Description
These Mint Chocolate Chip Cookies blend the classic rich chocolate chip cookie with refreshing mint flavors for a delightful treat. Featuring a balance of semi-sweet chocolate chips and mint chips, plus the unique addition of Andes Creme de Menthe Thins for a luscious minty touch, these cookies are soft, chewy, and perfect for any mint chocolate lover.
Ingredients
Scale
Wet Ingredients
- 1 cup Butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
Add-ins
- 1 cup Semi-sweet Chocolate Chips
- 12 ounces Mint Chips (reserve 1/4 cup for topping)
- 4 ounces Andes Creme de Menthe Thins (about 3/4 cup, reserve 1/2 cup for topping)
Instructions
- Preheat and Cream Butter and Sugars: Heat oven to 385 degrees Fahrenheit. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer for 4 minutes or until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Add the two eggs and one teaspoon of vanilla extract to the creamed mixture and continue mixing for an additional minute to combine well, ensuring a smooth batter.
- Incorporate Dry Ingredients: Gradually fold in the flour, baking soda, and salt carefully without overmixing to prevent gluten from developing too much, which can make the cookies tough.
- Add Chocolate and Mint Chips: Gently fold in the semi-sweet chocolate chips, mint chips (leaving 1/4 cup reserved for topping), and 1/4 cup of the Andes Creme de Menthe Thins into the dough, stirring just until combined.
- Scoop and Shape Dough: Scoop the dough onto parchment paper-lined, light-colored baking sheets, spacing each dough ball at least two inches apart. Lightly roll each scoop into a smooth ball to promote even baking and shape.
- Bake and Top Cookies: Bake for 8 to 10 minutes, being careful not to overbake since they will continue to cook slightly after removal. Immediately after taking the cookies out of the oven, gently press the reserved Andes Creme de Menthe Thins and reserved mint chips on top of each cookie to add a fresh mint garnish and extra flavor.
- Cool: Let the cookies set on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely, allowing them to firm up for the perfect chewy texture.
Notes
- Do not overmix the dough once flour is added to avoid tough cookies.
- Use light-colored baking sheets to ensure even baking and avoid over-browning.
- Press reserved toppings on immediately after baking for the best presentation and flavor.
- Chilling the dough for 30 minutes before baking can improve texture but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days.
