Not much is better in my book than the perfect chocolate chip cookie! Add some mint chocolate candies and it’s absolute perfection! Don’t rush this batter as the chilling time is key! I promise these will be your favorite cookies ever! Not a fan of mint chocolate? Substitute peppermint bark or just omit.
Mint Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 1/2 cups flour gluten free blend if desired
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 12 oz milk chocolate chips Guittard are my fav!, reserve 2 Tbsp for garnish
- 4.5 oz Andes mints roughly chopped, reserve 2 Tbsp for garnish
- Finishing salt
Instructions
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat together butter and sugars. Mixture should be smooth and creamy. Add eggs, one at a time, whisking to combine. Add vanilla extract and combine.
- In a separate bowl, combine flour, baking soda, baking powder and salt. Mix well. Slowly add dry mixture to wet, whisking to combine. Be careful not to overmix.
- Add chocolate chips and chopped mint chocolate candy. Mix into batter.
- Scoop batter into large balls and place on cookie sheet. Place close together since batter will be refrigerated before being baked. Once batter is formed into balls, press extra chocolate chips and mint chocolate candy onto top. Sprinkle with finishing salt (I love Maldon!)
- Refrigerate at least 3 hours or up to 24 hours.
- Preheat oven to 350 degrees. Space out batter balls on baking sheet lined with parchment. If making large cookies, roughly 6 will fit on one standard sized baking sheet. Don’t overcrowd or cookies will bleed together given their size.
- Bake 14-16 minutes, turning baking sheet halfway through. Once edges are golden brown, remove from oven and let cool on wire rack. Enjoy!
Notes
Makes 18 standard sized cookies or 12 large cookies
Nutrition
Serving: 12cookies
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