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–+ servings
Bertha Jones

Mint Chocolate Chip Cookies

Delicious, tender cookies infused with refreshing peppermint and loaded with both mint and milk chocolate chips, perfect for holiday treats or everyday snacks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter, softened Use real butter for the best flavor.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons peppermint extract Adjust quantity based on preference.
  • 3 cups all-purpose flour For gluten-free, substitute with gluten-free blend.
  • 1 teaspoon baking soda Check the freshness for proper rise.
  • 1/2 teaspoon salt
  • 1 cup mint chocolate chips Both mini and regular sizes work well.
  • 1 cup milk chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and pale.
  3. Add the eggs one at a time, mixing fully after each addition, then stir in the peppermint extract until combined.
  4. In a separate bowl, whisk the all-purpose flour with the baking soda and salt. Gradually fold the dry mix into the wet ingredients until just blended.
  5. Stir in both the mint chocolate chips and the milk chocolate chips until evenly distributed.
  6. Drop rounded spoonfuls or scoops of dough onto ungreased baking sheets, leaving space for spreading.
Baking
  1. Bake in the preheated oven for 10–12 minutes, or until cookie edges turn light golden.
  2. Let cookies rest on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 80mgFiber: 1gSugar: 15g

Notes

For uniform results, bake one sheet at a time and rotate the pan halfway through. Store baked cookies in an airtight container for up to 4 days or freeze for up to 3 months. For a firmer cookie, chill dough for 15–30 minutes before baking.

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