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Muller

Best Mint Chocolate Chip Cookies

Soft, chewy, minty, and loaded with chocolate, these Mint Chocolate Chip Cookies are easy to make, full of refreshing peppermint flavor, and perfect for holidays or everyday baking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (200 g) granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 drops green food coloring (optional)
  • 3/4 cup chopped Andes Mints
  • 1/2 cup semisweet chocolate chips

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add egg and peppermint extract; beat until combined.
  4. Whisk flour, baking soda, baking powder, and salt in a separate bowl.
  5. Add green food coloring (optional) and mix just until color is even.
  6. Fold in chopped Andes Mints and chocolate chips.
  7. Scoop 1.5-tablespoon dough balls onto baking sheets, spacing 2 inches apart.
  8. Bake 10–12 minutes, rotating pans halfway through.
  9. Let cool on baking sheet for 10 minutes, then transfer to a wire rack.

Notes

  • Chill dough 4–24 hours for thicker cookies.
  • Store up to 5 days in an airtight container.
  • Freeze dough or baked cookies for up to 3 months.