Description
Delight in the refreshing taste of Mint Chocolate Chip Cookies, combining soft, buttery dough with bursts of minty chocolate chips and Andes candies. These cookies offer a perfect balance of sweet and cool mint flavor, ideal for satisfying your dessert cravings with an exciting twist.
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
Mix-Ins
- 1 1/2 cups mint chips, chocolate chips, and/or chopped Andes candies (see note)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy cookie removal and even baking.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and salt. Set this mixture aside for later incorporation into the dough.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together for 1-2 minutes until the mixture is creamy and well combined, stopping to scrape down the sides of the bowl as needed.
- Add Egg and Peppermint Extract: Beat in the egg and peppermint extract until fully incorporated, adding a fresh mint flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating until just combined to avoid overmixing which can toughen the cookies.
- Add Mix-Ins: Fold in 1 cup of the mint chips, chocolate chips, or chopped Andes candies, reserving the remaining ½ cup for topping the cookies later.
- Scoop Dough: Using a cookie scoop or spoon, portion out 2-tablespoon-sized dough balls and space them a couple of inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies for 9-11 minutes, or until the edges start to turn golden brown while the centers remain slightly undercooked. Rotate the baking sheets halfway through for even baking.
- Add Toppings: While the cookies are still warm, gently press the reserved ½ cup of mint/chocolate/Andes pieces onto the tops of the cookies to create an appealing finish.
- Cool: Transfer the baking sheets to wire racks and let the cookies cool completely to set their texture before serving.
Notes
- For a prettier presentation, press reserved mix-ins onto the tops of warm cookies immediately after baking.
- You can customize the mint flavor intensity by adjusting the amount of peppermint extract slightly according to taste.
- Using a combination of mint chips, chocolate chips, and Andes candies gives more texture and depth of flavor.
- Spooning the flour into measuring cups (rather than scooping) prevents compacting and ensures proper flour quantity for perfect cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
