Mint Chocolate Chip Cookies Recipe
Delight in the cool, refreshing flavors of our Mint Chocolate Chip Cookies, perfectly soft with a slight crunch on the edges and studded generously with mint and chocolate chips. These cookies blend the classic richness of chocolate with a hint of peppermint extract for a fresh twist, making them a delicious treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1⅔ cups all purpose flour (spooned into 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the unsalted butter, light brown sugar, and granulated sugar for 1-2 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl as needed.
- Add Egg and Peppermint Extract: Add the large egg and pure peppermint extract to the butter-sugar mixture and beat until everything is fully combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Avoid over-mixing to keep your cookies tender.
- Mix in Chips: Stir in 1 cup of the mint chips, chocolate chips, or chopped Andes candies into the dough.
- Shape Cookies: Using a spoon or cookie scoop, scoop out 2-tablespoon portions of dough and place them a couple of inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges begin to turn golden brown and the centers are still slightly underdone. Rotate the baking sheets halfway through baking for even cooking if needed.
- Add Toppings: While the cookies are still warm, press the remaining ½ cup of mint/chocolate chips or chopped Andes candies gently into the tops of the cookies for a beautiful finishing touch.
- Cool: Transfer the baking sheets to wire racks and allow the cookies to cool completely before serving to ensure they set properly.
Notes
- You can customize the mix-ins by using a combination of mint chips, chocolate chips, or chopped Andes candies.
- Be careful not to overbake the cookies; they should look slightly underdone in the center for a soft, chewy texture.
- Pressing additional mix-ins on top of warm cookies makes them visually appealing and adds extra flavor.
- Measure flour by spooning it into the measuring cup and leveling off, which avoids packing and yields a better texture.
Keywords: Mint Chocolate Chip Cookies, chocolate chip cookies, mint cookies, peppermint cookies, holiday cookies, easy cookies, homemade cookies
