Mint Chocolate Chip Cookies
Mint and chocolate go so well together. I think that’s what makes Mint Chocolate Chip Cookies such a fantastic cookie. Bright mint and rich chocolate were meant to be. Milk is totally optional but these do make good ice cream sandwiches if you bake them until they’re fully (but not over) baked in the center.
When it comes to favorite cookies, most of mine have chocolate in them. One must-make cookie without chocolate are Lemon Sandwich Cookies, which might be more of a whoopie pie but I still call them cookies. You almost can’t beat a Chocolate Peanut Butter No Bake Cookie or it’s cousin Chocolate Cookie Butter No Bake Cookies.
Bake up a batch of these for your cookie craving, a chocolate fix or your annual Christmas cookie plate! You’ll love these.
- ½ cup room temperature butter
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened chocolate powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi sweet chocolate chips
- ½ cup mint chocolate chips
- 1 tsp mint extract
- Preheat oven to 350 degrees.
- Mix butter and sugar until well combined.
- Add egg and vanilla, mixing until the egg is fully incorporated.
- Now add flour, chocolate powder, baking soda, salt and mint extract.
- Stir in until mixed in.
- Fold in chocolate chips and mint chips.
- Measure cookie dough using 1 tablespoon measuring spoon and place cookie dough balls onto baking sheet lined with a silicone mat or parchment paper.
- Bake for 8-10 minutes.
- Cool on a cooling rack.