Description
Delight in the festive flavors of these Mint Chocolate Chip Cookies, featuring a light green dough infused with peppermint extract and studded with chopped Andes Mints and chocolate chips. Perfectly soft and fluffy with a crisp sugar sprinkle on top, these cookies are a refreshing twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup (200 g) granulated sugar, plus more for sprinkling
- 1 large egg
- 1 tsp peppermint extract
- 6 drops green food coloring
Add-Ins
- 3/4 cup finely chopped Andes Mints
- 1/2 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat and prepare: Arrange oven racks in the upper and lower thirds. Preheat your oven to 350°F (175°C).
- Cream butter and sugar: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and granulated sugar until the mixture becomes pale and fluffy, which usually takes a few minutes. This process helps to incorporate air and create a light texture.
- Add egg and flavor: Beat in the large egg and peppermint extract until all ingredients are fully combined.
- Mix dry ingredients and color: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture along with the green food coloring. Mix until just combined to avoid overworking the dough and to achieve a nice minty green color.
- Fold in mints and chocolate chips: Gently fold in the finely chopped Andes Mints and chocolate chips, ensuring even distribution throughout the dough.
- Shape and arrange: Using a small scoop or spoon, form dough balls about 1 1/2 tablespoons each. Place them on two large baking sheets lined with parchment paper, spacing the balls approximately 2 inches apart to allow room for spreading. Sprinkle the tops lightly with additional granulated sugar for a sweet crunch.
- Bake evenly: Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom halfway through to ensure even baking. The cookies should be puffed and set but still soft in the center.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. Then transfer them to a wire rack to cool completely for the best texture.
Notes
- For stronger peppermint flavor, you can adjust the peppermint extract quantity slightly but avoid overdoing it to prevent bitterness.
- The green food coloring is optional but adds a festive and fun appearance to the cookies.
- Andes Mints can be substituted with any similar mint chocolate candies if desired.
- If you prefer a lighter cookie, do not overmix the dough once the flour is added to keep it tender.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
