Description

Delight in the refreshing blend of mint and rich chocolate with these Mint Chocolate Cookies. Soft and chewy with a hint of peppermint and bursts of chocolate chips, these cookies offer a perfect balance of flavors enhanced by optional crushed mint candies for extra crunch. Ideal for sharing, these easy-to-make treats are baked to perfection and sure to satisfy any sweet tooth craving.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened (Use room temperature butter for best results.)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract (Adjust according to taste.)

Add-ins

1 cup chocolate chips (Use semi-sweet, dark, or milk chocolate.)
¼ cup crushed mint candies (optional) (For added crunch and mint flavor.)

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Instructions

Preparation: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes.
Add Wet Flavorings: Beat in the egg followed by the vanilla extract and peppermint extract until the mixture is thoroughly combined and smooth.
Combine Wet and Dry: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing just until everything is combined. Take care to avoid overmixing to maintain a tender texture.
Fold in Add-ins: Gently fold in the chocolate chips and crushed mint candies if using, distributing them evenly throughout the dough.
Portion Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Bake until the edges are set but the centers remain slightly underbaked for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps them set perfectly without breaking.

Notes

Use room temperature butter for best creaming results, which helps achieve a light, fluffy cookie texture.
Adjust peppermint extract quantity to your taste preference; it can be potent.
Crushed mint candies are optional but add a delightful crunch and intensified mint flavor.
Cookies will appear slightly underbaked in the center when done; this ensures a soft, chewy consistency.
To store, keep the cookies in an airtight container at room temperature for up to one week.