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