Mint Chocolate Chip Cookies

There is something undeniably nostalgic about the combination of cool mint and rich chocolate. It’s a flavor profile that reminds us of summer ice cream cones and festive holiday gatherings alike. These Mint Chocolate Chip Cookies take that classic pairing and elevate it into a soft-baked, buttery treat that stands out on any dessert table. With their eye-catching green hue and the double-layered richness of milk chocolate chips and chopped Andes mints, these are not your average cookies.

Whether you are looking for the perfect St. Patrick’s Day treat, a unique addition to your Christmas cookie exchange, or simply a refreshing twist on the standard chocolate chip cookie, this recipe delivers. We’ve meticulously tested the ratios to ensure a cookie that is crisp at the edges while remaining tender and “fudgy” in the center. Get ready to experience the best mint chocolate cookie you’ve ever tasted.

Why You’ll Love This Recipe

You will fall in love with these cookies because they strike the perfect balance between sweetness and refreshing minty flavor. Unlike some recipes that can taste medicinal, the use of peppermint extract combined with the creamy cocoa of Andes mints creates a sophisticated palate. The texture is another winner; by chilling the dough, we ensure a thick cookie that doesn’t spread into a thin pancake. Furthermore, this is a high-yield recipe, producing 48 cookies, making it ideal for gifting or large parties. Finally, the vibrant green color makes them a visual showstopper that appeals to both kids and adults, demanding attention on any plate.

What Is a Mint Chocolate Chip Cookie?

A Mint Chocolate Chip Cookie is a variation of the traditional American drop cookie. While a standard chocolate chip cookie relies on vanilla and semi-sweet chocolate, this version swaps vanilla for peppermint extract and incorporates green food coloring to mimic the iconic look of mint chocolate chip ice cream. The inclusion of Andes mints—a tri-layered chocolate candy with a mint-cream center—adds a secondary layer of mint and a smooth, melting chocolate texture that you simply can’t get from chips alone. It is a fusion of a classic butter cookie and a gourmet confection, providing a “cool” sensation followed by a rich, buttery finish.

Ingredients

To achieve the perfect bake, quality ingredients are paramount. Here is a look at what makes this recipe tick:

• Unsalted Butter: Using unsalted butter allows you to control the sodium content perfectly. Ensure it is softened to room temperature so it creams effectively with the sugar, trapping air for a lighter cookie.
• Granulated Sugar: This provides sweetness and helps the edges crisp up slightly.
• Peppermint Extract: A little goes a long way. This provides the signature “cool” flavor.
• Green Food Coloring: While optional for flavor, it is essential for the aesthetic. 12-14 drops of liquid coloring or a small toothpick-dab of gel coloring will do the trick.
• Large Eggs: These act as the binder and provide structure and richness.
• All-Purpose Flour: The backbone of the cookie. We use 2.5 cups to ensure the dough has enough body to hold the heavy chocolate inclusions.
• Leavening Agents: A combination of baking powder and baking soda ensures the cookies rise and brown beautifully.
• Milk Chocolate Chips: These offer a creamy, sweet contrast to the mint.
• Andes Mints: These are the “secret ingredient.” Chopping them creates pockets of minty chocolate throughout the dough that melt differently than standard chips.

Ingredient Substitutions & Tips

If you find yourself missing an ingredient, there are easy swaps. You can substitute milk chocolate chips for semi-sweet or dark chocolate chips if you prefer a less sweet, more intense cocoa flavor. If you don’t have peppermint extract, spearmint extract can work, though it will have a more “gum-like” mint flavor. For those avoiding artificial dyes, you can omit the green coloring entirely; the cookies will still taste amazing, just in a natural golden hue. If you cannot find Andes mints, look for “mint baking chunks” or chop up a peppermint-infused dark chocolate bar. Always measure your flour using the “spoon and level” method to avoid dry, crumbly cookies.

