Description
These Mint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, infused with refreshing peppermint extract and studded with semi-sweet chocolate chips. The optional green food coloring adds a festive touch, making them perfect for holidays or any mint lover’s craving. Soft and chewy with a hint of minty freshness, they’re easy to bake and sure to please.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 10 to 12 drops green food coloring (optional)
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This ensures the leavening agents are well distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Incorporate the eggs, one at a time, mixing thoroughly after each addition. Then blend in the peppermint extract, vanilla extract, and green food coloring if you are using it for a festive color.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which could toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips evenly into the cookie dough, dispersing the chocolate throughout.
- Scoop and Bake: Using a tablespoon or cookie scoop, place dough portions onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- Chilling the dough for 30 minutes prior to baking will result in thicker cookies.
- Store cookies in an airtight container at room temperature to maintain freshness, up to 5 days.
