Description
Mint Chocolate Chip Cookies are soft, chewy, and bursting with peppermint flavor, loaded with mint chips, chocolate chips, and Andes candies for a festive, irresistible treat. Perfect for holiday cookie trays, festive parties, or anytime you crave a cool, chocolatey dessert!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup packed light brown sugar
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1 large egg
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1 teaspoon peppermint extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup mint chips
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1 cup semisweet chocolate chips
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1/2 cup chopped Andes candies (optional)
Instructions
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Prepare the Dough:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg and peppermint extract, mixing well. -
Add Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. -
Fold in Mix-Ins:
Gently fold in the mint chips, semisweet chocolate chips, and chopped Andes candies, if using. -
Scoop and Bake:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are lightly golden.
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Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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For a festive look, press a few extra mint chips onto the tops of the dough balls before baking.
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Store cookies in an airtight container for up to 5 days for maximum freshness.
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You can freeze unbaked cookie dough balls for quick holiday baking.
- Prep Time: 10 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
