Description
Mint chocolate chip cookies bring a cool twist to classic comfort. Rich chocolate and refreshing mint create a delightful harmony that makes you crave another bite of this irresistible treat.
Ingredients
Scale
Main Ingredients:
- 1½ cups mint chips, chocolate chips, and/or chopped Andes candies
- 1⅔ cups (210 grams) all-purpose flour, spooned into the measuring cups and leveled
- ½ cup (113 grams) unsalted butter, softened slightly but still cool
Sweeteners:
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients and Spices:
- ½ teaspoon baking soda
- ¼ teaspoon salt
Liquid Ingredients:
- 1 large egg
- ½ teaspoon pure peppermint extract
Instructions
- Warm the oven to 350°F and prepare two baking sheets with parchment paper for optimal cookie performance.
- Whisk flour, baking soda, and salt together in a separate container, creating a uniform dry mixture that will ensure consistent texture.
- Using an electric mixer, cream butter with light brown and granulated sugars until the mixture becomes smooth and fluffy, ensuring all ingredients are thoroughly integrated.
- Incorporate egg and peppermint extract into the butter-sugar blend, mixing until the liquid components are completely emulsified.
- Gently fold the dry ingredients into the wet mixture, stirring carefully to maintain a light texture. Fold in one portion of mint chips and chocolate chips, reserving some for garnishing.
- Portion the dough into golf ball-sized rounds, spacing them generously across the prepared baking sheets to allow room for spreading.
- Slide the sheets into the preheated oven and bake for 10-12 minutes, watching for golden edges and slightly soft centers. Midway through cooking, rotate the sheets to promote even browning.
- Upon removing from the oven, immediately embellish the warm cookies by pressing remaining mint and chocolate chips into their surfaces, creating an appealing visual and flavor accent.
- Allow cookies to cool completely on wire racks, permitting them to set and develop a perfect crisp-tender consistency before serving.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and enhance flavor depth.
- Use room temperature ingredients to ensure smoother mixing and more consistent cookie texture.
- For extra minty flavor, swap regular chocolate chips with Andes mint baking chips or crushed mint candies.
- Underbake slightly for softer, chewier cookies that maintain a delightful gooey center.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and soft texture.
- Freezing cookie dough works perfectly – scoop portions and freeze for up to 3 months for quick future baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 151
- Sugar: 9 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 17 mg