Mint Chocolate Chip Cookies

These Mint Chocolate Chip Cookies are chewy and buttery with lots of chocolate and minty Andes candies pieces. And they're so easy to make!

Course cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 131kcal

Author Dina

Start off by combining the dry ingredients. Place a fine-mesh sieve over a mixing bowl, then add in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift everything into the bowl and set it aside for later.
Now in a separate bowl, add in 1/2 cup unsalted melted butter, 1/2 cup golden brown sugar, and 1/2 cup granulated sugar. Use a whisk to mix the butter and sugar thoroughly for about 1 minute.
Then mix in 1 room temperature egg, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract.
Now add in the dry ingredients and mix thoroughly using a spatula.
Lastly, mix in a heaping 1/2 cup semisweet chocolate chips and 1/2 cup chopped Andes mint chocolate candies (about 16 candies).
Line a baking sheet with parchment paper and scoop out mounds of the cookie dough using a medium-sized cookie scoop.
Once the cookie dough balls are on the baking sheet, you can leave them as they are or take them back into your hand and roll them out to a perfect ball and add extra chopped mint candies on top.
Then bake at 350 degrees Fahrenheit for 10 minutes.

These can easily be made ahead of time. Just form the cookie dough into balls. Then freeze on a baking sheet lined with parchment paper. Once they are frozen transfer them into a freezer ziplock bag. Keep in the freezer until ready to bake.
Frozen cookie dough baking- Let the frozen cookie dough that on a parchment-lined baking sheet for 30 minutes and bake for the same time as instructed in the instructions above.