Mint Chocolate Chip Cookies

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Mint Chocolate Chip Cookies

These soft chewy and LOADED Mint Chocolate Chip Cookies are so irresistibly delicious! Only about 15 minutes to prep and filled with all the mint chocolate flavor from chopped Andes mints, mint Oreos, and peppermint extract. These are the perfect just because cookie or a special Christmas cookie everyone will be talking about!

Prep Time15

Total Time1

Course: cookies, Dessert

Cuisine: American

Servings: cookies

Author: Lorie Yarro

Ingredients

2 ¾ cups all-purpose flour (340 g)
1 tsp cornstarch
1 tsp baking soda
½ tsp sea salt
1 cup unsalted butter (226 grams/2 sticks) melted, slightly cooled
1 cup light brown sugar (215 g)
¾ cup sugar (150 g)
2 large eggs
1 tsp vanilla extract
¼ - ½ tsp peppermint extract
1 - 1½ cup chocolate chips
1 cup chopped Andes mints
12 mint Oreos crushed

Instructions

Note: This cookie dough needs to be chilled.
Whisk together the flour, sea salt, baking soda and corn starch. Set aside. Using an electric mixer, beat together the melted butter and sugars until smooth. Add in the eggs and vanilla and beat until fully incorporated. (You can use a whisk for this mixing but I prefer the mixer.)
Slowly beat in the flour mixture. Don't over mix. Just mix until the flour is incorporated. You can use a hand mixer or spoon for this part. Then fold in the chocolate chips, chopped Andes mints, and mint Oreos.
Chill the cookie dough for 30-60 minutes and up to about 2 days. For ease in forming the cookies, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange on a parchment lined dish or container and chill for the remaining time.
Once chilled, preheat the oven to 350°F. Place cookie dough 2 inches apart on a parchment lined cookie sheet. Bake for about 8-11 minutes or until the edges just start to become golden. The top may look undercooked, but they will still set. Better to under cook than over cool. (Allow the cookie dough to sit out for 10-15 minutes if dough has chilled longer than 2 hours).
Allow the cookies to cool for 3-4 minutes before transferring to a cooling rack to fully cool. Store for about 4-5 days in an air tight container at room temperature.

Notes

Weighing your flour (and other ingredients) will bring the best results. If you don't have a kitchen scale, use the following process to measure the flour: stir the flour to aerate before measuring. Then spoon the flour into your measuring cup and level with a knife. Don't scoop your measuring cup straight into the flour as this can cause you to measure much more flour than needed and your cookies will not spread and be dry.

Make sure your baking soda is fresh. Expired or baking soda that isn't fresh can cause flat cookies and no one wants that! Test your baking soda using this method.

Chilling is a must for this recipe since it uses melted butter. The wait will pay off in the end as the melted butter is a big reason for the chewy texture. If you don't chill the dough, the cookies will definitely spread.

It is better to under bake these cookies. If you are worried about the cookies being too soft on top, you should be okay pulling them out once the edges become golden. The cookies still bake slightly even when pulled from the oven.

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