Irresistibly Soft Mint Chocolate Chip Cookies You’ll Adore
Delight in these Mint Chocolate Chip Cookies, featuring a soft center with crisp edges and bursting with peppermint and chocolate flavors.
Equipment
- Stand mixer
- Baking Sheets
- Parchment paper
- Mixing bowls
Ingredients
For the Cookie Base
- 1 cup Unsalted butter, softened At room temperature
- 1 cup Granulated sugar
- 1 teaspoon Peppermint extract Can substitute with spearmint extract
- 1 teaspoon Green food coloring Use gel for intense color
- 2 large Eggs Room temperature
- 2 cups All-purpose flour Spoon and level for accuracy
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
For the Chocolate
- 1 cup Milk chocolate chips Can swap for semi-sweet or dark
- 1/2 cup Andes mint chocolates, chopped Could replace with mint baking chunks
Instructions
How to Make Mint Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, beat together softened butter and granulated sugar at medium-high speed until light and fluffy, about 2-3 minutes.
- Mix in peppermint extract and green food coloring. Add eggs one at a time, incorporating fully before adding the next.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt until well combined.
- Gradually add dry ingredients to wet mixture on low speed, mixing just until incorporated.
- Gently fold in milk chocolate chips and chopped Andes mints for even distribution.
- Refrigerate dough for 20 minutes to prevent spreading and enhance flavors.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 8-10 minutes until edges are set and centers appear soft.
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container with a slice of bread to maintain moisture. Can be chilled or frozen for longer storage.