Soft, Chewy Mint Chocolate Chip Cookies are a classic chocolate chip cookie filled with mint chips, semi-sweet chocolate chips, and Andes chocolate mint chocolates.
Prep Time15 minutesmins
Cook Time9 minutesmins
5 minutesmins
Course: Dessert
Cuisine: American
Keyword: mint chip chocolate chip cookies, mint chocolate chip cookies
4ouncesAndes Creme de Menthe Thins(about 3/4 cup, reserve 1/2 cup for topping)
Instructions
Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
Add eggs and vanilla extract and mix for 1 minute longer.
Fold in flour, baking soda, and salt. Don't overmix once you add the dry ingredients or it will produce too much gluten in the dough.
Fold in chocolate chips, mint chips (reserve some for topping once you remove from the oven), and 1/4 cup of andes mint thins. Stir together.
Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two inches apart. Lightly roll into a ball so the cookie dough looks smooth.
Bake for 8-10 minutes. DO NOT overbake the cookies as they will continue to bake once they are removed from the oven. As soon as remove the cookies from the oven, gently press reserved Andes creme de menthe thins and mint chips on the top of the cookies.
Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.
Notes
Semi-Sweet Chocolate Chips -- I suggest using quality semi-sweet chocolate chips from brands like Guittard and Ghirardelli.
Mint Chips -- I suggest using Guittard Mint Chips (I found them for about $3.27 at Winco) or Nestle offers a mix of semi-sweet and mint chips. Walmart also sells its Great Value Mint Chips. If you can't find mint chips, you can use chopped mint chocolate Andes.
Andes Creme de Menthe Thins or Andes Mint Baking Chunks -- I love to cut these into triangles and put them inside the cookie plus after baking, immediately gently press some pieces on the top to make them look extra gourmet.