Introduction
These Mint Chocolate Chip Cookies are big, soft, and loaded with minty goodness and chocolate in every bite. No chilling required—ready in just 30 minutes. Perfect for St. Patrick’s Day, family treats, or anytime you want a sweet minty delight.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon pure peppermint extract
- 1 ½ cups mint chips, chocolate chips, and/or chopped Andes candies
Instructions
1. Prep Oven and Sheets
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Combine Dry Ingredients
- In a small bowl, mix flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
- In a large bowl, use a hand or stand mixer to beat butter and sugars for 1–2 minutes until smooth.
- Add egg and peppermint extract, beat until combined.
4. Mix in Flour and Chips
- Slowly add the flour mixture, mixing until just combined.
- Fold in 1 cup of mint chips, chocolate chips, or chopped Andes candies.
5. Shape Cookies
- Scoop golf-ball sized portions (~2 tablespoons) of dough onto baking sheets, leaving space between each.
- Top each cookie with a few remaining chips/candies for a pretty finish.
6. Bake
- Bake 7–10 minutes, until edges are lightly golden and centers still slightly soft.
- Rotate sheets halfway through for even baking.
7. Cool and Serve
- Allow cookies to cool completely on wire racks.
- Enjoy soft, chewy, minty chocolate bliss!
Tips for Perfect Cookies
- Use fresh peppermint extract for the best mint flavor.
- Don’t overbake—cookies continue to firm as they cool.
- For extra soft cookies, store in an airtight container with a slice of bread.
Serving Suggestions
Great for holiday treats, after-school snacks, or casual dessert.
Pair with a cold glass of milk or hot chocolate.
