Mint Chocolate Chip Cookies
- Shereen Pavlides
- Mar 15, 2020
- 1 min read
Updated: Apr 25, 2020
Peppermint extract gives these cookies an authentic Mint Chocolate Chip flavor; whereas, mint extract tastes like toothpaste. Please do not substitute.
Mint Chocolate Chip Cookies
recipe by shereen pavlides
3/4 cup unsalted butter – room temperature
1 1/4 cups granulated sugar (261 grams)
2 large eggs
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour (297 grams)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
20 drops green food coloring
1 cup creme de menthe baking chips (Andes brand preferred)
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until combined, 2 minutes.
Add eggs and extract. Mix on medium-low speed until combined, 30 seconds. Increase speed to medium, 1 - 2 minutes. Scraping down the sides as needed.
Meanwhile: Add flour, baking soda and salt in a large bowl. Whisk flour mixture to combine.
Gradually add flour mixture into the butter mixture on low speed, working in 4 – 5 batches until combined, about 1 minute total. Scraping down the sides as needed.
Carefully add food coloring. {Note: The color should be mint green}. Mix on low speed until blended, 30 - 45 seconds. Scraping down the sides as needed.
Stir in the Andes candies and chocolate chips until evenly combined.
Using a cookie scoop or heaping measure tablespoon, drop cookie batter onto baking sheet lined with a silpat or parchment paper (about 8 - 10 cookies).
Bake until cooked through, 10 - 12 minutes.
Remove cookies to a cooling rack to fully cool. Repeat and fill 4 more prepared baking sheets.
makes: 40 cookies
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