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5 from 1 vote

Mint Chocolate Chip Cookies Recipe

Mint Chocolate Chip Cookies have crispy edges and soft centers filled with mini mint chips and Andes pieces for a perfectly minty.
Prep Time15 minutes
Cook Time10 minutes
Refrigerate1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna

Ingredients

  • 1 c. unsalted butter, softened
  • 1 c. brown sugar
  • 3/4 c. sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 3/4 c. all-purpose flour
  • 1 tsp. cornstarch
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. salt
  • 2/3 c. Andes mints, chopped about 21 mints
  • 1/2 c. mint chips
  • 1/4 c. semisweet or bittersweet chocolate chunks about 2 ounces

Instructions

  • In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute. Add the eggs one at a time, mixing in between additions. 
  • In a medium mixing bowl, whisk together flour, cornstarch, baking soda and salt.
  • Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the mints, mint chips, and chocolate chunks with a spatula.
  • Cover and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between.
  • Place in the oven and bake for 10-12 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 24g | Calories: 318kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 184mg | Potassium: 63mg | Fiber: 1g | Sugar: 24g | Vitamin A: 268IU | Calcium: 26mg | Iron: 2mg