These chewy mint chocolate chip cookies are soft in the center, lightly crisp on the edges, and bursting with minty chocolate flavor. Peppermint extract and chunks of dark mint and white chocolate make them the perfect treat for mint lovers any time of year.
Equipment
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- 2-tablespoon Cookie Scoop
- Wire Rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 ⅓ cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup chopped mint dark chocolate
- ½ cup chopped white chocolate or chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In your mixing bowl, cream the butter, brown sugar, and granulated sugar together for 1 minute
- Beat in the egg, vanilla extract, and peppermint extract
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet ingredients and mix until just a few streaks of flour remain
- Fold in the dark mint chocolate and white chocolate pieces
- Scoop into 2-tablespoon balls and space about 2 inches apart on the baking sheet. I baked a max of 6 cookies on a standard-sized cookie sheet
- Top each ball with extra bits of dark and white chocolate, pressing in gently
- Bake for 9–10 minutes, until edges are just golden and centers still look slightly underdone
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely
