Go Back

Mint Chocolate Chip Cookies

If you think mint chocolate cookies taste like toothpaste, this recipe will change your mind. These are soft and chewy, with a balanced mint flavor from peppermint extract that doesn't overpower the semi-sweet chocolate chips and chopped Andes mints.
Print Pin
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour

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.

Notes

For fudgier cookies, tap sheets firmly on counter right after baking. Cookies will continue setting as they cool.
Tried this recipe?Leave a comment below & let me know!