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Mint Chocolate Chip Cookies Recipe

Mint Chocolate Chip Cookies

These mint chocolate chip cookies are a delightful twist on the classic, combining mint chips and Andes candies for a refreshing treat.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

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 see note

Equipment

  • Baking Sheet
  • Parchment Paper
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a small bowl combine flour, baking soda and salt. Set aside.
  3. In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
  4. Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips. Scoop 2-tablespoon portions of dough and place them a couple inches apart on the baking sheets.
  5. Bake the cookies for 9-11 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.
  6. While the cookies are still warm, use the remaining ½ cup mix-ins and nestle pieces into the tops of the cookies.
  7. Place the baking sheets on wire racks and allow the cookies to cool completely.

Notes

The cookies can be made with a combination of mint chips, chocolate chips, and chopped Andes candies. Use one, two, or all three according to your preference. To achieve perfectly round cookies, use a round glass or cookie cutter to shape them while warm. The Andes candies are my favorite but may melt during baking as they lack stabilizers.