Step-by-Step Instructions

1. Cream the Base: Start by placing your softened butter and granulated sugar in the bowl of a stand mixer. Using the paddle attachment, cream them on medium-high speed for about 3-5 minutes. You are looking for a light, fluffy consistency that has visibly lightened in color.
2. Add Aromatics and Eggs: Lower the speed and add the peppermint extract and green food coloring. Once the color is uniform, add the eggs one at a time. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
3. Mix Dry Ingredients: In a separate medium bowl, sift together your flour, baking powder, baking soda, and salt. Sifting is crucial here to prevent any lumps of baking soda from ruining a bite of your cookie.
4. Combine: With the mixer on its lowest setting, gradually add the dry ingredients to the wet mixture. Stop as soon as the last streak of flour disappears. Overmixing at this stage will lead to tough cookies.
5. The Mix-ins: Use a sturdy spatula to fold in the 6 ounces of milk chocolate chips and the 6 ounces of chopped Andes mints by hand. This ensures the chips aren’t broken by the mixer blades.
6. The Chill: Cover the bowl and refrigerate the dough for 20 minutes. This short rest allows the flour to hydrate and the butter to firm up.
7. Bake: Preheat your oven to 350°F. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 8-10 minutes. The cookies should look slightly underdone in the center—they will finish cooking on the hot pan.

Expert Baking Tips

The biggest secret to professional-looking cookies is the “scoot.” As soon as the cookies come out of the oven, take a circular glass or cookie cutter larger than the cookie and gently “scoot” it around the edges in a circular motion. This pulls in any stray edges and creates perfectly round cookies. Additionally, always use room temperature eggs. Cold eggs can seize the creamed butter, leading to a lumpy batter. Finally, if you want your cookies to look like the photos, press a few extra chocolate chips and Andes pieces onto the tops of the dough balls immediately before sliding them into the oven.

The Power of the 20-Minute Chill

While it is tempting to skip the refrigeration step, those 20 minutes are vital for two reasons: spreading and flavor. When the butter in the dough is cold, it takes longer to melt in the oven. This gives the structure of the cookie (the flour and eggs) time to set before the butter flows out, resulting in a thicker, softer cookie. Furthermore, chilling allows the peppermint extract to permeate the dough more deeply, resulting in a more cohesive and well-rounded flavor profile. It turns a good cookie into a bakery-quality masterpiece with very little extra effort.

Serving Suggestions

These cookies are best enjoyed slightly warm when the Andes mint centers are still melty. Serve them with a tall glass of cold milk or a hot cup of cocoa for the ultimate cozy experience. For a decadent dessert, use two cookies to sandwich a scoop of vanilla or mint chocolate chip ice cream. The vibrant green color also makes them a fantastic centerpiece for themed parties, especially when paired with other minty treats or a “grass” colored tablecloth.

Storage & Make-Ahead Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of white bread in the container; the cookies will absorb the moisture from the bread. You can also freeze the baked cookies for up to 3 months. If you want to make them ahead of time, scoop the dough into balls and freeze them on a tray. Once solid, transfer to a bag. Bake from frozen, adding 1-2 minutes to the total time.

FAQs

Q: Can I use peppermint oil instead of extract?
A: Be careful! Peppermint oil is much more concentrated than extract. If using oil, start with just 1/4 teaspoon and adjust to taste.

Q: Why did my cookies turn out flat?
A: This usually happens if the butter was too soft (almost melted) or if the dough wasn’t chilled long enough. Ensure your baking soda is fresh, as expired leavening can also cause flat cookies.

Q: Do I have to use a stand mixer?
A: No, a hand mixer works perfectly fine for this recipe. Just ensure you cream the butter and sugar long enough to get that fluffy texture.

Q: Can I use gel food coloring?
A: Yes! Gel is actually preferred as it provides a more intense color with less liquid, which helps maintain the dough’s integrity.

Q: Are these cookies crunchy or soft?
A: These are definitely soft and chewy! If you prefer a crunchy cookie, leave them in the oven for an extra 2-3 minutes until the edges are golden brown.

These Mint Chocolate Chip Cookies are a delightful departure from the ordinary. With their beautiful color, refreshing peppermint punch, and the luxury of Andes mints, they are guaranteed to become a new family favorite. Baking is about more than just following a recipe; it’s about creating moments of joy, and the first bite of these cooling, chocolatey treats provides exactly that. Fire up your oven and get ready for a kitchen that smells like a minty paradise!

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