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Mint chocolate chip cookies with nutty brown butter and puddles of dark chocolate chunks on a wire cooling rack.

Soft Mint Chocolate Chip Cookies

Rebecca Blumer
These soft mint chocolate chip cookies feature a gourmet twist with nutty browned butter and refreshing peppermint for a bakery-quality treat that is chewy in the center and crisp at the edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and Cooling Time 18 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Equipment

  • Small pan
  • large bowl
  • Handheld mixer
  • Parchment-lined baking sheets
  • Wire cooling rack

Ingredients
 

  • 1 cup granulated sugar
  • 3/4 cup unsalted butter softened
  • 1 large egg
  • 1 tsp peppermint extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 6 drops green food coloring
  • 3/4 cup finely chopped Andes Mints
  • 1/2 cup semisweet or bittersweet chocolate chips
  • Extra granulated sugar for sprinkling

Instructions
 

Brown the butter, then bring it back to softened

  • Start by browning the butter in a small pan over medium heat, stirring as it melts and foams. When you smell a deep, nutty perfume and see golden-brown flecks, pull it off the heat right away.
  • Chill the browned butter until it returns to a softened consistency. It should be pliable like room-temperature butter, not hard-cold or melted, to allow for proper creaming.

Prep, cream, and color the dough

  • Arrange racks in the upper and lower thirds of the oven, then preheat to 350°F to ensure even baking.
  • In a large bowl, beat the sugar and softened browned butter with a handheld mixer on medium-high speed until the mixture looks pale and feels fluffy.
  • Beat in the egg and peppermint extract until the batter looks smooth and cohesive with no slick streaks.
  • Add the flour, baking soda, baking powder, salt, and green food coloring. Mix just until the last dry pockets disappear to avoid making the cookies tough.

Fold, scoop, and sugar the tops

  • Gently fold in the finely chopped Andes Mints and chocolate chips by hand so they remain intact.
  • Scoop 1 1/2 tablespoon portions and roll them into balls. Place them on two large parchment-lined baking sheets about 2 inches apart.
  • Sprinkle each mound with extra granulated sugar for a crackly, crystalline bakery finish.

Bake, rotate, and cool like a pro

  • Bake for 10 to 12 minutes, rotating the sheets top to bottom halfway through. Remove when they are puffed and set at the edges but still slightly underdone in the center.
  • Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire cooling rack to cool completely.

Notes

Pro Tip: Refrigerating the dough for 4 to 24 hours deepens the flavor and produces thicker cookies with a fudgier center.
Baking Tip: Rotate the baking sheets halfway through the bake time so both pans color evenly and set at the same rate.
Storage Tip: Store completely cooled cookies in an airtight container at room temperature to keep them chewy for days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 110mgPotassium: 35mgFiber: 1gSugar: 14gVitamin A: 180IUCalcium: 12mgIron: 0.8mg
Keyword mint chocolate chip cookies
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