Description
These Refreshing Mint Chocolate Chunk Cookies are a delightful treat combining the rich flavors of semi-sweet chocolate chunks with a cool peppermint twist. Soft, chewy, and bursting with minty goodness, these cookies are perfect for holiday gatherings or anytime you want a sweet, refreshing snack.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons peppermint extract
- Optional: a few drops green food coloring
Add-ins
- 1 ½ cups semi-sweet chocolate chunks
- ½ cup chopped Andes mints or mint chocolate pieces
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and enable even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well combined and evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes and adds air for a tender cookie.
- Add Eggs and Extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract, peppermint extract, and if desired, a few drops of green food coloring to enhance the festive look.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate and Mint Pieces: Carefully fold in the semi-sweet chocolate chunks and chopped Andes mints or mint chocolates to evenly distribute these flavorful add-ins.
- Shape and Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 9–11 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 before transferring them to a wire rack to cool completely, ensuring they hold their shape.
Notes
- Adjust the amount of peppermint extract to suit your preference for mint intensity.
- Cookies freeze well; store either dough balls or baked cookies in an airtight container for up to 3 months to maintain freshness.
