Mint Chocolate Chip Cookies Recipe
Introduction
Mint Chocolate Chip Cookies offer a refreshing twist on a classic favorite. These soft, chewy cookies are packed with cool peppermint flavor and rich chocolate chips, perfect for any mint lover.
Ingredients
- 1⅔ cups all purpose flour (spooned into the measuring cups and leveled)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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
- 1½ cups mint chips, chocolate chips, and/or chopped Andes candies
Instructions
- Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Step 2: In a small bowl, combine the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar together for 1-2 minutes, scraping down the sides as needed.
- Step 4: Add the egg and peppermint extract to the butter mixture and beat until fully combined.
- Step 5: Gradually add the flour mixture, mixing just until combined. Stir in 1 cup of the mint chips, chocolate chips, and/or chopped Andes candies.
- Step 6: Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Step 7: Bake for 9-11 minutes, until the edges begin to turn golden brown and the centers are still slightly soft. Rotate the sheets halfway through baking if necessary.
- Step 8: While the cookies are still warm, press the remaining ½ cup of mix-ins gently into the tops to create an attractive finish.
- Step 9: Transfer the baking sheets to wire racks and allow the cookies to cool completely before serving.
Tips & Variations
- For extra flavor, chill the dough for 30 minutes before baking to help the cookies hold their shape better.
- Try using white chocolate chips instead of regular chocolate for a sweeter contrast to the mint.
- Add a pinch of cinnamon or a few drops of vanilla extract to enhance the cookie’s flavor complexity.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds or enjoy them at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute peppermint extract with mint extract?
Yes, you can substitute peppermint extract with mint extract, but peppermint tends to have a stronger and sharper flavor that is traditional for these cookies. Adjust the amount to taste.
What can I use if I don’t have Andes candies?
If you don’t have Andes candies, you can use additional mint or chocolate chips, or even chopped mint chocolate bars to achieve a similar flavor and texture.
Print
Mint Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 18–24 cookies 1x
Description
Delight in these Mint Chocolate Chip Cookies featuring a perfect balance of fresh peppermint flavor and rich chocolate chips. Soft, chewy, and studded with mint and chocolate chips, this classic cookie recipe is easy to make and perfect for any occasion, delivering a refreshing twist on traditional chocolate chip cookies.
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 1 cup for dough, ½ cup for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Combine Dry Ingredients: In a small bowl, mix together the all-purpose flour, baking soda, and salt; set this mixture aside.
- Cream Butter and Sugars: In a large bowl using a hand or stand mixer, beat the softened butter with the light brown and granulated sugars for 1-2 minutes until creamy, scraping down the sides of the bowl as needed.
- Add Egg and Peppermint Extract: Beat in the egg and peppermint extract until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet mixture, beating just until combined to avoid overmixing.
- Fold in Mix-ins: Stir in 1 cup of the mint chips, chocolate chips, or chopped Andes candies, reserving the remaining ½ cup for topping.
- Shape Cookies: Scoop rounded 2-tablespoon portions of dough and place them a couple of inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies for 9-11 minutes, or until the edges are just beginning to turn golden brown and the centers remain slightly underdone. Rotate baking sheets halfway through for even baking if needed.
- Add Toppings: While the cookies are still warm, press the reserved ½ cup of mint/chocolate chips or Andes pieces gently into the tops of the cookies to enhance appearance and flavor.
- Cool: Transfer the baking sheets to wire racks and allow the cookies to cool completely before serving.
Notes
- Use high-quality peppermint extract for the best mint flavor.
- Select your preferred mix-ins: mint chips, chocolate chips, or chopped Andes candies provide different textures and flavor nuances.
- Do not overbake to maintain a soft and chewy center; edges turning golden brown is your cue.
- Pressing extra mix-ins on top after baking gives a more visually appealing cookie and an extra burst of flavor.
- Store cookies in an airtight container for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mint chocolate chip cookies, peppermint cookies, chocolate chip cookies, holiday cookies, easy cookie recipe
