Description
Delight in these homemade Mint Chocolate Chip Cookies, perfectly chewy with a refreshing hint of peppermint and loaded with mint chips, chocolate chips, or chopped Andes candies. These cookies strike the ideal balance between sweet and minty, making them an irresistible treat for any occasion.
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
Add-ins
- 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies (divided: 1 cup for dough, 1/2 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 even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all purpose flour, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, light brown sugar, and granulated sugar for 1-2 minutes. Scrape down the sides as needed, until the mixture is creamy and well combined.
- Add Egg and Peppermint Extract: Beat in the egg and pure peppermint extract until fully incorporated into the mixture.
- Combine Flour Mixture: Slowly add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies.
- Portion Dough: Scoop out 2-tablespoon portions of dough and space them a couple of inches apart on the prepared baking sheets. This spacing allows cookies to spread evenly while baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9-11 minutes. Look for edges turning golden brown while keeping the centers slightly underdone. Rotate the baking sheets halfway through for even cooking if needed.
- Add Toppings: Immediately after removing the cookies from the oven and while still warm, press the remaining ½ cup of mint chips, chocolate chips, or Andes candies onto the tops of the cookies. This gives a beautiful finish and extra texture.
- Cool: Transfer the baking sheets to wire racks and allow the cookies to cool completely before serving or storing. Cooling ensures the cookies firm up and develop their chewy texture.
Notes
- Use high-quality peppermint extract for the best flavor impact.
- For prettier cookies, add extra chips or candies on top while still warm.
- Do not overmix dough after adding flour to maintain a tender crumb.
- Ensure butter is slightly softened but cool to avoid greasy dough.
- If using Andes candies, chop them into small pieces for even distribution.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
