Description
Delight in refreshing Mint Chocolate Chip Cookies featuring a perfect blend of peppermint extract and a mix of mint chips, chocolate chips, and chopped Andes candies. These homemade cookies are soft in the center with slightly golden edges, finished with a decorative topping for a classic, festive treat.
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 notes for mix-in details)
Instructions
- Preheat Oven: Preheat your oven to 350°F 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. Set this mixture aside to be combined later.
- Cream Butter and Sugars: Using a hand mixer or stand mixer in a large bowl, beat the softened butter with the light brown sugar and granulated sugar for 1 to 2 minutes until creamy and well combined. Scrape down the sides of the bowl as needed.
- Add Egg and Peppermint Extract: Beat in the large egg and peppermint extract until fully incorporated, creating a smooth cookie dough base.
- Combine Dry Ingredients with Wet: Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep cookies tender.
- Add Mix-ins: Fold in 1 cup of the mint chips, chocolate chips, and/or chopped Andes candies into the dough carefully. Reserve the remaining ½ cup of mix-ins for topping.
- Shape Cookies: Scoop 2-tablespoon portions of dough and place each a couple of inches apart on the prepared baking sheets to allow space for spreading.
- Bake Cookies: Bake for 9 to 11 minutes, or until the edges are starting to turn golden brown and the centers are still slightly underdone. Rotate baking sheets halfway through for even baking if necessary.
- Add Toppings: While the cookies are still warm on the baking sheets, press the reserved ½ cup of mix-ins gently into the tops to create a visually appealing finish.
- Cool Completely: Transfer the baking sheets to wire racks and allow the cookies to cool fully before serving or storing, which helps the cookies set perfectly.
Notes
- The cookies are best made with a combination of mint chips, chocolate chips, and chopped Andes candies, but you can choose any one or two mix-ins according to your preference.
- Andes candies melt during baking as they lack stabilizers found in chips, giving a slightly different texture and flavor.
- To achieve perfectly round cookies, immediately after baking, place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over each warm cookie and gently swirl. This method shapes the cookie edges evenly.
- Alternatively, use the back of a spoon to gently push the cookie edges inward while still warm for neat, round edges.
- This recipe was slightly updated in November 2022 for enhanced texture and flavor.
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
