Description
Indulge in these delightful Mint Chocolate Chip Cookies that are the perfect blend of refreshing mint and rich chocolate. These chewy cookies are a favorite for holiday gatherings or any time you’re craving a sweet treat with a hint of minty freshness.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
Add-ins:
- 1 1/2 cups semisweet chocolate chips or chopped mint chocolate
- 1/2 cup mint baking chips or Andes mints, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, peppermint extract, and green food coloring if using.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips and mint chips.
- Bake: Drop tablespoon-sized scoops of dough onto the baking sheets and bake for 10–12 minutes until lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra mint flavor, consider using chopped Andes mints or mint chocolate chunks.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
