Mint Chocolate Chip Cookies
Chocolate mint lovers, these Mint Chocolate Chip Cookies are for you! Just as chewy and delightful as classic chocolate chip cookies, but loaded with chopped Andes candies for a refreshingly minty twist.
Servings: 12 cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup light brown sugar packed
- 1/3 cup sugar
- 1 egg room temperature
- 1/2 tsp peppermint extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup Andes candies chopped
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar for 2 minutes. Then, add in the egg and peppermint extract and continue mixing for an additional minute; set aside.
- In a separate medium bowl, mix together the flour, baking soda, and salt. Then, add those dry ingredients into the large bowl with the wet ingredients and mix with a hand or stand mixer until just combined. Stir in the chocolate chips and Andes candies by hand.
- Using a large spoon or ice cream scooper, scoop out cookie dough balls onto the baking sheet making sure to leave at least 2 inches in between each cookie ball. Bake for 11-13 minutes or until the edges of the cookies start to brown.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days. Enjoy!
Notes
*Calories are per serving and are an estimation.
*The dough will be slightly sticky; spray your ice cream scooper with a little nonstick spray so the dough doesn’t stick to it.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 113mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 273IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg
