A delicious cookie perfectly textured and complimented with mint and chocolate chips!
Chewy Mint Chocolate Chip Cookies
Taking pictures of food can be challenging. It can be especially frustrating that I don’t notice things until after I am done taking pictures and editing. I often ask myself, “Why didn’t I see that? Or why did I choose that cookie when there was a much better looking one? And, why didn’t think of using some of the ingredients in the picture?”
The last time I made these Mint Chocolate Chip Cookies and gave one to my husband to try he said, “These are amazing! I could eat 12 of them with a big glass of milk!” You know, he didn’t check the cookie for imperfections first. He just ate it and loved it!
His reaction reminded me that although it’s important that the recipes I share with you look good enough to try making, it’s more important that it tastes good! I love a good cookie, like these Soft & Chewy M&M Easter Cookies or Chocolate Brownie Cookies!
What You’ll Need:
- 1 1/2 cups Flour
- 1 tsp Baking Soda
- 1/2 cup Butter, Slightly Softened
- 1/2 cup Brown Sugar
- 1/4 cup sugar
- 1 Egg
- 1/2 tsp Peppermint Extract
- 1/2 cup Chocolate Chips
- 1/2 cup Mint Chips
- Andes Mints, Chopped
What You’ll Need to Make Mint Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl combine 1 1/2 cups flour and 1 tsp baking soda.
- In a large bowl, beat together 1/2 cup slightly softened butter, 1/2 cup brown sugar, and 1/4 cup sugar until smooth. Add 1 egg and 1/2 tsp peppermint extract and beat until well combined.
- Pour dry mixture into the wet mixture and beat until smooth. (This may take a few minutes.)
- Add in 1/2 cup chocolate chips and 1/2 cup mint chips.
- Scoop cookie dough into 2 tbsp size balls and place onto the prepared pan, leaving room between the cookies.
- Bake the cookies for 7-9 minutes. The edges should just be starting to turn golden brown and the centers slightly underdone.
- As soon as you remove them from the oven, lightly press additional chips and chopped Andes into the tops of the cookies.
- Allow cookies to completely cool before stacking or storing.
Recipe Notes:
- Mint chips – If you can’t find mint chips, substitute with chopped Andes Mints.
- Mixing – Just keep mixing the dough with an electric mixer until smooth. The crumbs will turn to cookie dough consistency when ready.
- Pretty cookies – I like to embellish the top of the cookies with additional chips or Andes! I just look for bare spots and fill them in by pressing them down into the cookie slightly.
More Cookies:
- Copycat Levain Bakery Chocolate Chip Cookies
- Peanut Butter Blossoms
- Grandma’s Oatmeal Raisin Cookies
- Funfetti Cake Mix Cookies
- No Bake Avalanche Cookies + VIDEO
More St. Patrick’s Day Recipes:
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies, a delicious cookie perfectly textured and complimented with mint and chocolate chips!
Ingredients
- 1 1/2 cups Flour
- 1 tsp Baking Soda
- 1/2 cup Slightly Softened Butter
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 1/2 tsp Peppermint Extract
- 1/2 cup Chocolate Chips
- 1/2 cup Mint Chips
- Andes Mints, Chopped
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine flour and baking soda.
- In a large bowl, beat together softened butter, brown sugar, and sugar until smooth. Add egg and peppermint extract and beat until well combined.
- Pour dry mixture into the wet mixture and beat until smooth. (This may take a few minutes.)
- Add in chocolate chips and mint chips.
- Scoop cookie dough into 2 tbsp size balls and place onto prepared pan, leaving room between the cookies.
- Bake the cookies for 7-9 minutes. The edges should just be starting to turn golden brown and the centers slightly underdone.
- As soon as you remove them from the oven, lightly press additional chips and chopped Andes into the tops of the cookies.
- Allow cookies to completely cool before stacking or storing.
