The BEST Mint Chocolate Chip Cookies

The BEST Mint Chocolate Chip Cookies

Minty. Chewy. Crispy. Ease your mind with the soothing taste of mint inside of your favourite chocolate chip cookie! These Mint Chocolate Chip cookies are made with rich and nutty brown butter, natural peppermint extract, and loaded with milk chocolate! They are my favourite Mint Chocolate Chip Cookies and are sure to brighten your day! Make The BEST Mint Chocolate Chip Cookies today to indulge, relax, and refocus your mind to tackle whatever comes your way!

Browned butter is my favourite addition to chocolate chip cookies! Though it requires 1 additional step to your cookie making process, it more than makes up for it in flavour, aroma, and pure baking bliss! Take a #mindfulmoment in the kitchen today and indulge in the effortless beauty that is Brown Butter!

If you’ve never brought butter to a boil and smelled the rich, nutty flavour that develops, you’re in for a treat! Browned butter not only enhances the depth of flavours in these cookies, it also builds the warmth inside a great chocolate-chip cookie with perfectly crisp edges!

To make these cookies you will need:

  • Butter
  • Sugar (combo of brown sugar and granulated sugar)
  • Egg
  • Extracts (Peppermint AND Vanilla!)
  • Flour
  • **Cookie essentials: baking soda, salt, coarsely chopped chocolate

Let’s make The BEST Mint Chocolate Chip cookies!

Start by lining a baking sheet with parchment paper. Set aside.

Making the Browned Butter:

In a saucepan over medium-low heat, melt butter while swirling pan every ~30 seconds. Butter will begin to sizzle and bubble. Continue swirling. After 3-4 minutes butter will become golden brown in colour and begin to develop a nutty aroma.

Using a spatula or wooden spoon, stir butter while lifting browned butter solids from the bottom of the pan. Simmer for 1 more minute and then remove from heat. Let cool slightly while continuing to next step.

Stop…Smell…Breathe….Repeat!

Take time to enjoy this mindful moment and return to the rest of the recipe when ready!

Cookie Dough Creation:

In a medium bowl, combine flour, baking soda, and salt. Whisk mixture together to aerates and sift dry ingredients. Set aside.

Using a stand mixer, beat sugars (brown and granulated) with brown butter. Whisk for 3-4 minutes.

Add the egg, peppermint extract, and vanilla extract to the butter/sugar mixture. Stir until combined. Scrape sides of bowl once and mix one final time to incorporate all the batter ingredients.

Slowly add the dry (flour mixture) to the wet (butter/sugar/egg mixture), beating on low speed until just combined.

Add roughly chopped chocolate pieces to the batter (I love the crunch of crispy rice chocolate and mint chocolate in this recipe! I was also feeling festive and found some mint green baking chocolates I mixed into the batter as a special treat! All are optional additions!!). Stir until combined.

Refrigerate the prepared batter for at least 1h! (This step allows all of the beautiful cookie flavours to combine and form a perfectly chewy, well-spread cookie. The more refrigeration the better if you have the time!)

Preheat oven to 350F (325F if using convection bake). Remove dough from the refrigerator and shape into ~10 cookie balls (approximately 2 tbsp in size, leaving 2″ of space between each cookie).

Bake cookies at 350F for 12-14 min or until the edges are golden brown. Remove from oven and sprinkle with salt (I love using flaked Kosher salt or flaked sea salt!)

Rest cookies on baking pan for approximately 5 minutes before moving to a wire rack to cool completely.

Enjoy!

The BEST Mint Chocolate Chip Cookies

Ease your mind with the soothing, fresh taste of mint combined with the warm comfort of your favourite chocolate chip cookie! These Mint Chocolate Chip cookies are made with rich, nutty brown butter, natural peppermint extract, and loaded with milk chocolate!
No ratings yet
Prep Time 20 minutes
Cook Time 14 minutes
Refrigeration (recommended) 1 hour
Course Dessert, Snack
Cuisine American

Equipment

Ingredients
  

  • 1/2 cup Unsalted Butter cut into cubes (see instructions below for making Brown Butter)
  • 3/4 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 Egg large, room temperature
  • 1 tsp Peppermint Extract natural
  • 1 tsp Vanilla
  • 1 1/3 cup All-purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt + more for sprinkling
  • 2 Milk Chocolate Bars Roughly chopped (I like combining a crispy rice chocolate bar with mint chocolate! Yum)

Instructions
 

Making Browned Butter

  • In a saucepan over medium-low heat, melt butter while swirling pan every 30 seconds. Butter will begin to sizzle and bubble. Continue swirling. After 3-4 minutes butter will become golden brown in colour and begin to have a nutty aroma. (Enjoy a mindful moment to enjoy the beauty!)
  • Using a wooden spoon or spatula stir butter, lifting browned butter bits from the bottom of the pan. Simmer for 1 more minute and then remove from heat. Let cool slightly while continuing to next step.

Cookie Dough

  • In a medium bowl, whisk together flour, baking soda and salt. (This process aerates and sifts dry ingredients!) Set aside.
  • Using a stand mixer, beat sugars (brown and granulated) with melted, brown butter for 3-4 minutes until well combined.
  • Add in egg, peppermint extract, and vanilla extract. Stir until combined, scrape sides of bowl once more to incorporate all the batter.
  • Slowly add dry (flour mixture) to the wet (butter/sugar/egg) mixture, beating on low speed just until combined.
  • Add roughly chopped chocolate pieces to the batter. Stir until combined.
  • Refrigerate the prepared batter for at least 1h! (This step allows all of the beautiful cookie flavours to combine and form a perfectly chewy, well-spread cookie!)
  • Preheat oven to 350F (325F if using convection bake). Remove dough from the refrigerator and shape into ~10 cookie balls (approximately 2 tbsp in size, leaving 2" of space between each cookie).
  • Bake cookies at 350F for 12-14 min or until the edges are golden brown. Remove from oven and sprinkle with salt (I love using flaked Kosher salt or flaked sea salt!)
  • Rest cookies on baking pan for approximately 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

Sofia’s Tips:
  • In order to master the texture of this cookie, it is super important that you don’t add too much flour
  • I recommend using a spoon to fill your measuring cup with flour. Once filled, use a knife to level off the top of the measuring cup
  • These cookies can easily be made the night before and left in the fridge overnight before baking!
  • An extra sprinkle of sea salt on the tops of these cookies goes a long way to enhance their flavour!
  • Allow the freshly baked cookies to cool on the baking sheet until the base has firmed up and the cookie can maintain its shape. At that point you can transfer the cookie to a wire rack to cool completely.  
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword brown butter, chewy, chocolate, chocolate chip cookies, crispy, easy recipe, mint, Mint Chocolate Chip, sweet and salty
Tried this recipe?Let us know how it was!

10 Must Have Baking Recipes

Subscribe to receive our FREE ebook today!!!



1 thought on “The BEST Mint Chocolate Chip Cookies”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.