Mint Chocolate Chunk Cookies
These Mint Chocolate Chunk Cookies are a refreshing twist on a classic. Soft, chewy, and loaded with chocolate chunks, they’re sure to delight!
Servings: 24 servings
Ingredients
- 14 tablespoons unsalted butter melted
- 1 cup light brown sugar packed
- 2 tablespoons light brown sugar packed
- 1/2 cup granulated sugar
- 3/4 teaspoon pure peppermint extract
- 2 large eggs at room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces semi-sweet chocolate chopped into chunks
- 1 cup Andes Creme De Menth baking chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, melt the butter and let it cool slightly.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth.
- Add the eggs and peppermint extract to the sugar mixture and beat until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chunks and Andes Creme De Menth baking chips.
- Scoop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space for spreading.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking Sheets
- Parchment Paper
- Cooling rack
Notes
- For a dairy-free option, substitute butter with coconut oil.
- Use flax eggs for a vegan version.
- Store cookies in an airtight container for up to a week.