You’re going to love this twist on chocolate chips cookies! These soft and chewy cookies are flavored with peppermint extract and packed with mint chips, chocolate chips, and/or Andes candies.
This is a delicious cookie recipe for the holidays! They look festive, taste incredible, and they’re a great addition to a holiday cookie platter.
Jump to:Why you’ll love this recipe
Flavor: Mint and chocolate in every bite!
Texture: Soft and chewy with crisp edges.
Ease: This is a basic recipe, no fancy techniques or equipment.
Versatile: Add one, two, or three different chocolate mint mix-ins.
No chill time: These cookies can be baked right away, no need to chill the dough.
Recipe overview
*Full recipe below in recipe card*
Prepare the cookie dough:
- Beat butter and sugars
- Add egg and peppermint extract
- Beat in flour, baking soda, and salt
- Stir in the mix-ins (more on this below)
Scoop and bake on parchment-lined baking sheets for about 10 minutes.
What type of mix-ins to use
The cookies pictured were made with a combination of mint chips, chocolate chips, and chopped Andes candies. You can use one, two, or all three. The cookie dough itself is also flavored with peppermint extract.
Note: The Andes candies are my favorite mix-in but they do melt while baking. They do not contain stabilizers like “chips” do.
Recipe tips
Butter should be softened but still cool to the touch.
To properly measure flour, spoon it into your measuring cup and level it off.
Add most of the mix-ins into the cookie dough but reserve some to press on top of the cookies either right before or right after baking (this makes for a prettier cookie).
Remove the cookies from the oven when they are still slightly under baked, they will firm up as they cool.
See the tips below for making your cookies perfectly round.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
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Recipe
Mint Chocolate Chip Cookies
You're going to love this twist on chocolate chips cookies! These soft and chewy cookies are flavored with peppermint extract and packed with mint chips, chocolate chips, and/or Andes candies.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 18
Calories: 176kcal
Ingredients
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl combine flour, baking soda and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
Scoop 2-tablespoon portions of dough and place them a couple inches apart on the baking sheets.
Bake the cookies for 9-11 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary. See note about shaping cookies. While the cookies are still warm, use the remaining ½ cup mix-ins and nestle pieces into the tops of the cookies (this makes for a prettier cookie).
Place the baking sheets on wire racks and allow the cookies to cool completely.
Notes
The cookies pictured were made with a combination of mint chips, chocolate chips, and chopped Andes candies. You can use one, two, or all three. The cookie dough itself is also flavored with peppermint extract. Note: The Andes candies are my favorite mix-in but they do melt while baking. They do not contain stabilizers like “chips” do. How to get perfectly round cookies: Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape. *Recipe updated slightly November 2022.*Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 20mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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