Mint Chocolate Chip Cookies
It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.
If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience. Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry! Family and friends will think you are a baking genius.
Ingredients needed to make Mint Chocolate Chip Cookies are:
- Unsalted butter
- Light brown sugar (or regular brown sugar is fine too)
- Granulated sugar
- Eggs
- Vanilla Extract
- All purpose flour
- Cornstarch (or Rice flour or more all purpose flour see tip below)*
- Baking soda
- Salt
- Mint baking chunks or chips, see note below on what else can be used** or you could use a combination mint chips and chocolate chips. Either will work
*Is There a Good Substitute for Cornstarch?
Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all. It will still taste divine. To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.
What Do I Do If I Can’t Find the Mints That Are in Your Recipe?
**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE
But if you can’t get those there are a couple other options as well.
You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.
How to Make Mint Chocolate Chip Cookies Step By Step Instructions
Instructions:
Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if
it isn’t a non stick sheet.In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat
in the eggs. Mix in the vanilla. Set aside.
In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
Pour the dry ingredients into
the wet ingredients and mix until combined. Don’t overmix.
Fold in the mint chunks.
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet,
placing the cookies 2 inches apart.
Press some extra chunks onto the top (optional).
Bake for 10-12
minutes, until the tops are a very light golden brown.
Allow the cookies to cool for a few minutes and
then transfer to a cooling rack.
Store in a covered container at room temperature
And there you have it, the best Mint Chocolate Chip Cookies around! Take a bite or dunk away in your favorite hot or cold beverage.
Ingredients
- 1 cup 2 sticks unsalted butter – softened
- 1 cup Light brown sugar pack it down
- 1/2 cup Granulated sugar
- 2 Large Eggs
- 2 tsp Vanilla extract
- 2 3/4 cups All purpose flour
- 2 tsp Cornstarch See notes for substitute
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Mint baking chunks see notes below
Instructions
- Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks
- Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional). Bake for 11 minutes, until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer to cooling rack. Store in a covered container at room temperature.
Notes
*Is There a Good Substitute for Cornstarch?
Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don't have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that's all. It will still taste divine. To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.What Do I Do If I Can't Find the Mints That Are in Your Recipe?
**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE But if you can't get those there are a couple other options as well. You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.Nutrition
You may also enjoy these cookie recipes:
Chocolate Chip Potato Chip Cookies
Chocolate Chip Meringue Cookies AKA Cloud Cookies
Grandma Jenny’s Chocolate Chip Cookies
What a different concept to add cornstarch I would have never thought of doing this. I wonder if this addition would work with other cookies such as Snickerdoodles (my favorite) peanut butter cookies??? I am adding this recipe to my must try file. Thanks for the helpful hint.
This recipe looks great! My family will definitely love these. I will also be trying these in bar form. Thank you for the recipe!
Hi. Could you use finely chopped up leftover candy canes? Thanks.
Hi Jennifer,
the candy cane may not melt as much as the mint chocolate but if you don’t mind that, then that could be a great addition. Let me know how it turns out if you try it.
If I store these with other cookies will they all have a mint flavor? I want to use them in a cookie platter but someone told me that the other cookies will take on a mint flavor as well.
Hi Sue, That is an interesting question. I haven’t stored them with others but just in case I would put them in their own container until read to serve on the platter with the other cookies.
This recipe sure does sound delicious! It make me think of a crunchy peppermint patty!
Thank you for explaining what cornstarch does to the texture of the cookie! I am not a fan of crumbly cookies! However, I think I will try one batch with cornstarch and one without, substituting flour as you described for the ratios!
OMG- these cookies are AMAZING!!! I LOVE both mint and chocolate and cookies- TRIPLE THREAT!!! YUM!! Thanks for another great Southern Plate recipe!!!!