Mint Chocolate Chip Cookies
With just the right texture and perfect balance between the coolness of the mint and the sweetness of the chocolate chips, these mint chocolate chip cookies have a flavor combo that nobody can resist.
Servings: 36 cookies
Calories: 128kcal
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon cornstarch
- ½ cup salted sweet cream butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, tightly packed
- 1 teaspoon pure peppermint extract
- 1 teaspoon clear vanilla flavoring
- 1 extra large egg, room temperature
- 3 drops leaf green gel food coloring (Ann Clark 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 to 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 many 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 to 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 to 1½ minutes to the cook time. Allow the cookies to rest on the baking sheet for 3 to 4 minutes before transferring them to a cooling rack to cool completely.
Notes
- You can increase the peppermint extract to 1½ teaspoons if you need more mint flavor, or if you prefer less mint, eliminate the mint extract from the recipe.
- Don’t skip the chilling step. Baking the cookies from chilled helps reduce the amount the cookies will spread.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.4mg
