Easy Mint Chocolate Chip Cookies Recipe
The mint chocolate chip cookie recipe is phenomenal! Chunky and so flavorful, these are Christmas-day cookies. A must-have with a tall glass of milk! They are the easiest cookies to put together. They need just one bowl, one whisk, and the simplest ingredients.
Servings: 24 Cookies
Calories: 125kcal
Ingredients
- 1/2 cup Butter
- 1 Egg
- 1 Egg yolk
- 1/3 cup Caster sugar
- 1/4 cup Brown sugar
- 2 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 3/4 cup Dark mint chocolate, cut into small pieces You can also use mint-flavored chocolate chips
- Sea salt for sprinkling on top
Instructions
- Melt and cool the butter.
- Add both sugars, egg, egg yolk, vanilla extract, and peppermint extract in the bowl and mix well.
- Add the flour, baking powder, and baking soda and combine with a spatula or wooden spoon.
- Fold in the mint chocolate chunks.
- Drop by rounded tablespoon on a parchment paper-lined baking sheet. Chill the cookie dough for at least 1 hour up to 12 hours.
- When you're ready to bake, preheat your oven to 180C.
- Place the chilled cookie dough balls on a baking tray. Keep a little space between the cookies as they will spread a bit.
- Bake for 12-14 minutes or until the cookie is lightly browned and just firm to touch. They do firm up further as they cool, so take care not to overbake them.
- Sprinkle some sea salt on top as soon as the cookies come out of the oven.
- Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
- These cookies keep very well in an air-tight container for up to 2 weeks.
Nutrition
Serving: 1 Cookie | Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 55mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Calcium: 15mg | Iron: 1mg