Classic Mint Chocolate Chip Cookies
Delightful cookies combining the rich flavor of chocolate with a refreshing burst of peppermint, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup creamy, softened butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract Increase to 1.5 teaspoons for more intense flavor.
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 drops green food coloring For aesthetic purposes, can be skipped.
- 3/4 cup chopped Andes Mints Can substitute with other mint-flavored candies.
- 1/2 cup chocolate chips Can use dark or white chocolate.
Instructions
Preparation
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 2-3 minutes.
- Add the egg and peppermint extract, mixing until combined.
- Gradually mix in the flour, baking soda, baking powder, salt, and green food coloring until just incorporated.
- Fold in the chopped Andes Mints and chocolate chips gently.
- Scoop small balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- For added sweetness, sprinkle sugar on top of each dough ball.
Baking
- Bake for 10-12 minutes or until puffed, set, and edges are slightly golden.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. These cookies pair wonderfully with cold milk or hot cocoa.