Mint Chocolate Chip Cookies
The best mint chocolate chip cookies loaded with flavors! Soft and chewy cookie dough flavored with peppermint extract and loaded with Andes mint chocolate chunks.
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Servings 24 cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted & cooled 2 sticks
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ tsp peppermint extract
- 2 large eggs
- 1 cup chocolate chip morsels dark milk, or semi-sweet
- 1 cup chopped Andes mint candies
Instructions
- Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the cooled melted butter, granulated sugar, brown sugar, vanilla extract, peppermint extract, and eggs.
- Fold in the dry ingredients until well incorporated.
- Add the chopped mint chocolate and chocolate chips to the dough and mix to combine.
- Using a 2-inch cookie scoop, divide the dough into 24 scoops, adding to the lined baking sheet.
- Chill the cookie scoops for at least 30 minutes or up to 3-4 days.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Using your hands, shape the scoops of dough into round cookie balls, placing onto the baking sheet 1-2 inches apart from each other.
- Bake at 350°F for 10-12 minutes until slightly golden and remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes. Serve warm or chilled.