Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are the ultimate combination of refreshing mint and rich, delightful chocolate. These cookies are soft, chewy, and bursting with flavor, making them a go-to treat for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, these cookies will surely satisfy your taste buds. Let’s dive into this delectable recipe that will become a staple in your baking repertoire!
Why It’s Crowd-Pleasing
Mint Chocolate Chip Cookies stand out from the crowd for several reasons. First, the refreshing mint flavor pairs perfectly with the sweetness of chocolate, creating a harmonious balance that’s hard to resist. The texture is another highlight; these cookies are soft and chewy on the inside while slightly crisp on the edges. Additionally, they evoke nostalgic memories of mint chocolate chip ice cream, making them a favorite among both kids and adults. Whether you’re serving them at a party, gifting them to friends, or enjoying them with a warm cup of tea, these cookies are sure to impress.
Ingredients at a Glance
- 1 cup (226g) unsalted butter, melted
- 1 cup (134g) granulated sugar
- 1 cup (200g) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 3 cups (372g) all-purpose flour
- 1 teaspoon salt
- 1 cup (132g) mini chocolate chips
- 1 cup (136g) chopped Andes Mints (from about 2 boxes) or Andes mint baking chips
Gear Up: What to Grab
- Mixing bowls: For combining ingredients.
- Whisk: To mix the wet ingredients thoroughly.
- Spatula: For folding in the chocolate chips and Andes mints.
- Baking sheets: To place your cookie dough on before baking.
- Parchment paper: Optional, but it helps prevent sticking.
- Cooling rack: To cool your cookies evenly after baking.
Mint Chocolate Chip Cookies: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and to perfection.
Step 2: Prepare the Baking Sheets
Line two baking sheets with parchment paper. This step is optional, but it helps with easy removal and cleanup.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk together until the mixture is smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Finally, stir in the pure vanilla extract.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent throughout the flour.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Fold in the Chocolate Chips and Andes Mints
Using a spatula, gently fold in the mini chocolate chips and chopped Andes mints until evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie, as they will spread while baking.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook while cooling.
Step 9: Cool the Cookies
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer them to a cooling rack to cool completely.
Swap Guide
- Butter: You can substitute unsalted butter with coconut oil or a plant-based butter for a dairy-free option.
- Granulated Sugar: Use coconut sugar or maple sugar for a less processed alternative.
- All-Purpose Flour: For gluten-free cookies, swap with a 1:1 gluten-free all-purpose blend.
- Andes Mints: If you cannot find Andes mints, peppermint chips or chopped dark chocolate with mint flavor can work as a substitute.
Missteps & Fixes
Even seasoned bakers can encounter a few challenges when making Mint Chocolate Chip Cookies. Here are some common missteps and how to fix them:
- Cookies are too flat: This may occur if the butter is too warm or if you didn’t chill the dough. Make sure to use melted butter that has cooled slightly and consider refrigerating the dough for 30 minutes before baking.
- Overbaking: Keep a close eye on your cookies as they bake. Remove them from the oven as soon as the edges are golden but the centers still look soft.
- Too crumbly: If your cookies are too crumbly, it may be due to too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
Cooling, Storing & Rewarming
To ensure your Mint Chocolate Chip Cookies maintain their deliciousness, here are some tips for cooling, storing, and reheating:
- Cooling: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This step helps them set and retain their shape.
- Storing: Store cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months. Just ensure they are completely cooled before freezing.
- Rewarming: To enjoy warm cookies, microwave them for about 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Mint Chocolate Chip Cookies FAQs
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it in an airtight container for up to 3 days. Alternatively, you can freeze the dough for up to 3 months. Just thaw it in the fridge overnight before baking.
What’s the best way to store leftover cookies?
Store leftover Mint Chocolate Chip Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them, ensuring they are well-wrapped to prevent freezer burn.
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips if you prefer. The mini chocolate chips provide a nice distribution of chocolate, but regular chips will work just fine!
What can I do if I don’t have Andes mints?
If you can’t find Andes mints, you can use peppermint chips or even finely chopped dark chocolate with mint flavor. They will still give your cookies that delicious minty taste!
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Time to Try It
Now that you have all the tips and tricks for making the perfect Mint Chocolate Chip Cookies, it’s time to roll up your sleeves and get baking! Indulge in the delightful aroma as they bake and enjoy the delicious flavors that will fill your kitchen. Whether for yourself or to share with family and friends, these cookies are a guaranteed crowd-pleaser. Happy baking!
Mint Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line two baking sheets with parchment paper.
- Step 3: In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Step 6: Fold in mini chocolate chips and chopped Andes mints.
- Step 7: Drop rounded balls of dough onto prepared baking sheets, leaving space between cookies.
- Step 8: Bake for 10-12 minutes until edges are golden. Centers may look underbaked.
- Step 9: Cool on sheets for 5 minutes, then transfer to a cooling rack.
Notes
- Chill the dough for 30 minutes for thicker cookies.
- Store in an airtight container for up to a week.
- Freeze cookies for up to 3 months for longer storage.
