These soft and chewy mint chocolate chip cookies are a dream! They are loaded with cool peppermint flavor, melty chocolate chips, and Andes mints. The fun green color makes them a festive treat for any occasion, from holidays to simple afternoon snacks.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large whole eggs
- 1 teaspoon peppermint extract
- 2 to 3 drops green food coloring
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup Andes Creme de Menthe Baking Chips
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the butter and sugar: Beat 1 cup butter and 1 cup sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add wet ingredients: Mix in 2 eggs, 1 teaspoon peppermint extract, and green food coloring until fully blended.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.
- Combine wet and dry: Slowly add dry ingredients to wet. Mix just until combined.
- Fold in the chips: Gently fold in the mint and chocolate chips until evenly spread.
- Scoop dough and bake: Scoop 2-tablespoon-sized dough balls onto parchment-lined baking sheets. Bake at 350°F for 10-12 minutes.
- Cool and serve: Let cool 5 minutes on the pan, then move to wire racks to cool fully.
Notes
- Room temperature butter blends better and makes soft cookies.
- Don’t overmix the dough—just until combined.
- Add more or less food coloring for your preferred green hue.
- Chilling the dough helps cookies keep their shape.
- Store leftovers in a sealed container for up to 5 days.