I’ve a imaginative and prescient for a way each night from now till the top of the 12 months unfolds. It includes a sofa, Christmas tree, and plate of ooey-gooey, ethereally chewy Mint Chocolate Chip Cookies.
This mint chocolate chip cookie recipe examined my perseverance within the kitchen.
It took me 4 tries to get proper, however it was value each single considered one of them.
- Evenly golden edges and thick, comfortable, and chewy facilities give them the best cookie texture (like these Brownie Cookies).
- They comprise so many inexperienced mint chips and darkish chocolate chips that the dough can barely maintain them collectively—like my favourite Wholesome Chocolate Chip Cookies, that’s thoughts sort of ratio.
- You possibly can bake these mint chocolate chip cookies after a short chill, or freeze the cookie dough for cookies on demand. I really like stashing cookie dough in my freezer for sudden company and cravings (often the latter).
5 Star Evaluation
“Scrumptious! I’ve been making batches, forming the cookies and freezing them, so I can bake the cookies contemporary each time the temper strikes. I really like the mixture of mint and darkish chocolate chips.”
— Elizabeth —
Learn how to Make Mint Chocolate Chip Cookies from Scratch
With their delicious wintry taste and spectacular melt-in-your-mouth texture, these cookies are equally as great for events as they’re for cozy, chilly nights at house with cups of Crockpot Sizzling Chocolate and plaid pajamas.
In different phrases, these chewy mint chocolate chip cookies are good (similar to my Good Cream Cheese Cookies, one other vacation favourite!).
The Components
- White Entire Wheat Flour. White entire wheat flour is a unbelievable method to reap the advantages of entire wheat flour with out imparting wheat taste to your baked items. (I take advantage of white entire wheat flour to make a lot of my cookie recipes.)
- Butter. For tender cookies and delectable butter taste.
- Greek Yogurt. Helps make the cookies moist. Including Greek yogurt additionally permits us to make use of a smidge much less butter.
- Sugar. As an alternative of utilizing solely refined sugar, I opted to make use of some coconut sugar (like in these Coconut Cookies). You possibly can swap brown sugar for coconut sugar in the event you desire.
- Egg. An egg helps soften the cookies, provides moisture, and makes them chewy across the edges.
- Vanilla. A must have ingredient for the perfect cookie taste.
- Mint and Darkish Chocolate Chips. A mixture of each mint and darkish chocolate baking chips is the key to those cookies’ good taste. The half mint/half darkish chocolate combo makes the cookies style wealthy and minty.
The Instructions
- Cream the butter, yogurt, and sugars collectively till mild and fluffy. Beat within the egg and vanilla.
- Add the baking soda and salt. Utilizing a low pace, combine within the flour.
- Stir within the chocolate and mint chips. Refrigerate the dough for 1 hour.
- Bake mint chocolate chip cookies for 7 minutes at 350 levels F. Let cool, then ENJOY!
Storage Suggestions
- To Retailer. Baked cookies may be saved in an hermetic storage container at room temperature for as much as 4 days.
- To Freeze. Freeze cookies in an hermetic, freezer-safe storage container for as much as 3 months. Thaw and revel in as desired.
Meal Prep Tip
- To Make Cookie Dough Forward. Dough may be ready by way of Step 1 and saved coated within the fridge for as much as 3 days or frozen for as much as 3 months. Let stand at room temperature till comfortable sufficient to scoop, then bake as directed. (If frozen, thaw in a single day within the fridge first.)
- To Make Cooke Dough Balls Forward. Scooped cookie balls may be refrigerated for as much as 3 days or frozen for as much as 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then switch to a ziptop bag. Bake straight from frozen, including a minute or two to the baking time.
What to Serve with Mint Chocolate Chip Cookies
Beneficial Instruments to Make this Recipe
The Finest Stand Mixer
For many who like to bake cookies, muffins, and extra, a high-quality stand mixer is invaluable. This one has a number of attachment choices, like a spiralizer and pasta maker.
Questioning what taste goes effectively with mint chocolate chip? Whereas Santa might desire milk, I’m keen on a giant steaming mug of French Sizzling Chocolate.
Continuously Requested Questions
Whereas I haven’t tried making these mint chocolate chip cookies gluten free myself, I feel you would swap a 1:1 gluten free baking flour like this one for the white entire wheat flour.
You should use mild or darkish brown sugar as a substitute of coconut sugar.
When you’d like to change issues up by utilizing one other taste of baking chips, you are able to do so. I feel caramel or peanut butter chips could be scrumptious with the chocolate chips.
For a lot of cookie recipes, chilling the dough is obligatory or the cookies will unfold. For this recipe, you don’t want to fret *as* a lot about spreading, however the chilling nonetheless performs an vital roll. When the batter rests within the fridge, the dry components have extra time to soak up moisture from the moist components, leading to extra tender cookies.
- 5 tablespoons unsalted butter at room temperature
- 2 tablespoons nonfat plain Greek yogurt at room temperature
- 3/4 cup plus 2 tablespoons coconut sugar or substitute mild or darkish brown sugar
- 1/4 cup granulated sugar
- 1 massive egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups white entire wheat flour
- 10 ounces combined mint and darkish chocolate chips (1 bag) (OR swap 3/4 cup darkish chocolate chips (no less than 62%) and three/4 cup mint baking chips, Andes creme de menthe baking items, or chopped Andes mints)
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In a big bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electrical mixer on medium pace till very mild and fluffy, about 4 full minutes, stopping to scrape the bowl as wanted.
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Add egg and vanilla. Beat till included, scraping down the bowl as wanted. The combination will look curdled, which is simply nice.
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Beat within the baking soda and salt till mixed. Scale back the mixer pace to low and regularly add the white entire wheat flour, beating simply till it disappears. The dough will look crumbly.
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By hand with a rubber spatula or picket spoon, stir within the chocolate and mint chips. For the perfect taste and to verify the cookies are usually not too dry, refrigerate for no less than 1 hour or in a single day.*
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When able to bake, place a rack within the middle of your oven and preheat the oven to 350 levels F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch aside on the ready baking sheet. Bake for 7 minutes, till barely dry on the highest and edges however nonetheless gooey and comfortable inside. Let cool on the baking sheet for five minutes, then gently switch to a cooling rack. (I like to slip my piece of parchment or silicone baking mat proper off the baking sheet and onto the cooling rack.)
- *BAKING NOTE: You possibly can bake the cookies immediately with out chilling, however the wheat taste of the flour will likely be extra pronounced, and they’ll style a bit drier. Refrigerating permits the “wheat” style to mellow and the dry components to soak up moisture from the moist, leading to a extra good cookie. It’s well worth the wait!
- TO MAKE COOKIE DOUGH AHEAD: Dough may be ready by way of Step 1 and saved coated within the fridge for as much as 3 days or frozen for as much as 3 months. Let stand at room temperature till comfortable sufficient to scoop, then bake as directed. (If frozen, thaw in a single day within the fridge first.)
- TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls may be refrigerated for as much as 3 days or frozen for as much as 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then switch to a ziptop bag. Bake straight from frozen, including a minute or two to the baking time.
- TO STORE: Baked cookies may be saved in an hermetic container at room temperature for as much as 4 days.
- TO FREEZE: Freeze cookies in an hermetic freezer-safe storage container for as much as 3 months. Thaw and revel in as desired.
Serving: 1cookieEnergy: 129kcalCarbohydrates: 18gProtein: 2gFats: 5gSaturated Fats: 4gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 1gLdl cholesterol: 11mgPotassium: 77mgFiber: 1gSugar: 9gVitamin A: 72IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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