These peppermint chocolate cookies taste just like thin mints! Made with andes mint chips! A quick 30 minute holiday cookie recipe that requires no chilling.
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time10 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, peppermint chocolate cookies
Servings: 16-20 cookies
Author: Beth
Ingredients
1 ½cupsall purpose flour
¼cupnatural unsweetened cocoa powder
½tspbaking soda
½tspsalt
1cupmint baking chipsdivided (I used Andes Mints)
1stickunsalted butter, softened1/2 cup
½cupgranulated sugar
½cupbrown sugar
1largeegg
1tspvanilla extract
Instructions
Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup andes mints.
In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1/2 cup andes mints to press on the outside of the balls.
Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Notes
Mint Level Recommendation
Really like mint? Increase to 1 cup of mint chips in the batter