Print

Mint Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

Delightfully soft and chewy Mint Chocolate Chip Cookies with a refreshing peppermint flavor combined with melty chocolate chips and Andes candies. Perfectly baked to golden edges and a slightly underdone center for the ideal cookie texture.

Ingredients

Dry Ingredients

  • 1⅔ cups all purpose flour (spooned into the measuring cups and leveled)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (softened slightly but still cool)
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon pure peppermint extract

Mix-ins

  • 1½ cups mint chips, chocolate chips and/or chopped Andes candies (divided into 1 cup for dough and ½ cup for topping)

Instructions

  1. Preheat Oven: Preheat oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Dry Ingredients: In a small bowl, combine the all purpose flour, baking soda, and salt. Set aside for later incorporation to make sure the leavening and seasoning are evenly distributed.
  3. Cream Butter and Sugars: In a large bowl, using a hand or stand mixer, beat the unsalted butter with both light brown sugar and granulated sugar for 1 to 2 minutes, scraping the bowl as needed to achieve a fluffy, well-mixed base.
  4. Add Egg and Peppermint Extract: Beat in the egg and peppermint extract until fully combined, which enhances the dough with moisture and minty flavor.
  5. Combine Mixtures: Slowly add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
  6. Add Mix-ins: Fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies carefully, reserving the remaining ½ cup for topping.
  7. Form the Cookies: Scoop 2-tablespoon portions of dough and place them a couple inches apart on the prepared baking sheets to allow space for spreading.
  8. Bake: Bake for 9 to 11 minutes, until the cookie edges are just beginning to turn golden brown while the centers remain slightly underdone for that perfect chewy texture. Rotate baking sheets halfway through if necessary.
  9. Add Toppings: Immediately after removing the cookies from the oven, gently press the reserved ½ cup of mix-ins into the tops of the warm cookies to create a prettier presentation and add extra flavor.
  10. Cool: Transfer the baking sheets to wire racks and allow the cookies to cool completely before removing to preserve shape and enhance texture.

Notes

  • Using slightly softened but still cool butter helps achieve the ideal dough consistency.
  • Reserving some of the mix-ins to press on top after baking makes the cookies look more appealing and adds bursts of flavor.
  • Do not overbake; slightly underdone centers yield chewier cookies.
  • The peppermint extract can be adjusted to taste; start with ½ teaspoon for balanced mint flavor.
  • If Andes candies are used, chop them finely for even distribution and melting.

Find it online: https://bitezly.com/mint-chocolate-chip-cookies-recipe/