Chocolate Mint Chip Cookies
These chocolate chip cookies are given a little minty boost with some crème de menthe baking chips. If you want more mint flavor, swap more of the regular chips with mint candy pieces.
Makes: 60Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 1⁄2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup butter, at room temperature
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 tbsp. vanilla
- 2 bags (12 oz.) semi-sweet chocolate chips
- 1 bag (10 oz.) crème de menthe baking chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt and whisk until well mixed. Set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the butter, brown sugar, and granulated sugar. Beat on medium speed until well combined but not fluffy, about 1 minute, then add the eggs, one at a time, and beat until incorporated, about 30 seconds each. Stir in the vanilla.
- Add the flour mixture to the butter mixture and mix on low speed until just combined, then add the semi-sweet chips and the crème de menthe candy pieces and mix to combine.
- Scoop the cookies into golf ball-sized pieces onto the prepared baking sheet, allowing 2 inches between each ball. Bake for 10 minutes or until the edges of the cookies are golden brown and the centers are just set. Cool on the pan for 10 minutes before transferring to a wire rack to cool to room temperature. Store for 5 days in an airtight container or freeze up to 1 month.