Mint Chocolate Chip Cookies
User Reviews
5
Mint Chocolate Chip Cookies
Description
This recipe for Mint Chocolate Chip Cookies uses softened butter creamed with brown and white sugars, eggs, and vanilla extract as the base. Flour, baking soda, and salt are folded in carefully to avoid overmixing, preserving a tender crumb. The cookie dough is loaded with semi-sweet chocolate chips, mint chips, and chopped Andes crème de menthe thins for layered mint and chocolate flavors.
Baked at 385°F for 8 to 10 minutes until edges set but centers remain soft, the cookies are then topped immediately with additional mint chips and Andes thins to create a visually appealing finish with extra minty accents. The final cookies have a soft, chewy texture combining mint and chocolate elements throughout.
These cookies are suitable for serving as a dessert or snack, showcasing a fusion of creamy mint and rich chocolate. Use quality semi-sweet chips and mint chips for the best flavor, and avoid overbaking to keep them soft.
You can find Guittard or Ghirardelli chocolate chips recommended, and mint chips from brands such as Guittard or Nestle. The Andes thins can be chopped to incorporate inside and also pressed on top after baking for a gourmet presentation.
Ingredients
- 1 cup butter (softened)
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips semi-sweet
- 12 ounces mint chips (reserve 1/4 cup for topping)
- 4 ounces andes crème de menthe thins (about 3/4 cup, reserve 1/2 cup for topping)
Instructions
- Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
- Add eggs and vanilla extract and mix for 1 minute longer.
- Fold in flour, baking soda, and salt. Don't overmix once you add the dry ingredients or it will produce too much gluten in the dough.
- Fold in chocolate chips, mint chips (reserve some for topping once you remove from the oven), and 1/4 cup of andes mint thins. Stir together.
- Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two inches apart. Lightly roll into a ball so the cookie dough looks smooth.
- Bake for 8-10 minutes. DO NOT overbake the cookies as they will continue to bake once they are removed from the oven. As soon as remove the cookies from the oven, gently press reserved Andes creme de menthe thins and mint chips on the top of the cookies.
- Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.
Notes
- Use quality semi-sweet chocolate chips such as Guittard or Ghirardelli for better flavor.
- Guittard or Nestle mint chips are recommended; alternatively, chopped mint chocolate Andes pieces work.
- Chop Andes crème de menthe thins into triangles to fold inside cookies and press some on top immediately after baking for a decorative look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 241mg | 10% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 315IU | 6% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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