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.
Servings: 18
Calories: 197kcal
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: 1oz | Calories: 197kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 62mg | Potassium: 17mg | Fiber: 1g | Sugar: 17g | Vitamin A: 175IU | Calcium: 31mg | Iron: 0.5mg
