These soft and chewy Mint Chocolate Chip Cookies are a minty twist on traditional sugar cookies. They're full of Andes creme de menthe baking chips and peppermint extract and are baked into a soft, flavorful cookie perfect for the holiday baking season.
They're made with a generous amount of mint chocolate pieces and pair perfectly with this easy peppermint hot cocoa or creamy crockpot hot chocolate on a crisp winter evening. They also make a great holiday dessert along with mint chocolate cheesecake.
Table Of Contents
Ingredients
- Andes creme de menthe baking chips: the best part of this recipe is the delicious mint flavor that takes these cookies over the top!
- Peppermint extract: you can use a store bought version or make your own mint extract.
- Vanilla extract: you can also easily make your own homemade vanilla extract.
- Baking essentials: unsalted butter, white sugar, all-purpose flour, salt, baking powder, baking soda.
- Milk: I use a small amount milk in my dough. This is the secret to making soft sugar cookies that stay soft, even after a few days!
Substitutions
- Sugar - if you don't love using a lot of refined sugars in your cooking, feel free to use unrefined coconut sugar to replace the white sugar. Do this as a 1:1 substitution.
- Creme de menthe baking chips - you can also use green mint chips or creme de menthe after dinner mints broken into small pieces, or any combination of the above.
Equipment
Use a stand mixer or electric hand mixer with a dough hook attachment for the best results. Avoid using a hand whisk.
Variations
- Make them green: you have a few options for turning your mint chocolate chip cookies green. One is to add a few drops of green food coloring to the dough (right before adding the creme de menthe chips to the dough). The other is to
- Add fresh mint: have some fresh mint in your garden waiting to be used up? Add a few tablespoons of fresh chopped mint to your dough along with the baking chips for some extra burst of fresh mint flavor. I often do this when I make fruit smoothies and the pop of mint makes them extra refreshing.
Kristina's Tips
- Butter should be at room temperature and slightly softened before adding to the dough mixture. You can leave it out on the counter for a few hours or if you forget to do this, microwave it for about 20-30 seconds, being careful not to melt it.
- Chilling the dough is optional. If you bake the cookies right away while the dough is warm and soft, the cookies will bake flat but still be soft and chewy. If you chill the dough so that it's cold and firm before baking, you will get fatter cookies. There is no difference in taste or texture whichever one you choose.
- Dipping the dough balls into extra mint chips is optional. If you don't do this, the chips won't stick out of the cookies as much as they would if you do.
- Don't over bake the cookies or they will become dried out. The bottom edges should just begin to brown when you remove them from the oven.
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract, peppermint extract and egg and beat for another minute, until the mixture is crumbly and well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth.
- Mix in the Andes creme de menthe baking chips on medium speed until distributed throughout the dough. Chill the bowl of dough for at least 1 hour. *Chilling is optional and will give you fatter cookies. You can bake the cookies immediately without chilling but the cookies will be flatter.
- Once chilled, preheat the oven to 400℉ and fill a bowl with about ½ cup creme de menthe chips. Roll about 2 tablespoons of dough into a ball and dip into the baking chips. Place the dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 7-9 minutes, until the edges just begin to brown. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
How To Store Cookies
Store mint chocolate chip cookies in an airtight container at room temperature for 3-4 days. They can be frozen for about 6 months.
Recipe
Mint Chocolate Chip Cookies
These soft and chewy Mint Chocolate Chip Cookies are a minty twist on traditional sugar cookies. They're full of Andes creme de menthe chocolate chips and peppermint extract and are baked into a soft, flavorful cookie perfect for the holiday baking season.
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Equipment
- stand mixer or electric hand mixer
- parchment paper
Ingredients
- ½ cup unsalted butter softened
- ¾ cup white sugar
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ⅛ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ tablespoon milk
- 1 cup Andes creme de menthe baking chips
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract, peppermint extract and egg and beat for another minute, until the mixture is crumbly and well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth.
- Mix in the Andes creme de menthe baking chips on medium speed until distributed throughout the dough. Chill the bowl of dough for at least 1 hour.
- Once chilled, preheat the oven to 400℉ and fill a bowl with about ½ cup creme de menthe chips. Roll about 2 tablespoons of dough into a ball and dip into the baking chips. Place the dough balls 2 inches apart on a baking sheet.
- Bake for 7-9 minutes, until the edges just begin to brown. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
Notes
Store your mint chocolate chip cookies at room temperature in a covered container for 2-3 days for optimal freshness. They can be frozen for up to 6 months. They defrost quickly on the counter, in just about an hour.
Tip 1: For thicker more risen cookies chill the dough for at least one hour, up to 24 hours. For flatter cookies, bake immediately after mixing the dough.
Tip 2: Dipping the dough balls into extra mint chips is optional. If you don't do this, the chips won't stick out of the cookies as much as they would if you do.
Tip 3: Don't over bake the cookies or they will become dried out. The bottom edges should just begin to brown when you remove them from the oven.
Nutrition
Serving: 1ozCalories: 197kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 62mgPotassium: 17mgFiber: 1gSugar: 17gVitamin A: 175IUCalcium: 31mgIron: 0.5mg
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