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To make my Minty Bliss Chocolate Chip Cookies, gather these items: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed tightly - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure peppermint extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup green mint chocolate chips (or chopped Andes mints) - 1/4 cup crushed mint candies (optional, for topping) I often adjust some ingredients for different tastes. If you want a richer flavor, try using brown sugar only. It makes the cookies chewier. You can swap unsalted butter with salted butter, but cut back on added salt. If you don’t have eggs, use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes. Feel free to mix and match! Instead of semi-sweet chocolate chips, use dark chocolate for a deep taste. If you like white chocolate, that works too. If mint isn’t your thing, you could use orange extract for a zesty twist. You can also leave out the crushed mint candies if you want a smoother cookie without extra crunch. The key is to have fun with it and find what you love! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps the cookies bake evenly. 2. Line a baking sheet with parchment paper. This keeps the cookies from sticking. 3. Cream together the butter, brown sugar, and granulated sugar in a large bowl. Use a mixer to blend for 3-4 minutes. You want it light and fluffy. 4. Add the eggs one at a time. Mix well after each egg. Then, stir in the peppermint extract. 5. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even mixing. 6. Gradually add the dry mix to the wet mix. Blend on low speed until just combined. Don’t over-mix; this keeps cookies soft. 7. Fold in the chocolate chips and green mint chocolate chips gently. Keep the mix even, but don’t overwork the dough. 8. If you want extra mint flavor, add crushed mint candies and fold them in lightly. 1. Scoop spoonfuls of dough onto the baking sheet, spaced about 2 inches apart. This allows room for spreading. 2. Bake for 10-12 minutes. Look for lightly golden edges. The centers may look soft; that’s fine! 3. Remove from the oven when done. Let them cool on the sheet for 5 minutes. 1. Transfer cookies to a wire rack to cool completely. This helps them firm up. 2. For a fun presentation, dust with powdered sugar. A sprig of fresh mint adds a nice touch too! 3. Serve these cookies with cold milk for a delightful treat. Enjoy every bite! To get the best texture, start with soft butter. I always let my butter sit out for at least an hour. This helps it blend well with the sugars. When mixing, aim for a light and fluffy batter. Mix on medium speed for about 3-4 minutes. When adding flour, mix just until combined. Over-mixing can make cookies tough. One big mistake is not measuring ingredients correctly. Use measuring cups for dry items and liquid measures for wet ones. Also, don’t skip the baking soda; it helps cookies rise. Keep an eye on your cookies in the oven. Take them out when the edges are golden. They may look soft, but they will firm as they cool. Presentation is key for cookies. I like to arrange my Minty Bliss Cookies on a pretty plate. A light dusting of powdered sugar adds charm. For a fresh touch, place a mint sprig beside the cookies. These cookies taste great with a glass of cold milk. Enjoy the delightful flavors with every bite! Pro Tips Butter Temperature: Ensure your butter is softened to room temperature for optimal creaming with sugars. This creates a light texture in your cookies. Egg Incorporation: Add eggs one at a time to ensure even mixing and avoid curdling, enhancing the overall consistency of your cookie dough. Do Not Over-Mix: Once you add the dry ingredients, mix just until combined. Over-mixing can lead to tough cookies, ruining the desired soft texture. Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage. {{image_4}} You can make gluten-free mint chocolate chip cookies easily. Just swap the all-purpose flour for a good gluten-free blend. Look for blends that include xanthan gum. This helps the cookies hold their shape. Follow the same steps in the recipe, and you will have tasty gluten-free cookies. To make vegan mint chocolate chip cookies, replace the butter and eggs. Use coconut oil or a vegan butter substitute in place of butter. For eggs, use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let this sit for five minutes to thicken. Then, add it to your dough as you would the eggs. This keeps the cookies soft and chewy! You can try different mint flavors in your cookies. Instead of peppermint extract, use spearmint extract for a milder taste. You can also add fresh mint leaves for a unique twist. Chop them finely and mix them into the dough. For a fun bite, try using mint candies instead of chocolate chips. Each option gives you a new way to enjoy these cookies! To keep your Mint Chocolate Chip Cookies fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. Place parchment paper between layers to prevent sticking. The cookies will stay fresh for about one week at room temperature. Freezing is a great way to save cookies for later. First, let your cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. Squeeze out as much air as you can. They will last for up to three months in the freezer. To enjoy your cookies warm, reheat them easily. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. If using a microwave, heat them for about 10-15 seconds. This method will make them soft and chewy again. Enjoy your warm cookies with a glass of milk! To make Mint Chocolate Chip Cookies chewy, do not over-mix the dough. Mix until just combined. Also, underbake them slightly. The edges should be golden, but the centers should look soft. This helps keep them chewy. Let them cool on the baking sheet for a bit before moving them. This lets the cookies firm up without losing their soft center. Yes, you can use other types of chocolate. Dark chocolate or milk chocolate chips work well too. You can even chop up your favorite chocolate bars. If you want extra mint flavor, use mint chocolate chips. This will add a nice twist to the cookies while keeping the minty taste. If you do not have peppermint extract, you can use mint leaves. Crush fresh mint leaves and mix them into the dough. You can also try using vanilla extract for a different flavor. Keep in mind, this will change the minty taste but still taste great. Adjust the amount based on your taste preference. You learned how to make mint chocolate chip cookies. We covered all the key ingredients and how to measure them. I shared tips for perfect texture and avoiding mistakes. You can try variations like gluten-free or vegan options. Storing and reheating cookies is also easy with the right methods. Baking these cookies is fun and rewarding. Experiment with flavors to find your favorite. Enjoy your tasty treats!

Minty Bliss Chocolate Chip Cookies

Delicious chocolate chip cookies with a refreshing mint twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup brown sugar, packed tightly
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure peppermint extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup green mint chocolate chips (or chopped Andes mints)
  • 0.25 cup crushed mint candies (optional, for a delightful topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Mix on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the eggs one at a time, allowing each one to fully incorporate into the mixture before adding the next. Stir in the pure peppermint extract until everything is combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed just until combined; avoid over-mixing to maintain a tender cookie texture.
  • Gently fold in the semi-sweet chocolate chips and green mint chocolate chips until they are evenly distributed throughout the dough.
  • If you're aiming for an extra touch of minty flavor, sprinkle in the crushed mint candies, if desired, and gently mix to incorporate.
  • Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, ensuring to space them about 2 inches apart for even baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool, contributing to the perfect chewy texture.
  • Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Arrange your cookies on a decorative plate and lightly dust them with powdered sugar for an elegant finish. These cookies pair wonderfully with a glass of cold milk.
Keyword chocolate chip, cookies, mint