Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Andes Chocolate Mints, plus more for topping
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 2 large eggs
- 16 drops green liquid food coloring
Make and Rest the Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate, larger bowl, cream together the softened butter, granulated sugar, and light brown sugar with a mixer until light and creamy. Whisk in the vanilla and peppermint extracts.
Add the eggs one at a time and beat until the mixture is smooth. Add the green food coloring and mix until the color is uniform.
Add half of the dry ingredients to the wet ingredients and mix on low speed until just a few streaks of flour remain. Fold in the rest of the dry ingredients with a spatula until the dough is just combined, then fold in the chocolate chips and chopped Andes mints.
Let the dough rest at room temperature for ~15 minutes. This helps the flour hydrate and improves the texture.
Bake and Finish the Cookies
Scoop the cookie dough onto the prepared baking sheets, leaving about 3 inches of space between each dough ball.
Bake for ~8-10 minutes, or until the edges are set and lightly browned. The centers will still look slightly underdone.
As soon as you remove the baking sheets from the oven, tap them firmly on a wire rack a few times. This deflates the cookies, creating a dense, fudgy texture. Immediately top each cookie with a piece of an Andes mint.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Mint Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Andes Chocolate Mints plus more for topping
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 2 large eggs
- 16 drops green liquid food coloring
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Cream butter and both sugars until light and fluffy. Mix in vanilla and peppermint extracts.
- Beat in eggs one at a time, then mix in green food coloring until uniform.
- Add dry ingredients in two batches, mixing until just combined. Fold in chocolate chips and chopped Andes mints.
- Let dough rest at room temperature for 15 minutes.
- Scoop dough onto baking sheets, spacing 3 inches apart.
- Bake 8-10 minutes until edges are set but centers look slightly underdone.
- Tap baking sheets on wire rack immediately after removing from oven. Top each cookie with an Andes mint piece.
- Cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
