Big, soft cookies filled with Andes Mint Candies, Mint Chips and Chocolate Chips. Mint and chocolate in every delicious bite! No chill time; you can enjoy these Mint Chocolate Chip Cookies in 30 minutes!
Is there just enough green in these Mint Chocolate Chip Cookies to make them appropriate for St Patrick’s Day? I say yes!
In the past I always made Guinness Brownies on St Patty’s Day, but seeing as how my kids probably shouldn’t be consuming beer brownies with whiskey frosting, I decided to make a kid-friendly St Patrick’s Day dessert (don’t worry, adults will love these too!).
Mint Chocolate Chip Cookies
What we have is soft and chewy peppermint cookies loaded with mint chips, chocolate chips and Andes chocolate candies.
To increase the peppermint flavor just a touch, I also add a little bit of peppermint extract to the cookies. This gives an underlying peppermint flavor in every single bite.
You can pick and choose which mix-ins you want to use. You can add just Andes Mints, or just mint chips. I will say that I think the Andes really take these over the top. They bring the status from good to great. I mean, do you see those melty little pools of chocolaty-peppermint deliciousness? Gah!
Mint Chocolate Chip Cookies now have a permanent spot in my baking rotation.
If you’re a fan of chocolate and peppermint you will go crazy for these. I would normally never choose a mint-chip cookie, but I seriously loved these Mint Chocolate Chip Cookies! I might have lost some self control when these beauties were fresh from the oven. One bite led to another, and let’s just say I lost count how many were consumed. Can you blame me?
Have yourself a safe and Happy St Patrick’s Day! Oh, and check out my Guinness and Irish Cheddar Mac and Cheese (we need some “real” food before eating all the Mint Chip Cookies, right?).
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You might also like: Mint Chip Cookies & Cream Ice Cream (no churn) , Healthy Mint Chip Smoothie, White Chocolate Dipped Peppermint Cookies.
Mint Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened slightly
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure peppermint extract
- 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies see note
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl combine flour, baking soda and salt. Set aside.
- In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
- Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
- Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie).
- Bake the cookies for 7-10 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.
- Place the baking sheets on wire racks and allow the cookies to cool completely.
Terry C. says
Is the peppermint extract extremely necessary other than adding more mint flavor? Would it be just fine with all the mint candy, perhaps more subtle but still good?
Thank you for your recipe. I am excited to try it.
Terry C.
Celebrating Sweets says
Hi, Terry. You can definitely leave it out. Enjoy!
Kadence harris says
I think this recipe is AWESOME!
Craig Nalder says
Where do you find the mint chips? I live in Canada and cannot find them anywhere.
Celebrating Sweets says
Hi, Craig, The mint chips in my photos were ordered from Nuts.com, but I have also seen Nestle brand mint chips sold in grocery stores and Walmart.
alyssa says
hello! are there any adjustments needed for high altitude? thank you!
Celebrating Sweets says
Hi, Alyssa. I don’t have experience with baking at high altitude, so I’ll refer you to this guide. Enjoy! https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Lexi says
For the 1/2 cup unsalted butter- is that 1/2 cup before softened or 1/2 cup after softened?
Celebrating Sweets says
It’s the same either way. You’re only softening it slightly, and that doesn’t change the volume. Enjoy!
Michelle Oelfke says
Hi I’d love to make these cookies for my daughter and son in law.
I’d like you know if I could know how to make the cookie batter chocolate instead of just regular.
Thank you for any help with this question.
Celebrating Sweets says
Hi, Michelle. I would recommend using this chocolate cookie recipe, swapping the vanilla for 1/2 teaspoon peppermint extract and swapping the white and semisweet chocolate chocolate chips for the andes/mint chips. Hopefully that makes sense. Enjoy!
Cath says
OK, so I made these cookies, and I was very disappointed in the turn out. You said no need to chill batter, so I baked them up, I did put batter in fridge while warming up the oven. They are flat, not nice and plump like your picture. I’d like to know if you had chilled the dough beforehand. Or, if I use 1/2 butter, and 1/2 butter flavored Crisco would make them puffier. The taste is good, but I like my cookies with some depth! Thanks
Celebrating Sweets says
Hi, Cath. Yes, the cookies pictured were made with dough that was not chilled. I bake them immediately.
If your butter was too soft the cookies would likely bake up thinner than those pictured. The butter should be softened slightly (still cool to the touch). Definitely not microwaved, which can create some melted spots.
Also, did you line your baking sheets with parchment paper? This is the first step of the recipe. Baking on parchment lined baking sheets helps keep the cookies from spreading as well.
Using shortening will likely result in a thicker cookie since shortening has a higher melting temperature than butter.
Thanks for stopping by. Happy holidays!