Ah, Mint Chocolate Chip Cookies! These are a personal favorite and a surefire hit during the holiday season. There’s something magical about the combination of mint and chocolate that really captures the essence of Christmas cheer. This recipe makes about 24 cookies, perfect for sharing with family and friends or for a cozy night in with a cup of hot cocoa.
Ingredients:
- All-Purpose Flour: 2 1/4 cups – The foundation of our cookies.
- Baking Soda: 1 teaspoon – For that perfect rise.
- Salt: 1/2 teaspoon – Just a pinch to balance the sweetness.
- Unsalted Butter: 1 cup (2 sticks), softened – The secret to rich, tender cookies.
- Granulated Sugar: 3/4 cup – For sweetness and that golden-brown color.
- Brown Sugar: 3/4 cup, packed – Adds moisture and a deeper flavor.
- Vanilla Extract: 1 teaspoon – A classic touch.
- Peppermint Extract: 1 teaspoon – The star of the show!
- Eggs: 2 large – They bind everything together.
- Green Food Coloring: A few drops (optional) – For that festive look.
- Semi-Sweet Chocolate Chips: 2 cups – Because what’s a cookie without chocolate?
- Crushed Candy Canes: 1/2 cup – For a festive crunch.
Instructions:
Prep Time: 15 minutes
Bake Time: 10-12 minutes per batch
Temperature: 375°F (190°C)
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined. This step is crucial for that perfect texture.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. If you’re going for that festive green color, now’s the time to add a few drops of green food coloring.
- Mix Dry and Wet Ingredients: Gradually blend the dry ingredients into the wet mixture. Don’t overmix – just until combined.
- Fold in Chocolate and Candy Canes: Gently fold in the chocolate chips and crushed candy canes. The candy canes add a delightful crunch and a burst of minty flavor.
- Scoop and Bake: Using a cookie scoop or spoon, drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart, as they’ll spread a bit.
- Baking Time: Bake for 10-12 minutes or until the edges are lightly golden. They might seem a bit soft in the center, but they’ll firm up as they cool.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Secret Tips:
- Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps the flavors meld together and prevents the cookies from spreading too much.
- Quality Extracts: Use high-quality vanilla and peppermint extracts for the best flavor.
- Adjust the Mint: Feel free to adjust the amount of peppermint extract to suit your taste. A little goes a long way!
The Magic:
As these cookies bake, your kitchen will be filled with the most inviting aroma of mint and melting chocolate, a scent that’s sure to gather everyone around the kitchen. The combination of the soft, chewy texture with the crunch of candy canes and the richness of chocolate chips is simply divine. Each bite is a delightful dance of flavors, perfect for holiday gatherings or a cozy evening by the fireplace.
Enjoy baking these Mint Chocolate Chip Cookies! They’re not just cookies; they’re little bundles of holiday joy. 🍪✨🎄