Description
Delight in these Mint Chocolate Chip Cookies, a perfect blend of refreshing peppermint flavor and rich chocolate. Soft and chewy, studded with mint chips, chocolate chips, and chopped Andes candies, these cookies are a festive treat that combine classic cookie dough with a cool mint twist. Ideal for holiday gatherings or any time you want a cool, minty indulgence.
Ingredients
Units
Scale
Dry Ingredients
- 1 2/3 cups all purpose flour, spooned into the measuring cups and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened slightly but still cool
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure peppermint extract
Mix-ins
- 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies (see notes)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the light brown sugar and granulated sugar for 1 to 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to combine all ingredients evenly.
- Add egg and peppermint extract: Mix in the large egg and pure peppermint extract to the creamed butter and sugars until fully combined, creating a smooth, fragrant base for the cookie dough.
- Mix in dry ingredients: Gradually add the flour mixture to the wet ingredients, beating just until the dough comes together without overmixing. Then fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies evenly through the dough.
- Portion dough onto baking sheets: Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them a couple of inches apart to allow for spreading.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes. The edges should begin to turn golden brown while the centers remain slightly underbaked for a chewy texture. Rotate the pans halfway through baking if your oven has uneven heat.
- Add topping mix-ins: Immediately after removing the cookies from the oven and while they are still warm, gently press the remaining ½ cup of mint chips, chocolate chips, or chopped Andes candies onto the tops of the cookies for an attractive finish.
- Cool the cookies: Transfer the baking sheets to wire racks and allow the cookies to cool completely. This cooling step helps the cookies firm up and the mix-ins to set.
- Create perfect round shapes (optional): For perfectly round cookies, when still warm on the baking sheet, either press a round glass or bowl larger than the cookie upside down and swirl gently or use the back of a spoon to shape the edges inward for clean, round edges.
Notes
- The cookies pictured feature a combination of mint chips, chocolate chips, and chopped Andes candies, but you can choose to use any one or a mix of these according to preference.
- Andes candies melt during baking and don’t have stabilizers like chips, resulting in a slightly different texture and flavor burst.
- For perfectly round cookies, use the glass bowl or spoon shaping method immediately after baking while cookies are still warm on the tray.
- This recipe was updated slightly in November 2022 to optimize texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 176 kcal
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 22 mg
