Mint Chocolate Chip Cookies
User Reviews
5
Mint Chocolate Chip Cookies
Description
The dough combines cold unsalted butter with granulated and brown sugars mixed vigorously to remove lumps, producing a dense base. Adding egg and vanilla binds the mix, followed by flour and baking soda to provide structure and leavening. Optional mint extract and green food coloring impart aroma and appearance. Folding in chocolate chips and chopped Andes mints introduces pockets of dark and mint chocolate throughout.
Baking the scooped dough balls at 350°F for 8 to 10 minutes yields cookies with lightly golden edges and a firm, thick texture that softens slightly as they cool. Using an ice cream scooper assures uniform size and shape. The cold butter minimizes spreading, keeping cookies thick. Cooling is essential before transferring to avoid breakage.
These cookies store well in an airtight container at room temperature for several days and can be frozen for longer storage, preserving fresh textures. The range of mint and chocolate elements offers a balance between sweet and cool flavors making the cookies suitable for snack or dessert.
Ingredients
- ½ cup butter cold unsalted
- ¼ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 1 egg
- ½ tsp vanilla extract
- 1 ¾ cups flour all purpose or gluten free flour
- ½ tsp baking soda
- drop mint extract optional
- green food coloring optional
- ½ cup chocolate chips
- ½ cup Andes mints chopped
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Add in flour and baking soda. Stir to combine.
- If using, then mix in mint extract and green food coloring. Stir to combine.
- Fold in chocolate chips and chopped Andes mints.
- Use an ice cream scooper to scoop balls of dough onto lined pan.
- Bake for 8 to 10 minutes or until edges are slightly golden.
- Finally, remove from oven. Allow cookies to cool for 10 minutes on pan. Then carefully transfer to a cooling rack.
Notes
- Use cold butter straight from the fridge to prevent spreading and keep cookies thick.
- Beat butter and sugars well until no clumps remain, about 2-3 minutes in a stand mixer.
- Add a drop of mint or peppermint extract sparingly; it provides aroma without overwhelming flavor.
- Green food coloring is optional for festive appearance.
- Use an ice cream scoop for uniform dough balls and consistent baking.
- Do not overbake; cookies firm up upon cooling and should be taken out with slightly golden edges.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 57mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 246IU | 5% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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