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Mint Chocolate Chip Cookies Recipe

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3.9 from 8 reviews

Delight in these festive Mint Chocolate Chip Cookies, bursting with refreshing peppermint flavor and studded with chopped Andes Mints and rich chocolate chips. Perfectly soft and chewy with a hint of green food coloring to brighten up your cookie platter, these cookies make an ideal treat for holidays or any special occasion.

Ingredients

Cookie Dough

  • 1 cup (200 g) granulated sugar, plus more for sprinkling
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 drops green food coloring
  • 3/4 cup finely chopped Andes Mints
  • 1/2 cup semisweet or bittersweet chocolate chips

Instructions

  1. Prepare Oven and Cream Butter and Sugar: Arrange oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a large bowl, use a handheld mixer on medium-high speed to beat together the granulated sugar and softened butter until the mixture is pale and fluffy, about 2 to 3 minutes.
  2. Add Egg and Peppermint Extract: Beat in the large egg and peppermint extract until fully combined, ensuring the mixture is smooth and slightly glossy.
  3. Combine Dry Ingredients and Color: In a separate bowl or directly in the same bowl, add the all-purpose flour, baking soda, baking powder, kosher salt, and green food coloring. Mix gently with the mixer on low speed or a spatula just until the ingredients are combined and the dough reaches the desired mint green color. Avoid overmixing to keep cookies tender.
  4. Fold in Mint and Chocolate: Gently fold in the finely chopped Andes Mints and chocolate chips using a spatula, ensuring even distribution without breaking the chips.
  5. Scoop and Arrange Dough Balls: Using a small cookie scoop or tablespoon (about 1 1/2 tablespoons each), form dough balls and place them on two large baking sheets lined with parchment paper. Space each ball about 2 inches apart to allow room for spreading. Sprinkle the tops lightly with granulated sugar for a subtle crunch.
  6. Bake and Rotate Pans: Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the baking sheets from top to bottom halfway through baking to ensure even cooking. The cookies should appear puffed and set, but still soft in the center.
  7. Cool Cookies: Remove baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. Then, transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

  • Make sure the butter is softened but not melted for best creaming results.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • Andes Mints can be finely chopped using a sharp knife or pulse in a food processor carefully.
  • Cookies can be stored in an airtight container at room temperature for up to one week.
  • For extra festive presentation, drizzle melted white chocolate over cooled cookies.

Find it online: https://cookedbysarah.com/mint-chocolate-chip-cookies-recipe/