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Mint Chocolate Chip Cookies

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 15 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup Andes mint baking chips, divided
  • ½ cup semi-sweet chocolate chips, divided

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. Combine the flour, baking soda, and salt together in a small bowl; mix until well combined.
  3. In a separate large bowl, use a hand mixer to beat the butter, brown sugar, and white sugar together until creamy and smooth, making sure to scrape down the sides of the bowl as needed, about 1-2 minutes. 
  4. Add the egg and vanilla extract then beat until well combined. 
  5. Slowly add the flour mixture to the butter mixture until just combined. 
  6. Add all but 3 tbsp of the Andes mint baking chips along with 1/4 cup of the dark chocolate chips to the batter; gently stir to combine. 
  7. Scoop spoonfuls (about 1 ½ tbsp) of the dough onto the baking sheet placing them 2 inches apart. Place into the oven and bake for 7-9 minutes, or until set. 
  8. Remove from the oven and immediately sprinkle a bit of the remaining Andes mint baking chips on top of each cookie as well as a couple of the remaining chocolate chips - don't overload them but this will make the cookies look extra pretty. 
  9. Allow them to set for 5 minutes before moving them to a wire rack to finish cooling. 
  10. Serve with ice-cold milk and enjoy.