The perfect chewy cookie, packed with chocolate chips and Andes mint candies for a refreshing flavor change.

Ever since signing up for Netflix streaming again, I’ve been binge watching Nikita. I can’t seem to get enough of these type of shows – covert missions all over the world. Normally I might wish I had been watching when it started, but I like this whole binge watching thing. We get to catch up without any commercials and can watch as many or as few episodes at a time as we want.

We did the same thing with Lost and even 24, binge watched until we were up to date and then watched live. Now it’s a whole new list of shows. So fun watching this way. Do you agree or would you rather watch when the show is on and current?

It’s kind of like how some people have to read books the moment they’re out and others refuse to read them until the series is complete. Can’t stand the suspense waiting for more? Which side are you on… read/watch now or wait for more?

It’s a fact that Monday’s are better with cookies. Every Monday should include them. I think we’d all be more productive with a cookie or two, especially with these mint chocolate chip cookies.

They’re perfectly soft and chewy, loaded with semi-sweet chocolate chips and Andes mint candies for a fun seasonal twist. These are a must make. They’re simple to whip up and will be devoured by anyone in the vicinity. So, grab them while you can!

Make room in your holiday baking plans for these mint chocolate chip cookies. You’ll be glad you did!



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Mint Chocolate Chip Cookies

Prep Time: 1 hour 10 minutes
Cook Time: 13 minutes
Total Time: 1 hour 23 minutes
Yield: 24
The perfect chewy cookie, packed with chocolate chips and Andes mint candies for a refreshing flavor change.
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Ingredients
 

  • 10 Tbsp unsalted butter, softened
  • 2/3 C granulated sugar
  • 1/2 C light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 C cake flour
  • 3/4 C bread flour
  • 3/4 C semi-sweet chocolate chips
  • 3/4 C Andes mint chocolate pieces

Equipment

Instructions
 

  • In the bowl of a stand mixer, cream together softened butter and sugar. Mix in egg and vanilla, followed by salt, baking powder, baking soda and flours. Mix until no streaks remain and ingredients are fully incorporated. Mix in chocolate chips and mint chips by hand.
  • Cover and chill 1-2 hours.
  • Preheat oven to 350°F.
  • Using a medium cookie scoop, place balls of cookie dough 2-inches apart on a silicone lined baking sheet. Bake cookies for 13-15 minutes or until lightly golden around the edge. Allow cookies to rest on pan for 1 minute prior to transferring to a wire rack to cool completely. Store in an airtight container.

Notes

An original recipe from Baked by Rachel

Nutrition

Calories: 150kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 90mg, Potassium: 52mg, Fiber: 1g, Sugar: 12g, Vitamin A: 159IU, Calcium: 19mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cookie

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