooled butter and whiskey. Beat with a hand mixer for about a minute.
  4. Add in the eggs one at a time and mix well, then add the vanilla and mint extracts. (If you are adding the food coloring do it in this step too)
  5. With the mixer on low, slowly add in the mixed dry ingredients about a cup at a time until just mixed together.
  6. Fold the chocolate chips into the dough, then refrigerate for an hour.
  7. Preheat the oven to 350 degrees.
  8. Spray two baking sheets with cooking spray and scoop out the cookies dough using a 1 1/2 tablespoon scooper. (golf ball sized)
  9. Bake for 9-10 minutes, just until the bottom edge browns and remove from the oven.
  10. Let cool on a cooling rack for 10-15 minutes.

Recipe Notes

3 cups of flour will give you a thicker, fluffier, cake like cookie but still very moist if you follow the baking time. If you want a thinner, chewier, crispy cookie then reduce the flour to 2 1/4 cups.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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26 Responses
  1. Tina Marie

    My husband would be standing there digging into the cookie dough, he wouldn’t even wait for them to be baked! These sound delicious.

      1. Scott

        Add andies candies pecies in place of some of the chocolate chips .. takes these to another level .. makes em taste like thin mints lol

  2. Catherine

    I know this recipe was posted a few years ago but hopefully you’ll see this. I’ve baked a lot of chocolate chip cookies in my day but I’ve never used cornstarch. Is this absolutely required or can I skip it? Do you know why it’s in this? Thanks!!

    1. Dan

      I do know why! Great question though, cornstarch is actually in quite a few baked recipes because it helps soften your end product. Cornstarch is also a thickener so with the addition of the whiskey you need it in there to firm up the dough.

      1. Lisa

        I just made this recipe yesterday. I too was surprised to see no baking powder, but instead cornstarch. But I went with it. The cookies tasted great, but they were very dry and cake-like, not soft cookies. I made golf-ball-sized balls and they barely moved during cooking. I then tried flattening them before cooking and that was mildly better, but they were still dry. Any idea what went wrong? I followed the recipe perfectly.

        1. Dan

          Dry I can’t help you with, because even cake-like, these cookies are still very moist. The only thing I can think of is if you baked them longer than per the recipe? Also I included (revised) instructions for a chewier, crispier cooke instead of the thicker ones. Let me know if you try them again!

  3. Mike

    Glorious Irish wonders! Can’t wait to try these :D

    One recommendation is to use parchment paper when baking cookies. Butter pools under them when they bake and it fries the bottoms if they’re sitting on bare metal. Still good, but the texture suffers, turning to crunch. Especially if you’re aiming for a perfect chewy cookie!

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