Mint Chocolate Chip Cookies
Soft, chewy mint chocolate chip cookies loaded with chopped Andes mints and chocolate chips. Perfect for holiday baking or sharing with friends and family.
Servings: 36 1 tablespoon scoop
Calories: 127kcal
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 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.1¾ cups all-purpose flour, 1¼ teaspoons baking powder, 1 teaspoons cornstarch
- Using a stand mixer or a handheld mixer on medium-high speed, beat the softened butter for 1 minute.½ cup salted sweet cream butter
- Add the sugars, peppermint extract, and clear vanilla. Continue mixing for 1-1½ minutes until completely combined.½ cup granulated sugar, ¼ cup light brown sugar, 1 teaspoons clear vanilla flavoring, 1 teaspoons pure peppermint extract
- Lower the mixer speed to low and add the egg. Mix just until no streaks of yellow remain.1 extra large egg
- 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.3 drops leaf green gel food coloring
- 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.2 cups chopped Andes mint candies, 1 cup milk chocolate chips
- 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 :
- Make ahead: The cookie dough can be prepared and stored in the refrigerator for up to 24 hours before baking.
- Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies for up to 4 months with parchment paper between layers in an airtight container.
- Reheat: Reheat frozen cookies in a 350 degree oven for 5 to 7 minutes or allow them to thaw at room temperature for 1 to 2 hours.
- For a stronger mint flavor, increase peppermint extract up to 1½ teaspoons. For less mint, reduce or omit it.
- Gel food coloring is concentrated, so start with a small amount and add more if needed.
- Do not skip chilling the dough or the cookies will spread too much while baking.
- Oven temperatures vary, so check cookies at the lower end of the baking time.
Nutrition
Calories: 127kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 26mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.4mg
