Description
Delight in these homemade Mint Chocolate Chip Cookies, perfectly balancing a refreshing mint flavor with rich chocolate. With a tender, buttery dough and delightful mix-ins like mint chips, chocolate chips, and chopped Andes candies, these cookies are a festive treat that’s easy to make and sure to impress.
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 (reserve 1 cup for dough, 1/2 cup for topping)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with both the light brown sugar and granulated sugar for 1-2 minutes. Scrape the bowl as needed to combine thoroughly.
- Add Egg and Peppermint Extract: Beat in the large egg and peppermint extract until the mixture is smooth and fully combined.
- Combine Dry and Wet Mixtures: Slowly add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Mint and Chocolate Mix-Ins: Fold in 1 cup of the mint chips, chocolate chips, and/or chopped Andes candies into the dough evenly.
- Portion Dough: Using a spoon or cookie scoop, scoop 2-tablespoon portions of dough and place them on the prepared baking sheets, spaced a couple of inches apart to allow for spreading.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges just begin to turn golden brown and the centers are still slightly underdone. Rotate the baking sheets halfway through baking if necessary for even cooking.
- Add Toppings: When the cookies come out of the oven and are still warm, gently press the remaining ½ cup of mix-ins into the top of each cookie to enhance appearance and texture.
- Cool Completely: Transfer the baking sheets to wire racks and allow the cookies to cool thoroughly before serving or storing.
Notes
- The cookies pictured use a combination of mint chips, chocolate chips, and chopped Andes candies, but you can customize with one, two, or all three types of mix-ins.
- Andes candies tend to melt during baking as they don’t contain stabilizers like chips, so expect a slightly different texture with them.
- For perfectly round cookies, immediately after baking, you can either place a round glass, bowl, or cookie cutter over each warm cookie and gently swirl to shape the edges, or use the back of a spoon to push the edges inward. This works only when the cookies are hot and on the warm baking sheet.
- Recipe was slightly updated in November 2022 for improved texture and flavor balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 176 kcal
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 22 mg
