Mint Chocolate Chip Cookies

I stumbled upon a bag of Andes mint baking chips at the grocery store recently and I couldn’t resist buying them. My kids were absolutely thrilled that these mini chocolate chip cookies were this week’s school lunch treat. These mint chocolate chip cookies are buttery and crisp on the outside while still a bit gooey on the inside and filled with minty chocolate goodness. We all loved these cookies–especially my daughter.

Mint Chocolate Chip Cookies

Ingredients:

• 1 ½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened to room temperature
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 cup Andes mint baking chips, divided
• ½ cup semi-sweet chocolate chips, divided

How to Make Mint Chocolate Chip Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat or parchment paper.

Combine the flour, baking soda, and salt together in a small bowl; mix until well combined.

In a separate large bowl, use a hand mixer to beat the butter, brown sugar, and white sugar together until creamy and smooth, making sure to scrape down the sides of the bowl as needed, about 1-2 minutes. Add the egg and vanilla extract then beat until well combined.

Slowly add the flour mixture to the butter mixture until just combined. Add all but 3 tbsp of the Andes mint baking chips along with 1/4 cup of the dark chocolate chips to the batter; gently stir to combine.

Scoop spoonfuls (about 1 ½ tbsp) of the dough onto the baking sheet placing them 2 inches apart.

Place into the oven and bake for 7-9 minutes, or until set.

Remove from the oven and immediately sprinkle a bit of the remaining Andes mint baking chips on top of each cookie as well as a couple of the remaining chocolate chips – don’t overload them but this will make the cookies look extra pretty.

Allow them to sit for 5 minutes before moving them to a wire rack to finish cooling. Serve with ice-cold milk and enjoy.