Mint Chocolate Chip Cookies

Closeup of a mint chocolate chip cookie.

You're going to love this twist on chocolate chips cookies! These soft and chewy cookies are flavored with peppermint extract and packed with mint chips, chocolate chips, and/or Andes candies.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 176kcal

Author Allison Mattina

Ingredients

1⅔ cups all purpose flour spooned into the measuring cups and leveled
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened slightly but still cool
½ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
½ teaspoon pure peppermint extract
1½ 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 2-tablespoon portions of dough and place them a couple inches apart on the baking sheets.
Bake the cookies for 9-11 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. See note about shaping cookies. While the cookies are still warm, use the remaining ½ cup mix-ins and nestle pieces into the tops of the cookies (this makes for a prettier cookie).
Place the baking sheets on wire racks and allow the cookies to cool completely.

Video

Notes

The cookies pictured were made with a combination of mint chips, chocolate chips, and chopped Andes candies. You can use one, two, or all three. The cookie dough itself is also flavored with peppermint extract.

Note: The Andes candies are my favorite mix-in but they do melt while baking. They do not contain stabilizers like "chips" do.

How to get perfectly round cookies:

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Glass bowl over a chocolate chip cookie on a baking sheet,

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.

*Recipe updated slightly November 2022.*

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