Description
These Refreshing Mint Chocolate Chunk Cookies combine the classic richness of chocolate chunks with a cool hint of peppermint, making them perfect for holiday treats or anytime you want a delightful minty twist. Soft and chewy with a subtle green tint, these cookies are a festive and flavorful delight.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Optional: green food coloring (1–2 drops)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chopped semi-sweet or dark chocolate chunks
- 1/2 cup mint chips or crushed peppermint candy (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavors: Beat in the eggs one at a time, then add the vanilla extract and peppermint extract for that refreshing flavor. If desired, stir in 1–2 drops of green food coloring to give the cookies a festive look.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Add Chocolate and Mint: Fold in the chopped chocolate chunks and mint chips or crushed peppermint candy for bursts of chocolate and mint in every bite.
- Scoop and Bake: Using a rounded tablespoon, scoop dough onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for spreading.
- Bake and Cool: Bake in the preheated oven for 9–11 minutes until the edges are lightly golden but the centers remain soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra minty flavor boost, add a few chopped Andes mints into the dough or drizzle melted chocolate mixed with peppermint extract over the cooled cookies.
- Green food coloring is optional and mainly for festive presentation; skip it if you prefer natural colors.
- Ensure not to overbake to maintain a soft and chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days.
