Mint Chocolate Chip Cookies

5 from 2 votes

Mint Chocolate Chip Cookies are so easy to make from scratch and bake into the best soft and chewy sweet and minty treats. Packed with Andes candies and chocolate chips, they have the perfect peppermint and chocolate combination.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: 1 tablespoon scoop

Calories: 128kcal

Author: Jennifer Fishkind

Ingredients

1¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoons cornstarch
½ cup salted sweet cream butter softened
½ cup granulated sugar
¼ cup light brown sugar tightly packed
1 teaspoons pure peppermint extract
1 teaspoons clear vanilla flavoring
1 large egg room temperature
2-4 drops leaf green gel food coloring
2 cups chopped Andes mint candies divided into 1½ cups and ½ cup
1 cup milk chocolate chips

Instructions

Add the flour, baking powder, and cornstarch to a small bowl. Whisk to combine. Set it aside.
Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 1 minute.
Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1-1½ minutes until completely combined.
Lower the mixer speed to low and add the egg. Mix just until no streaks of yellow remain.
Add the green food color gel (Depending on how vivid or how muted green you want your cookies will determine how much green gel food color drops you add.)
Keep the mixer speed on low and add in ½ of the flour mixture at a time. Mix just until the flour is incorporated.
Add in the 1½ cups of the chopped Andes mint candies and the milk chocolate chips. Mix just until the chocolate is evenly distributed throughout the dough. Cover and chill in the refrigerator for 1 hour.
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
Use a 1-tablespoon cookie scoop to scoop the dough. (I made sure to scoop a nicely rounded scoop) Roll the scooped cookie dough into a ball. Place the cookie dough 2 inches apart. Slightly press down the top of the cookie dough. Place a few pieces of the reserved Andes candies in the center of the dough ball. Bake for 9-10 minutes, or until the edges are lightly golden and the tops look a bit soft. If you use a 1½ tablespoon scoop, add an extra 1-1½ minutes to the cook time. Allow the cookies to rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.

Notes

Servings: 36 - 1 tablespoon scoop -or- 24 - 1½ tablespoon scoop

Storage :

To Store: Store any leftovers in an airtight container for up to 5 days at room temperature.
To Freeze: You can freeze the baked cookies for up to 4 months. Place parchment paper between the layers of cookies and store them in an airtight container in the freezer.
To Reheat: You can reheat the frozen cookies for 5-7 minutes in the oven at 350°F. Otherwise, allow the cookies to thaw at room temperature for 1-2 hours.

Tips:

You can increase the peppermint extract to 1½ teaspoons if you need more mint, or if you prefer less mint, eliminate the mint extract from the recipe.
You can substitute mint fudge-flavored chocolate chips if you cannot find the Andes mint candies.
You can substitute pure vanilla extract for the clear vanilla flavoring if you do not have any clear vanilla on hand.

Nutrition