Best Mint Chocolate Chip Cookies Andes + Mint Chips
Best Mint Chocolate Chip Cookies Andes + Mint Chips
Mint Chocolate Chip Cookies have crisp edges and a soft center filled with mini mint chips and Andes shards for the perfect mint flavor.
These delicious mint chocolate chip cookies are the perfect way to satisfy a mint craving. They are soft, chewy and so good! If you can’t get enough mint, try Oreo Chocolate Mint Cups, Peppermint Hot Cocoa, and Butter Mints.
So minty!
We love cookies! Of all the desserts we’ve made, cookies are one thing I still crave. The most popular is the classic chocolate chip, however, sometimes we like to be creative and try new things.
I thought it would be fun to take some Andean mints and mint chips we have and add them to our favorite cookie dough to make delicious mint chocolate chip cookies.
After trial and error, these cookies turned out to be perfect! Thick and chewy, with crisp edges and a soft center. Oh, and lots and lots of mint chocolate!
I bought a bag of mini mint chips from my local restaurant supply store, however many big box stores carry brands like Guitard, Hershey and Nestle. If all else fails, just double the Andes and they’ll taste just as good.
Make Peppermint Cookies
wet ingredients. In the bowl of a stand mixer (or large mixing bowl with a hand mixer), beat butter, sugar, and vanilla extract for 1 minute. Add eggs one at a time, mixing between additions.
dry ingredients. In a medium mixing bowl, whisk together flour, cornstarch, baking soda, and salt.
chip. Reduce mixer speed to low and gradually add dry ingredients. Beat until just combined or until a soft dough forms. Use a spatula to stir in the mint, mint chips, and chocolate chunks.
tip. If portioning dough (scooping into balls) before refrigerating, refrigerate for only 30 minutes.
refrigeration. Cover and refrigerate for at least 1 hour.
Prepare. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
bake. To bake cookies, use a standard-sized cookie scoop (about 1.5 tablespoons) to form dough balls. Place on prepared sheet with at least 2 inches in between. Place in oven and bake for 10-12 minutes, rotating sheets during baking.
Cool and enjoy! Remove from oven when cookies are golden around the edges. Let the cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Variety:
- Add chopped/crushed mint Oreos
- Use a chocolate chip cookie base for more chocolate flavor
- Dye the batter green for St. Patrick’s Day
- use mini chocolate chips
- Use a premade chocolate chip cookie dough bag as the initial cookie dough before adding all the mint inserts
Tips + Storage Information
- take Take the cookies out of the oven Just when the edges turn golden brown
- save cookies in sealed container Keep cookies soft with a loaf of white sandwich bread at room temperature.
- Don’t over mix cookie dough
- use Room temperature ingredients
- try Add another egg yolk for a wetter dough
- don’t be stingy cool the dough Because it helps keep all the moisture from baking out of the cookies at once.
shop Store cookies in an airtight container at room temperature for up to a week. If you’re concerned that the melted chocolate chips will stain other cookies, you can place the cookies between parchment paper.
freeze Bake cookies in an airtight container for about 3 weeks. freeze Cookie Dough: Log form or individual balls will keep for up to 3 months. You can bake frozen cookie dough balls by adding a few minutes to the baking time.
For more mints, check out:
Course dessert
American food
Prep time 15 minutes
Cook Time 10 minutes
Refrigerate for 1 hour
Total time 1 hour 25 minutes
Serving Size 24
Calories 318 kcal
by Lil’ Luna
- 1°C.unsalted butter, softened
- 1°C.Brown sugar, packed
- 3/4 degrees Celsius.granulated sugar
- 2 tsp.vanilla extract
- 1 egg
- 1 egg yolk
- 2 3/4 degrees Celsius.all-purpose flour
- 1 tsp.corn starch
- 1 1/4 tsp.baking soda
- 1 1/4 tsp.Salt
- 2/3 degrees Celsius.Andes Mints, chopped about 21 mints
- 1/2 degree Celsius.mint slices
- 1/4 degree Celsius.About 2 ounces semisweet or bittersweet chocolate chunks
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In the bowl of a stand mixer (or large mixing bowl with a hand mixer), beat butter, sugar, and vanilla extract for 1 minute. Add eggs one at a time, mixing between additions.
-
In a medium mixing bowl, whisk together flour, cornstarch, baking soda, and salt.
-
Reduce mixer speed to low and gradually add dry ingredients. Beat until just combined or until a soft dough forms. Use a spatula to stir in the mint, mint chips, and chocolate chunks.
-
Cover and refrigerate for at least 1 hour.
-
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
-
To bake cookies, use a standard-sized cookie scoop (about 1.5 tablespoons) to form dough balls. Place on prepared sheet with at least 2 inches of space in between.
-
Place in the oven and bake for 10-12 minutes, rotating the sheet during baking. Remove from oven when cookies are golden around the edges. Let the cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.