These homemade mint chocolate chip cookies are made with Andes baking chips for a delightful Créme de Menthe flavor. Chocolate chunks bring in a balance of chocolate to these baked from scratch mint cookies.
One of my favorite flavors of ice cream is mint chocolate chip. And our family loves chocolate chip cookies. These two things had me thinking why not make a mint chocolate chip cookie.
These mint cookies are great as an afternoon snack or after-dinner treat. You know like getting that mint at Olive Garden kind of treat.
These cookies also scream St. Patrick's day treats as well a Christmas to me. Now let's get on to making these homemade mint cookies.
How To Make Mint Chocolate Chip Cookies
Like most cookies recipes I started with room temperature butter. The reason I do this is so my cookies will look fluffy and hold their shape.
When mixed with sugar the butter and sugar combination will become light and fluffy. Which helps get that fuller-fluffier look to cookies.
These need to be creamed together until light and fluffy. That took me about a minute on high speed in the Kitchen Aid to get it fluffy.
Next, I added one egg at a time into the butter mixture. By adding one egg in at a time it allows the ingredients to come together. If both of the eggs are added in at one time the cookie batter will look grainy.
With the eggs both incorporated into the butter mixture, it's time to sift the flour. I'm big on sifting flour and I talk about why in our article Baker's Dozen. Using a sifter over a bowl I will sift the flour, baking powder, baking soda, and salt together.
Then slowly add the flour mixture into the butter mixture. I do this in little batches especially if I'm using the hand mixer. With all the flour mixture mixed in it's time for the final step.
Mint and Chocolate
If using a stand mixer remove the bowl from the mixer. For this part, I like to fold in the mint and chocolate chips into the dough.
Now I keep saying chocolate chips but I really used chocolate chunks in these mint cookies. Chips will work as well. Andes mint chips are what I used but you could also use green mint morsels. I prefer the Créme de Menthe flavor that Andes mint chips have.
Once the mint and chocolate chips are folded into the cookie batter, it's scooping time.
I'm a total cookie scoop kind of person. Using a cookie scoop gives me even-sized cookies, which helps at baking time. When cookie sizes vary then the baking time will vary from cookie to cookie. I use a two-inch cookie scoop, which gives me larger cookies.
On a sheet pan that is prepared either with silicone liners or sprayed with cooking spray. Place the cookies about 3-inches apart, they do spread out some as they bake up.
Bake them in a preheated 350℉ oven for 18-20 minutes or until the edges are brown and crispy looking.
These two tips I already mention but they are worth mentioning again. I find using room-temperature butter is best when making cookies.
The cookies won't be too spread out and will hold their shape better. The sugar and butter will cream together better when working with room-temperature butter.
Sifting the flour, I'm big at sifting my flour when it comes to baking. Sifting helps to break up any lumps there may be as well making it easier to mix with other ingredients.
Baking times can vary depending on a few factors like the type of oven you are using. Typically cookies are done when the edges are lightly browned. If you leave them on the sheet pan a few minutes after taking them out of the oven, they will continue to bake.
If you want more mint flavor to these mint chocolate chip cookies. You could add in a bit of mint extract. To make them green in color you can add a couple of drops of food coloring into the batter. This would be great for a St. Patrick's day treat.
You can also remove the chocolate chunks from these mint cookies. Or you could use mini or semi-sweet chocolate chips.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Best Ever Chocolate Chip Cookies
- M&M Cookies
- Chocolate Peanut Butter Chip Cookies
- Pumpkin Cookies WIth Cream Cheese Frosting
- Instant Pot Taco Soup
- To Die For Blueberry Muffins
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are made with Andes mint chips for that Créme de Menthe flavor. To help balance the mint we use chocolate chunks. These cookies bake up a bit flat with a little crispiness to them.
- ¾ Cup Butter (12 tablespoons) room temperature
- 1 Cup Brown Sugar packed
- ½ Cup White Sugar
- 2 Large Eggs room temperature
- 1 Teaspoon Vanilla Extract
- 2⅓ Cups Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Andes Mint Chips
- 1 Cup Chocolate Chip Chuncks
Preheat oven to 350℉
In a larger bowl or the bowl of a stand mixer cream together the butter, brown sugar, and white sugar until light and fluffy.
Beat in one egg at a time then add in the vanilla extract.
In another bowl sift together the flour, baking powder, baking soda, and salt.
Gradually mix in the flour mixture to the butter mixer a little at a time until all the flour mixture is mixed in.
Stir the mint and chocolate chips into the batter.
Using a cookie scoop or rounded tablespoon drop the batter 3 inches apart on a prepared cookie sheet.
Baking in the preheated 350℉ oven for 116-18 minutes or until lightly brown and slightly crispy to the outer edge.
The nutritional value may vary depending on the ingredients used.