Mint Chocolate Chip Cookies
These soft chewy and LOADED Mint Chocolate Chip Cookies are so irresistibly delicious! Only about 15 minutes to prep and filled with all the mint chocolate flavor from chopped Andes mints, mint Oreos, and peppermint extract. These are the perfect just because cookie or a special Christmas cookie everyone will be talking about!
Ingredients
- 2 ¾ cupsall-purpose flour ((340 g))
- 1 tspcornstarch
- 1 tspbaking soda
- ½ tspsea salt
- 1 cupunsalted butter (226 grams/2 sticks) (melted, slightly cooled)
- 1 cuplight brown sugar (215 g)
- ¾ cupsugar (150 g)
- 2 largeeggs
- 1 tspvanilla extract
- ¼ tsppeppermint extract
- 1 cupchocolate chips
- 1 cupchopped andes mints
- 12mint oreos (crushed)
Directions
- 1
Note: This cookie dough needs to be chilled.
- 2
Whisk together the flour, sea salt, baking soda and corn starch. Set aside. Using an electric mixer, beat together the melted butter and sugars until smooth. Add in the eggs and vanilla and beat until fully incorporated. (You can use a whisk for this mixing but I prefer the mixer.)
- 3
Slowly beat in the flour mixture. Don't over mix. Just mix until the flour is incorporated. You can use a hand mixer or spoon for this part. Then fold in the chocolate chips, chopped Andes mints, and mint Oreos.
- 4
Chill the cookie dough for 30-60 minutes and up to about 2 days. For ease in forming the cookies, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange on a parchment lined dish or container and chill for the remaining time.
- 5
Once chilled, preheat the oven to 350°F. Place cookie dough 2 inches apart on a parchment lined cookie sheet. Bake for about 8-11 minutes or until the edges just start to become golden. The top may look undercooked, but they will still set. Better to under cook than over cool. (Allow the cookie dough to sit out for 10-15 minutes if dough has chilled longer than 2 hours).
- 6
Allow the cookies to cool for 3-4 minutes before transferring to a cooling rack to fully cool. Store for about 4-5 days in an air tight container at room temperature.