Big soft cookies filled with Andes Mint Candies, Mint Chips and Chocolate Chips. Mint and chocolate in every delicious bite!
It’s almost St. Patty’s day and I know you are all looking for a dessert that has a hint of green to it 🙂
St. Patty’s day is celebrated globally, in every country or state that has an Irish descent. Aside from the green desserts and pastries, decide now what green outfit to wear so you will be invisible to the “leprechauns”, as the old folklore says.
Moreover, it’s okay if you do not celebrate St. Patty’s day because having some of these Mint Chocolate Chip Cookies is always a good idea and it never fails!
Tips & Variations:
- Have your butter soften first before using. It makes it so much easier to mix and makes the cookie texture perfectly good.
- For an added chocolate flavor, melt some chocolate drops and drizzle over your Mint Chocolate Chip Cookies.
- Have you tried cookie sandwiches? You can make some by cooling some of your cookies and place a scoop of vanilla ice cream in between two cookies. Slightly press and enjoy!
How to Make Mint Chocolate Chip Cookies:
Listed below are all the ingredients you will need:
- flour
- baking soda
- cornstarch
- salt
- butter, room temperature
- brown sugar
- sugar
- egg
- green food coloring
- Andes mints, finely chopped
- mini chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy:
Add the egg and green food coloring. Beat until combined:
Pour in the flour mixture and mix until well combined. Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired:
Use a tablespoon to scoop out the dough and roll it into a ball. Place the balls on the lined cookie sheet, leaving around two inches between each cookie.
Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly:
Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies, are beginning to brown and the center is still soft.
Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving:
These Mint Chocolate Chip cookies are way better than store-bought ones, I promise!
Frequently Asked Questions
Q: Can mint chocolate chip cookies be frozen?
A: Yes, for sure! You can just reheat in the oven for 10 minutes or in a microwave for 30 seconds before serving.
Q: What type of mint is in a mint chocolate chip?
A: In this recipe, I used Andes mint candies. They are so good!
Q: What is better for cookies baking soda or baking powder?
A: Baking soda in cookies makes it flatter while baking powder makes it “fluffier”.
Q: Is it ok to use melted butter instead of softened?
A: It is okay to use melted butter instead of softened butter. The cookie will just spread a bit more when baking if you are using melted butter.
Q: How do you add mint flavor to chocolate?
A: There are two ways to add the mint flavor. You can add some drops of peppermint extract or add in some mint candies as I did.
Here are more delicious cookie recipes you can try!
- Coffee Mint Cookies
- Choco Mint Blossom Cookies
- Mint Chocolate Chunk Cookies
- Chocolate Chip Cookies
- Amaretti Cookies
Mint Chocolate Chip Cookies
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup (one stick) butter, room temperature
- ¼ cup brown sugar
- ½ cup sugar
- 1 egg
- Green food coloring
- 1 cup Andes mints, finely chopped
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
- Add the egg and green food coloring. Beat until combined.
- Pour in the flour mixture and mix until well combined.
- Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired.
- Use a tablespoon to scoop out the dough and roll it into a ball. Place the balls on the lined cookie sheet, leaving around two inches between each cookie.
- Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly.
- Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies are beginning to brown and the center is still soft.
- Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.
Can i use mini semisweet chocolate chips instead of milk chocolate chips?
Hi Cindy,
Yes, you can. Feel free to use any chocolate chips of your choice. Please let me know how it goes it you when you try this recipe. Thank you for swinging by!