Before you cook
Before you start Equipment you'll need
- Baking sheets — Provides even heat distribution for uniform cookie baking and prevents burning on bottom
- Parchment paper — Prevents cookies from sticking and ensures easy removal without damage to delicate mint chocolate cookies
- Small mixing bowl — Ideal size for whisking together dry ingredients (flour, cocoa, baking soda, salt) without splattering
- Large mixing bowl — Provides adequate space to cream butter and sugar, then incorporate eggs and dry ingredients without overflow
- Whisk — Efficiently combines dry ingredients for even distribution of cocoa and leavening agents
- Electric mixer or mixing spoon — Electric mixer creams butter and sugar quickly for light, fluffy texture; spoon works for manual mixing
- Measuring cups and spoons — Ensures accurate proportions of flour, sugar, cocoa, and Andes chips for consistent cookie texture and flavor
- Wire cooling rack — Allows air circulation around cookies for proper cooling and prevents soggy bottoms
Safety Safety & allergen notes
- Oven preheated to 375°F will cause severe burns - use oven mitts when placing baking sheets inside and removing them
- Hot baking sheets and cookies fresh from oven can cause burns - use pot holders or oven mitts when handling, and wait 5 minutes before touching cookies
- Electric mixer blades are sharp - ensure mixer is off before inserting beaters or removing dough
- Keep hands and loose clothing away from electric mixer while it's running
Non-negotiables Rules for success
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Beat butter and sugars until light and fluffy (2-3 minutes)
Creaming incorporates air into the butter, creating a light crumb structure and tender cookies; insufficient beating results in dense, heavy cookies
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Fold flour mixture gently and don't overmix
Overmixing develops gluten, making cookies tough and chewy instead of tender; gentle folding keeps gluten development minimal
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Space dough balls 2 inches apart on baking sheets
Insufficient spacing causes cookies to spread into each other and bake unevenly; proper spacing allows even heat circulation and distinct cookies
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Bake until edges are set but centers appear slightly underdone
Removing at this point allows carryover cooking while cooling, resulting in chewy centers; overbaking creates hard, brittle cookies
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Cool on baking sheet for 5 minutes before transferring to wire rack
Immediate transfer breaks warm, delicate cookies; the 5-minute rest allows them to set enough to handle, then wire rack cooling prevents moisture buildup that makes them soggy
Prep Get set first
About 8 min of prep
- Preheat oven to 375°F
- Line baking sheets with parchment paper
- Gather all ingredients (flour, baking soda, salt, butter, sugars, egg, vanilla, peppermint extract, chocolate chips, Andes mint chips)
- Set out small bowl and whisk for dry ingredients
- Set out large bowl and electric mixer for creaming butter
- Have measuring cups and spoons ready
- Prepare tablespoon for portioning dough
This cookie recipe requires about 30 minutes active prep and mixing, plus 11 minutes baking and cooling time—plan for 45 minutes total from start to enjoying warm cookies.
Ingredients
Instructions
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Prepare oven and baking sheets
Preheat your oven to 375°F and line baking sheets with parchment paper.
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Mix dry ingredients
In a small bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside.
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Cream butter and sugars
In a large bowl, beat the softened butter with both granulated sugar and brown sugar until light and fluffy.
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Add egg and vanilla
Add the egg and vanilla extract to the butter mixture and beat until well combined.
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Add peppermint extract
Stir in the peppermint extract until evenly distributed throughout the dough.
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Incorporate flour mixture
Gradually fold the all-purpose flour mixture into the wet ingredients until just combined, being careful not to overmix.
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Add chocolate and mint chips
Fold in the chocolate chips and Andes mint chips until evenly distributed throughout the dough.
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Portion cookie dough
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake cookies
Bake until the edges are set but the centers still appear slightly underdone.
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Cool cookies
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef's notes
Store cooled cookies in an airtight container at room temperature for up to 5 days
For softer cookies, slightly underbake them; for crispier cookies, bake an additional 1-2 minutes
This recipe makes approximately 24 cookies depending on size