Mint Chocolate Chip Cookies
These Mint Chocolate Chip Cookies are soft, chewy, and bursting with refreshing mint and rich chocolate. Perfect for any occasion!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup chopped Andes Mints or Andes mint baking chips from about 2 boxes
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the mini chocolate chips and chopped Andes Mints until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll continue to cook on the baking sheet.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy your Mint Chocolate Chip Cookies warm or at room temperature!
Notes
- For an extra minty kick, add a few drops of peppermint extract to the dough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Experiment with different types of chocolate chips like dark or white chocolate for unique flavors.
- Cookies freeze well; store in an airtight container for up to 3 months.