Happy Friday! I don’t know about you, but I’m still trying to comprehend the fact that Queen of the Universe Beyonce dropped a whole album complete with 17 music videos out of thin air last night. I decided to take a little baking break from my fangirling and baked some sweet treats. This time: Mint Chocolate Chip Cookies.
This is one of my staple cookie recipes! Every time that I make these, I have to intentionally distance myself from the kitchen so I don’t eat the whole pan. Trust me, I could and I would.
These cookies really are great — basically a chocolate chip cookie base but with added cocoa that gives it the perfect light chocolate flavor. Then I stuffed the cookies full of milk chocolate and Andes mint pieces.
P.S. If you’re somebody that has a problem with binge eating cookie dough like me, you should back away from this one — it’s LETHAL. I swear it tastes like mint chocolate chip ice cream.
Mint Chocolate Chip Cookies
- ½ cup (1 stick) unsalted butter, softened
- ½ cup sugar
- ¾ cup brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla
- 2 ¼ cup flour
- 1 tablespoon unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 cup milk chocolate chips
- 1 cup Andes baking chips
- ¼ cup milk (if needed)
Preheat oven to 350 and line baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add in the egg, egg yolk, and vanilla. Add dry ingredients. The dough should be pretty thick, but if it's too thick, gradually add milk (up to 1/4 cup) to thin it out. Fold in chocolate chips and Andes pieces.
Drop tablespoon-sized balls of dough onto baking sheet. Bake for 9-12 minutes — mine were perfect at 10 minutes. Let cool and enjoy.