Description
These Mint Chocolate Chip Cookies combine the classic richness of chocolate with a refreshing minty twist. Soft, chewy, and loaded with mint and chocolate chips, they are perfect for anyone who loves the cool flavor of peppermint in a delightful cookie. Easy to prepare and quick to bake, they make a fantastic treat for holidays, parties, or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.5 cups light brown sugar
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoon pure peppermint extract
Mix-ins
- 1 cup mint chips, chocolate chips, or chopped Andes candies
- Additional chocolate/mint chips for topping after baking (to taste)
Instructions
- Preheat the oven: Set 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. This ensures an even distribution of leavening agents and seasoning.
- Cream sugars and butter: Using a mixer, cream the softened unsalted butter with light brown sugar and granulated sugar for 1-2 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add egg and peppermint extract: Beat in the large egg and pure peppermint extract until fully combined to infuse the dough with mint flavor and to bind the ingredients.
- Combine wet and dry ingredients: Gradually incorporate the flour mixture into the butter mixture, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in mix-ins: Gently fold in the mint chips, chocolate chips, or chopped Andes candies, distributing them evenly throughout the dough for bursts of mint chocolate goodness.
- Shape the cookies: Scoop the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9-11 minutes, watching for edges to turn golden brown while keeping centers slightly underdone for a chewy texture.
- Add toppings and cool: Once out of the oven, press reserved mint or chocolate chips on top of the warm cookies to enhance appearance and flavor, then transfer cookies to wire racks to cool completely.
Notes
- For a stronger mint flavor, add an extra 0.5 teaspoon of peppermint extract.
- Use softened butter, not melted, for optimal cookie texture.
- Chilling the dough for 30 minutes can reduce spreading and result in thicker cookies.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- To make this recipe vegan, substitute the butter with a plant-based alternative and the egg with a flax or chia seed egg.
